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Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
BREAD
- Thread starter rosalindb
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Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
- Pronouns
- She/Her
This sounds like a case where you are far better using your own judgement. Maybe your practice nurse should visit this site to get clued up about how one size does not fit all when it comes to dietary needs.
Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
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- She/Her
Oh dear, what a shame, never mind. How can this be?Unfortunate;y if they do they will come across exactly the same advice about wholemeal that they gave to Rosalind......
Carbohydrates and diabetes: What you need to know
For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and...www.diabetes.org.uk
I cannot eat any of that stuff, I tried it at the start of my diabetes journey and wow it just does not work for me. Surely it cannot just be me
I tried Burgen and other low carb bread, I cannot tolerate them either unfortunately. I get cramps and the runs
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
Do you have the same intolerance to anything containing wheat flour?
Yes since diagnosis I find anything flour based does not agree with me, it was not a problem before
Leadinglights
Well-Known Member
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- Type 2
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- She/Her
That is interesting as there is a link between gluten sensitivity or intolerance and Type 1 diabetes but no evidence with Type 2. Are there any other foods you have problems with as lots of things have gluten in then not just wheat and rye.
I wonder if you would be OK with gluten free bread or crackers.
I was not gluten intolerant before diagnosis of type 2. Seems to be wheat/rye that causing problems now
It may be that your body is super efficient. Having gone low carb, you'r body may be producing fewer enzymes than can deal with grain products.
yes that could be true for me
Drummer
Well-Known Member
- Relationship to Diabetes
- Type 2
I tried a really thin crust off the white loaf I made for my husband and got painful indigestion - I have not eaten white bread in a very long time and my insides seem to have forgotten what to do with it.
I really do not miss bread all that much - there is so much that I can eat - but I can never resist a challenge. So far the really low carb bread has looked like wrinkly bricks - but there has to be a way to get something light and fluffy.
I will not miss anything wheat based, I think I will enjoy finding stuff that agrees with me. I am still learning
D
Deleted member 25429
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I find gluten free super seeded rolls work for me if I fancy bread . My daughter is gluten free and suggested putting in microwave for 30 secs it makes them less crumbly
goodybags
Well-Known Member
- Relationship to Diabetes
- Type 2
Where can the Burgen bread be bought from, I wanted to try it,
ive seen it mentioned on this forum before but never seen it in the supermarkets
chaoticcar
Well-Known Member
- Relationship to Diabetes
- Type 2
Burgen bread is in Asda and sometimes in Tesco
Carol
Carol
Docb
Moderator
- Relationship to Diabetes
- Type 2
Bergen Bread is a trade mark of ABF Grain Products. This part of Allied Bakeries which is part of Associated British Foods. It's not made by some small independent baker but by one of the conglomerates feeding the major supermarket chains. This means that it will only appear in supermarkets that source stuff from Allied Bakeries (mostly those who stock Kingsmill sliced white, the main ABF brand) and only then when enough of it is sold to merit the shelf space.
For this reason its a bit hit and miss in terms of stocking and there is little option to look for it locally and hope that somebody has it on their shelves. Be prepared to search here there and everywhere.
Might be worth looking at local bakers to see if anybody makes a low carb bread. In this neck of the woods (up in the North West) I point people to Booths, who keep a really nice low Gi bread as a stock item sourced from whatever baker they use.
For this reason its a bit hit and miss in terms of stocking and there is little option to look for it locally and hope that somebody has it on their shelves. Be prepared to search here there and everywhere.
Might be worth looking at local bakers to see if anybody makes a low carb bread. In this neck of the woods (up in the North West) I point people to Booths, who keep a really nice low Gi bread as a stock item sourced from whatever baker they use.
I've more or less stopped eating bread
This has nothing to do with what I can or cannot tolerate, it's just the convenience of not having to divide up a loaf and keep it in the freezer, because when I reduced the amount of bread I ate it went off before I could eat it all
Years ago, before I developed diabetes, I changed from white to wholemeal, and after diagnosis I reduced the amount of bread I ate to next to nothing
Now if I want anything like that I have an oatcake or two, with cheese, boiled egg, tomato, Marmite, peanut butter etc
Oatcakes are made from oats (surprise surprise) not wheat
Reading the pack label, one oatcake has 6,2g cabs, of which 0,1g sugar,1,9g fat and 1,1g fibre
They are high fibre, wheat free, vegan, have no artificial colours, flavours, preservatives, GM ingredients or hydrogenated fat
They also have a long shelf life at room temperature
Instead of biscuits I sometimes have an oatcake, with a topping or just dry; it's not so much the biscuit that I miss as the nibbling
I've tried Bergen bread; nothing wrong with it, but I still can't eat it fast enough
Perhaps I'll give it another go, also other low carb bread. The loaves are usually small and I'll make a bit of room in my freezer
This has nothing to do with what I can or cannot tolerate, it's just the convenience of not having to divide up a loaf and keep it in the freezer, because when I reduced the amount of bread I ate it went off before I could eat it all
Years ago, before I developed diabetes, I changed from white to wholemeal, and after diagnosis I reduced the amount of bread I ate to next to nothing
Now if I want anything like that I have an oatcake or two, with cheese, boiled egg, tomato, Marmite, peanut butter etc
Oatcakes are made from oats (surprise surprise) not wheat
Reading the pack label, one oatcake has 6,2g cabs, of which 0,1g sugar,1,9g fat and 1,1g fibre
They are high fibre, wheat free, vegan, have no artificial colours, flavours, preservatives, GM ingredients or hydrogenated fat
They also have a long shelf life at room temperature
Instead of biscuits I sometimes have an oatcake, with a topping or just dry; it's not so much the biscuit that I miss as the nibbling
I've tried Bergen bread; nothing wrong with it, but I still can't eat it fast enough
Perhaps I'll give it another go, also other low carb bread. The loaves are usually small and I'll make a bit of room in my freezer
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Pine Marten
Well-Known Member
- Relationship to Diabetes
- Type 2
I buy Burgen when I can find it, and the only place at the moment is the large Sainsburys a short bus ride away. Otherwise I buy Hovis Nimble (the Lower Carb loaf mentioned upthread has also gone AWOL ). I still have a loaf or two of the Waitrose LivLife in the freezer, but to be honest I was never very keen on its rather odd texture.
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