T2 Diabetic education

jay hay-char said:

I think he's probably saying that Jordan's wholemeal/grain flour makes healthier bread than the processed putty that is Ye Olde Englishe sliced white loaf (and tastier too).

Whatever the failings of the NHS, when I last looked, they were advising that slow release carbs (including wholemeal bread/pasta, brown rice, pulses and - probably - Uncle Tom Cobbley) were better for you, albeit still carby and starchy, than white flour and its associates in infamy

I have obviously unwittingly tiptoed into a den of controversy, due to my limited knowledge of dodgy topics on here. Perhaps it would be best if we just let it lie?

Next thrilling instalment a week today...............

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jay hay-char said:

Because it's my mission in life to spread peace and understanding?

(I had prepared a much longer reply but - really - what's the point)?

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Daibell said:

Hi all. Perhaps my post was a bit rambling and not clear. I guess my point was that flour producers know that wheat is mainly starch but the best bits are only in the wholegrain types. Yes, some in the NHS do clarify that wholegrain is better for you i.e. lower-GI but many just say 'starchy carbs'. The fact that highly refined white flour is 100% starch and known to be high-GI and causes BS spikes makes some NHS advice particularly stupid, but I think most of us know that already. Just looked at the NHS Choices diet advice website where they explain at length that most of us eat too few starchy carbs and need to eat more; so that's why there are so many obese people and T2s

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• Try different breads, such as seeded, wholemeal and granary, and go for thick slices.

paul-1976 said:

White,wholemeal,wholegrain etc,same thing according to my meter.

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