GI of bread

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Duncan Heenan - 12 May 2008 13:55 GMT

I have 2 books with different opi nions on Granary (multigrain) and
Wholemeal bread.
One says Wholemeal has the lower Glycemic Index, whereas the the other says
Granary has the lower GI.
Which is right?
How can I be sure?

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Duncan Heenan
(Speaking personally)

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Tiger_Lily - 12 May 2008 16:03 GMT

> I have 2 books with different opi nions on Granary (multigrain) and
> Wholemeal bread.
> One says Wholemeal has the lower Glycemic Index, whereas the the other
> says Granary has the lower GI.
> Which is right?
> How can I be sure?

that's part of the problem with the GI

some wholemeal bread is made using brown sugar or molasses to make it
'brown', others aren't

testing your bg 2 hour after each type of bread will give you an idea of
how that food affects you

so far, we can only use the GI as a guide (however, i find it an
effective guide)

did you look up the GI of rye bread? how does it do?

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kate
type 1 since 1987
www.diabetic-talk.org
http://www.diabetes-support.org.uk/newly%20diagnosed.html

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Trinkwasser - 12 May 2008 18:08 GMT

>> I have 2 books with different opi nions on Granary (multigrain) and
>> Wholemeal bread.
[quoted text clipped - 10 lines]
>testing your bg 2 hour after each type of bread will give you an idea of
>how that food affects you

or one hour

>so far, we can only use the GI as a guide (however, i find it an
>effective guide)

Yes it gives good ballpark numbers but you have to ameliorate them
with your own personal Good Things and Bad Things

>did you look up the GI of rye bread? how does it do?

Works for me BUT make sure you're aware of the weight of the slices,
it is amazingly dense, one I buy is 40g carbs per slice (so I eat half
a slice)

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Phil Launchbury - 13 May 2008 11:23 GMT

>> I have 2 books with different opi nions on Granary (multigrain) and
>> Wholemeal bread.
[quoted text clipped - 7 lines]
> some wholemeal bread is made using brown sugar or molasses to make it
> 'brown', others aren't

I know our homemade bread isn't :-) (I do put a little sugar in it to
help the yeast but far, far less than is in commercial bread).

Mind you it still causes me to spike - which is why we have been buying
tortilla wholemeal wraps to use instead. Much less carb and hardly
gives a spike at all.

> so far, we can only use the GI as a guide (however, i find it an
> effective guide)

Also look at the GL (Glycaemic Load) which takes into account the
*amount* of carbs as well as its availability.

http://www.mendosa.com/gilists.htm

Phil

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Phil Launchbury, IT PHB
'I'm training the bats that live in my cube
to juggle mushrooms'

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Chris Hogg - 12 May 2008 18:17 GMT

>I have 2 books with different opi nions on Granary (multigrain) and
>Wholemeal bread.
>One says Wholemeal has the lower Glycemic Index, whereas the the other says
>Granary has the lower GI.
>Which is right?
>How can I be sure?

Have a look at http://www.mendosa.com/index.html . Follow the links
Food > Glycemic Index > GI and GL Lists
and scroll down through the 'B's until you get to breads, and you will
find a range of values for each type, let alone between categories.
This variation is presumably due to slightly different recipes and
baking techniques (as Tiger Lily suggests), and the responses of
different volunteers in the test.

If you don't already know it, have a browse around Mendosa's site in
general; there's much good stuff there for beginners and old hands
alike.

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Chris

T2 DX'd 2002, D&E, HbA1c 5.7,BMI 21
Lipids:Tot 4.2 HDL 1.4 LDL 2.5 Tri 0.6

E-mail: christopher[dot]hogg[at]virgin[dot]net

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Nicky - 12 May 2008 22:52 GMT

Unless your body can cope with one or the other, the question's moot.
The GI is only the vaguest guide for most of us... they work out the
GI by testing the average load on a number of non-diabetic subjects.
As soon as you have our carbohydrate processing problems, those
results go out of the window.

Use your meter... try Burgen Soy & Linseed to start experimenting
with, that's 11g carb per slice, I seem to remember. You may be lucky
with sourdough or rye. Personally, I can't cope with any mainstream
bread, I bake my own.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

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Alan S - 13 May 2008 00:28 GMT

On an empty stomach, eat one slice of wholemeal. Test your
blood glucose levels one hour later.

Next day, repeat with Granary (multigrain). Compare.

Works for all foods. Read these:
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm
http://loraldiabetes.blogspot.com/2006/10/test-review-adjust.html

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

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