What bread is best???

Try entering your postcode into the Real Bread Finder, http://www.sustainweb.org/realbread/

Also read this, 'A wholegrain of truth? Industrial loaf names, claims and contents'

"A Real Bread Campaign investigation of ‘wholegrain’ loaves marketed by some of the UK’s highest profile industrial loaf manufacturers found one loaf that declared merely a miserly 6% wholemeal flour. "

http://www.sustainweb.org/publications/?id=266

I bake my own or go to a trusted artisan bread maker.

Wholemeal flour has to have the contents of the whole grain, and that includes the indigestible fibres which are cellulose or hemicellulose beta carbohydrates.

But, for some reason, wholemeal loaves do not have to use wholemeal flour, just some.

For me, small Burgen -as husband eats regular cut loaf!

Sent from the Diabetes Forum App

+1 for burgen Soya and linseed bread, 1 slice toasted with 2 poached eggs sets me up in the morning.

Mark

Burgen bread is 27.3% carb, which is a lot better than normal bread; but Sukrin bread is 2.5% carb. No contest.


Sent from the Diabetes Forum App

Do you have to make sukrin bread yourself from a mix?

Mark

David82 said:

Im after going on to wholegrain now because i find my BL is lower and more steady after it... i have to try the burgen bread for a week or two, to see whats it like, (hearing good things about it) your info has being very helpful thank you all

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In Iceland (the frozen food store ) they sell Burgen bread all the time for £1 a loaf, much cheaper than the likes of Tesco and Asda.