Which Bread?

#diabetes, #diabetes food, #diabetes bread,

Rye Bread

Bread consumption can often hinder the control of blood glucose in diabetics. Many types of bread are laden with carbohydrates and sugar causing blood glucose to rise. However, for those that refuse to surrender their daily bread, there are a few low carbohydrate breads that can contribute to fiber content in the diet and will not drastically raise blood glucose levels.

When choosing a bread, take your time and read the labels. Look for a bread that has the words "whole grain" listed in the ingredients. You should also take a look at the nutrition label. The higher the amount of fiber a food has as its carbohydrates, the more slowly it will digest. Your bread should contain at least 2 g of fiber per serving. http://www.livestrong.com/article/467087-whole-grain-bread-vs-whole-wheat-bread-for-diabetes/

Digestible carbohydrates play an essential role in your health by providing you with a source of the simple sugar called glucose, which you rely on to supply fuel to your body. Digestible carbs are broken into glucose and other simple sugars, which then pass through the wall of your small intestine into your bloodstream. Once it’s in your blood, some of this glucose is circulated throughout your body and absorbed by the cells. The rest of it is stored in your liver. When you eat whole-grain bread and other digestible carbs, a significant amount of glucose builds up in your bloodstream before it enters your cells or travels to your liver. The relative level of glucose in your blood is known as your blood-glucose level, or blood sugar. To manage the flow of glucose into your cells and liver, your body relies on a hormone from your pancreas gland called insulin. When it’s released into your bloodstream, insulin achieves its effects by sending chemical signals that tell your liver and cells to begin glucose storage and processing. As a result, your blood-sugar levels drop back down. http://www.livestrong.com/article/467087-whole-grain-bread-vs-whole-wheat-bread-for-diabetes/

Whole grains are classified as complex carbohydrates. This means that they contain starch and fiber and take a relatively long time to digest. The outer layer, or bran, is rich in fiber, which doesn’t get digested but helps regulate the flow of wastes through your large intestine. The middle layer, or germ, has a number of important nutrients, including vitamin E, zinc, magnesium and essential fatty acids. When you eat bread or other grain products that don’t have these layers, you lose much of their nutritional and system-regulating benefits. Some food manufacturers attempt to compensate for this by enriching their products. But enriched bread still does not have as many nutrients as whole-grain bread. http://www.livestrong.com/article/521661-does-whole-grain-bread-raise-blood-sugar/

Pumpernickel bread is a dark brown color that is low on the glycemic index. For 1 one ounce slice, pumpernickel scores a 51 with 1 g of fat and 15 g of carbohydrate. Pumpernickel traces its origins to Germany, and was traditionally made to feed the hungry. The German Food Guide describes pumpernickel as a whole grain bread made from rye flour and coarse rye meal. http://www.livestrong.com/article/318704-what-kind-of-breads-can-diabetics-eat/

Rye bread contains the germ and endosperm of the grain after processing. Rye bread provides B vitamins, potassium, calcium, folate and magnesium. It has four times more fiber compared to white bread. Rye bread also contains plant sterols, which contribute to a reduction in low-density lipoprotein, also known as bad cholesterol. In turn, eating rye bread regularly can reduce your risk of cardiovascular disease. (Link below)

Rye bread is a source of protein and fibre, helps control weight, may lower the risk of heart disease, may improves digestion and could help to stabilize blood glucose levels. Either light or dark, rye bread can also contain caraway seeds.

Eating rye bread for breakfast actually helps improve glucose tolerance throughout the day, according to a study published in the March 2008 issue of "The American Journal of Clinical Nutrition." Your body takes longer to break down rye bread's carbohydrates and absorb sugar in the blood. Due to its high fiber and high satiety, rye bread can cause you to eat less and can help you lose weight, as well. http://www.livestrong.com/article/467567-rye-bread-blood-glucose/

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