Rye Bread

[Chris cov]

Is rye bread ok l do not eat bread only on odd occasion.

 

[Northerner]

Hi Chris, rye bread tends to be lower carbohydrate than most ordinary bread, similar to the Burgen Soya and Linseed bread that many of us enjoy (around 12g per slice). If you use a meter you can use it to test your tolerance for the bread. Usually we are less tolerant in the mornings, when insulin resistance tends to be greater.

 

[khskel]

I found that the Vollkorn (whole grain) rye bread is quite slow release although rather higher in carbs than Burgen etc at about 22g per 50g slice.

 

[Northerner]

I found that the Vollkorn (whole grain) rye bread is quite slow release although rather higher in carbs than Burgen etc at about 22g per 50g slice.

That sounded like quite a lot, but then I realised that I was basing my figure on a 25g slice of rye bread, so actually similar. I suppose rye bread is denser than most other breads, so the slices would be smaller for an equivalent carb value to Burgen. To complicate matters a slice of Burgen weighs about 45g! 🙄

 

[Maz2]

Testing is important Chris as everyone is different. I love the Burgen Soya and linseed but a few weeks ago I tested with it after two hours and then, for some reason, decided to test at 3 and the levels were still increasing which they should not have been. The levels were not horrendous and were normal range but still increasing. It is odd because most posters on the Forum get on with it but, as they say, there is "always one." Will try it again at some stage and see what happens then because \I have heard if you leave a food alone and then reintroduce it, sometimes you are better with it.

I don't know if you like cooking but there are some breads in the recipes section here. I make Mark Parrott's flaxseed loaf a lot and I love it. It does not take long to make. Bubbsie has put some up too and wirelass has put some scones and muffins up so there is quite a lot of choice.

I have looked up low carb breads on the dietdoctor.com and will try some of those and test against them at some stage.

Hope you test OK with the rye bread if you like it. I did manage to give up bread for a while but I have decided I want some again, hence my making some from the recipes here.

 

[Chris cov]

Hi Chris, rye bread tends to be lower carbohydrate than most ordinary bread, similar to the Burgen Soya and Linseed bread that many of us enjoy (around 12g per slice). If you use a meter you can use it to test your tolerance for the bread. Usually we are less tolerant in the mornings, when insulin resistance tends to be greater.

I don't use a meter l never have my readings have been 42 and l do low carb

 

[Northerner]

I don't use a meter l never have my readings have been 42 and l do low carb

Sounds like you are doing OK Chris 🙂 Hope it answers your question - rye bread is lower carb than most other breads, so could be a good choice if you fancy it now and again 🙂

 

[Maz2]

I don't use a meter l never have my readings have been 42 and l do low carb

That is what mine is Chris at the moment. My GP told me there was no need to test and my friend who is borderline diabetic won't do it because she was told not to and she is worried she will become obsessed. I prefer to and fund my own machine and strips.

You need to do whatever is right for you and if you prefer not test that is fine.

 

[Drummer]

If a food is a slow release, then that is what it will do - you will have a higher reading for longer - even if you don't see it on a meter or chose not to test at all.
I do worry when I read about GPs who believe there is no need to test - or that strange 'obsessed with testing' - not knowing if you are in danger of the complications associated with diabetes is surely a dangerous situation to be in.

 

[Maz2]

If a food is a slow release, then that is what it will do - you will have a higher reading for longer - even if you don't see it on a meter or chose not to test at all.
I do worry when I read about GPs who believe there is no need to test - or that strange 'obsessed with testing' - not knowing if you are in danger of the complications associated with diabetes is surely a dangerous situation to be in.

Thank you Drummer for that. I did not think of it that way. I just thought I should not really be eating it. I take it then that, even though it was still going up a bit after 3 hours I could eat it as it was not really giving horrendous spikes. Thanks.

 

[Chris cov]

If a food is a slow release, then that is what it will do - you will have a higher reading for longer - even if you don't see it on a meter or chose not to test at all.
I do worry when I read about GPs who believe there is no need to test - or that strange 'obsessed with testing' - not knowing if you are in danger of the complications associated with diabetes is surely a dangerous situation to be in.

l have never tested nearly 2 years and l am doing well l think it can be obsessed too much l am on O metformin a day and hope to come off it got test July

 

[Chris cov]

l have never tested nearly 2 years and l am doing well l think it can be obsessed too much l am on O metformin a day and hope to come off it got test July

meant 1 metformin

 

[Mark Parrott]

meant 1 metformin

That is a great result, Chris. But if you did test, you would be able to find out if Rye bread was OK for you or not. We are all different. Porridge is the main example. Some are fine with it & others will spike to the moon & back. This condition is so unpredictable. I rarely test these days as I know what I can eat & what I need to avoid (or just have occasionally).🙂