I've been experimenting with my diet somewhat, "eating to the meter" so to speak and found that I can:

Eat small amounts of low GI fruit like berries and cherries, but only with a meal containing fat.

Enjoy full fat Green yogurt even with berries.

Cannot eat rice in any form (brown or wild) without a wild upward swing.

Can tolerate a little wheat gluten if combined with high fiber such as flax or oat bran.

These little things have made my diet more enjoyable, especially the yogurt and 0 carb bread. The 0 carb bread is best eaten toasted with fat added (for taste).

Eating low GI fruit, tomatoes and onions works better with Humalog instead of Regular insulin.

I am still waiting for your recipe that will mimic the low carb bread... but in the meantime, I looked up several and notice that they all have an appreciable quantity of wheat gluten... along with the oat bran in several cases... Do you have to use wheat gluten in LC bread?

... and when are you going to give me a recipe for my bread machine??? Seventy three bucks for a few loaves of bread and buns just doesn't cut it.

Preferably, please try to get me a recipe with no more than 2 or 3 ingredients, I have a short attention span...

TIA,
/smile

You need the vital wheat gluten to make the bread rise. Carbalose contains wheat gluten that has been "washed" to remove as much starch as possible. I think I would use that as my starting point for bread.

I found this easy yeast roll recipe I plan to try soon:

http://www.tovaindustries.com/carba...ecipe2.php?c=11

I found a bunch of bread recipes for bread making machines in "500 Low Carb Recipes" by Dana Carpender. These are all about 5 net carbs per slice. I plan to buy a bread machine soon. $70 is too much for bread.

If you put a lot of fiber and protein in with the vital wheat gluten, it really reduces the impact of the carbs (at least for me).

Thats sounds great. The bread machines that used to cost $300 - $400 are now about $30... cheaper than the bread I ordered. I think they waited to send it so it wouldn't sit in the warehouse over the weekend as I still haven't gotten it.

The recipes I found said 'vital wheat gluten', too.

/smile

Boy, that does look easy and we have an industrial grade mixer with the hook thingy. The rolls might be nice for small sandwiches.

Do you know if you can freeze or refrigerate the individual rolls (dough) before you cook them? Normally, my wife would know but this is all kind of new to us. I have all these ingredients and am gonna give this recipe a go...

TIA,
/smile

I would go ahead and bake them and freeze the leftovers rather than freezing dough.

Hope your bread arrives toay.

Maybe we should pay attention to GL rather than GI.
As I understand it,GI specifies how fast glucose will rise
from 50 grams of carbs from the food in question-that would,
for instance,be several pieces of bread.GL references the
glucose rate of increase for a typical serving.
Hope I have that correct.
Eddie

I received my bread a couple hours ago. I was gonna break it all down into small freezer bags like Susan did... but wife thought it would be okay by the loaf... so if I can't break off two slices in a week or two, it is her fault... boy, am I mad.

ATM, too lazy to go make me an egg on toast sandwich... gonna put it off 'til tomorrow... or be extra nice to wife and she will do it... that reminds me, trash day is tomorrow - think I will make a big deal out of taking the can down to the curb...

Be well all, and remember - I am not a role model...

/smile

Warning - a lot of that higher protein bread is a little like meat, and can go bad in some pretty interesting ways - colorful too. I'd go with your original plan and keep out only a couple days supply at a time. I have ended up tossing a lot of it.

Thanks. I put one loaf in the frig and the others in the freezer - so I hope it will stay reasonably okay - I did have toast and lots of butter and it rox'd...

/smile

I've been having toast and butter snacks pretty frequently.

Eddie, I use GI because I have a book with the values and I'm too lazy to hunt on the net for GL which isn't as widely published. I can't go over 30 GI anyway. Most of the things that have a low glycemic load, such as 13 for banana, send my BG through the roof. Banana has a GI of 120.

My personal rule seems to be that low GI foods can be eaten with meals.

Susan,what works for you is a good thing.
You're right about it being tough to find GL tables.
My only point is that GL is a more accurate indicator
of glucose response to carbs.Most of us have already
learned the foods that are okay and not okay for us.
Cheers
Eddie

Eddie, almost everything I eat raises my BG levels and the GI seems to be a more accurate indicator on how my BG will respond than the GL.

My carb bolusing is a lot different on Bernstein than on low-fat. My insulin to carb ratio on Bernstein is 1:6 and on low-fat it is 1:15. That's because some of the insulin is used to transport fat in the blood. Under the new bolus ratio, I really don't know what effect a lot of foods will have. I have to be very precise on how much insulin to take and I've never found the GL, which measures the BG rise in normal people, to be helpful at all.

YMMV, of course.

International Table of Glycemic Index and Glycemic Load

Does this seem helpful to anyone?

http://www.medwaydiet.com/information.php?info_id=7

That's a good link,Ron.It still appears to me that the GL is a
much better indication of glucose response to foods than GI.
Of course,we are diabetics and nothing is normal for us.
Susan makes this point very well in a previous post
GI/GL just provides an indication but eating and testing,for most
of us,provides the information for foods that are ok/not ok for
us.I find that my glucose response to certain products has changed a lot(for the better) in the last year independent of medication and
supplements.
Cheers
Eddie