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Discussion Starter · #1 ·
I realize bread around here is just about as bad as sugar for the lo carb people, but I happen to like whole grain, healthy ingredient bread. Unfortunately when you look at the ingredients, sugar is usually the third one. (sigh)

I only have one grocery store that is easy to get to, and all the breads have it as the 3rd ingredient. It seems like quite a nasty thing to do.

A woman at werk (imo that's how it should be spelled) said in England they don't use it in bread and it tastes better than the bread here. I have spent plenty of time there but it was before I ever read a food label, so don't know if that's accurate or not. I liked the bread in every country in Europe that I visited. In fact it became my favorite food when I was over there.

I guess it's just a bit of a rant. I'm not even in a situation where I could easily make my own. But the more people that know about our screwy attitude with foods, the more likely it might be changed.

Sugar in everything? yuck (I have no opinion on how that should be spelled)
 

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Discussion Starter · #9 · (Edited)
yeast needs sugar to rise, so its in bread.
I think you've got it. Can't believe I didn't think of that, and I used to make my own beer. Bread too, but that was a long time ago and I wasn't as enthusiastic about it. Nice to have some of that upper class stuff like intelligence around here :) Thank you.

Also after the yeast reacts with the sugar, it isn't sugar any more. It had crossed my mind, 'it doesn't taste sweet' but I don't have much of a sense of taste anyway, so it's easy for me to discount my opinion.

But basically it means that I don't have to worry about sugar in bread as long as they've used the right amounts. I don't think so anyway. I realize that all carbs raise your bgs, but sugar is extra hard on me in other ways.
 
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