Bread carbs vs. veggie carbs
melanietx107
Posts: 1 Member
Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
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Carbs are carbs. The only difference is the amount of fiber in what you eat. The more fiber in the item the slower you are going to digest it and the better for your diabetes. You don't want a lot of sugar entering your system in one large amount. I haven't had juice for 7 yrs. now as it is so refined that it just dumps sugar into your system. You still need a wide variety of food for all your vits and minerals but having more natural foods helps a lot. Compare fiber content and enjoy your food.0
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melanietx107 wrote: »she recommended really reducing carb intake...
It's not about eliminating all carbs but paying attention to eating carbohyrdrates in their whole, unprocessed form (fruit, vegetables, legumes and whole grains). "Reducing carb intake" is the equivalent to cutting out refined / heavily-processed foods.
I recommend you research, "reversing diabetes with plant based diet". Drs. Barnard and McDougall have researched this extensively and this approach is widely accepted by other doctors/scientists (Drs. Ornish, Campbell, Esselstyn, & Gregor). Further, research shows correlation between meat-consumption and diabetes (see Nutrition Facts).
While CICO impacts weight alone, incorporating whole food, plant-based meals into your diet can prevent/reverse diabetes, heart disease, and a multitude of other chronic illnesses in addition to helping one reach and maintain a healthy weight.0 -
melanietx107 wrote: »do carbs from things like bread/crackers metabolize in the same as carbs from vegetables?
As someone already mentioned, the speed is different because of the fiber.
Also there really aren't that many net carbs in most non starchy vegetables, which you can see by the fact they have so few calories (1 g carb=4 calories).
That said, I'd ask to see a registered dietitian and/or seek out some of the pre-diabetics/T2's here who have reversed all their symptoms. It's usually a little more complicated (which does not mean harder) than just cutting carbs.0 -
I do veggie based carbs
I did reverse type 2 diabetes and lost over 100 lbs
But it also included lots of exercise and burning off more calories than I eat.
Veggies just are not as calorie dense as a Cinnabon so it is easier for me to feel full on less calories.
Bread isn't bad, it just does not fill me up.0 -
KittensMaster wrote: »I do veggie based carbs
I did reverse type 2 diabetes and lost over 100 lbs
But it also included lots of exercise and burning off more calories than I eat.
Veggies just are not as calorie dense as a Cinnabon so it is easier for me to feel full on less calories.
Bread isn't bad, it just does not fill me up.
This. Veggies have more protein and fiber, so they keep you full for less calories. Love bread but yeah... not filling one bit (but I try to go for whole grain bread when possible as it has more fiber).0 -
I'm surprised nobody has mentioned glycemic index yet. Foods with a high GI are what cause your blood sugar to spike. Whole foods tend to have lower GIs than processed foods (the exception being starchy plants like potatoes).0
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I'm surprised nobody has mentioned glycemic index yet. Foods with a high GI are what cause your blood sugar to spike. Whole foods tend to have lower GIs than processed foods (the exception being starchy plants like potatoes).
First, load matters, not index, and second this is only if you eat the food by itself. I rarely eat any foods (and certainly not bread) by itself. (I don't care about bread that much anyway, though--I'm weird that way.)0 -
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CharonCharon wrote: »Bread has white sugar added in the ingredient list - just a thought.
Depends on what bread you get, and same for some whole grain breads.
More significantly, most diabetics don't necessarily react better to starches on their own than sugar.0 -
To be honest, before I knew much about food and nutrition, I would take a healthy baked sweet potato and load it down with butter and brown sugar and marshmallows
It was so yummy but the additives tripled the calories!!
But i Blamed it on being a potato
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melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Carbs from all sources metabolize the same. Wheat bread, potato, snickers bar or carrots all end up in your blood as glucose.0 -
I am also prediabetic. This is what I did. On the advice from a wonderful person in here (could never find him to say thank you to him) I got me a glucometer to test my blood glucose level and what it does before/after food and or before/after exercise. Carbs such as bread would make it shoot up so I would adjust my intake accordingly or exercise and then carbs such as a banana didnt make it go up. The glucometer is a good monitor to keep our blood sugar levels in the normal range and a great incentive to get me motivated too.0
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melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Carbs from all sources metabolize the same. Wheat bread, potato, snickers bar or carrots all end up in your blood as glucose.
Not true. Some carbs never end up in your blood stream. Fiber, sugar alcohols, resistant starches are not fully absorbed by the gut.
But what's more important for insulin resistance isn't that carbs eventually end up glucose, but how quickly they get to the blood stream.0 -
With veggies, you get vitamins, minerals and fiber with your carbs. So, they bring a lot more to your body than a piece of bread.
If you aren't sure what to eat, call the doctor and get a referral to a dietitian. They'll get what you need from the doctor and work up a plan with you that you like and can stick with. They'll answer all your diet and weight loss questions that aren't medical issues. It's really the best 30-60 minutes you can spend on planning your diet.
Once you have professionals on board, you never have to worry about whether you're doing the right thing for you!
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Carbs are carbs. But calorie for calorie 'veggie carbs' offer more micro nutrients for your buck, especially the green leafy sort.
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melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Carbs are carbs. For people with blood sugar issues, the most important number is total carbs. Fiber helps prevent spikes and crashes in blood sugar over the course of the day, but it does not affect the overall average blood glucose (as measured by the a1c). The only thing that affects that is the total amount of carbs you eat.
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The lesson that stuck with me when I was first diagnosed was the balanced plate.
By the way, I avoided T2 diabetes for years through diet, and stayed well within my blood sugar ranges for the decade I was T2. With significant weight loss my blood sugars now stay in the normal range without pills, though I still eat like a diabetic most of the time. Habit.
Lots of vegetables as their carbs absorption is slowed down, and a portion of protein with every meal and every snack as they are longer lasting energy.
Does this picture show up?
How Fast do I Digest It?
The diabetic's life is all about balance, controlling through diet and exercise where others depend on their pancreas to even out the peaks and valleys. Eat on a routine. Never skip breakfast, and have it the same time every day. Eat your snacks. Keep your snacks in manageable portions.0 -
tennisdude2004 wrote: »Carbs are carbs.
For a diabetic or someone with IR, this may not be true, since we aren't so much talking about "carbs" but about insulin response. It's probably ideal to be able to test and find out how the person's body responds to different foods. (Bread, especially on its own rather than with a balanced meal, almost certainly will provoke more of a response than non starchy veg.)0 -
KittensMaster wrote: »To be honest, before I knew much about food and nutrition, I would take a healthy baked sweet potato and load it down with butter and brown sugar and marshmallows
It was so yummy but the additives tripled the calories!!
But i Blamed it on being a potato
I don't get how people do this.
I like them with salt and pepper and a tsp of butter. I can't eat them sweet. >_<0 -
rainbowbow wrote: »KittensMaster wrote: »To be honest, before I knew much about food and nutrition, I would take a healthy baked sweet potato and load it down with butter and brown sugar and marshmallows
It was so yummy but the additives tripled the calories!!
But i Blamed it on being a potato
I don't get how people do this.
I like them with salt and pepper and a tsp of butter. I can't eat them sweet. >_<
I'm the same way. I grew up eating them the marshmallow way (granted, I hate marshmallows and have never liked sweetness in foods that are supposed to be savory), and only at Thanksgiving, and went through a whole thing as an adult of trying to figure out a tasty way to cook them. Once I finally realized the best way was just roasted with some olive oil and salt I came around to loving them and now have them quite often.
I get the butter, though -- that is nice with them.0 -
CharonCharon wrote: »Bread has white sugar added in the ingredient list - just a thought.
Yeah, well, yeast needs sugar to grow so sugar in some form is going to be in any bread. A fair amount might be consumed by the bread yeast as it rises.
I eat bread all the time. Have it with peanut butter, tuna, or cheese. The added protein slows down the meal to give me a steady burn.0 -
lemurcat12 wrote: »tennisdude2004 wrote: »Carbs are carbs.
For a diabetic or someone with IR, this may not be true, since we aren't so much talking about "carbs" but about insulin response. It's probably ideal to be able to test and find out how the person's body responds to different foods. (Bread, especially on its own rather than with a balanced meal, almost certainly will provoke more of a response than non starchy veg.)
Well if you edit my post it probably will read simplistic.
Besides most people do not eat carbs in isolation, you add fat or protein to the meal and that carb which may hit the blood stream quickly works less slowly.
A jacket potato (plain) probably will get processed by the body quicker than most foods, but you add some butter and tuna to that jacket potato and speed it hits your system is slowed down.
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rainbowbow wrote: »KittensMaster wrote: »To be honest, before I knew much about food and nutrition, I would take a healthy baked sweet potato and load it down with butter and brown sugar and marshmallows
It was so yummy but the additives tripled the calories!!
But i Blamed it on being a potato
I don't get how people do this.
I like them with salt and pepper and a tsp of butter. I can't eat them sweet. >_<
Lol yeah it makes me gag just thinking about it.The lesson that stuck with me when I was first diagnosed was the balanced plate.
By the way, I avoided T2 diabetes for years through diet, and stayed well within my blood sugar ranges for the decade I was T2. With significant weight loss my blood sugars now stay in the normal range without pills, though I still eat like a diabetic most of the time. Habit.
Lots of vegetables as their carbs absorption is slowed down, and a portion of protein with every meal and every snack as they are longer lasting energy.
Does this picture show up?
How Fast do I Digest It?
The diabetic's life is all about balance, controlling through diet and exercise where others depend on their pancreas to even out the peaks and valleys. Eat on a routine. Never skip breakfast, and have it the same time every day. Eat your snacks. Keep your snacks in manageable portions.
That looks like a pretty 'everyone' diagram to me, although I'd skip the milk, personally.0 -
Yes, the diabetic diet is pretty everyone. The portions matter, though. We're not talking about a steak the size of a dinner plate with a quarter cup coleslaw on the side.
My new habit after diagnosis was filling half my plate with salad. It got pretty easy to fill in the rest of the plate after that. I also limit myself to one carb instead of two or three. I choose the mashed potatoes OR the dinner bun; not both.0 -
Need2Exerc1se wrote: »melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Carbs from all sources metabolize the same. Wheat bread, potato, snickers bar or carrots all end up in your blood as glucose.
Not true. Some carbs never end up in your blood stream. Fiber, sugar alcohols, resistant starches are not fully absorbed by the gut.
But what's more important for insulin resistance isn't that carbs eventually end up glucose, but how quickly they get to the blood stream.
^^^^^^^
This is the bottom line.
It does matter.
I reversed my type 2 diabetes and my nutritionist was all about fibrous veggies for limited carb intake
It worked for me. I admit I had never heard of the variety of carb types and how they are processed by the body.
If you are not diabetic there is no need to dive deep on the topic. If you are, then it all matters.
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No, they're totally different. Bread carbs are magical. They dance on your tongue like sunlight in the treetops. Other than that, though, when people talk generally about reducing carbs, they mostly mean calorie-dense grain or starch based foods or foods high in sugar. In the end, that's where many people are getting the EXCESS carbs to begin with: from various baked goods, snack foods, and overly large portions of potato or grain-based foods. So when you start reducing carbs to either lose weight or level out blood sugar, its sort of "low hanging fruit" to start looking at the frequency and/or portion sizes of those foods.0
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tennisdude2004 wrote: »Besides most people do not eat carbs in isolation, you add fat or protein to the meal and that carb which may hit the blood stream quickly works less slowly.
Yes, I made this same point earlier in this thread.
It's still true that a person with IR is likely going to respond differently to different foods (carbs or no) and different combinations, so should test and see. This idea that carbs are carbs is probably not true when it comes to carb-based foods and insulin response.0 -
rainbowbow wrote: »KittensMaster wrote: »To be honest, before I knew much about food and nutrition, I would take a healthy baked sweet potato and load it down with butter and brown sugar and marshmallows
It was so yummy but the additives tripled the calories!!
But i Blamed it on being a potato
I don't get how people do this.
I like them with salt and pepper and a tsp of butter. I can't eat them sweet. >_<
Lol yeah it makes me gag just thinking about it.The lesson that stuck with me when I was first diagnosed was the balanced plate.
By the way, I avoided T2 diabetes for years through diet, and stayed well within my blood sugar ranges for the decade I was T2. With significant weight loss my blood sugars now stay in the normal range without pills, though I still eat like a diabetic most of the time. Habit.
Lots of vegetables as their carbs absorption is slowed down, and a portion of protein with every meal and every snack as they are longer lasting energy.
Does this picture show up?
How Fast do I Digest It?
The diabetic's life is all about balance, controlling through diet and exercise where others depend on their pancreas to even out the peaks and valleys. Eat on a routine. Never skip breakfast, and have it the same time every day. Eat your snacks. Keep your snacks in manageable portions.
That looks like a pretty 'everyone' diagram to me, although I'd skip the milk, personally.
The great thing about the diabetic diet is it is an "everyone" diet the main crux should be portion control and balance and eating smaller meals.
It's a shame we don't see the diabetic exchange list more often:
http://www.uaex.edu/publications/pdf/FSHED-86.pdf
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melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Here's a bread recommendation. I usually get their flax bread but got this once and it was comparable to other breads made from sprouted grains rather than flour.
Alvarado Street Bakery Diabetic Lifestyles Low Glycemic for Diabetics
In their daily life, it's very important for diabetics to know the insulin response of a food in order to predict their blood sugar response. "Diabetic Lifestyles Bread", a 100% Sprouted Whole Grain recipe, was submitted for testing to the Glycemic Research Institute in Washington, D.C. and was clinically proven to be Low Glycemic with a Low Glycemic Load when fed to diabetics. Actual clinical results show a Glycemic Index of 5.0 on the glucose scale (0-100) and Glycemic Load of 0.9 per serving. Additionally, diabetics experienced a reduction in blood glucose by the end of the testing period! Made entirely with organic sprouted whole wheat and sweetened only with organic fruit, this delicious recipe contains no refined sugars, no added oil, and no flour. We're confident that you'll enjoy this unique bread as a part of your healthy lifestyle.
Ingredients: Sprouted Organic Whole Wheat Berries, Filtered Water, Wheat Gluten, Organic Dates, Organic Raisins, Sea Salt, Fresh Yeast, Soy based lecithin, Cultured Wheat.
http://alvaradostreetbakery.mivamerchant.net/store_locator/
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kshama2001 wrote: »melanietx107 wrote: »Hey y'all! After a recent physical/bloodwork, my doctor let me know I am pre-diabetic (woof.) and she recommended really reducing carb intake in addition to counting calories, because of how carbs metabolize and spike your blood sugar. So now I'm curious - do carbs from things like bread/crackers metabolize in the same as carbs from vegetables? I'm a firm believer in CICO but I'm asking from a nutrition perspective, which is a whole new world to me. Thanks!
Here's a bread recommendation. I usually get their flax bread but got this once and it was comparable to other breads made from sprouted grains rather than flour.
Alvarado Street Bakery Diabetic Lifestyles Low Glycemic for Diabetics
In their daily life, it's very important for diabetics to know the insulin response of a food in order to predict their blood sugar response. "Diabetic Lifestyles Bread", a 100% Sprouted Whole Grain recipe, was submitted for testing to the Glycemic Research Institute in Washington, D.C. and was clinically proven to be Low Glycemic with a Low Glycemic Load when fed to diabetics. Actual clinical results show a Glycemic Index of 5.0 on the glucose scale (0-100) and Glycemic Load of 0.9 per serving. Additionally, diabetics experienced a reduction in blood glucose by the end of the testing period! Made entirely with organic sprouted whole wheat and sweetened only with organic fruit, this delicious recipe contains no refined sugars, no added oil, and no flour. We're confident that you'll enjoy this unique bread as a part of your healthy lifestyle.
Ingredients: Sprouted Organic Whole Wheat Berries, Filtered Water, Wheat Gluten, Organic Dates, Organic Raisins, Sea Salt, Fresh Yeast, Soy based lecithin, Cultured Wheat.
http://alvaradostreetbakery.mivamerchant.net/store_locator/
Funny, the nutritionals are still the same for white sliced bread @ 15g CHO and 80 calories for ~30g. I mean eat it if you enjoy, but even the fiber content isn't that great at only 2g. Protein content is 3g more.
You would still want to portion control. Not to knock your bread I was just curious. A big claim for essentially the same product.0
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