I buy my bread from the low-carb megastore. They're quite small in comparison to the large, overprocessed white, standard loaf, but it tastes just fine. It keeps for well in the fridge and I have one or two in the freezer with can be toasted from frozen if desired. It's 2gms carb per slice.
One of the ingredients is soya, is that a problem? I limit myself to 8-10 slices a week on average, compared to the entire granary loaf I used to eat a week pre-diabetes.
I have also tried the Atkins bars. Some of them are a little odd to taste, because compared to cadburys with lots of yummy sugar and fat, they are bound to taste different. Again, I have one a fortnight on average, compared to the daily chocolate I used to eat.
Why would you want to eat them Ally, if you don't have to?
I'm still frairly new to diabetes and low-carbing and have not found it difficult or upsetting. I'm still at the stage where I would rather eat two thick slices of hot, buttered white granary toast with marmite or a bar of cadburys or a pile of creamy mash with cheese on the top but I don't. I don't even eat tiny portions of any of it. It all shoots by BS through the roof, causes cravings and makes me eat more.
The only way I am keeping my BS in the 5's is by not eating any visible carbs and being very careful of what I call 'hidden' carbs. Other than that, my diet is the same as pre-diagnosis, full of fresh, well cooked ingredients.
At diagnosis I weighed in at 18st 12lbs, I'm now 16st 9lbs
Sorry guys for using me as an example again, it's all I've got!
Wiflib