I just got very excited in my local IGA when I found this! At 10gms net carbs I could easily squeeze in a slice smothered in butter and vegemite once a week!
Could this bread be the answer to this Aussie’s LONGING for vegemite on toast?
ava_ad0re
(Katie the Quiche Scoffing Stick Ninja )
#3
That bread is not keto friendly.
You can’t even read the ingredients.
At 10g a slice, that’s very high carb.
You can buy lower protein carb bread at Aldi for 2 slices for 5g.
And even THAT bread is not keto friendly unfortunately.
Gluten free does not mean Keto approved.
jules4
#4
Surely if you keep it in with your under 20g carbs a day, & have it as a meal, with fat, it wouldn’t hurt? I’ve worked out that the carb count for the fat head pizza I make is nearly 10g, so it’s no more carbs than that?
ava_ad0re
(Katie the Quiche Scoffing Stick Ninja )
#5
I wouldn’t eat carbs and fat together, one or the other.
It all depends on how strict you want to be.
But I can guarantee you the ingredients in that bread would not be keto friendly. It may be considered low carb, but the ingredients would cancel it out, added sugars/wheat/flour products.
The fat head pizza is entirely keto.
This bread is not.
Some people want to avoid EVERYTHING and stay strict Keto.
Be careful on being tricked into thinking it’s keto because it’s low carb.
ava_ad0re
(Katie the Quiche Scoffing Stick Ninja )
#6
These are the ingredients ;
maize starch , water , sourdough 14% 18% (rice flour, water) , rice starch , rice syrup , vegetable fibre (psyllium) , sunflower oil , millet flour 2,6% , soy protein , quinoa flour 1,7% , thickener: hydroxypropyl methyl cellulose ; yeast , salt , honey . May contain traces of lupine . **LACTOSE FREE .
anon54735292
#7
Those may not be the most healthful ingredients (certainly not in large amounts) but unless you’re intolerant to them & as long as it fits your macros I see no problem with working the odd piece of bread into your diet.
As to carbs & fat together - if it’s just 10g of carb I can’t see an issue. Cheesecake could be a problem 
I sometimes have a piece of toasted Burgen Soy & Linseed bread (10gms) with vegemite & avocado for Sunday dinner alongside scrambled eggs. 'Tis lovely & does me no apparent harm.
Of course if it’s a vegemite vehicle you’re after then there is always a buttered slice of gouda, spread with vegemite & rolled up in a lettuce leaf. Also lovely 
monsterjuice
(Ashley)
#8
There’s many versions of Keto, some are purists, some do things for convience. I do mayo that has soybean oil and have checked and am in ketosis. Every person is different.
Nene
(Martha Mac)
#10
At less than 20gms of carbs a day and only 1 slice wanted by me it’s fine by me! Fits my macros just fine
Nene
(Martha Mac)
#11
I’m doing fine with my regular 3.5mmol\L right now on my blood readings so I’m going to say - how’s about we chill out a bit here with the “this is keto friendly and this isn’t keto friendly dogma”. It’s fine for me and it will no doubt be fine for others - then again there will be some who it doesn’t go so fine with. It’s an individual’s journey last I checked? No?
Nene
(Martha Mac)
#12
Just came off my weekly 36 hour fast and it was a blissful way to end the evening I must say. All 10grams of carbs and 1 tablespoon of Ballantyne Butter along with it has satiated me wonderfully and I could do that once a week happily after fasting I’m sure with no issues. Time will tell. I will be sure to report back any adverse effects. I’ll also test my blood ketones again soon and see how they were effected as well. I rarely drop lower than 1.2 mmol/L though even after eating a sweet potatoe once just experimenting with how things effect my blood keytone levels. I’m big on self experimentation 
atomicspacebunny
(Bunny)
#13
The following was written by Dr. W. T. Fernie, M.D. in the year 1907, a very remarkable man with surgical precision insight and a fondness for occultic sciences:
“… But now-a-days, so as to produce white bread for fastidious consumers, by the modern processes of roller-milling, the wheat germ is purposely left out therefrom. A supposition is advanced that the oil which is contained so abundantly in the germ is apt to become rancid, and to spoil the flour; also that at the same time the soluble proteids which are present in the germ, being apt to act upon the starch of the flour, serve to convert part thereof into soluble dextrin, and sugar; these darkening the colour of the bread in the oven. …More
What’s in your bread (bleached flour/alloxan)? “…Alloxan, or C4 H2O4N2, is a product of the decomposition of uric acid. It is a poison that is used to produce diabetes in healthy experimental animals (primarily rats and mice), so that researchers can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it spins up enormous amounts of free radicals in pancreatic beta cells, thus destroying them. …” …More
Bread can be keto friendly if you see this message on your local bakeries website?
Your eating this type (above) of bread for it’s nutritional nature…
Flour is used; “…within 48 hours of being milled/ground?”
When no refined or heavily processed foods are are involved the following (below) are probably ‘whole foods’ (e.g. wild rice; asian people and slender build[2]) and most likely no, to very very low sugar intake (e.g. natural fructose in fruits):
“… When a food rationing system[1] during World War I severely restricted the Danish population’s intake of meats, dairy products, fats, and alcohol but placed no restrictions on such foods as barley, bread, potatoes[2], and vegetables, Denmark achieved the lowest mortality rate[1][2] in its history …” …More
Footnotes:
[1] “rationing system” grains could have likely been used within 48 hours of being milled?
[2] Cahill cycle:
What advice would you give to your newbie keto self?
Chazzam
(Charlotte)
#14
Just because it isn’t you-approved doesn’t mean it’s not keto-approved. Everyone’s keto is different. For plenty of folks, “keto-friendly” just means “it fits my macros.” Nothing wrong with that at all! Everyone should follow whatever version of keto works best for them, even if it might not work for someone else. KCKO!
Bellyman
(Brian)
#17
Here’s my issue with the concept…
When we take whole wheat kernels or berries and grind them in our own mill to make flour out of them, we have taken that wheat and turned it into a refined and heavily processed ingredient. Even though we might be eating all of the grain and not taking anything away from it, we’ve destroyed the physical structure of the individual grain. It’s no longer our bodies seeing these individual berries of wheat and working on them. We’ve pulverized them and ground them up such that digestion of starches is a quick and easy process, not nearly the process involved in breaking down those individual grains.
If I’m wrong about that, I’m glad to be corrected. I would love to enjoy my fresh homemade bread made with fresh ground wheat again. I’ve never tasted anything like it. But I have believed it’s quite high in carbs and not something I need to be eating. So I don’t make it anymore.
Gracebowen
(Cynthia Anderson)
#19
I don’t know
I don’t like crust.
I don’t know how dense the bread in question is.
When I was doing cico I discovered about half the calories in white bread are in the crust. This is because it is more densly packed with no air bubbles.
I weighed the bread then cut off the crust. Crust less breadleft weighed about half of what a normal slice did.
atomicspacebunny
(Bunny)
#20
Heavily Processed is bleaching it then adding a bunch of man made chemical rich preservatives then trying to refortify it with unnatural man made vitamins.
Milling grains yourself is not “heavily processing” a substance because you know exactly what’s in it, where it was grown (organic?) and if it is a Monsanto GMO?
…and the reason it has to be used within 48 hours of being crushed/milled or the nutritional value of the germ oils dry up and dies or turns rancid/oxidizes!