1 Carb Bread? Yeah, but ....

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TVEditor
Regular Member


Date Joined Aug 2008
Total Posts : 481
   Posted 5/27/2009 5:47 AM (GMT -7)   
... $7.99 a loaf smhair
 
http://www.julianbakery.com/LOW-CARB-BREAD.html
~ Diagnosed Type 2 in July/'08
~ Dropped 35 or so pounds after following HealingWell advice
~ Diabetes under control / no meds - so far - knock on head
~ My doctor thinks HE is responsible (Don't tell him! He's happy ;)

I used to eat 100% wrong -- now I eat 95% right
Me


Phishbowl
Veteran Member


Date Joined May 2006
Total Posts : 547
   Posted 5/27/2009 10:58 AM (GMT -7)   
For some reason I'm just not tempted to try it - maybe 'cause I'm not a "gotta have it" bread person. I find it interesting that most testimonials have it eaten toasted (as opposed to say used as sandwich bread). At $8.00 a loaf (American $$) it would HAVE to be filled with Lindt chocolate for me to buy it :-)

I'd be curious to know what folks think of it if they try it.
Cheers,
- Phishbowl (Type 1 since Jan'05 - Levemir, NovoRapid)
"What's Not Measured Is Not Managed"

"It is impossible for a man to learn what he thinks he already knows"-Epictetus


LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5393
   Posted 5/27/2009 11:41 AM (GMT -7)   
57 cents a slice!  shocked smhair    Gosh.  All the comments talked about how delicious it was but only one commented on the minimal blood sugar effect - and that's as much of a bottom line as the cost.  Who knows how it affects all us individuals.  Seems to be made from a lot of seeds.  That'll account for the fiber, I suppose.  Hmm, wonder if we can come up with a reasonable copy.  Let's see.  I just bought some pine mulch....... cool
Lanie
forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds


TVEditor
Regular Member


Date Joined Aug 2008
Total Posts : 481
   Posted 5/28/2009 7:31 AM (GMT -7)   

Yeah, it sounds a little composty doesn't it?  I'm not tempted to try it either mainly because they arrive at the 1 carb by subtracting the 12g of fibre from the original 13g of carbs.  That trick never works for me.

Chris


~ Diagnosed Type 2 in July/'08
~ Dropped 35 or so pounds after following HealingWell advice
~ Diabetes under control / no meds - so far - knock on head
~ My doctor thinks HE is responsible (Don't tell him! He's happy ;)

I used to eat 100% wrong -- now I eat 95% right
Me


Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 5/28/2009 10:16 PM (GMT -7)   
I've just started making sourdough bread recently. It started with a batch of home made yogurt that some stray yeast got into from the bakery. When I checked it it didn't look or smell like yogurt, it smelled like bread dough, so I thought, why not make sourdough?

A loaf of this bread can sit on my counter for three days. The crust has the texture of shoe leather, so very satisfyingly chewie that I can't believe it! I've added tons of "horfen fiber chunks" (a mix of whole grains and various flours, seeds and rolled oats and barley) into it and it's grainy and sour with big holes. I can slice it about 1/4 inch thick and toast it and it's very fulfilling for me in that part of my life that I've been lacking bread. This may not be the answer for everyone but it works for me. Two hours after a meal I'm looking at 146 (8.1) with the bread. I don't do this every day but when I'm desperate it's there.

If you want the recipe (and all the work that goes with adding a new "pet" to the family!) email me at jeannie at the cakery dot com and I'll send it to you. Keeping a sourdough starter going takes some attention about once a week but if you love sourdough it's worth it. I think just chewing the stuff burns about a hundred calories!
~ Jeannie, Forum Moderator/Diabetes & Fibromyalgia
I know God will not give me anything I can't handle. I just wish that He didn't trust me so much. ~Mother Teresa

"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."- Elizabeth Kubler-Ross

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