eating wheat bread.

By chevystang Latest Reply 2012-06-04 21:04:44 -0500
Started 2012-05-31 14:30:04 -0500

Is it al rightt to eat wheat bread? Icame home yesterday, my wife said she watched some program, and they said for I diabetic not to eat white or wheat bread. Only Rye or some other type.I can not remembe
r what the other type was.

8 replies

chevystang 2012-06-03 10:29:05 -0500 Report

Thank you every one for the in put. Trying to figure out what to eat, and not eat can have a persons head spinning . Everyone have a great day !

jayabee52 2012-06-03 19:40:21 -0500 Report

Eating as a Person With Diabetes (PWD) can be so confusing as we each have unique reactions to the same foods & drinks. I have found it useful for me to develop a list of foods & drinks which "plays nice" with my unique metabolism wnd which do not.

You can see my methodology for doing that in an orgnized way here ~

Once one does something like that, it becomes simpler since one will know what works for one's particular metabolism.

Praying for your improved health and understanding, and God's richest blessings to you and yours.


Graylin Bee
Graylin Bee 2012-06-03 07:54:12 -0500 Report

It depends on each person. I don't eat many grains as they tend to spike my BG. Other people can in limited amounts, others have no problems, some avoid flour completely. As a pre D, do you test your BG? That would be the best way to know if wheat bread would be a good sandwich or bad sandwich for you.

locarbarbie 2012-06-01 05:38:44 -0500 Report

Caroltoo is right, you must take into account the other items you are eating…it is always a good idea to eat protein to offset the carbs. A good bread to try is Ezekial bread, it is made with sprouted seeds, fairly low carb and quite delicious toasted.

Harlen 2012-05-31 15:37:56 -0500 Report

I try not to but I love it lol
They do have low carb bread that I think is good
I try to stick to that 97% of the time lol
Best wishes

Caroltoo 2012-05-31 15:36:46 -0500 Report

I have also heard the recommendation that diabetics are less reactive to rye bread carbohydrates than to even the whole grain breads.

White is metabolized like sugar, so isn't a good choice for us. Any of the whole grain breads have more fiber, so slow digestion, and buffer the BG increase some.

Some of us go a step further and use gluten free breads because we react even less.

Two thoughts:
(1) There is a lot of information going around and someone is always trying to sell the latest in diet to help you (line their pockets with cash). Don't believe everything without checking it out in other sources, but do be aware there is always good new information too, so do check it out. This is a pretty good place to check because lots of us are into researching the claims.

(2) Eventually all of your food choices are trade-offs. The goal is to keep your blood sugar in a range that is healthy and won't cause complications. A little bit of almost anything is OK, IF (and this is a big IF because many people don't do it) you compensate somewhere else in your meal.

For example: when I eat a slice of gluten-free bread, I start my meal with a tossed salad topped with balsamic vinegar (or vinegar and oil, but not a prepared dressing), and I make sure it is the only high carbohydrate item on my plate and it is surrounded by lots of fibrous vegetables and lean protein, followed by a glass of iced cold water with the juice of one lemon. The vinegar and lemons help keep the BGs down and coupled with fiber and protein, I can handle a slice of bread. Otherwise, my 80-120 BGs would soar to 180 and I wouldn't be feeling too good. This is what I mean by "trade-offs".

Nick1962 2012-05-31 15:03:34 -0500 Report

That all depends on how much you eat. Whole grain breads are better than white for you, but breads in general should be limited for a diabetic. For a pre-diabetic, switching white for wheat/whole grain is better and cutting back is a good idea too.