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Whole grain bread is slice per slice a better option than the white fluffy stuff full of chemicals and dough enhancers. In fact, do we even know what some of the ingredients are that are listed on the outside of the bread bag? I know the preservative-free brands don’t keep too long on the shelf, even less time in a warm kitchen, but I think bread made from the whole grain, baked without preservatives and foreign sounding chemical names, is the way bread is supposed to be.

Have you heard of Ezekiel bread or sprouted-grain bread? It’s a type of flourless bread that is mashed grains cooked, rather than milled grains. It’s pretty much the type of bread I eat, very favorable for diabetic blood sugar management. But as with anything, balance is important -- one slice, maybe two. And sprouted-grain bread makes great French toast, holds together when you soak it and fry it, stays tender to the fork.

Sell photos on photrade | By Jellen

Sourdough bread is also supposed to be better for diabetics, since sugar is somehow altered in the preparation process. Again, whole-grain sourdough is a better choice for nutrition and better for blood sugar management. Fiber in grains slows down the digestive speed with which glucose enters the blood stream. That’s what makes fiber the friend of diabetics. And fiber has other advantages that need not be mentioned in this post about bread.

So how do you take or bake your bread? Do you make homemade bread in a bread machine? Do you buy loaves of bread off the shelf when they are on sale and freeze them until ready for consumption? Do you visit the outlet stores and stick to certain brands? And last question, do you think the cost of bread will perhaps double in price this winter? What are your bread thoughts?

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