[arzoo]

I was wondering which type of grains are best when it comes to wholegrain and multigrain breads. Does it depend more on the carbohydrate content or the fiber content or having low glycemic index or glycemic load. Which are the most significant factors?

I've heard a lot of methods, like:
1. use only number of carbs based on the food label.
2. use carbs listed minus fiber content to get net carbs.
3. low glycemic index or low glycemic load.
4. eating protein along with the bread won't affect BG as much as the bread will.

Which one is most effective in keeping BG rise at a minimum?

By the way, which type of bread is best. I've heard that sourdough, pumpernickel, kibbled rye or other rye breads, and multi-grain breads have low GI. Do these types (which ones) actually affect BG less?

Or is it just better to just get ordinary whole wheat bread or white bread as long as the carb content is low?

Also, does it make a difference to get ordinary bread or a necessity that it be sugarless?

One last thing, I've noticed a lot of multi-grain breads, like 6 grain or 9 grain... mostly containing rye, barley, wheat corn, millet and some other grains. Which of these would make the bread be low GI or high GI & how does it affect blood sugar?

Sorry, I've got so many questions, some of which maybe naive on the topic. I'm quite new to looking out at BG.

Thanks.

[MJB]

Ultimately I think you have to do some experimentation to determine what foods (not just bread) you tolerate well and those you don't tolerate well.

IMHO you want 100% whole grain if you can get it and the lower net carbs the better.

[volleyball]

I've tried a hundred brands of bread so far. Never pick up a loaf without reading its label, or most other foods for that matter.
Testing is the most effective measurement tool.
By labels only- Do not buy bread that has enriched flour as its first ingrediant, this is very true of most multigrain breads. I do my best to avoid any with corn syrup in it but will accept sugar as it doesn't seem to affect me and usually there more to help the yeast rise.
I've even had things like sprout bread. It is ok and may be better for you. I have it as a change.
I like whole grain breads as I don't eat it fast and it lasts way longer than enriched flour bread. Weeks.
To help keep it low glycemic is I load up the filling. Instead of a sandwich with 2 slices of deli, I'll have 2 or3 slices on 1 piece of bread folded or cut over onto itself.
Since the total sandwich determines the GI, you take the bread as part of it and it will give it a lower GI than just bread. Also it seems that the crust is better for you. Lower GI reponse. My daughter used to eat Italian bread with me when she was little. She would eat the middle and leave me the outer crust. She now says she did this as she sensed my diabetes and was only trying to help. I guess it worked as I did not get diagnosed until I was able to eat the middle of my bread.

[Jill-O]

For me, it seems like the kind with the least net carbs (carbs - fiber) works the best.

[pdxdennisj]

I have pretty much settled on Oroweat Light 100% Whole Wheat. It has 80 calories and 11 gms net carbs per two slices. My body seems to handle it well and it has a reasonable taste (some do not). In the low Glycemic (sp?) load direction real old world Pumpernickel works really well but I cant seem to get through the whole loaf.

[xMenace]

Most of us try to isolate foods in question then test like crazy to find out how it affects us. We can behave very differently.

Originally Posted by arzoo

I've heard a lot of methods, like:
1. use only number of carbs based on the food label.

Not necessarily. WHenever I've weighed my bread, I found it weighed more or less than the label said it would. A digital scale it a great tool.

Originally Posted by arzoo

2. use carbs listed minus fiber content to get net carbs.

Yes. The fiber passes right through.

Originally Posted by arzoo

3. low glycemic index or low glycemic load.

It depends on how you think. GI is a rating while GL is the rating times quantity.

Originally Posted by arzoo

4. eating protein along with the bread won't affect BG as much as the bread will.

Supposedly. That's what I've been taught from day one some 33 years ago. I don't believe it though. My testing shows that bread ups my BGs PDQ no matter what I eat with it. Also protein will raise BGs too. SOme even take insulin for it.

Originally Posted by arzoo

Which one is most effective in keeping BG rise at a minimum?

IMO Eat high GI bread, eat less of it, and bolus early if you shoot insulin. But you have to test it for yourself.

Originally Posted by arzoo

By the way, which type of bread is best. I've heard that sourdough, pumpernickel, kibbled rye or other rye breads, and multi-grain breads have low GI. Do these types (which ones) actually affect BG less?

I've found multi-grain the best, even though whole wheat is lower GI. Some here find rye works well, but I can't eat it daily. It makes me want beer

Originally Posted by arzoo

Or is it just better to just get ordinary whole wheat bread or white bread as long as the carb content is low?

No. Eat complex for health too, not just BGs.

Originally Posted by arzoo

Also, does it make a difference to get ordinary bread or a necessity that it be sugarless?

Sugar tends to be added for the yeast to work on. It's more the flour you need to worry about. That said, I avoid anything that smacks of corn syrup or sugar alcohols.

Originally Posted by arzoo

One last thing, I've noticed a lot of multi-grain breads, like 6 grain or 9 grain... mostly containing rye, barley, wheat corn, millet and some other grains. Which of these would make the bread be low GI or high GI & how does it affect blood sugar?

All of them? The fact that they are un/less processed whole grains makes them low GI.

[kgm0612]

For me.......I do best eating light wheat bread.

Karen