Bread?

[mum2westiesGill]

What sort of bread do you all have?

Just trying to find out what sort of bread everyone has. I don't like bread which has seeds in ie Bergen.

Gill

 

[Caroline]

I get 50/50 or best of both. It is a compromise between what the rest of the family likes and what I need.

 

[Robster65]

We have Hovis seed sensations (2 varieties).

Our dietician mentioned 50/50 as an alternative.🙂

Rob

 

[FM001]

Burgen soya & linseed.

 

[novorapidboi26]

Warburtons, Mothers Pride Plain.................sometimes just whatever looks nice on the shelf.....................

 

[mum2westiesGill]

Warburtons, Mothers Pride Plain.................sometimes just whatever looks nice on the shelf.....................

White or brown (wholemeal)?

 

[Steff]

Combo really either hovis seeded loaf or burgen bread.......Mind you pitta bread has come into my life quite abit lately will often have it filled with salad or prawns and or meat/tuna

 

[Northerner]

Burgen Soya and Linseed. I would no longer touch any bread that didn't have seeds or wholegrains after seeing how fast and high it spikes me 😱 White bread spikes faster than table sugar and cheap brown 'wholemeal' bread is often little better than white.

 

[Copepod]

Whatever my partner makes in bread maker during daylight hours with our solar electicity. Usually basically granary, but depends on what packet of flour is open at the time. He wasn't very keen when I used the machine, so I leave it to him now! 🙂

 

[mum2westiesGill]

We have Hovis seed sensations (2 varieties).

Our dietician mentioned 50/50 as an alternative.🙂

Rob

Cheers Rob. Also just asking this question after what Pumper_Sue said yesterday "Just a pointer for you though 4 slices of bread will do major damage to your blood sugars that is a lot of startchy carbs in one go" I'm looking to change from white bread to some sort of brown bread but i need one which i like without seeds.

Gill

 

[cherrypie]

You could try stoneground. It is a bit coarser than the standard loaves but does not contain seeds. The G.I. is 53.

 

[Robster65]

I think the 50/50 is a basic white loaf with seeds (?) added. It may have been developed for anyone who doesn't like the thought of wholegrain/seeded but wants the health benefits.🙂

But I've never tried it.

Rob

 

[Northerner]

I think the 50/50 is a basic white loaf with seeds (?) added. It may have been developed for anyone who doesn't like the thought of wholegrain/seeded but wants the health benefits.🙂

But I've never tried it.

Rob

Isn't there also a 'Best of Both with no bits'? No idea how that would rank in the GI stakes.

 

[everydayupsanddowns]

I only really found GI reduced with bread with seeds in, though I suppose any added fibre will be good for your digestion if nothing else!

Best bet is probably to run your own tests (since everyone reacts differently) and test before and 1-2 hours after eating different sorts. Make sure you test each one a few times to rule out 'fluke' results and stick with the one you like best that is gentlest on your BGs.

Hope you find one that works for you.

 

[Newtothis]

I have soya/linseed and Warburton's seeded - both are delicious and don't spike my sugars to badly. Amanda x 🙂

 

[Andy HB]

As I generally make my own (except when I forget to be organised!), my normal favourite is granary with pumpkin and sunflower seeds (with malt extract). But you don't like seeded loaves, so I won't mention that.

My other favourite is spelt loaf (again seeded, but that can be left out). It's similar to rye bread.

Andy 🙂

 

[robert@fm]

White bread spikes faster than table sugar and cheap brown 'wholemeal' bread is often little better than white.

One has to be careful to get wholemeal at the very least (preferably multigrain or seeded), as brown flour can legally just be white flour with added caramel to make it look healthy -- and caramel is a hydrocarbon, hence suspected carcinogenic. (It's for that reason that, when I buy soy sauce, I buy a high-quality brand such as Kikkoman, one whose rich taste and dark colour come from brewing, not MSG and caramel. Brewing for the right length of time takes longer and thus is more expensive, but the result is worth it.)

 

[MCH]

Any type of wholemeal.

(Note: At our last communion, the minister said it was interesting to see who took wholemeal amd who took white! 😉 )

 

[David H]

A rye or Buckwheat bread or maybe a Irish brown soda bread.

Being a Coeliac I eat a Gluten Free Sourdough bread (Natural long proofing)

or a brown seeded Gluten Free bread or Soda Bread

 

[trophywench]

Just idly looking at the wrapping on a Warburton's large white medoum sliced loaf I am fairly appalled to see that 4 slices of it not only contains 72g of carbs but that it also contains 1,636 calories.

To my mind that's an awful lot of my days calories to 'waste' on bread. Especially 'boring' bread! LOL

Yes - I do eat it. I eat it plain or toasted, thickly buttered, with all sorts of very scrumptious things upon it. Sometimes. Never ever more than 2 slices though. It is only there as a holder for the things I really wanna eat. I could actually just as easily lob the meat or whatever and the salad into a dish and mix that up with some mayo, and have a couple of buttered Ryvitas and I'd enjoy it just as much. Or stuff the 'contents' in a mini wholewheat pitta. So that's what I'm more likely to do unless we've run out of Ryvita/pitta!