Brown Bread

[Speedbird]

Today I decided to have porridge (possibly too bigger portion) because I had milk left! Followed by a slice of brown wholegrain bread and the tiniest smear of jam. Managed 13.6 on the Richter scale and has struggled to get down to 8.8 after 2 hours. Its now 7 which is slightly high for me. Looks like its Weetabix for breakfast for me in future and I will try Warburtons GF bread. Breakfast is difficult because you don't want anything time consuming and I like toast and eggs.
Maybe if I didnt work I might find other things to improve my breakfast.

Oats, milk, bread, jam, Weetabix? In the nicest possible way, those are some very unwise breakfast choices for someone navigating the DT2 minefield. Eggs, bacon, mushrooms, full fat Greek yoghurt with berries and a scattering of chopped nuts will be much kinder to your BG.

Some people, including me, can tolerate sourdough bread. This is the supermarket wholemeal bread I use; it's not GF and comes in at a shade under 17g carbs per slice.

https://www.tesco.com/groceries/en-GB/products/254944260

 

[rebrascora]

The Warburton's no added sugar wholemeal is just 9. something g per slice, so on a par with the GF seeded Warburton's loaf Martin mentioned and will be cheaper than the GF loaf and more widely available. Personally I don't bother with bread anymore as trying to cut down on highly processed foods.

I know what you mean about wanting crunch though. Since changing my diet I instinctively seek out crunchier foods now... Nuts, pork scratchings, pepperoni crisps. It seems to give more satisfaction than foods that are soft. The mixed seeds that go into my breakfast yoghurt fulfill that need for me but equally you could add chopped nuts.

 

[Exflex]

I started to use my wife's GF bread a while back as it is lower carb than normal bread. Two slices for a sandwich works out at 20g carb or thereabouts, whereas two slices of regular bread can easily be not far off twice that. The one she buys is Warburtons Seeded. It's feels less dense than normal bread so if I'm making a sandwich I always lightly toast the slices beforehand.

Out of interest (and out of respect to the OP’s post which I don’t want to derail) does toasting alter the carbs / GI in any way?

 

[Martin.A]

I know what you mean about wanting crunch though. Since changing my diet I instinctively seek out crunchier foods now... Nuts, pork scratchings, pepperoni crisps. It seems to give more satisfaction than foods that are soft. The mixed seeds that go into my breakfast yoghurt fulfill that need for me but equally you could add chopped nuts.

Hadn't really thought about that but now that you've mentioned it I guess that's the reason I lightly toast the bread when I make a sandwich, and why I break a Weetabix up like an oxo cube over my Greek yogurt and berry mix breakfast.

 

[lordburnside]

Unless you need to avoid gluten, GF bread won't help to reduce your BG.

Thanks. I dont need GF I just thought I would try it and see.

 

[lordburnside]

The Warburton's no added sugar wholemeal is just 9. something g per slice, so on a par with the GF seeded Warburton's loaf Martin mentioned and will be cheaper than the GF loaf and more widely available. Personally I don't bother with bread anymore as trying to cut down on highly processed foods.

I know what you mean about wanting crunch though. Since changing my diet I instinctively seek out crunchier foods now... Nuts, pork scratchings, pepperoni crisps. It seems to give more satisfaction than foods that are soft. The mixed seeds that go into my breakfast yoghurt fulfill that need for me but equally you could add chopped nuts.

I don't think I can do without bread! However if I cannot find one that doesnt raise my BG too high I will have to give it up.
I eat nuts with my lunch and if I have yoghurt and fruit. I need to eat less!

 

[Martin.A]

Out of interest (and out of respect to the OP’s post which I don’t want to derail) does toasting alter the carbs / GI in any way?

There's some suggestion that toasting bread from frozen increases the amount of resistant starch, which isn't digested, so in that sense it would have slightly fewer digestible carbs. This is the same mechanism as the cook-cool-reheat mantra for pasta, rice and other starchy foods (see here:- https://www.diabetes.org.uk/guide-t.../carbohydrates-and-diabetes/carbs-and-cooking
However, if you're counting carbs by weighing things, toasted bread does weigh slightly less that before it was toasted.

 

[lordburnside]

Hadn't really thought about that but now that you've mentioned it I guess that's the reason I lightly toast the bread when I make a sandwich, and why I break a Weetabix up like an oxo cube over my Greek yogurt and berry mix breakfast.

Which Greek yoghurt do you eat? I like Lidl thick creamy yoghurt. I could eat two 1/2 ltr pots of it a week.

My real problem is if I eat too much food or I eat something sweet my cravings shoot up. Its like disturbing a child when he is playing - if you do you have to play too! I have to avoid cravings and that means veg meat and cheese not fruit, biscuits or alcohol. I may be an addict! Lol

 

[Martin.A]

Which Greek yoghurt do you eat?

Alpro, because it's non-dairy.

 

[Speedbird]

Which Greek yoghurt do you eat? I like Lidl thick creamy yoghurt. I could eat two 1/2 ltr pots of it a week.

My real problem is if I eat too much food or I eat something sweet my cravings shoot up. Its like disturbing a child when he is playing - if you do you have to play too! I have to avoid cravings and that means veg meat and cheese not fruit, biscuits or alcohol. I may be an addict! Lol

I buy the full fat Greek style yoghurt from either Aldi or Lidl; the purist in me says the real Greek yoghurt is the way to go and occasionally I do buy it, but the German discounters offerings are fine (IMO, of course).

Sweet stuff is/was my downfall also - and I do allow myself a treat once in a while. Generally, though, I've managed to beat my sweet tooth into submission by sticking to high protein food to stay full for longer, which helps to reduce the snack attacks where most of the damage occurs - and I mainly cope with those by eating a Kind bar or a couple of teaspoons of Aldi's 100% crunchy peanut butter (no additives). Nuts are your friends.

 

[Speedbird]

The Warburton's no added sugar wholemeal is just 9. something g per slice, so on a par with the GF seeded Warburton's loaf Martin mentioned and will be cheaper than the GF loaf and more widely available. Personally I don't bother with bread anymore as trying to cut down on highly processed foods.

I know what you mean about wanting crunch though. Since changing my diet I instinctively seek out crunchier foods now... Nuts, pork scratchings, pepperoni crisps. It seems to give more satisfaction than foods that are soft. The mixed seeds that go into my breakfast yoghurt fulfill that need for me but equally you could add chopped nuts.

You're right; it's 9g per slice from the 400g loaf or 17g from the 800g one (which is what I use). Apologies for any confusion.

 

[rebrascora]

Which Greek yoghurt do you eat? I like Lidl thick creamy yoghurt. I could eat two 1/2 ltr pots of it a week.

My real problem is if I eat too much food or I eat something sweet my cravings shoot up. Its like disturbing a child when he is playing - if you do you have to play too! I have to avoid cravings and that means veg meat and cheese not fruit, biscuits or alcohol. I may be an addict! Lol

I am a big fan of the Lidl creamy Greek style natural yoghurt (made with British milk) and I buy the 1kg pots and that lasts me a week.

Yes, I also have an addictive personality (was a sugar addict pre-diagnosis), so I have to be mindful and for me eating carb rich foods like bread can be disruptive, which is why I generally avoid it altogether as that is easier for me. It is very easy to step onto the slippery slope with intentions of moderation, but find that carb creep happens quite quickly, so I find, not having those cab rich foods at all is easier than having a small amount. Learning how to live without bread and potatoes was really challenging in the first few months as culturally, they are meal staples and bread particularly is a carrier for so many foods, but gradually you learn to use other foods instead. So I can have a lettuce leaf wrap or a ham sandwich but the ham is in place of the bread and fill it with salad and cheese and coleslaw. I used to feel really guilty about having meat and/or cheese without bread, but now I don't. If I am hungry I will go to the fridge and get a slice of meat and roll it up with some cheese coleslaw and a quartered cherry tomato and some cucumber instead of making a sandwich with bread.

 

[lordburnside]

I am a big fan of the Lidl creamy Greek style natural yoghurt (made with British milk) and I buy the 1kg pots and that lasts me a week.

Yes, I also have an addictive personality (was a sugar addict pre-diagnosis), so I have to be mindful and for me eating carb rich foods like bread can be disruptive, which is why I generally avoid it altogether as that is easier for me. It is very easy to step onto the slippery slope with intentions of moderation, but find that carb creep happens quite quickly, so I find, not having those cab rich foods at all is easier than having a small amount. Learning how to live without bread and potatoes was really challenging in the first few months as culturally, they are meal staples and bread particularly is a carrier for so many foods, but gradually you learn to use other foods instead. So I can have a lettuce leaf wrap or a ham sandwich but the ham is in place of the bread and fill it with salad and cheese and coleslaw. I used to feel really guilty about having meat and/or cheese without bread, but now I don't. If I am hungry I will go to the fridge and get a slice of meat and roll it up with some cheese coleslaw and a quartered cherry tomato and some cucumber instead of making a sandwich with bread.

I can live without potatoes but bread is a difficult one to give up. I am finding portion sizes difficult to. If I am having meat and veg and no potato I tend to double the amount of veg to make up for it and put cheese on the veg!

 

[lordburnside]

Alpro, because it's non-dairy.

Not had Alpro.

Oats, milk, bread, jam, Weetabix? In the nicest possible way, those are some very unwise breakfast choices for someone navigating the DT2 minefield. Eggs, bacon, mushrooms, full fat Greek yoghurt with berries and a scattering of chopped nuts will be much kinder to your BG.

Some people, including me, can tolerate sourdough bread. This is the supermarket wholemeal bread I use; it's not GF and comes in at a shade under 17g carbs per slice.

https://www.tesco.com/groceries/en-...om/groceries/en-GB/products/254944260[/QUOTE]

I Like bacon and eggs, portobello mushrooms (sometimes) but on toast!

 

[Maz2]

Bread is a difficult food to give up especially toast as it has a nice crunch!
I think I am more sensitive to sugar on a morning but according to an expert your ability to cope with sugar is better early in the day.

I found some lower carb breads on the recipes section here and also on the diet doctor site. I like flaxseed bread and almond flour bread that I make myself. I have tried friends on them who are diabetic or pre-diabetic and they cannot tolerate them. I like them though. suppose it is a matter of taste and what works for the individual.

 

[Maz2]

The Warburton's no added sugar wholemeal is just 9. something g per slice, so on a par with the GF seeded Warburton's loaf Martin mentioned and will be cheaper than the GF loaf and more widely available. Personally I don't bother with bread anymore as trying to cut down on highly processed foods.

I know what you mean about wanting crunch though. Since changing my diet I instinctively seek out crunchier foods now... Nuts, pork scratchings, pepperoni crisps. It seems to give more satisfaction than foods that are soft. The mixed seeds that go into my breakfast yoghurt fulfill that need for me but equally you could add chopped nuts.

Is the Warburton bread available in the supermarkets. That is quite low carb for a loaf and I wouldn't mind trying that.

 

[rebrascora]

Is the Warburton bread available in the supermarkets. That is quite low carb for a loaf and I wouldn't mind trying that.

Yes, the last time I bought one (the 400g no added sugar wholemeal Warburton's) which admittedly was a couple of years ago, but I got it in Lidl and they don't generally stock as wide a range as the main stream supermarkets so I would be extremely surprised if you have difficulty finding it.

 

[Drummer]

I can live without potatoes but bread is a difficult one to give up. I am finding portion sizes difficult to. If I am having meat and veg and no potato I tend to double the amount of veg to make up for it and put cheese on the veg!

When I was trying out breads I found that there are quite a few recipes around - though the ones which use huge amounts of egg white are not really affordable here in the UK.
I tried a bread maker, but although it was fine up until the second kneading, the load collapsed and did not recover.
I found that making a dough with half the amount of bread flour, leaving it to rise then mixing up a load of seeds, gluten, fibrous flours and whatever liquid was required to make a stodge, then gently working the two lots together, starting by rolling out the second mix then patting the first mix over the top of it and then rolling the two together in the hope of trapping the bubbles - like a swiss roll, then folding in the other direction 90 degrees from the first one, and once lightly flattened and folded 6 to 8 times leaving it to rise again for as long as it takes, even overnight, should result in something less brick like than the bread maker managed.
I did portion control by making muffin sized rolls and putting them in the freezer. That worked fairly well.
I gradually found that I could phase out bread, so I did.

 

[Classic]

You are confusing yourself by looking at to many different units for your measurements.
Put the HbA1C result to one side noting that it is in mmol/mol until you have your next test.
Concentrate on your blood glucose reading from your monitor in mmol/l, ignore mg/dl we do not use that in the UK. Aim at 4-7mmol/l before meals and fasting/ morning and no more than 8-8.5mmol/l 2 hours post meal.
I don't really thing age comes into it as there is enough leeway there.

 

[lordburnside]

Thank you for that. After my holiday I will stay within range I hope. I only need to know ,g/dl because when I what youtube the "experts" are American. Now I know its 18 time the uk I can follow it better.

I am going to London and have sussed out Pret A Manger products for the lowest carbs/sugar. Not sure if I can restrict my beer consumption though.