No more rye

Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
for me. Interestingly, pumpernickle doesn't do that. Live and learn!

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

In article <Xns9AF0755354CAAdonnacroakerwoodscom@69.16.185.25 0>,
Donna <donna@exitstageleftcroakerwoods.com> wrote:

> Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
> for me. Interestingly, pumpernickle doesn't do that. Live and learn!

You can't determine what you can eat without taking into account when
you eat it and what else is going on. Something that one cannot
tolerate in the morning maybe fine for the late afternoon and evening.
It's more complex than what's in the food item.

PP, T2

Donna <donna@exitstageleftcroakerwoods.com> wrote:
> Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
> for me. Interestingly, pumpernickle doesn't do that. Live and learn!

Pumpernickel is the best for me. I can handle 1/2 slice of dark rye.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Donna wrote:
> Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's
> out for me. Interestingly, pumpernickel doesn't do that. Live and
> learn!

When did you eat it what did you eat it with? How much of the rye bread was
actually wheat? I like rye crackers personally. Nothing but rye, water and
salt. I add top them with cheese, cottage cheese, whatever. Even hard boiled
egg after spreading with mayo. I keep the carb count to about 10gr per
serving.

"Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
for me. Interestingly, pumpernickle doesn't do that. Live and learn!"

One must be careful to consult contents regardless of labeling. Bread can
be marketed as "rye" with only some portion made of rye flour and the
remaining wheat flour.

The case of pumpernickle is the same. The flour in it is rye and more
often I have found it is likely not to include wheat flour or at least a
much smaller fraction. It is also darker usually because it uses more
whole rye flour which is better for glucose response. Whole grain flours
contain a smaller proportion of carbs in the finished flour.


Studies on rye have shown it can have benefit for a diabetic but in the
end carbs are carbs so amount counts.

topper@otr.com wrote in news:g7873n$q8m$1@aioe.org:

> One must be careful to consult contents regardless of labeling.

I'll check the labels. The same company's pumpernickle did not raise the BS
PP.



--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

"Donna" <donna@exitstageleftcroakerwoods.com> wrote in message
news:Xns9AF0755354CAAdonnacroakerwoodscom@69.16.18 5.250...
> Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
> for me. Interestingly, pumpernickle doesn't do that. Live and learn!
>
> --
> ~Donna A~
> http://diabetesandme.wordpress.com/
> http://www.thesewingdictionary.com

G'day Donna,

I've done a lot of experimenting with a large variety of breads. Basically,
most of them are evil! Even those that sound healthy. I do eat a low carb
multigrain bread now, but only in very small amounnts, and only if I work it
off suitably.

Probably like yourself, I started my life as a diabetic by thinking that
nothing could be healthier than a good multigrain (healthy) roll....... I
was rudely surprised when I measured my bg afterwards!

Henry Mydlarz

On Tue, 5 Aug 2008 02:32:55 +0200 (CEST), topper@otr.com
wrote:

>One must be careful to consult contents regardless of labeling. Bread can
>be marketed as "rye" with only some portion made of rye flour and the
>remaining wheat flour.

Verey true. I experimented with a couple of rye breads from
the local supermarket; one was only 17% rye, remainder
wheat, and the other was 41%.

Both spiked me worse than wheat multigrain.

Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.
Blog http://loraldiabetes.blogspot.com
DLife column http://tinyurl.com/5v74xr
http://loraltravel.blogspot.com (The Taj Mahal)

On Tue, 5 Aug 2008 17:42:51 +1000, "hemyd"
<myd!!!hen@optusnet.com.au> wrote:

>I've done a lot of experimenting with a large variety of breads. Basically,
>most of them are evil!

Yep:-)

I still eat 2 or 3 slices, spread across the day in
half-slices. Probably half my carb count:-)


Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.
Blog http://loraldiabetes.blogspot.com
DLife column http://tinyurl.com/5v74xr
http://loraltravel.blogspot.com (The Taj Mahal)

Alan S <loralgtweightandcarbs@gmail.com> wrote:
> "hemyd" <myd!!!hen@optusnet.com.au> wrote:
>
> >I've done a lot of experimenting with a large variety of breads.
> >Basically, most of them are evil!
>
> Yep:-)
>
> I still eat 2 or 3 slices, spread across the day in
> half-slices. Probably half my carb count:-)

I only eat pumpernickel or dark rye, but I hadn't thought to do that. Might
help put some weight on me. Thanks, Alan.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Donna <donna@exitstageleftcroakerwoods.com> wrote:
: Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
: for me. Interestingly, pumpernickle doesn't do that. Live and learn!

: --
: ~Donna A~

Dumb joke- Have you tried boubon or Scotch? Dry red wine works for me:-)

Wendy

"hemyd" <myd!!!hen@optusnet.com.au> wrote in news:4898047b$0$2270$afc38c87
@news.optusnet.com.au:

> Probably like yourself, I started my life as a diabetic by thinking that
> nothing could be healthier than a good multigrain

Oops, we were wrong. I'm very happy with my low carb tortillas for now
(made by Mission). They're high in fiber, low in carbs, and don't seem to
send my BS into an upward spiral. Plus, they taste good!

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

I always keep a pack of mission low carb tortillias in the fridge and one or
two in freezer.

My fav thing is toss one or two on the stoves burner and toast em up..sorta
smoke a bit..lol..but tasty!

KROM

"Donna" <donna@exitstageleftcroakerwoods.com> wrote

> Oops, we were wrong. I'm very happy with my low carb tortillas for now
> (made by Mission). They're high in fiber, low in carbs, and don't seem to
> send my BS into an upward spiral. Plus, they taste good!
>

"W. Baker" <wbaker@panix.com> wrote in message
news:g79rq0$cu3$3@reader1.panix.com...
> Donna <donna@exitstageleftcroakerwoods.com> wrote:
> : Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's
> out
> : for me. Interestingly, pumpernickle doesn't do that. Live and learn!
>
> : --
> : ~Donna A~
>
> Dumb joke- Have you tried boubon or Scotch? Dry red wine works for me:-)
>
> Wendy
>
>
Took a Nitrazapam tablet last night - to help cope with work. Still feel
groggy. There's a bottle of scotch looking at me. A nip of that should set
me up for my bicycle ride to work......... : (

Henry.

By the way, so as not to drift off diabetes completely, my breakfast this
morning consisted of two scrawny tiny end bits of my low carb bread, with
Ricotta cheese. By the time I get to work the exercise will more than work
those off....

Henry Mydlarz

"Donna" <donna@exitstageleftcroakerwoods.com> wrote in message
news:Xns9AF180751D3B2donnacroakerwoodscom@69.16.18 5.250...
> "hemyd" <myd!!!hen@optusnet.com.au> wrote in news:4898047b$0$2270$afc38c87
> @news.optusnet.com.au:
>
>> Probably like yourself, I started my life as a diabetic by thinking that
>> nothing could be healthier than a good multigrain
>
> Oops, we were wrong. I'm very happy with my low carb tortillas for now
> (made by Mission). They're high in fiber, low in carbs, and don't seem to
> send my BS into an upward spiral. Plus, they taste good!
>
> --
> ~Donna A~
> http://diabetesandme.wordpress.com/
> http://www.thesewingdictionary.com

I've found many foods now, almost nil carb, which are very satisfying and
taste good. This "change your lifestyle" thing that newly-diagnosed
diabetics get told comes as a shock to many. They should realise that it is
not all pain and anguish. there's plenty of foods we can eat which are
tasty, nutritious, filling (depends how full you want to get) and do not
spike your bg.

Henry Mydlarz.

"hemyd" <myd!!!hen@optusnet.com.au> wrote in news:4898c10a$0$2272$afc38c87
@news.optusnet.com.au:

> This "change your lifestyle" thing that newly-diagnosed
> diabetics get told comes as a shock to many.

It has been a HUGE change for me with it's ups and downs (no pun intended).
I have shunned the Atkins, South Beach, low carb way of eating for years on
end. I bought into the bottom of the USDA food pyramid in a big way. Who
knows, that could have a smidgen of an etiological effect for how I got to
where I am today - T2. Of course, the fact that my mother had it and my
sister had it is probably equally, if not more, causal.

Regardless, I'm relearning and learning, and am enjoying what I eat. I test
often and pay attention to what makes the BS rise and what's happening when
it does rise (I'm paying attention guys and gals!).

I had a low of 64 today and had to eat to the BS level. I don't like that,
but that's what I get for forgetting lunch.

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

On Wed, 6 Aug 2008 07:07:22 +1000, "hemyd"
<myd!!!hen@optusnet.com.au> wrote:

>I've found many foods now, almost nil carb, which are very satisfying and
>taste good. This "change your lifestyle" thing that newly-diagnosed
>diabetics get told comes as a shock to many. They should realise that it is
>not all pain and anguish. there's plenty of foods we can eat which are
>tasty, nutritious, filling (depends how full you want to get) and do not
>spike your bg.
>
>Henry Mydlarz.

Well said.

Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.
Blog http://loraldiabetes.blogspot.com
DLife column http://tinyurl.com/5v74xr
http://loraltravel.blogspot.com (The Taj Mahal)

W. Baker wrote:
> Donna <donna@exitstageleftcroakerwoods.com> wrote:
>> Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess
>> it's out for me. Interestingly, pumpernickle doesn't do that. Live
>> and learn!
>
>> --
>> ~Donna A~
>
> Dumb joke- Have you tried boubon or Scotch? Dry red wine works for
> me:-)


Lol, that would have gone over my head if it hadn't been for
American/Canadian friends

"W. Baker" <wbaker@panix.com> wrote:
> Donna <donna@exitstageleftcroakerwoods.com> wrote:
> : Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's
> : out for me. Interestingly, pumpernickle doesn't do that. Live and
> : learn!

> Dumb joke- Have you tried Bourbon or Scotch? Dry red wine works for
> me:-)

Actually, not that dumb, as you well know. A glass of dry red wine a day is
very good for your BG and you. Two for us guys!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On Tue, 05 Aug 2008 22:36:07 GMT, Donna
<donna@exitstageleftcroakerwoods.com> wrote:

>"hemyd" <myd!!!hen@optusnet.com.au> wrote in news:4898c10a$0$2272$afc38c87
>@news.optusnet.com.au:
>
>> This "change your lifestyle" thing that newly-diagnosed
>> diabetics get told comes as a shock to many.
>
>It has been a HUGE change for me with it's ups and downs (no pun intended).
>I have shunned the Atkins, South Beach, low carb way of eating for years on
>end. I bought into the bottom of the USDA food pyramid in a big way. Who
>knows, that could have a smidgen of an etiological effect for how I got to
>where I am today - T2. Of course, the fact that my mother had it and my
>sister had it is probably equally, if not more, causal.

BTDT, fifty years of Healthy Whole Grains and orange juice was what
did it to me (and haven't exactly helped a cousin or one of his
daughters)

Did you see this pyramid?

http://www.hsph.harvard.edu/nutritionsource/index.html

>Regardless, I'm relearning and learning, and am enjoying what I eat. I test
>often and pay attention to what makes the BS rise and what's happening when
>it does rise (I'm paying attention guys and gals!).
>
>I had a low of 64 today and had to eat to the BS level. I don't like that,
>but that's what I get for forgetting lunch.

Hey, it's a learning experience.

On Tue, 5 Aug 2008 02:32:55 +0200 (CEST), topper@otr.com wrote:

>"Twice now, rye has sent my 1-hour and 2-hour BS soaring. I guess it's out
>for me. Interestingly, pumpernickle doesn't do that. Live and learn!"
>
>One must be careful to consult contents regardless of labeling. Bread can
>be marketed as "rye" with only some portion made of rye flour and the
>remaining wheat flour.

This is true, a lot of things have wheat stuiffed in them
unnecessarily.

>The case of pumpernickle is the same. The flour in it is rye and more
>often I have found it is likely not to include wheat flour or at least a
>much smaller fraction. It is also darker usually because it uses more
>whole rye flour which is better for glucose response. Whole grain flours
>contain a smaller proportion of carbs in the finished flour.
>
>
>Studies on rye have shown it can have benefit for a diabetic but in the
>end carbs are carbs so amount counts.

Yes, rye bread is extremely dense, first time I tried it I got a hefty
spike until I sussed that is was 70g/slice - 40g carbs. Half a slice
with butter is usually doable.

YMMV of course