OK...Tried the Last Bread

[Newdiabetic]

Waking/fasting this morning was 110. I fixed a two egg omelet (1 yolk, 2 whites sauteed green peppers, onions and a little cheese in it) this morning with a piece of sugar free low carb wheat bread.

I checked at 1 Hour, in my car before going into the gym. My number was 161. I walked 2.5 miles, did 10 minutes on the elliptical machine, went back to my truck and checked and my number was 105.

This is the lowest carb bread that I have been able to find....I am assuming that it was an unreasonable spike and that I can now see that I am to stay away from bread? Even though the number was short lived? I guess I am asking how would you evaluate this if this were you?

Thank you for your patience with me.:o
Joyce

[foxl]

Waking/fasting this morning was 110. I fixed a two egg omelet (1 yolk, 2 whites sauteed green peppers, onions and a little cheese in it) this morning with a piece of sugar free low carb wheat bread.

I checked at 1 Hour, in my car before going into the gym. My number was 161. I walked 2.5 miles, did 10 minutes on the elliptical machine, went back to my truck and checked and my number was 105.

This is the lowest carb bread that I have been able to find....I am assuming that it was an unreasonable spike and that I can now see that I am to stay away from bread? Even though the number was short lived? I guess I am asking how would you evaluate this if this were you?

Thank you for your patience with me.:o
Joyce

They actually market a bread as sugar-free?

Starches are cleaved into glucose more rapidly than sucrose ("table sugar").

I am going to be buying some low-carb baking mix, vital gluten, etc and learning to bake my own, this winter!

[Newdiabetic]

They actually market a bread as sugar-free?

Starches are cleaved into glucose more rapidly than sucrose ("table sugar").

I am going to be buying some low-carb baking mix, vital gluten, etc and learning to bake my own, this winter!

Yes, Sugar Free.

100% Whole Grain. No artificial Preservatives, Colors or Flavors. No High fructose Corn Syrup.

and below that....Sugar Free, 12 grams of whole carb.

I hope that you are successful with your bread....but I am wondering about my numbers...could you or someone else comment?
Thanks.

[notme]

I have been using a flourless bread that seems to work pretty well. You can buy it at Trader Joes. There are those days that you just want something to go with your eggs or a half sandwich. Give it a try, it is pretty good.

[foxl]

All I can tell you is, I eat maybe one slice of regular (ww) bread, per week. If that much. And I must eat it with a lot of fat to slow it down.

So far, I have found low carb pitas and tortillas that work, though.

So I do not really miss the bread. The baking is more of a process than a product thing for me. :D

[plattb1]

I can eat whole wheat or multigrain flatbread or Arnold's Sandwich Thins - but, this is highly individual. Everyone can't & I can't all the time. I check BG before to make sure I'm at a good safe starting point & make sure I have mayo, oil & vinegar, and plenty of protein in my sammies. Good luck & keep us posted!

[Granny Shanny]

The only bread I've found so far that I can tolerate (and only one slice occasionally) is Sara Lee 45 calorie 100% multi-grain. But as Linda says, I've found low-carb tortillas that taste good, and I also make a low-carb thing of my own that's only about 2g per slice.

Try this - you can use it for bread or buns, you can eat it like regular pancakes or make waffles instead . . . it's very versatile:

1 8oz Pkg cream cheese
3 eggs
1 pkg. Truvia
1/2 cup Carbquik (or Atkins - whatever) baking mix
2 tbsp. buttermilk solids
1/2 tsp baking powder
water if needed to make pourable batter

Preheat electric skillet or waffle iron to 350°.

Beat cream cheese with mixer until blended smooth, add eggs one at a time, mixing until smooth; add the remaining ingredients, mixing until smooth. Spray skillet or waffle iron with butter-flavored non stick spray and use 2 tbsp. batter for each pancake.

2 carbs per pancake

And yes, other breads are sugar-free . . . Nature's Own has a couple that taste better than Sara Lee, but spike me a little worse.

[Subby]

I found the GI index very useful to find food types that work better than others for me. Yes, carb count is important, but the type and quality of the carbohydrate can be equally important, and while some attributes suggest themselves, (and some are almost given, such as avoid refined white) others can be notoriously unreliable (whole meal, whole grain, etc, may make no difference). "Sugar free bread" sounds virtually meaningless to me, the problem carbs are mostly in the flour anyway. it's been found that the actual molecular structure of the individual food can have a big difference in how fast it is absorbed. The fat content, too (fat slows the absorption).

So, since you probably don't get Burgen Soy and Linseed with a GI of about 36 (and acts that way in me) I can't recommmend something directly to you. If you wish you can cast your eyes over Glycemic Index lists for a few brands you can get that are on the low scale. If you can find below 40 on the scale, that's a good start.

Here's a desription of GI and GL, The Glycemic Index (http://mendosa.com/gi.htm) and here's a big list a big list. Glycemic Index and Glycemic Load (http://mendosa.com/gilists.htm) On that page, you might like to use your search function on your browser to find bread or brands of bread.

It may or may not give you useful suggestions. But is another resource to consider as you see if there is acceptable bread out there for you, or not.

[Subby]

Waking/fasting this morning was 110. I fixed a two egg omelet (1 yolk, 2 whites sauteed green peppers, onions and a little cheese in it) this morning with a piece of sugar free low carb wheat bread.

I checked at 1 Hour, in my car before going into the gym. My number was 161. I walked 2.5 miles, did 10 minutes on the elliptical machine, went back to my truck and checked and my number was 105.

This is the lowest carb bread that I have been able to find....I am assuming that it was an unreasonable spike and that I can now see that I am to stay away from bread? Even though the number was short lived? I guess I am asking how would you evaluate this if this were you?

Thank you for your patience with me.:o
Joyce

Asking about your numbers... it can hardly be called absolutely terrible all up, considering the 2 hour (was it?), but all that exercise is a huge factor. My question would be, are you always going to follow up eating a piece of bread with all that exercise? If not, try testing it without the exercise.

[Newdiabetic]

Asking about your numbers... it can hardly be called absolutely terrible all up, considering the 2 hour (was it?), but all that exercise is a huge factor. My question would be, are you always going to follow up eating a piece of bread with all that exercise? If not, try testing it without the exercise.

If I were to eat bread, it would be on a morning when I would be exercising ...for something different. But you all have given me some other breadish ideas to think about.

I keep reading posts where D's are trying to keep their two hour level at 140....Mine would not have been...so I am searching to get that level under 140. A lot of days I am able to to stay in 120 range.

Thanks for all of your thoughtful prompt replies. :D
Joyce

[foxl]

Glycemic index does not work for me. I know many people for whom it does, though ... I simply do not handle starches well, in any combination with fiber! I think it is highly individual, and I read somewhere in the lit that it might have to do with the number of genes coding for amylase (enzyme which breaks down starch) -- the more, of course, the faster the starch is broken down ... well, that's ME!

Granny -- what're the odds of you sharing your bread recipe?

[jer.lawrence]

Good Morning:

I haven't had any bread lately, but when I eat bread, it's Nature's Own. The local super markets around here sell it, I don't know if it's available where you are.

The Whole Wheat has 10g of carbs per slice. They have a Wheat & Fiber that has something like 7g carbs per slice, but it tastes like paper.

[princesslinda]

I've found a Sara Lee Heart-Healthy bread that has 13 total carbs for 2 slices (It may be the same one granny mentions). It's a wheat bread, and the slices are normal thickness and softness. I don't have it on a daily basis, but have had good results when I do eat it. Sometimes a girl's just gotta have a peanut butter sandwich!;)

[Hammer]

This is probably a stupid question, but if bread really spikes you, what does toasted bread do? I mean, really toast it so that it is mostly black, would that still spike you? I wouldn't think there would be many calories in carbon.

[foxl]

This is probably a stupid question, but if bread really spikes you, what does toasted bread do? I mean, really toast it so that it is mostly black, would that still spike you? I wouldn't think there would be many calories in carbon.

Um, burned foods contain benzo(a) pyrene. Not recommended to eat them.

Okay that <<<MAY>>> be a red herring. But, still, would you want to eat that?

[princesslinda]

I don't notice a difference between toasted and untoasted bread.....but I don't blacken the bread though.

Also, croutons affect me the same as regular bread.

I have read that "over-charred" meat has a cancer link...so would over-toasted/charred bread have the same potential link?


hmmmm...continuing with this thought...could I have really black toasted marshmallow with no problem??? mmmm!

[Josselyn]

Waking/fasting this morning was 110. I fixed a two egg omelet (1 yolk, 2 whites sauteed green peppers, onions and a little cheese in it) this morning with a piece of sugar free low carb wheat bread.

I checked at 1 Hour, in my car before going into the gym. My number was 161. I walked 2.5 miles, did 10 minutes on the elliptical machine, went back to my truck and checked and my number was 105.

This is the lowest carb bread that I have been able to find....I am assuming that it was an unreasonable spike and that I can now see that I am to stay away from bread? Even though the number was short lived? I guess I am asking how would you evaluate this if this were you?

Thank you for your patience with me.:o
Joyce

Perhaps bread in the morning is the culprit and not necessarily the bread itself. Many of us are extremely carb sensitive for the first meal of the day. I, for one, will spike mightily with Arnold's Sandwich Thins as toast in the morning, but can have it for lunch/supper (fried egg sandwich, etc...) with less than a 20 point rise, in most cases.

You may have to stick with a less carb-oriented breakfast for a while...or plan on long walks afterward. :)

[Abra]

Everyone has a different comfort level about BGs, but personally, if anything sent me to 161 I wouldn't eat that again at all.

[jwags]

If you decide to eat bread find the one with the most fiber. Trader Joes has a sprouted bread that is 7 carbs a slice with 3 or 4 g of fiber per slice. You can also use WASA rye crackers. I try to stay away from bread because I tend to spike, too. I make low carb pancakes with whey powder and flaxseed and eggs, baking powder, cinnamon and sugar free syrup. Buy yourself a good low carb cookbook like Dana Carpendar's Low Carb cookbooks. To keep after meal numbers low you need to eat higher protein. Also many of us tend to be insulin resistant especially in the morning and we can't handle many carbs, especially starches in the morning. It seems I can handle more carbs later in the afternoon.

[MCS]

Haven't read the rest of the replys, but try eating the same identical breakfast with out the bread, see what happens. It may not be just the bread.



Waking/fasting this morning was 110. I fixed a two egg omelet (1 yolk, 2 whites sauteed green peppers, onions and a little cheese in it) this morning with a piece of sugar free low carb wheat bread.

I checked at 1 Hour, in my car before going into the gym. My number was 161. I walked 2.5 miles, did 10 minutes on the elliptical machine, went back to my truck and checked and my number was 105.

This is the lowest carb bread that I have been able to find....I am assuming that it was an unreasonable spike and that I can now see that I am to stay away from bread? Even though the number was short lived? I guess I am asking how would you evaluate this if this were you?

Thank you for your patience with me.:o
Joyce

[MCS]

Now that I read the posts, let me add, that of late I could easily go to 150 on that breakfast with out the bread. So it may not be the bread. Try several mornings of the same meal with out the bread, if your numbers repeat, you may have to rethink whats going on.

For me I have to eat a fast acting carb in the morning, potatoes, eggs, cheese and toast. If I do this I will only go to 130, and fall back to under a 100 in 2.5 hrs. If I skip the potatoes, I go to 145-150 and flat line at 110 or so till lunch.

As always YMMV. Just giving you something else to think about.

[vol1]

Arnold's Sandwich Thins works well for me but can not have it as often as i'd like.