[tatigger]

Does anyone have any thoughts about this? A pbj on bread with that is really 32 grams cho takes more than 65 cho and bgs still high. Same thing without acts like the actual number of carbs. Thanks

[shotgund]

Would like to know what a good replacement for jelly and fruit spread is on a pb&j in order not to raise sugar levels by that much.

[sfisher272]

Originally Posted by shotgund

Would like to know what a good replacement for jelly and fruit spread is on a pb&j in order not to raise sugar levels by that much.

OK, I'll bite... although I don't know why you just didn't say in the first place. What do you suggest? I would think the fruit spreads (Preferably, using a sugar substitute) would be OK. But I'm curious, what you have in mind.

-Steve

[dano]

I am having a hard time understanding this as well. The fruit spread, that I use, is 6 carbs per table spoon and the peanut butter is 3 carbs per table spoon. The problem is not the pb&j, the problem is the bread. You can get the bread carbs down to 20 if you use low cal wheat bread. This is just my opinion and others may disagree.

[acktennislady]

Who doesn't love a good pb & j, but l agree with Dano-it's the bread that is the problem, more power to anyone who can truly eat this carb and not spike your sugar. I keep a pretty tight control on my carbs, and I have finally realized, there is just no way I can eat a sandwich with two slices of bread- any bread-so now, I use a spoon and just eat the peanut butter! some times spread on celery, or on an apple slice.

[bugsynana]

High Fructose Corn Syrup (HFC's) is literally in everything. READ the labels carefully. I have found that food manufacturers slide these manufactured sugars into everything as a way to make food cheaper but more addicting so consumers want to eat more and more of that food item. While the new kid on the block is agave syrup it's still a type of fructose sugar and will make my BG soar. I also don't eat "sugar free" foods as my body has learned how to use poly alcohol's which also now make my sugars spike. So, I read every label even if I have purchased the food in the past, as manufacturers change their ingredients at will. If you read the labels, you will be shocked to see where HFC's are found and you should correlate that with your sugar spikes to see if what you are eating can be changed to something else without all this crap in it. As for a good PB & J--since I don't eat bread, you might consider making your own almond butter which is very easy or go to a store or health food store where you can buy "ready to grind" your own almond or peanut butter. Most stores on the Pacific Coast have in store machines where they have plain roasted peanuts or almonds pre loaded so you just put your container under the spout, switch on the button and our pours your peanut butter or almond butter. Generally this type of peanut or almond butter does not have any sugars, or salt which is another of my serious pet peeves

[woojimmie]

I've had good results subbing the bread with flatbread, pita, and tortillas. It's not quite the same comfort food, but it can help satisfy the craving without spiking BG levels.

[bigjoe72]

I'm not sure what a lot of you are using for your breads. I know that in SoCal, Milton's Healthy Whole Grain Bread is available at Costco in a 2 loaf pack for around $4-$5. This is a great artisan bakery (and Jewish style deli) in North San Diego County that does not use HFCS in their breads and also have a wide variety of healthier and whole/multi grain bread and cracker products. The Healthy Whole Grain is by far my favorite, and seems to be the most diabetic friendly of their loaves. You can find the info here:

http://www.miltonsbaking.com/product-detail/whole-grain

I also like the though of supporting a local (for me at least) business that has served as a much needed rest and body fuel stop on my journeys to and from San Diego.

[eoveraa]

I have found that there are some newer breads on the market that are made with only sprouted grain. The difference being the berry is not ground into flour, it is sprouted, then mashed into bread.

The original was Ezekial bread sometimes found frozen, but new ones that are fresh are on the market.

I find that these breads taste great but don't do quite as much damage on my BG as flour based breads do.

[eoveraa]

I use Stevia for most of my 'sugar' flavoring, but you have to be careful with it, just a little bit of overuse can cause that artificial flavor I hate so much.

Stevia is actually an herb which is quite sweet and herbally it is useful to the Pancrease in general so is a very good thing!