Rye / Pumpernickle bread ?

"Kamalakar Pasupuleti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Only your meter knows for sure.

--
No Husband Has Ever Been Shot While Doing The Dishes

There have been studies done and there are benefits for a diabetic.
Many brands using those names on the label have some part of the
contents as white wheat flour, food laws allow an upper limit on this.
Find breads with no wheat flour and with the lowest amount of
carbohydrates per slice. As with any food test, test, test to make sure
about the after meal increase in glucose and adjust kind and amount of
what is eaten. I would avoid any bread that a slice exceeds 9 grams of
carbohydrtes per slice as this means cutting them out in some other food
choices.

calypso47 wrote

Quoted message said:

There have been studies done and there are benefits for a diabetic.

Benefits very definitely for a T2 diabetic, most T1s, but with reduced
calories how is Madison [15 years old] going to do the growing she has yet
to do, and with reduced carbs how is Madison [T1 and not overweight] going
to find the fuel for her running and swimming?

Quoted message said:

Many brands using those names on the label have some part of the
contents as white wheat flour, food laws allow an upper limit on this.

Not in the UK, but i wish there were.

Quoted message said:

Find breads with no wheat flour and with the lowest amount of
carbohydrates per slice.

How am i going to get back my lost 60lbs of weight if i cut carbs?

Quoted message said:

As with any food test, test, test to make sure
about the after meal increase in glucose

i would always agree to the test advice.

Quoted message said:

and adjust kind and amount of
what is eaten.

i adjust the bolus because i am in desperate need of the food. The problem
is that you said *for a diabetic* and failed to dustinguish between T1 and
T2, those who are overweigth and those who are not, those who are physically
active and those who are not.

And in case you are wondering i am not opposed to low-carbing, but i am
concerned that Madison might be too easily influenced by a T2s excellent
advice into thinking it applies to her as well.

Quoted message said:

I would avoid any bread that a slice exceeds 9 grams of
carbohydrtes per slice as this means cutting them out in some other food
choices.

Alan H
--
Never go to bed mad. Stay up and fight!

Phyllis Diller

Kamalakar Pasupuleti wrote in message
<[email hidden]>...

Quoted message said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Kam

Umm. . .the study that really counts is the one you conduct with your
stomach and your meter.

I find that both are easier to eat since they both digest a bit slower and
give me a better chance at bG control

Regards
Old Al

I make pumernickle bread in my breadman:
2 Cups Whole Wheat
1 Cup Bread Flour (white)
1/2 Cup Oat Flour
1/2 Cup Rye

1 1/2 cups fat free milk
1/2 cup water
2 tbls. brown sugar
4tsp. canola oil
1 tsp. salt
1 1/4 tsp yeast
1-2 tbs cocoa powder (unsweetened) to make it a dark pumernickle color.

old al4865 said:

Kamalakar Pasupuleti wrote in message
<[email hidden]>...

Quoted message said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Kam

Umm. . .the study that really counts is the one you conduct with your
stomach and your meter.

I find that both are easier to eat since they both digest a bit slower and
give me a better chance at bG control

Regards
Old Al

--
http://homepage.mac.com/mkatzman/

"oldal4865" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kamalakar Pasupuleti wrote in message
<[email hidden]>...

Quoted message said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Kam

Umm. . .the study that really counts is the one you conduct with your
stomach and your meter.

I find that both are easier to eat since they both digest a bit slower and
give me a better chance at bG control

They also have enough flavor and texture that you can eat one good slice, or
a sandwich, and it's much more satisfying than several pieces of that fluffy
white bread stuff.

In article <[email hidden]>,

Kamalakar Pasupuleti said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Quoted message said:

Kam

They are better than white, but what isn't?
--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558

x-no-archive: yes

Herman Rubin said:

In article <[email hidden]>,

Kamalakar Pasupuleti said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Quoted message said:

Kam

They are better than white, but what isn't?

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Susan

"Susan" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Quoted message said:

Susan

Thanks Susan . What is this jewish rye bread which is
little expensive . When I read the details it has molasses for
raising the bread and naturally has high carb and so I avoid .

I didnot find whole rye flour so that I can make my
own tortillas , not sure whether it is possible to roll
as it is poor in gluten contenet .

Kam

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"Marshall" <[email hidden]> wrote in message
news:sbBHe.2190$b91.958@trndny06

Quoted message said:

I make pumernickle bread in my breadman:

Quoted message said:

1 1/4 tsp yeast
1-2 tbs cocoa powder (unsweetened) to make it a dark pumernickle color.

old al4865 wrote:

Thanks , is cocoa powder suitable for diabetics ?

Kam

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Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

x-no-archive: yes

Kamalakar Pasupuleti said:

"Susan" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Quoted message said:

Susan

Thanks Susan . What is this jewish rye bread which is
little expensive . When I read the details it has molasses for
raising the bread and naturally has high carb and so I avoid .

I didnot find whole rye flour so that I can make my
own tortillas , not sure whether it is possible to roll
as it is poor in gluten contenet .

Kam

I don't know the answers to those questions, either. I do think that
once the whole kernel is milled into flour, it's likely to be much
higher GI.

Susan

"I make pumernickle bread in my breadman:
2 Cups Whole Wheat
1 Cup Bread Flour (white)
1/2 Cup Oat Flour
1/2 Cup Rye

1 1/2 cups fat free milk"

The traditional bread is all rye, the above kind of thing is a bow to
people whose reference for " bread" is white bread in taste and texture.

On Tue, 02 Aug 2005 13:24:31 -0400, Susan wrote in
<news:[email hidden]> on
sci.med.nutrition,misc.health.diabetes :

Quoted message said:

I don't know the answers to those questions, either. I do think that
once the whole kernel is milled into flour, it's likely to be much
higher GI.

So do I. As a rule, the flour has a higher GI than the whole kernel of the
same grain, AFAIK.

X'Posted to: sci.med.nutrition,misc.health.diabetes

--
Enrico C

Kamalakar Pasupuleti said:

Thanks , is cocoa powder suitable for diabetics ?

Kam

I do not think it is an issue in this recipe.
You could also use ground coffee. The ingredient is used for coloring
the bread.

Susan said:

x-no-archive: yes

Herman Rubin said:

In article <[email hidden]>,

Kamalakar Pasupuleti said:

Is rye and pumernickle bread any useful for diabetics ?
I find the fiber content in both of them are high .
I wish to know if any studies have been conducted on these products .

Quoted message said:

Kam

They are better than white, but what isn't?

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Susan

The recipe for whole wheat and pumpernickel breads use brown sugar for a
sweetener, and not to feed yeasts. Therefore it should be consumed with
care by diabetics. Sugar is sugar. Carbs are carbs. Don't be sucked
in on a fad.

x-no-archive: yes

Simm Webb said:

Susan said:

x-no-archive: yes

Herman Rubin said:

In article <[email hidden]>,
Kamalakar Pasupuleti <[email hidden]> wrote:

> Is rye and pumernickle bread any useful for diabetics ?
> I find the fiber content in both of them are high .
> I wish to know if any studies have been conducted on these products .

> Kam

They are better than white, but what isn't?

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Susan

The recipe for whole wheat and pumpernickel breads use brown sugar for a
sweetener, and not to feed yeasts. Therefore it should be consumed with
care by diabetics. Sugar is sugar. Carbs are carbs. Don't be sucked
in on a fad.

Geez, did you just wander in from our Non Sequitir Dept?

I don't eat sugar or bread, I just answered an effing question.

Susan

Susan said:

x-no-archive: yes

Simm Webb said:

Susan said:

x-no-archive: yes

Herman Rubin wrote:

> In article
> <[email hidden]>,
> Kamalakar Pasupuleti <[email hidden]> wrote:
>
>> Is rye and pumernickle bread any useful for diabetics ?
>> I find the fiber content in both of them are high .
>> I wish to know if any studies have been conducted on these products .
>
>
>
>
>
>> Kam
>
>
>
>
>
> They are better than white, but what isn't?

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour,
much higher GI and lower fiber.

Susan

The recipe for whole wheat and pumpernickel breads use brown sugar for
a sweetener, and not to feed yeasts. Therefore it should be consumed
with care by diabetics. Sugar is sugar. Carbs are carbs. Don't be
sucked in on a fad.

Geez, did you just wander in from our Non Sequitir Dept?

I don't eat sugar or bread, I just answered an effing question.

Susan

The amount of sugar used in the bread recipe is used to activate the yeast.

Marshall said:

Susan wrote:

Quoted message said:

Quoted message said:

Quoted message said:

>>> Is rye and pumernickle bread any useful for diabetics ?
>>> I find the fiber content in both of them are high .
>>> I wish to know if any studies have been conducted on these products .

Not a .gov or .edu site but try:

http://www.glycemicindex.com/

On Tue, 02 Aug 2005 21:40:29 -0400, Simm Webb wrote in
<news:OfVHe.13564$MO.13484@lakeread04> on
sci.med.nutrition,misc.health.diabetes :

Quoted message said:

The recipe for whole wheat and pumpernickel breads use brown sugar for a
sweetener, and not to feed yeasts. Therefore it should be consumed with
care by diabetics. Sugar is sugar. Carbs are carbs. Don't be sucked
in on a fad.

Well, on the whole rye Pumpernickel bread I buy, the nutritional label
reads: 162 kcal, carbs 31.5 g (per 100 g).

X'Posted to: sci.med.nutrition,misc.health.diabetes

--
Enrico C