@Mickyd1969, earlier in this thread you were asking either directly or indirectly about low carb bread.
@Leadinglights said:
..... a lower carb bread which Tesco have which is not bad at 17.6g carbs for a 50g slice, Warburtons Protein Power Wholemeal Bread with Pulses, Seeds and Grains. You may find others with less but they may be a smaller slice. As a 50g slice then 1 is likely to be enough. You can always freeze the slices and just take out 1 at a time.
So a 50gm slice releases 17.6 gms carbs, ie 100gm (2 slices) would be c. 35 gms carbs. This makes that bread a little better than many breads, which typically can be between 40-55% carbs, depending on the constituents. The back panel of most bread packaging provides the nutritional content in terms of carbs per 100gm, and often also per slice. But how standard in weight is a slice?
I'm insulin dependent and I need to carb count with sufficient confidence to know I'm going to take the appropriate amount of insulin - each time. So I'm wary of using "per slice" figures. Periodically I've weighed a couple of slices and found only the most processed (and unhealthy) breads in their neat rectangular packages are near to their claimed weights per slice.
However there are a small number of genuine lower carb breads. One of these is Jason's Seeded Protein Sourdough bread at 22.2 gms carbs per 100 gm wt, or c.13 gms per slice. Beware, none of their slices are a standard size and weight!
Jason's have many choices of breads, including 2 with purple labelling and most of their breads are in the normal >40% carbs category, so taking home the correct loaf needs a little care. Their bread seems to be sold in most of the big supermarkets, I get ours from Tesco.
As I said there are a few other low carb breads, but their availability seems to be varied. I happen to like this particular bread so I don't bother looking out for others any more. I also find this sourdough bread digests fairly slowly, so the release of glucose into my blood stream is somewhat delayed and that should be a significant help to yourself as a T2 - giving your body some extra time to manage that incoming rising BG.
Fast releasing carbs can create a greater "spike" and since T2 is usually because of an increased natural insulin resistance, your body is likely to find a "spike" a bigger hurdle to deal with. We are each of us different and this becomes very evident in our metabolic behaviour. But in principle it is best to have reduced glycaemic variability - ie reduced BG spikes or troughs!
The good news is that there are breads that have reduced carb content and thus your "normal" foods can still be possible, without totally changing everything you eat. Good lower carb choices and reduced portion sizes can become an acceptable, enjoyable and sustainable future lifestyle.
