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Running out of bread choices :(

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This might just be my experience but I've found Burgen bread doesn't really offer any BG advantages over any other bread. I might be wrong but isn't it something like 14g of CHO per slice? Your average bread slice is only around 17-18g so it's not a massive difference overall. I'm sure nutritionally it's better for you than sliced white but it's one of those things I tend not to eat much of if I can help it.
 
You're probably right Deusxm but from what I gather it releases the sugar slowly because of the seeds or something, giving it a low GI. Seems to work better than standard white for me, which gives me an alarming spike very quickly and seems to make me feel a bit drowsy as well.
 
For me, it's more about portion control than the type of bread. I go for one Warburtons brown or wholegrain Thin (20g carbs each), or half a Warburtons Pitta (15g carbs). They both make a 'proper' sandwich, without using 2 slices of bread at 15-20g each..
 
DeusXM said:
This might just be my experience but I've found Burgen bread doesn't really offer any BG advantages over any other bread. I might be wrong but isn't it something like 14g of CHO per slice? Your average bread slice is only around 17-18g so it's not a massive difference overall. I'm sure nutritionally it's better for you than sliced white but it's one of those things I tend not to eat much of if I can help it.
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12g per slice, so 33% less carb 🙂 Definitely makes a difference for me over other types of bread, plus I actually prefer the taste and texture of it. It also lasts well.
 
At the moment I am eating Roberts wholemeal at 14.1g per slice at least it does not spike hard like white and other breads do.

http://www.robertsbakery.co.uk/2010/07/medium-sliced-wholemeal-bread-800g/

Do some times have trouble eating a sarnie as some thing does not taste right, does not matter what bread it is that I have tried and can't put my finger on what puts me off eating it.
 
itsallgood said:
The filling?
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The morning breakfast is no fillings, 3 slices of toast with a utterly buttery type spread on them.

Lunch and tea fillings would be, turkey, chicken, ham, beef or beef spread, half a banana, fried bacon (no or very little oil added) or 2 eggs of some form, usually 2 slices of bread.

Tried the Burgen bread, soya and linseed version as that all my local Iceland had, and was the only shop I found to stock it. Not impressed with it toasted and reverted to wholemeal and banana (1 slice) did not eat the full slice as had the usual did not feel like eating it.
 
How are your blood sugars with toast and banana? I'd find that absolutely impossible to manage.
 
Just a suggestion, but try cutting out the banana, they're very high in sugar.
 
Two hours after the toast levels are around the 8.0, then before lunch around 2 pm normally around 4.3 around 12:30 its around 6.7.

Having half a banana levels 2 hours after are around the 7.0 mark, though recently noticed there's a new peaks around 7 pm (before late tea) and 10 pm, the biggest one around 12.0 since meds changed to 160mg of gliclazide

Found the 10 pm one is down to having 2 med baked spuds, will have to cut back to one (which is normally what I have, just was hungry). Working on the 7 pm one at the moment.

Time to start the food diary up as forgetting what I have eaten some days.
 
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Tried the soya and linseed burgen bread again not sure I like it, though willing to try one of the other varieties, will see what ASDA stock next time I go there.
 
pav said:
Tried the soya and linseed burgen bread again not sure I like it, though willing to try one of the other varieties, will see what ASDA stock next time I go there.
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Surprised you don't like it, especially toasted, but I guess we are all different! I love it! 🙂
 
Having experimented after my diagnosis I learned there are a good few foods that are guaranteed to send my numbers up. Starchy things like bread, potatoes, rice and pasta are among the worst, especially the spuds. Fruit like bananas and mango are the same and some cereals, such as cornflakes or Weetabix, are bad too. Cutting down on these things and replacing some with alternatives has helped me. Perhaps you might consider doing the same?

It may worth testing to see what specific foodstuffs do to you as not everyone reacts in quite the same way.
 
Cornflakes are a no no as they send my sugar sky high and are out of the house, any thing made with white floor is also a major problem.

Spuds did not appear to be a problem until I had the two baked ones, chip shop chips surprisingly don't cause a problem either (yet).

Seen so many posts regarding bananas sending BS high, at the moment don't have a problem with them. I love grapes though not tested my BS with them yet as they are loaded with sugar. Will test them soon as they have only recently started to become affordable.
 
Bananas seem remarkably inert as far as I am concerned. For example, I can have 2 boiled eggs and two slices of burgen with 6 units of insulin one day and a banana sandwich with the same two slices of burgen the next, with the same 6 units and no difference in blood sugar levels. Defies logic, since a banana is about a gram of carbs per centimetre, and the riper, the higher the GI :confused:
 
Northerner said:
Bananas seem remarkably inert as far as I am concerned. For example, I can have 2 boiled eggs and two slices of burgen with 6 units of insulin one day and a banana sandwich with the same two slices of burgen the next, with the same 6 units and no difference in blood sugar levels. Defies logic, since a banana is about a gram of carbs per centimetre, and the riper, the higher the GI :confused:
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And yet for some of us... they are like BG rocketfuel!
 
everydayupsanddowns said:
And yet for some of us... they are like BG rocketfuel!
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The response curves for fruits are interesting. Tropical fruits peak earlier than a glucose drink but don't go as high. This is a set of response curves for healthy Nigerians:

NigerJClinPract_2011_14_1_79_79270_u3.jpg



Bananas are the bottom curve, glucose the top curve and the the other two are pineapple and paw paw.

The nutritional value for the fruits is given as:

NigerJClinPract_2011_14_1_79_79270_b1.jpg


A similar set of data but wider in scope and testing specifically Type 2 diabetics can be seen in Glycaemic Response to some Commonly Eaten Fruits in Type 2 Diabetes Mellitus

I read a very useful tip for type 2 diabetics when it comes to fruits, choose more northerly fruits. The further south one goes, the higher the load. Generally, cherries, apples, pears, plums, berries etc are ok. Things like oranges, grapes etc are to be treated with caution and tropics fruits are to be handled with great care.
 
On the bananas thing, I always try to get/eat only green bananas if possible. Don't know if this really helps BGs but they definitely taste much less sweet, which I prefer. To my mind, the total 'badness' of a banana is in it from the start to when it goes brown, so it shouldn't make any difference I guess (unless anyone knows better?).
 
everydayupsanddowns said:
And yet for some of us... they are like BG rocketfuel!
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They're one of two things I reserve for persistent hypos. Along with spuds they are guaranteed to send my bloods into the stratosphere.
 
itsallgood said:
On the bananas thing, I always try to get/eat only green bananas if possible. Don't know if this really helps BGs but they definitely taste much less sweet, which I prefer. To my mind, the total 'badness' of a banana is in it from the start to when it goes brown, so it shouldn't make any difference I guess (unless anyone knows better?).
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I'm sure I read something somewhere about the structure of a banana changing when it ripened and something in them breaking down/altering allowing the carbs in a ripe one to be accessed much more rapidly than in an unripe one.

May have to google it to see what it actually was!
 
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