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[peat]

I'm looking at diets to control my bs level. I know very well that carb free does the trick,but I don't see a way of avoiding bread. I'm generally fit and healthy and can exist happily with high bs if that means I avoid hypos.

 

[SB2015]

I'm looking at diets to control my bs level. I know very well that carb free does the trick,but I don't see a way of avoiding bread. I'm generally fit and healthy and can exist happily with high bs if that means I avoid hypos.

Hi Peat, welcome to the forum

How do you control your diabetes? Are you using insulin or still managing without.
Is there a reason why you are so concerned about having a hypo?
If using insulin there are a lot of things that can help to avoid high BG. These include
- timing of your insulin delivery
- number of carbs
- correct insulin to carb ratio
- activity levels before and after your meal.
These can be managed and still avoid hypos.

 

[Drummer]

I ate low carb for some time without any bread - the way to avoid it is just don't buy any, don't eat any you come across - and as I am type two, once I was back to normal I chose only low carb bread such as Livlife at 4 gm of carb per slice - but do not eat much of it as I now put on weight so easily it is ridiculous - totally back to normal.

 

[Cisco Ventura]

I'm looking at diets to control my bs level. I know very well that carb free does the trick,but I don't see a way of avoiding bread. I'm generally fit and healthy and can exist happily with high bs if that means I avoid hypos.

Hi Peat, I was a bread addict but haven't touched it at all for a few weeks until today when I had a sausage butty! Low carb bread is good, or try soya and linseed as that's lower GL. Sourdough is also better. Some advice I've seen in several places is to freeze bread as that reduces the impact on blood sugar, but I haven't tried it for myself yet.

 

[CathyB]

Hi Peat, like you I couldn’t give bread up, I now eat Livlife low carb bread, the slices are smaller than standard loaf but it’s tasty, I toast it and use for sandwiches. My work often involves early starts so toast is my quick breakfast, if I have more time I go for egg & bacon. To avoid getting caught on the hop, I take a sandwich with me soo I know I have something safe to eat so won’t be tempted to stray off plan.

 

[Nomad722]

Hi Peat, Welcome to the forum.

 

[Martin9]

Hi Peat,
There’s a few studies around that if you freeze bread, and then toast it, that the resultant BG rise is less than eating fresh bread toasted...

 

[Bruce Stephens]

There’s a few studies around that if you freeze bread, and then toast it, that the resultant BG rise is less than eating fresh bread toasted...

Presumably this is about resistant starch? It's supposed to be so for things like pasta and potatoes though it doesn't require freezing, just cooling: so you get the effect by cooking, then cooling, then reheating (I don't think the "then reheating" is particularly well understood yet, but there was a BBC programme not so long ago with experiments suggesting there might well be benefits to reheating). I guess the same might well apply to bread, too (given that bread and pasta aren't that different).