No bread threads for a while?
- Thread starter Phil Pascoe
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Phil Pascoe
Established Member
Yes, if you use wholemeal it is fairly low g. i. compared to commercially produced bread, but to make it edible especially if it's stone ground flour it needs cutting with white. A plus point of course is that at least you know there is no added sugar, another point is that it will be further reduced by anything added that is lower g. i. than the bread itself - butter of course being one. Jam, of course, is not a good idea - although I make my own marmalade so I can substitute some sweetener and fructose (which is much lower g. i.) and because it is much tastier I use very little. Commercial "diabetic" jam isn't much lower than normal jam. Even diabetics have to eat some sugar and starch - I don't have a problem eating my own bread, but I usually steer clear of commercial stuff.
Benchwayze
Established Member
Thanks Pedder/Phil,
I can't agree about bread, from personal experience with the stuff. Not disagreeing for the sake of disagreeing, but it's my personal view that bread (Wheat-bread especially) is processed food on steroids, with all the disadvantages.
As a type 2 diabetic, I have realised I shouldn't go near it, as it's poison to me. As I said, it raises the blood-sugar faster than table sugar. It's probably bad for most, if not all of us. Beer-Belly? Wheat-Belly more like!
I respect everyone's right to eat what they like, but bread isn't for me any more; and few like their bread more than I did. Now I wonder: If bread is so good, and so necessary to our diet, what did our ancestors do for bread, before we knew how to make it?
It seems now that bread was the root cause behind most of my health problems, and I hope I've given it up in time to avoid the worst of the perils of diabetes.
Cheers folks.
John
I can't agree about bread, from personal experience with the stuff. Not disagreeing for the sake of disagreeing, but it's my personal view that bread (Wheat-bread especially) is processed food on steroids, with all the disadvantages.
As a type 2 diabetic, I have realised I shouldn't go near it, as it's poison to me. As I said, it raises the blood-sugar faster than table sugar. It's probably bad for most, if not all of us. Beer-Belly? Wheat-Belly more like!
I respect everyone's right to eat what they like, but bread isn't for me any more; and few like their bread more than I did. Now I wonder: If bread is so good, and so necessary to our diet, what did our ancestors do for bread, before we knew how to make it?
It seems now that bread was the root cause behind most of my health problems, and I hope I've given it up in time to avoid the worst of the perils of diabetes.
Cheers folks.
John
Phil Pascoe
Established Member
Wheat bread is processed food on steroids? It's been baked for thousands of years. I don't suppose for a moment that anyone would say bread was necessary, but it was probably made before man domesticated animals. In excess it's bad for diabetics, but so are all starches - potatoes and pasta are just as bad. Commercial breads can be bad, but in moderate amounts home baked stuff is not going to kill you.
Benchwayze
Established Member
phil.p":2uk7yryl said:
Hi Phil,
Wheat bread (like all breads) is made by man Phil. We don't pick loaves off a tree. It comes from a natural source, I grant you, but it's still processed. At the most it's been baked for 15-16,000 years. Of the two million or so we have been around, that is a blink, and is not long enough for us to have evolved to eat it without risk. Ask any gluten sensitive person. That it's the 'Staff of Life' is a marketing ploy, probably first coined by the grain industry moguls. :wink:
And as you know, if you don't put additives in it, it goes stale, and virtually inedible after 36 hours or so.
I just wish my wife would stop eating it.
PS
Wholemeal Bread. 69 GI. Medium GI food list.
White Bread 70 GI. High GI food list.
Not a lot of difference!
Cheers.
John
