Bread-makers hurt by low-carb diets.

Peanutjake · Joined: 26 Jul 2007 Posts: 32

Interesting article.

http://tinyurl.com/uaqh

Archived from group: misc>health>diabetes

Colleen · Joined: 26 Jul 2007 Posts: 25

I buy a low carb bread from a Wisc. baker. I've talked about it before.
Unfortunately, I think they've discovered their new cash-cow because the
price keeps going up! I'm waiting for the competition to start making some,
then the price will drop agian.
c

"Ozgirl" wrote in message$1gbvu2$1@ID-139901.news.uni-berlin.de...
>
> "Pete" wrote in message
> $1g1r6u$1@ID-149365.news.uni-berlin.de...
>
> > Adapt or die...........sorry no sympathy whatsoever.
>
> Exactly, it's how they started business - catering for present needs, now
> times have changed and businesses need to adapt to current trends.
>
>

Colleen · Joined: 26 Jul 2007 Posts: 25

This is actually a decent tasting bread and doesn't do anything nasty to my
BG. Even their regular bread is only 7-9 carbs per slice. It's whole grain
and very high fiber. Frankly, I hardly remember what white bread tastes
like!
c

"hemyd" wrote in message$0$3787$afc38c87@news.optusnet.com.au...
> Here in Melbourne Australia the other day I tried a cereal that advertised
> in bold letters "Low GI". Yes, the carb content was marginally lower than
> other cereals. Unfortunately after eating a small bowl of that with milk,
my
> maximum bg went to an astronomic 12.3 (about 220). People should not
believe
> advertised cab counts but, as usual, rely on their meter.
>
> Henry
>
> "Colleen" wrote in message
> @corp.supernews.com...
> > I buy a low carb bread from a Wisc. baker. I've talked about it before.
> > Unfortunately, I think they've discovered their new cash-cow because the
> > price keeps going up! I'm waiting for the competition to start making
> some,
> > then the price will drop agian.
> > c
> >
> > "Ozgirl" wrote in message
> > $1gbvu2$1@ID-139901.news.uni-berlin.de...
> > >
> > > "Pete" wrote in message
> > > $1g1r6u$1@ID-149365.news.uni-berlin.de...
> > >
> > > > Adapt or die...........sorry no sympathy whatsoever.
> > >
> > > Exactly, it's how they started business - catering for present needs,
> now
> > > times have changed and businesses need to adapt to current trends.
> > >
> > >
> >
> >
>
>

Colleen · Joined: 26 Jul 2007 Posts: 25

I'm going to start baking my own again now that the weathers fricking cold!
c

"Pete" wrote in message$1f99m8$2@ID-149365.news.uni-berlin.de...
> On Sun, 9 Nov 2003 14:11:15 -0600, "Colleen"
> wrote:
>
> >I buy a low carb bread from a Wisc. baker. I've talked about it before.
> >Unfortunately, I think they've discovered their new cash-cow because the
> >price keeps going up! I'm waiting for the competition to start making
some,
> >then the price will drop agian.
> >c
>
> [snip]
>
>
> That figures......greed. Panic! They fail to understand that
> they can make the same profit by not increasing retail
> price. Turnover would increase.
>
> I'll tell you what.....the wholemeal bread i use I prefer to
> the other stuff I had been using before.
>
> Pete
>
> Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide
> + Asprin 210lbs at Dx to target 174lbs achieved.
> Now 171lbs. To mail: aspen3 at freeuk.com

Julie Bove · Joined: 26 Jul 2007 Posts: 106

"Colleen" wrote in message@corp.supernews.com...
> I'm going to start baking my own again now that the weathers fricking
cold!
> c

Me too! I've got a few whole grain bread mixes to start with. I used to
make it from scratch, but I figured these would be easier for my daughter to
work with. I am hoping to get a bread machine for Xmas.

--
Type 2
http://users.bestweb.net/~jbove/

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article ,
"Peanutjake" wrote:

> Interesting article.
>
> http://tinyurl.com/uaqh
>
>

"The Wheat Food Council's Adams, who is based in Colorado, believes
low-carb diets are just another fad." What a shock!

Those pastry bakers have a golden opportunity to produce high-fat
low-carb goodies. I'd buy 'em!

Sugarfree Napoleons and eclairs? Sugarfree cheesecakes? What's holding
them back?

Priscilla

Pete · Joined: 26 Jul 2007 Posts: 3

On Sun, 9 Nov 2003 13:40:57 -0500, "Peanutjake"
wrote:

>Interesting article.
>http://tinyurl.com/uaqh

I think they ought to consider responding to what the
customer wants as opposed to whinging that the customer no
longer wants what they want to sell.

Adapt or die...........sorry no sympathy whatsoever.

Pete

Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide
+ Asprin 210lbs at Dx to target 174lbs achieved.
Now 171lbs. To mail: aspen3 at freeuk.com

Pete · Joined: 26 Jul 2007 Posts: 3

On Mon, 10 Nov 2003 06:59:51 +1100, "Ozgirl"
wrote:

>"Pete" wrote in message
>$1g1r6u$1@ID-149365.news.uni-berlin.de...

>> Adapt or die...........sorry no sympathy whatsoever.

>Exactly, it's how they started business - catering for present needs, now
>times have changed and businesses need to adapt to current trends.

Indeed.

Pete

Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide
+ Asprin 210lbs at Dx to target 174lbs achieved.
Now 171lbs. To mail: aspen3 at freeuk.com

Pete · Joined: 26 Jul 2007 Posts: 3

On Sun, 9 Nov 2003 14:11:15 -0600, "Colleen"
wrote:

>I buy a low carb bread from a Wisc. baker. I've talked about it before.
>Unfortunately, I think they've discovered their new cash-cow because the
>price keeps going up! I'm waiting for the competition to start making some,
>then the price will drop agian.
>c

[snip]

That figures......greed. Panic! They fail to understand that
they can make the same profit by not increasing retail
price. Turnover would increase.

I'll tell you what.....the wholemeal bread i use I prefer to
the other stuff I had been using before.

Pete

Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide
+ Asprin 210lbs at Dx to target 174lbs achieved.
Now 171lbs. To mail: aspen3 at freeuk.com

vguidera · Joined: 26 Jul 2007 Posts: 1

"Colleen" wrote in message@corp.supernews.com...
> This is actually a decent tasting bread and doesn't do anything nasty to
my
> BG. Even their regular bread is only 7-9 carbs per slice. It's whole
grain
> and very high fiber. Frankly, I hardly remember what white bread tastes
> like!
> c
>
Heres a crash course. It tastes like whatever you put on it and if it gets
too soggy it tends to disolve in your hands. Smile

V

Ozgirl · Joined: 26 Jul 2007 Posts: 3

"Pete" wrote in message$1g1r6u$1@ID-149365.news.uni-berlin.de...

> Adapt or die...........sorry no sympathy whatsoever.

Exactly, it's how they started business - catering for present needs, now
times have changed and businesses need to adapt to current trends.

hemyd · Joined: 26 Jul 2007 Posts: 3

Here in Melbourne Australia the other day I tried a cereal that advertised
in bold letters "Low GI". Yes, the carb content was marginally lower than
other cereals. Unfortunately after eating a small bowl of that with milk, my
maximum bg went to an astronomic 12.3 (about 220). People should not believe
advertised cab counts but, as usual, rely on their meter.

Henry

"Colleen" wrote in message@corp.supernews.com...
> I buy a low carb bread from a Wisc. baker. I've talked about it before.
> Unfortunately, I think they've discovered their new cash-cow because the
> price keeps going up! I'm waiting for the competition to start making
some,
> then the price will drop agian.
> c
>
> "Ozgirl" wrote in message
> $1gbvu2$1@ID-139901.news.uni-berlin.de...
> >
> > "Pete" wrote in message
> > $1g1r6u$1@ID-149365.news.uni-berlin.de...
> >
> > > Adapt or die...........sorry no sympathy whatsoever.
> >
> > Exactly, it's how they started business - catering for present needs,
now
> > times have changed and businesses need to adapt to current trends.
> >
> >
>
>

Alan · Joined: 26 Jul 2007 Posts: 6

On Mon, 10 Nov 2003 07:37:26 +1100, "hemyd"
wrote:

>Here in Melbourne Australia the other day I tried a cereal that advertised
>in bold letters "Low GI". Yes, the carb content was marginally lower than
>other cereals. Unfortunately after eating a small bowl of that with milk, my
>maximum bg went to an astronomic 12.3 (about 220). People should not believe
>advertised cab counts but, as usual, rely on their meter.
>
>Henry

Hi Henry

I notice that the Glycaemic Index is being used out here to advertise
breakfast cereals and "health foods" to the non-diabetic general
public. Seems to be the post-lo-carb new health fad.

When you read the labels there is no apparent difference that I can
see.

Cheers Alan, T2, Oz
dx May 2002, diet and not enough exercise.
--
Everything in Moderation - Except Laughter.

hemyd · Joined: 26 Jul 2007 Posts: 3

I've tried whole grain, multi grain, light rye, sour dough.... unfortunately
they all shoot my bg up sky high at breakfast and lunch time. The only way I
can enjoy any bread is by having no more than one small thin slice at a
time. Either that or, if I have two slices, excercise furiously afterwards
to work it off.

Henry

"Colleen" wrote in message@corp.supernews.com...
> This is actually a decent tasting bread and doesn't do anything nasty to
my
> BG. Even their regular bread is only 7-9 carbs per slice. It's whole
grain
> and very high fiber. Frankly, I hardly remember what white bread tastes
> like!
> c
>
>
> "hemyd" wrote in message
> $0$3787$afc38c87@news.optusnet.com.au...
> > Here in Melbourne Australia the other day I tried a cereal that
advertised
> > in bold letters "Low GI". Yes, the carb content was marginally lower
than
> > other cereals. Unfortunately after eating a small bowl of that with
milk,
> my
> > maximum bg went to an astronomic 12.3 (about 220). People should not
> believe
> > advertised cab counts but, as usual, rely on their meter.
> >
> > Henry
> >
> > "Colleen" wrote in message
> > @corp.supernews.com...
> > > I buy a low carb bread from a Wisc. baker. I've talked about it
before.
> > > Unfortunately, I think they've discovered their new cash-cow because
the
> > > price keeps going up! I'm waiting for the competition to start making
> > some,
> > > then the price will drop agian.
> > > c
> > >
> > > "Ozgirl" wrote in message
> > > $1gbvu2$1@ID-139901.news.uni-berlin.de...
> > > >
> > > > "Pete" wrote in message
> > > > $1g1r6u$1@ID-149365.news.uni-berlin.de...
> > > >
> > > > > Adapt or die...........sorry no sympathy whatsoever.
> > > >
> > > > Exactly, it's how they started business - catering for present
needs,
> > now
> > > > times have changed and businesses need to adapt to current trends.
> > > >
> > > >
> > >
> > >
> >
> >
>
>

hemyd · Joined: 26 Jul 2007 Posts: 3

G'day Alan,

When I saw that cereal in the local supermarket, with it's large "Low GI"
emblem on the box, I thought "Yeah, right..." but bought a small packet just
to see for myself. After getting the expected high bg readings I emailed the
company with my results, suggesting they get back to the drawing board.
Never heard back from them. It's as you say. They are cashing in on the
low-carb fad. (anyone for synthetic corn flakes?)

Henry

"Alan" wrote in message@4ax.com...
> On Mon, 10 Nov 2003 07:37:26 +1100, "hemyd"
> wrote:
>
> >Here in Melbourne Australia the other day I tried a cereal that
advertised
> >in bold letters "Low GI". Yes, the carb content was marginally lower than
> >other cereals. Unfortunately after eating a small bowl of that with milk,
my
> >maximum bg went to an astronomic 12.3 (about 220). People should not
believe
> >advertised cab counts but, as usual, rely on their meter.
> >
> >Henry
>
> Hi Henry
>
> I notice that the Glycaemic Index is being used out here to advertise
> breakfast cereals and "health foods" to the non-diabetic general
> public. Seems to be the post-lo-carb new health fad.
>
> When you read the labels there is no apparent difference that I can
> see.
>
> Cheers Alan, T2, Oz
> dx May 2002, diet and not enough exercise.
> --
> Everything in Moderation - Except Laughter.