RE: Hi there again; question that I somewhat asked before;

November 29, 2005

Both bread and just plain sugar are a refined carbohydrates. For the most

part bread is made with flour, which is a refined carbohydrate. You might

get a bit more fiber if you use a whole grain bread like whole wheat, but

essentially both flour and sugar are nothing more or less than a refined

carbohydrate. Either of them have a similar effect on one's blood glucose

level.

dealing with holidays

> >

> > Hello,

> >

> > My fiance lost her eyesight this year (diabetic retinopathy)--back in

> March.

> >

> > We've both been handling it pretty well--she's been quiet upbeat!

> >

> > But I'm getting concerned about Christmas--she hasn't expressed any

> real

> > sadness (other than SSDI taking forever on her application!!!), but I

> wonder

> > how things will be as we get closer to Christmas (will be travelling).

> >

> > I get sad thinking about things such as Christmas trees, lights, and

> > decorations, wrapping and buying presents, etc. and just hope it

> doesn't

> > depress her.

> >

> > I'm not really sure how to go on or what exactly I'm asking...just if

> any

> of

> > you have any words of wisdom for coping with the holiday season--or

> whether

> > there's anything to worry about from her behalf.

> >

> > Our general rule is to keep on going and no coddling (my biggest lesson

> this

> > year).

> >

> > Thanks for your comments!

> >

> > Bill

> >

November 29, 2005

Both bread and just plain sugar are a refined carbohydrates. For the most

part bread is made with flour, which is a refined carbohydrate. You might

get a bit more fiber if you use a whole grain bread like whole wheat, but

essentially both flour and sugar are nothing more or less than a refined

carbohydrate. Either of them have a similar effect on one's blood glucose

level.

dealing with holidays

> >

> > Hello,

> >

> > My fiance lost her eyesight this year (diabetic retinopathy)--back in

> March.

> >

> > We've both been handling it pretty well--she's been quiet upbeat!

> >

> > But I'm getting concerned about Christmas--she hasn't expressed any

> real

> > sadness (other than SSDI taking forever on her application!!!), but I

> wonder

> > how things will be as we get closer to Christmas (will be travelling).

> >

> > I get sad thinking about things such as Christmas trees, lights, and

> > decorations, wrapping and buying presents, etc. and just hope it

> doesn't

> > depress her.

> >

> > I'm not really sure how to go on or what exactly I'm asking...just if

> any

> of

> > you have any words of wisdom for coping with the holiday season--or

> whether

> > there's anything to worry about from her behalf.

> >

> > Our general rule is to keep on going and no coddling (my biggest lesson

> this

> > year).

> >

> > Thanks for your comments!

> >

> > Bill

> >

November 29, 2005

Thanks Harry; I thought as much but deliberated somewhat in my mind....got

mixed up a bit. Ken b

dealing with holidays

> >

> > Hello,

> >

> > My fiance lost her eyesight this year (diabetic retinopathy)--back in

> March.

> >

> > We've both been handling it pretty well--she's been quiet upbeat!

> >

> > But I'm getting concerned about Christmas--she hasn't expressed any

> real

> > sadness (other than SSDI taking forever on her application!!!), but I

> wonder

> > how things will be as we get closer to Christmas (will be travelling).

> >

> > I get sad thinking about things such as Christmas trees, lights, and

> > decorations, wrapping and buying presents, etc. and just hope it

> doesn't

> > depress her.

> >

> > I'm not really sure how to go on or what exactly I'm asking...just if

> any

> of

> > you have any words of wisdom for coping with the holiday season--or

> whether

> > there's anything to worry about from her behalf.

> >

> > Our general rule is to keep on going and no coddling (my biggest lesson

> this

> > year).

> >

> > Thanks for your comments!

> >

> > Bill

> >

November 29, 2005

There is no difference in the carbs. 20 grams of carb is 20 grams of carbs

no matter in what form you eat them. The only difference is ifone 20 piece

of food breaks down more quickly than another 20 grams of carbs. For

instance 20 of sugar wil break down into glucose more quickly than 20 grams

of carbs from say kidney beans.

Hi there again; question that I somewhat asked

before;

If I ingested 20 carbs of bread say a white type, how do I compare those

20 carbs, compared to 20 carbs of white sugar or is there any difference?

Put it another way; If I ingest 20 carbs of brown wholewheat bread as

compared to 20 carbs of white sugar,what would be worse the sugar or the

wholewheat bread? Or are we talking orangesand apples? ken b in toronto

dealing with holidays

>

> Hello,

>

> My fiance lost her eyesight this year (diabetic retinopathy)--back in

March.

>

> We've both been handling it pretty well--she's been quiet upbeat!

>

> But I'm getting concerned about Christmas--she hasn't expressed any real

> sadness (other than SSDI taking forever on her application!!!), but I

wonder

> how things will be as we get closer to Christmas (will be travelling).

>

> I get sad thinking about things such as Christmas trees, lights, and

> decorations, wrapping and buying presents, etc. and just hope it doesn't

> depress her.

>

> I'm not really sure how to go on or what exactly I'm asking...just if

any

of

> you have any words of wisdom for coping with the holiday season--or

whether

> there's anything to worry about from her behalf.

>

> Our general rule is to keep on going and no coddling (my biggest lesson

this

> year).

>

> Thanks for your comments!

>

> Bill

>

December 7, 2005

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 7, 2005

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 7, 2005

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 8, 2005

The main consideration in selecting a bread is does it suit your taste. The

total carb count is what is the most important thing for the diabetic to

know about a slice of bread.

15 grams of carbs for a slice of white bread has almost the same effect as a

15 gram slice of whole wheat bread. The same holds for rye bread and

Italian and French bread. I happen to prefer sour dough bread, if it is in

the store. Remember total grams of carbs, and not effective carbs, not slow

carbs, not net carbs, and not sugar carbs, and etc..

The key knowledge to know is total grams of carbs per slice.

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 9, 2005

The thing about brown breads (whole wheat) and brown rice, is that it takes

longer to get into your system than the white type. But, it still has the

same amount of carbs.

Re: Hi there again; question that I somewhat

asked before;

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 9, 2005

The thing about brown breads (whole wheat) and brown rice, is that it takes

longer to get into your system than the white type. But, it still has the

same amount of carbs.

Re: Hi there again; question that I somewhat

asked before;

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 9, 2005

The thing about brown breads (whole wheat) and brown rice, is that it takes

longer to get into your system than the white type. But, it still has the

same amount of carbs.

Re: Hi there again; question that I somewhat

asked before;

Ken, off the top, I'd say at least the healthier way is the brown whole

wheat bread. However, diabetically speaking, I've heard that even in

brown rice and whole wheat, one must be careful. As my dietician said,

Wheat is the problem as regards these types of food, whether it be

flour, sugar, or wheat.

But as it compares, I'm not sure. I'd probably go for the whole wheat,

while craving the sugar. LOL

Thea

December 11, 2005

It's my understanding that enriched flour is the enemy, and flour in general

contributes to the waist size. Whole wheat or grains do not contain flour, and

are therefore better carbs. IN essence, a 15 gram slice of wwhole grain bread

with no flour is better than a 15 gram slice of wheat bread made with wheat

flour or a 15 gram slice of white bread made with enriched white flour.

Dave

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 11, 2005

It's my understanding that enriched flour is the enemy, and flour in general

contributes to the waist size. Whole wheat or grains do not contain flour, and

are therefore better carbs. IN essence, a 15 gram slice of wwhole grain bread

with no flour is better than a 15 gram slice of wheat bread made with wheat

flour or a 15 gram slice of white bread made with enriched white flour.

Dave

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 11, 2005

Dave, It doesn't matter if it is enriched or not. Even whole wheat is still

wheat-it takes longer to get into your system, but it eventually does. One

gram of whole wheat has as many carvcarbs as one gram of white flour.

Re: Hi there again; question that I somewhat

asked before;

It's my understanding that enriched flour is the enemy, and flour in general

contributes to the waist size. Whole wheat or grains do not contain flour,

and are therefore better carbs. IN essence, a 15 gram slice of wwhole grain

bread with no flour is better than a 15 gram slice of wheat bread made with

wheat flour or a 15 gram slice of white bread made with enriched white

flour.

Dave

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 11, 2005

Dave, It doesn't matter if it is enriched or not. Even whole wheat is still

wheat-it takes longer to get into your system, but it eventually does. One

gram of whole wheat has as many carvcarbs as one gram of white flour.

Re: Hi there again; question that I somewhat

asked before;

It's my understanding that enriched flour is the enemy, and flour in general

contributes to the waist size. Whole wheat or grains do not contain flour,

and are therefore better carbs. IN essence, a 15 gram slice of wwhole grain

bread with no flour is better than a 15 gram slice of wheat bread made with

wheat flour or a 15 gram slice of white bread made with enriched white

flour.

Dave

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 11, 2005

I meant to point out that given equal carbs in a slice of bread, i.e. 15 grams,

it is better to eat bread made with whole grain than regular bread made with

white or wheat flour that does not have any whole grain. I just did a little

snooping around and came across a bread called " Ezekiel Bread. " It is made

using no flour, but uses sprouted grain instead. It seems one reference

suggested there is some controvercy about it, but in general, the less flour,

and I mean specifically enriched or white flour, the better. Unbromated flour

is a high quality white flour found in some whole grain breads. When selecting

bread, find one that has at least 3 grams of dietary fiber, and make sure " whole

grain " is listed as the first ingredient. Apparently, there are numerous breads

out there that appear to be healthy but only use terms like " 12 grain bread " to

deceive the uninformed public. What matters is how much of the bread is made

using whole grain, i.e. 50%, or 100%? Another way to tell if you have a good

bread is to simply hold the loaf. Whole grain bread is not fluffy or airy like

regular white bread. It will be heavier, and it will feel dense. Remember the

commercial, " don't squeeze the Charmin? " Well, go ahead, squeeze your loaf of

bread before you buy it.

Dave

Re: Hi there again; question that I somewhat

asked before;

> Ken, off the top, I'd say at least the healthier way is the brown whole

> wheat bread. However, diabetically speaking, I've heard that even in

> brown rice and whole wheat, one must be careful. As my dietician said,

> Wheat is the problem as regards these types of food, whether it be

> flour, sugar, or wheat.

> But as it compares, I'm not sure. I'd probably go for the whole wheat,

> while craving the sugar. LOL

> Thea

>

December 11, 2005