wholewheat / wholemeal bread

[Phil17712]

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

 

[xfieldok]

Personally I don't touch bread. Very occasionally I will have a slice of hi lo, there are various bread subs on the internet but I have never found one I really like.

 

[Guzzler]

Hello Phil and welcome to the forum.

I'm not enamoured of the Glycaemic Index for those with Pre Diabetes or Type 2 Diabetes. The GI was developed with test subjects who were non Diabetic therefore their responses to foods were 'normal'.
To go low carb means to concentrate on the carbohydrate value of foodstuffs and (with testing using a glucometer) seeing how we as individuals react to that food.

Tagging @daisy1 for the fabulous welcome pack offered to all newcomers. Have a wander around and ask as many questions as you like.

 

[HSSS]

They all have carbs. Glycemic index is concerned with the speed of a spike. So they prefer long slow rises as opposed to quick higher ones. I don’t really want either, so pay little attention to GI only the carbs.

 

[Lamont D]

A carb is a carb, you will still spike at some time afterwards.
It also depends on what you have with it!

As others have said the glycaemic index is for 'non diabetics'!

The insulin index is far more interesting!

 

[PenguinMum]

Hi Phil very few with T2 can tolerate bread of any kind when low carbing. If you get a meter, which is essential IMO, it will become clear. Sainsburys do a high protein seeded sliced called HiLo which is 5 g carbs per slice and I have 1 slice toasted most mornings if my FBG isnt too bad. Waitrose do LiveLife similar but not as nice and thinner slices but under 4g per slice. Hovis do a high protein (low carb sliced which is 10g per slice which some can tolerate but its too carby for me according to my meter. At the beginning of the low carb journey its best not to eat bread, potatoes, rice or pasta in any form to give yourself a chance to get going. All the best.

 

[Muddikins]

I gave my sourdough culture away.
I couldn't kill it but we were no longer on speaking terms so it was time to divorce.
I could kill for a sandwich, sadly the sandwich has the same idea.

 

[Deleted Account]

Why don’t you make some and test to find how it affects you.
The idea is test before eating and 2 hours after. The second test should be no more than 2 mol/l greater than the first.

The very important thing to remember about diabetes is that we are all different.
Some people can tolerate more carbs than other and the only way to tell whether you can is to test rather than base your expected results on other people’s experience.

 

[Member496333]

Bread 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.

 

[Spl@]

I love bread, wholeheartedly. Any kind, white, brown, sourdough, whole wheat, seeded. Any and all of it. It is something I miss enormously.

Warm, fresh from the bakers oven lashed with real butter...……...:***::***::***:

I have tried several different ways of sneaking some it never works. Bread plain and simply messes me up. Fasting bg will be up for several days after. I wont sleep etc etc. Even one or two slices

Its like some people with peanuts, I could hammer a fresh tin loaf easily, if we bought a French stick while shopping a good 4 inches would be gone by checkout (although the wife started to get it last).



Wish you luck with your search but bread is bread.

 

[Daibell]

Hi. I eat wholemeal bread but try to keep it low in quantity as it as a carb. I believe wholemeal flour is the best. I believe wholewheat is where stuff is added afterwards to white flour and may not have the same low GI as wholemeal.

 

[jjraak]

I gave my sourdough culture away.
I couldn't kill it but we were no longer on speaking terms so it was time to divorce.
I could kill for a sandwich, sadly the sandwich has the same idea.

Class response...
Loved it.

And @Phil17712

that's a BIG NO from me as well.

I doubt bread got that message not to mess with us.

and though i miss it sorely and do have the odd, slice ..

THAT has reduced the further i go into the LCHF woods
and live more off the land as nature intended.

Grains just DON'T agree with me, or many others on here, it seems, regardless of whole, cracked, white/brown bread
even sour dough..sadly.)

( I am sadly i must confess, to weaning myself off bread, with the odd ryvita, but i am investigating how to bake my own low carb crackers and rolls, thanks to the good people on here.


PS...oh and MODS....
Can't we not just GAG, @Spl@ , when he starts talking so 'Erotically' about the most desirable
yet totally unsuitable, and leaves this poor poster salivating for the 'Past'..

Thank You, kindly.

 

[Resurgam]

There is a recipe in my blog for the bread I can manage - I have had normal BG levels for about 2 years now, and the next lot of bread I make I will be dividing it into 100 gm lots and baking them in muffin tins - it freezes well so I will try to ration it out.
The low carb additives do reduce the impact quite a lot - I can't cope with all wheat flour breads - even if my BG level doesn't go up a lot I put on weight very easily now.

 

[Spl@]

PS...oh and MODS....
Can't we not just GAG, @Spl@ , when he starts talking so 'Erotically' about the most desirable
yet totally unsuitable, and leaves this poor poster salivating for the 'Past'..

Thank You, kindly.

Ha nothing wrong with some food porn.

 

[jjraak]

Ha nothing wrong with some food porn.

Have to be honest, the girls when they have had a carby meal, are getting fed up with my wistful
"TELL me what it tasted like,... AGAIN "...

 

[Krystyna23040]

Bread is also a no no for me as I get sky high spikes.. I used to make my own bread and absolutely loved it. Now husband makes bread. The smell of freshly baked bread wafting up the stairs in the morning from the breadmaker before breakfast is almost irresistible - but the thought of the sky high spike after eating and then the carb craving it will trigger does stop me.

 

[Muddikins]

Bread is also a no no for me as I get sky high spikes.. I used to make my own bread and absolutely loved it. Now husband makes bread. The smell of freshly baked bread wafting up the stairs in the morning from the breadmaker before breakfast is almost irresistible - but the thought of the sky high spike after eating and then the carb craving it will trigger does stop me.

I desperately hunted for an 'I feel your pain' emoji

 

[Pinkorchid]

Hi. I eat wholemeal bread but try to keep it low in quantity as it as a carb. I believe wholemeal flour is the best. I believe wholewheat is where stuff is added afterwards to white flour and may not have the same low GI as wholemeal.

Yes I eat a small amount of wholemeal bread I usually have the Warburton crustless loaf they are small slices. I can't stand seedy bread like the Burgen Soya and Linseed that many have. I think for most people bread is the most difficult thing to give up I was never a big bread eater before diabetes so did not think I would have any trouble giving it up but I still crave toast

 

[Mr_Pot]

Hi. I eat wholemeal bread but try to keep it low in quantity as it as a carb. I believe wholemeal flour is the best. I believe wholewheat is where stuff is added afterwards to white flour and may not have the same low GI as 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.

 

[KK123]

Bread is also a no no for me as I get sky high spikes.. I used to make my own bread and absolutely loved it. Now husband makes bread. The smell of freshly baked bread wafting up the stairs in the morning from the breadmaker before breakfast is almost irresistible - but the thought of the sky high spike after eating and then the carb craving it will trigger does stop me.

Sorry, but if he was my husband he'd be gone!