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

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desidiabulum

Well-Known Member
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706
Latest report from the 'There-must-be-an-alternative-to-Burgen campaign' (for those of us who watch our GI diet, try to moderate carb and have only a little bread, but find Burgen bread sticks in our craw). M&S now does a fresh loaf of rye bread which is delicious - I find if I cut myself a small slice as toast for breakfast (alongside berries, yoghurt etc), some basic exercise afterwards, my BGs remain nice and low. Just a small reminder of the joys of pre-diabetic bread indulgence. And if someone posts in that this is actually very bad for me then I will cry...
 
I'm sure if you emailed M&S they would let you know the nutritional content of this loaf.
 
If your meter says 'yes' on several occasions then it would be ok to continue eating it, but to know the actual amount of carbs in it would be useful.
 
What's the carb content per slice?
 
Is it a wrapped loaf? If so, it should have either the carbs per slice under the nutritional info bit, or the total carbs, and you can count the slices, or the carbs per 100grams and you can deduce the carbs per slice from the weight of the loaf.
Do let us know - always keen to try new bread.
 
lovinglife said:
The M&S health and nutrition website - not much info that applies to us on it - but there is a bit where you you email the nutritionist

http://health.marksandspencer.com/
Click to expand...


All of the products I buy in M & S normally has the nutritional info on the wrapper.
 
It's not wrapped -- I am a keen reader of nutritional info on packets, much to the annoyance of fellow-shoppers as I have to take my specs off to squint at the labels. :lol: I have emailed M&S and will report results (however disappointing they might be...)
 
I always check info on all packages in fact I am obsessed with saturated fat content but when I bought this bread I don't remember the content but I will check when I go to tesco next I always eat brown bread, which I changed when I was first diagnosed with diabetes which is now 20years ago. I was told only 2 slices of bread a day and I have stuck with this regime some days I don't eat bread it is rare for me to eat white bread so I try different bread that gives a good taste I read that even pumpkin seed bread is good but of course more expensive not a help if you are on a budget
 
I noticed in tesco the other day there was a new soya and linseed bread, not burgen. It felt more solid (not so soft) can't remember the name though.
 
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.....
 
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
Click to expand...

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.....
Click to expand...


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

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.....
Click to expand...


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

Even toasted burgen doesn't work for me -- maybe it's my taste buds gone dead, then (didn't realise neuropathy stretched that far!)
 
Does it matter what the carb count is if it is OK for your glucose levels. If the M and S one works , then fine.
None of the bread I buy has a nutritional count with it. I just estimate 50% for bread.
Have you tried sourdough? I get better results with this http://en.wikipedia.org/wiki/Pain_de_campagne, than Burgen which I eat in the UK . I get even less of a spike with a multi-cereale version made in the same way.
 
phoenix said:
Does it matter what the carb count is if it is OK for your glucose levels. If the M and S one works , then fine.
None of the bread I buy has a nutritional count with it. I just estimate 50% for bread.
Have you tried sourdough? I get better results with this http://en.wikipedia.org/wiki/Pain_de_campagne, than Burgen which I eat in the UK . I get even less of a spike with a multi-cereale version made in the same way.
Click to expand...

Phoenix you may have saved my life. Good to know that these things are available in France -- i had got so desperate that I had started holidaying in Germany instead.
 
I had some Irish soda bread yesterday, and that didnt spike me.

But then, I have my very own Master Baker (careful how you say that quickly) here who is fond of trying new bread-related things out. We have some Spelt bread rising as I type. Will let you know how that goes, bs wise, if you like?
 
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