A New Low Carb Bread for Prediabetes Diet?

If you want to stop prediabetes, you need to stop eating bread.

I don’t care if it’s rye, wheat or pumpernickel.  That’s a weird word to say – “pumpernickel.”  Kind of like “Humperdink.”

At any rate, just don’t eat it.  You don’t need it.  I have posted about this before, and advised that you keep your bread in the freezer for the rare occasion when it is needed.

I recently came across an article regarding a low-carbohydrate bread, and was pleasantly surprised and impressed.  Definitely a move in the right direction to help stop America’s prediabetes and obesity epidemics

New dietetic bread targets ‘strict stage’ of diet…Laboratoire PYC has sliced carbohydrate content by 80% in its latest dietetic whole grain bread product to target the ‘strict diet stage’ in weight management, it said. The high protein, low carb dietetic whole grain bread is comprised of 10% carbohydrates, compared to an average of 50% in traditional breads.

The “strict diet stage” the author is speaking of appears to describe the so-called “induction-phase” that is common to starting a low-carbohydrate diet.  The initial phase of a low-carbohydrate approach to eating typically involves sharply dropping carbohydrate intake down toward 20 grams per day.  Some people can do this quickly and some need to take more time.  If you are prediabetic, this stage can assist in reducing your insulin levels, and start turning your metabolism around in the right direction.  If you are diabetic do not do this without your doctor’s supervision.  Restricting carbs can have a powerful effect on your metabolism, and it could be deadly if you are taking diabetes blood sugar lowering medicine.

Decreasing the amount of carbohydrate foods that you are eating can be like getting off an addictive drug.  Your body is going to rebel.  You may even feel like you have a touch of the flu.  It may take 2-4 weeks for your metabolism to adjust.  The typical induction phases that I have seen discussed usually advise a quick reduction.  If you need to go slow, so be it.  In many cases the body adjusts better to slow change, but don’t try to fool yourself into thinking that because you are going slow you do not need to take matters seriously.  You should know roughly the average grams of carbs that you are eating each day, then start reducing.  Start by cutting out the more starch-laden carbs like bread and bread products, pastry, donuts and muffins.  Then move on to cereal – if you want to stop prediabetes, you need to get rid of the cereal.  Cereal is what we feed our cattle when we fatten them for market.  Not very appealing now is it.

A down side:

The bread also boasts a high protein content with soy and wheat proteins comprising 25% of the formula.

While the relatively high protein content is admired, the presence of  wheat proteins in this product is a bummer for the apparently increasing numbers of people diagnosed with  gluten intolerance.  Follow up research abstracts about the clinical condition of non-celiac gluten-intolerance can be found here and here.

The entire cited article can be found at www.nutraingredients.com.

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About Robert Creighton

Dr. Creighton is a podiatrist and foot surgeon with over 26 years in podiatric practice treating thousands of patients afflicted with the physiological, physical, and psychological side effects and complications of diabetes and pre-diabetes metabolic syndrome. He believes these disorders present a pressing public health concern that need to be more actively addressed in a multidisciplinary way. Dr. Creighton graduated from what is now the Temple University School of Podiatric Medicine after receiving his undergraduate degree in Biology. He is certified by the American Board of Foot and Ankle Surgery, a member of the American Public Health Association, an American College of Sports Medicine certified personal trainer and a Member of the American Nutrition Association.

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