There-must-be-an-alternative-to-Burgen campaign

noblehead said:

desidiabulum said:

Grazer said:

Worth a try, but the Vogel's is 34 grams carbs per 100 to the burgen 27. Per slice, 14.3 to 12

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True -- but vogel's so much tastier. I know that Burgen is probably the lowest carb content on the market, but I partly resent using up my carb count on bread that I don't like to eat (and I know what borofergie would say at this point). My mission is to find low GI , low carb bread that's in roughly the same ball park as Burgen, but actually tastes more interesting. I take it for granted that one tries to reduce portion size as well to compensate, and don't have it every day (I eat a fraction of the bread that I used to, and of course never touch white bread).
I partly curse the fact that I was quite old before I discovered My Perfect Breakfast: proper US-style sour dough bread toasted with marmalade, accompanied by large glass of pink grapefruit juice. Bliss. Wish I'd had more years to enjoy it. I know that's gone for ever, but i still search for minor victories in contriving small low-GI mouthfuls of what I once enjoyed. Pathetic I know, but it's one of the ways i keep myself going.....

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You have to toast Burgen bread to awaken the taste.....that's how I eat it every time

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I prefer it toasted too! I have seen some other seeded in Morrisons, Sainsburys but not sure if as good as Burgen as not tried. I could do with trying more and some of the wholegrain varieties too.

So we’re not talking low carb. Oh all right then we’re taking high carb (but low GI, anyone? – I find my BG levels are OK 2 hours after). BUT if you like to have TWO slices of Burgen, why not try ON

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None of the bread I eat here would make sandwiches (well very small ones , not much room for filling). It's very dense.
I did have a secret giggle this morning. There was a queue at the market stall where we like to buy bread on Thursdays. The first lady took 2 huge loaves and a lot of rolls. The one in front of me bought another 2 large ones, they cost 15€ so that must have been at least 3kilos. As I've said before the French like their bread and eat a lot of it.
I felt rather sad buying just a 'demi' of a relatively small multicereale (can you imagine them cutting a loaf i.n half in Tescos?)

Since I've lost weight and got my BGs under control, I find I can eat Tesco's Finest Multigrain Wholemeal. I'm usually very near to where I started, BG wise, 2 hours later - even after a 2-slice sandwich (usually ham salad with butter and mayo!)

I can't remember the stats for it at the moment, but if you can find it on Tesco.co.uk, all the nutritional details are on the "Further Information" tab.

I don't eat it very often. I usually buy a small sliced loaf, freeze it, and defrost the slices as I need them Takes seconds only.

I'm okay with wholemeal pitta bread, too - very occasionally.

There's also a local baker whose wholemeal granary cobs work for me, only it's so delicious I have trouble leaving it alone. Sorry, that's not much use to you! :lol:

Viv 8)

I'm annoyed that my local Morrisons has dropped Burgen bread from the range they carry...

I cheat by buying the small loaves and keeping them in the freezer. I then occasionally have a slice of toast with loads of butter. Usually at the 10g carb mark and only indulge when starting BG is low so I stay below the magic number. It's not perfect, but a little taste of forbidden fruit (bread).

desidiabulum said:

I assume the answer is to track down a proper local baker and see what they can do. Or bake my own.

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I'm going to try something soon.
I LOVE my own baked bread using normal flour, but terrible carbs and spikes.
I've tried dough for pizzas using carbquick flour, but hate the taste and strange consistency, although carbs very low and no rise in BG
I mixed some normal bread flour (30%) with carbquick (70)%). The funny flavour went, good consistency and tasted good (not quite AS good, but ok), and got hardly any rise in BG at all.

SO, I'm going to try a 50/50 mix of carbquick with strong white bread flour, and bake my own loaf in my breadmaker. I know what a Burgen sarnie does BG wise, so I'll have a home-baked bacon sarnie and test to see if I get the same! All in the name of science! :thumbup:
Off to France for a week imminently for a bit of golf with friends there, so will try it when back.

I can eat my friend's home-made organic wholemeal bread, which she bakes covered with sesame seeds. Like all 100% wholemeal bread, the loaves are small and dense. I think she gets the flour from Suma.

I get her bread mostly in the tea shop she and her sister run, locally. Yesterday I had it as part of my 'brunch' treat after blood-letting - two organic free-range eggs, poached, on 3 small slices of well-buttered toast. I'm always back in range 2 hours later.

They use a commercial sliced wholemeal for toasted sandwiches, which tastes a bit malted. I occasionally have a ham-and-cheese toastie, with a side-salad and mayonnaise. Those don't affect my BGs either - all that fat! :lol: I'll find out what the bread is - maybe 'borrow' a single slice and see what that does to me at home.

Sometimes they make me an 'Atkins' salad with cheese and ham and hard-boiled egg, coleslaw and lettuce and toms and slices of pepper, with a ramekin of Hellman's full-fat mayo on the side They do home-made coleslaw which has no sugar in it - some of the commercial coleslaws do :shock:

This is turning into an advert, so if you want to know where the tea shop is and what it's called, you'd better pm me :wink: .

I should add that I probably eat bread less than once in 3 weeks - and I don't lunch out very often.

Viv 8)

Paul_c said:

I'm annoyed that my local Morrisons has dropped Burgen bread from the range they carry...

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Try Iceland if you have a branch nearby, it's always on offer at 2 loaves for £2.

Asda has Burgen bread on offer at the moment at £1
CAROL