. . . . . whole meal or wholewheat what do you guys use . . . . .
@Phil17712 I have Tesco’s High Protein bread and it hardly affects my BS. I probably average about 5 slices per week either toasted or as a sandwich. I have tried others and have also been ok but prefer the Tesco one particularly toasted. I only generally have one slice either toasted with eggs or loaded with filling for a sandwich. However I did experiment the other day and had 2 slices toasted with marmalade and my overall rise was 1.5 but 2 slices is the exception (particularly with marmalade as it’s usually peanut butter or pate) not the norm! If you have a meter try it and see what result you get - we are a diverse bunch of individuals and what one of us can eat another may not be able to and vice versa so none of us know until we test.Hi everyone I have been type 2 for several years now but have finaly decided to adopt the low carb way the only real upset for me is bread i make and enjoy making bread I was reading that wholewheat bread is far better for you as it is much lower on the glycemic chart than white bread here is the problem whole meal or wholewheat what do you guys use finding it hard to get whole wheat some say it is the same but in my understanding wholewheat is exactly that where as wholemeal is any grains
Plenty here do eat low carb bread and especially the Bergen Linseed and Soya bread and others find Ryvita crackers a good substitute. Many used to have the Lidl protein rolls until they stopped making them and there was an outcry here about the demise of them because so many here had them as the only bread they could eat. A lot of the members freezers were full of themBread is a personal choice and one that I respect, but if you’re wondering how much - or which type - you can get away with, then in my opinion you’re setting yourself up to fail a low-carb diet. Firstly I bet 10p that any grain-based bread in any worthwhile quantity will raise your blood glucose concentration undesirably. Secondly, and more importantly, you’ll remain hooked on carbohydrate, which is kind of counter productive on a low-carb diet.
But again, it’s a choice we’re all free to make. Just be aware that wholewheat brown/wholemeal/wholegrain etc. will all have a deleterious effect on your sugars. By how much, and whether or not you’ll be concerned, is another matter.
interesting Which article about shop bread and definitions of wholemeal:I think you have that the wrong way round. Whole-wheat flour is all the grain milled, wholemeal is white flour with some bran added. It may mean different things in the US.
I have looked into this some more and I seem to have been mistaken (hard to believe I know!). The references I had turned out not to apply to the UK. The last sentence of your link sums up the problem with a definition. I think "stoneground" is a better indication that flour contains the whole grain but I might be wrong about that as well.interesting Which article about shop bread and definitions of wholemeal:
https://www.which.co.uk/news/2018/04/the-whole-meal-truth-about-wholemeal-bread/
stoneground refers only to the method of grinding the wheat. Nearly all wheat is ground by steel rollers and it destroys much of the goodness in the germ. Stoneground uses real grinding stones and is slightly coarser, just a bit, and keeps the germ goodness and important B vitamins, among other things, as it it a cold process.I have looked into this some more and I seem to have been mistaken (hard to believe I know!). The references I had turned out not to apply to the UK. The last sentence of your link sums up the problem with a definition. I think "stoneground" is a better indication that flour contains the whole grain but I might be wrong about that as well.
The other consideration when comparing the two flour types is that the carbohydrates in stoneground flour are assimilated by the body much more slowly than roller-milled. This is because, as mentioned, the particles of fibre are bigger in stoneground flour which in turn helps to slow down the blood-sugar absorption rate (this is even slower when the bread is naturally fermented using sourdough, and has been shown to slow down further when the flour has been sprouted). Slowing sugar absorption and avoiding peaks in blood sugar is important for our health.
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