Submitted by pastordic on December 10, 2006 - 7:12pm.
Recently my wife was put on a diabetic diet as being prediabetic. This cuts bread baking way down.
Has anyone else run across this problem, and what were your solutions? From what my wife says, she is not supposed to have white flour products, and she is to cut out most yeast, and have as low a sugar and calorie count as possible. To me that seems to be a sourdough bread with either rye or whole wheat recipes, no white flour at all, and no yeast.
Does anyone have any such recipes or other suggestions?
Thanks. Russ.
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Bread for Diabetics
My father was Diabetic and didn't follow his diet very well which sadly lead to his death at 60 years young.
While this forum is a great place to get all sorts of advice I'd urge you to speak with a registered dietitian about what is allowable in her particular type of diabetic diet.
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Bread and diabetes
Glad to see your post, pastordic. I've been giving a lot of thought to this recently. I've got several uncles on both sides of my family who came down with type II diabetes, so I've been working over the past few months to change my family's diet to one with a lower glycemic impact.
Ah bread. White bread, from what I've read, is just the worst. Its effect on blood sugar is almost identical to eating raw sugar. Sourdough, however, thanks to the lactic acid, brings the gylcemic index down quite a bit into the intermediate range, rather than high. And whole grains help as well.
So based on what I've read, it sounds like you're on the right track with whole-grain sourdough bread. I've come up with a weekly recipe for it that my family loves. Luckily, it's our favorite bread in addition to being healthy. Nevertheless, you should DEFINITELY talk to your doctor, because any kind of bread carries a lot of carbohydrates, so even if the glycemic index (how quickly the sugars get into the bloodstream) is moderate, the glycemic load (the amount of sugars getting into your bloodstream) could be high.
Anyone who's expert on this topic, I'd love to hear what you've learned.
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Bread and diabetes - what my wife can have
Russ (PastorDIC) Battle Ground, WA
http://pastordic.blogspot.com/
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british - type 2 diabetes advice
I have type 2 diabetes.
Step 1 Discuss with doctor/diabetes specialists especially dieticians.
Step 2 Eat healthily!
This was THE advice from my diabeties specialist team - to eat as "healthy" a diet as possible - in fact the same diet as everyone else should follow!
In essence this is
But eat lots of fresh vegetables, wholegrains and proteins
Personally bananas are a huge mistake.
Wholegrain breads, pasta, rice and oats are all recommended and if bread is homemade then sugar and salt levels can be monitored/controlled easily.
The irritating thing is: I (and my family) already ate like this! Ho hum.
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I am a Type 2 for almost 20
I am a Type 2 for almost 20 years. Being a working Pastry Chef this has been quite hard to handle until I cam across abook about two years ago by a Dr. Richard Bernstein.
He is to say the least controversial. His philosophy is no bread, fruits, starches. He has an Atkins approach.
Since I have used his method of eating I have lost 60 lbs, my sugar levels are typically below 100, I am on no medication and my A1HC test is about a 5.5.
I now understand why for over 20 years I was on many diets I never lost any weight. Matter of fact I would gain weight on almost any diet.
His research is on the web, and he has 2 books out. The method of living is a major change of lifestyle. Though I miss my fruit and especially bread I am learning to live without it
I have taken many nutrition classes over the years, and now I can understand how for most diabetics the ADA diet is not very good for a lot of people.
If anyone wants to discuss this further. Just email me
Carlton Brooks CEPC, CCE Mesa, Arizona
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Head scratching...
I have family members who are diabetic, I have worked in the drug industry (to my shame at times) for a number of years and have never, ever heard that "yeast" was a problem for diabetics. I can understand refined sugar, refined flour...as a rule the more it has been tinkered with the worse it is. But Yeast? That doesn't make any sense.
I would talk to a dietian, but also let common sense rule. What doctors "know" is very little. What they "think" they know is massive. Sometimes they think fat is evil, somethimes it is carbs, sometimes you need to eat a diet that changes your bodys PH. Moderation is key, balance is key....and the thing that doctors somehow totally blow is over emphasis on diet. Working out, weather it by a gym or just riding bike to work etc...helps blood sugar a lot. Much more then most people imagine.
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