What is your favourite bread? single choice... - Healthy Eating
What is your favourite bread? single choice and please say what other is. 🥖
166 VotersPlease select one:
Trying to avoid carbs at the moment and have to look away if I see cranberry and pumpkin seed bread ...
I love all of those with the possible exception of tiger bread which I am not really sure I 'get' Right bread for the right situation.
Don’t eat bread 🥯
I'm really not surprised as the shop bread, in most cases, is disgusting however 100% wholemeal is the staff of life as it contains so many of the vitamins and minerals we need for every day life.
I said multigrain but there does seem to be a lot of so called healthy breads that have white flour mixed with whole meal that pass themselves off as wholemeal.
A good multigrain is Low GI but Wholemeal's have not passed the test of my glucose meter they have all failed with no exception.
I read the contents of a packeted wholemeal loaf in the supermarket the other day, it contained just 17% wholemeal flour. It is a travesty of the real thing ! It had 17 other ingredients listed; bread has four ingredients, flour, yeast salt and water.
I've never heard of using a glucose meter on one of our basic foods, bread. I would bet that all the breads you have tested contain SUGAR. I make all of our bread from organic wholemeal flour.
Its a blood glucose meter - I test to see if its Low GI , its the carbs. that I,m particularly interested in. A good multigrain does not spike your blood glucose .
When I say all the ones I have tested , its only four different ones before I gave up even buying wholemeal. Bread is a medium to high carbohydrate irrespective of if its organic or standard supermarket issue , I was interested to see what the difference in my blood readings were if I used the breads branded as Low GI - as it turned out they were all higher than my usual multigrain.
Fun Fact
Glycemic Index ( GI ) has
Table Sugar 64
White Bread 71
I think you could know enough about the bread merely whether it was factory or artisan made. We won't touch shop bread. Why don't you make your own? Have a look at the quick recipe at healthscams.org.uk/bake-you...
At least you will know that there is no sugar or added glucose in it also tastes so much better and no clever meter required. It's very therapeutic.
Nothing to do with added sugar - all carbs. are converted by our bodies to glucose which our pancreas tries to control with insulin .
Irrespective of taste I still have to use a blood glucose meter , be nice if I didnt but even the best wholemeal flour will still have a GI of 68 , sourdough is GI 52 but carbs are still there just released in a way our gut can process them.
I dont find any real difference in GI between supermarket or small bakery -the taste is usually better with small bakeries but thats not my main concern.
In Australia they have to give the nutritional breakdown on all packaging and carbohydrates are my first call followed by sugar.
But a lot use a generic label which is usually more for ease of printing than exact ingredients
Multigrain is my favourite, topped with salad tomato and left over chicken. 😋
Nice and crunchy
There isn't the facility to combine categories so I have put other as I eat wholemeal or rye sourdough.
I eat Granary, or Multi seed bread as a substitute. Eaten only as toast for breakfast with poached tomatoes
Since diagnosed prediabetic I've only been eating soya and linseed bread (vogels or burgen) as they are lower carb, wholemeal and rye used to be my favourite and I ate a lot! I'm now down to one or two small slices a day of the soya and linseed but it is yummy so not too much of a hardship!
I realize your bakery for Burgen is absolutely different to mine but that was the exact one wholemeal with rye sold as Low GI here in Australia ( at a premium price ) that showed a huge spike with my glucose test - normal multigrain did not do that.( no premium price ! )
I have two slices at lunch - salmon / butter lettuce / tomato/ beetroot.
Hi, the wholemeal and rye was the one I used to like, don't eat that one now sorry I wasn't very clear! The one I eat now is the soya and linseed. But I'm learning that different things spike different peoples BG so think I may have to get a meter to check mine 😕
Yes I understood that you were eating the other one its just its marketed as a low carb Low GI bread in Australia but my test showed it as no different to eating white death. I havent checked soy linseed as I am allergic to soy in high quantities so I wont even try it as I dont trust the ingredients as being totally correct as stated.
Blood Glucose meters are highly inaccurate , I still have a chipped version and two of the latest automatic correcting ones.
The old chipped version ( 12 months of dated 2020 strips ) is 95% of the time 10% to 20% lower than the automated. And one brand is so bad it is consistently 20% + above the other two. Dont know how people on insulin work their dosage on such erratic reads.
Has your doctor given you a prescription for the test kit and supplies at your last appointment?
Hi, no in the uk you don't qualify for one on prescription unless you are fully diabetic, my fasting BG reading was halfway between the "healthy" range and the "diabetic" range. Not all uk Drs even recognise the term prediabetic but the nurse I saw said it's a good description as it gives people a warning. I'm torn between buying a meter now, or just giving it the 6 months before my scheduled re-test to see if I can reverse it with the standard advice to lose weight and reduce "free" sugars. (Also the advice is to be active but she agreed I'm already fairly active )
Check the type of kits you can get and test your blood sugars during the day and more when you’re not feeling well.
I would follow the advise to stay active like you are but buy a meter to assist in determing your levels and the effect of certain foods. Like you have stated eveeryone is effected differently by different foods, find out which spike you and not for your health. To answer todays question I'm mostly keto and try to stay awway from carb's but my doctor requires I have above the normal limit seeing my weight is so low. Will have multi-grain bread or keto if having any bread product. Guess keto does not count!
Sounds great!😀
Second choice would be wholemeal
my favourite is homemade 2/3 rds organic malthouse flour and 1/3 rd organic wholegrain spelt. Failing that proper sourdough - and I mean proper - not what most high street bakers supermarkets pass off as sourdough which merely has vinegar rather than the sourdough starter.
Very interesting I didn't know about the vinegar trick.
yes its a cheap and quick trick to reproduce the "sour" or acidity of the starter in proper soughdough -you can always tell proper sourdough from the commercial bakers as the crust and crumb are completely different
You learn something every day. Thanks
Bread or rolls made with spelt flour. A lot of people who are unable to tolerate wheat (this does not mean coeliacs!), can sometimes tolerate spelt. I do all my baking with spelt flour - cakes too.
I said Tiger as my favourite, but only have occasionally as know it’s not the best, what I eat most of though is multigrain varieties, but try not to eat too much bread anyway.
White
I love a crispy morning roll 
very versatile.
After that, a nice crispy baguette.
I'm harking back to my old gluten days though, I tend to avoid it now because of the OH's coeliac disease.
Warburton's do a really good crispy loaf - I'm looking forward to getting some at an allergy exhibition this weekend!
My kind of bread too x
Hi Cooper, this is one of my favourite gf loaves its Warburtons Artisan sourdough bread:
groceries.morrisons.com/web...
I hope that you enjoy the allergy exhibition this weekend and gets lots of goodies...😀
Yes, that's our favourite too can hardly tell it's not a gluten loaf! Except by the price 
Warburtons, ugh!!! I had one of the most disgusting breads I have eaten at an hotel, it was so bad that I enquired at the reception desk where the bread came from. Toasted it went into two layers that separated into one side toast and the other sog. I couldn't eat it, disgusting.
Oh, that's a bit odd! Maybe down to the toaster rather than the bread? My taste buds may be skewed by now, but as far as gluten free goes, their tiger loaf is the closest we can get to ordinary crusty bread. I have it sometimes when we really miss bread.
I don't think Tibbly is talking about their gf artisan bread, just ordinary white sliced.
Ah, that makes more sense!
It was actually offered as wholemeal but it was a travesty of the real thing. We have got used to real read bread that we always make our own, it's so quick and easy. At least you know what's in it.
The bread I described was not unlike cardboard. Factory made bread at it worst.
Multiseeded wholemeal sourdough (with pumpkin seeds, sesame seeds, sunflower seeds, and linseeds)
I don't eat bread often but when I do, I prefer a nice slice of egg bread often called Challah. I bake it or buy it at my favourite bakery. It makes a great French toast for a treat. I was making sourdough bread from a starter but gave that up in an effort to reduce carbs.
Now there's a questionable question. I hate all kinds of sliced bread. Most bread today is tasteless dough but if I can find a good independent baker, I will buy a large loaf of crusty white and wait with baited breath to taste it.
Cheers Flossie
One of my favourites is spelt flour and honey bread.
Not eating bread anymore. Eat rice cakes or crispbread.
I love any bread but the more there s to chew on the better. That’s my problem.
Irish soda bread
Walnut and date. Scrumptious. I eat too much if I buy it so I swerve the bakery.
Multigrain bread that’s gluten free and low carb..
I don't often eat bread but I love naan bread dipped in curry or a stuffed pitta as a treat
I like bread, but I don't like the way it makes me feel. I may have an allergy or intolerance to wheat.
Hi Jerry, I chose sourdough but I also love multi grain bread. Most of the time I make my own but have been eating alot of white bread recently due to not being able to eat properly. Can't wait to eat normally again.
Hi Alicia, if you feel better eating white bread overnight dough bread is amazing as its white bread left to rise and then collapse and rise again over night, so its texture and taste hits the mark, it was one of my favourites before being diagnosed with coeliac.
hobbshousebakery.co.uk/blog...
I hope that you can eat your favourite breads real soon. 😊
Ooh thank you for that Jerry, I'm definitely going to have a look at that bread. I have a Colonoscopy on Tuesday so am hoping I find out why the effects from food poisoning has lasted so long.
Hey good luck Tuesday Alicia. 😊
Thanks very much Jerry. BTW that bread looks lovely.
Good luck at hospital xx
Thank you very much Flossie1920 xx
GF rolls which contain egg & are Fairly similar in texture to non GF bread rolls. They are called Promise but will check who makes them, not heard of it before. I can get them in Sainsbury’s. They’ve got a plum purple type colour on the cellophane wrapping. I was pleased to find them having only recently had to go GF. So after reading the small print. The name Promise is the maker of these rolls.
say i like ciabatta the best doesnt mean i eat it often. i usually go for brown bread with seeds in it. But its not my favourite. i must say Jerry i like those sorts of posts you put on as its good fun and very interesting to see what others have to say. thanks again, love grace
There are some labels that say Low GI and some that say Low Carb.
There is a Low GI variety of potato , also a variety of Low GI rice but any long grain rice will be lower than short grain . You can lower rice by cooking / washing in cold water / let stand in the fridge till cold/ re heat no water. More or less the same affect Pasta takes on when heated the second time / day - it becomes Low GI.
Bread has some labeling but how they get Low GI with their tests dont correspond with my metabolism .
Grains have to be as little processed as possible to be Low GI , thats why any wholemeal bread will still be Med/High GI because theres no whole grain. The same applies to cereals - the best are oats and barley porridge (rolled whole grain )
Dear Jerry,
What an Interesting Poll...I 'Voted' Wholemeal, as I prefer more Unrefined breads. My 'Second Choice', and my First- if I can Get it- is G.I. Bread. I tend NOT to like White Bread I find it, by and large, Tasteless & Pappy. I notice that 'Multi-Grain' feature well, on this list....I like that as well.
Thanks again, for this poll Jerry. Can you perhaps 'Tabulate' the results please?
Kindest Regards
AndrewT
Hi AndrewT, thank you and there is a pie chart showing how many members voted for each choice, so if you hover your cursor over each colour of the pie chart it says how many members made that choice, for instance ciabatta 8 and rye 7 so far.
The polls are never ending so members can vote in months to come when they join.
Jerry.
I could live entirely on bread. Walnut, olive, really any type of crusty bread. I don't buy it though as I would have to eat it all and as a diabetic that is definitely a no no.
