Certain (crunchy, chocolate-y, definitely not full sugar as what is fun in that?) sweets were really difficult to me (well not really, I just compulsively ate them up) especially that they were so extremely rare in my otherwise low-carb times… But we almost never uy and rarely get such things so it wasn’t too bad.
But I always ate very desserts all the time (I mean, for most meals as the last course and in big quantities) on every diet so it’s harder to tempt me with that (unless I get curious and I tend to do that). But bread? That is nice. I can make wonderful carnivore sandwiches, that’s okay, I never was into sandwiches until very low-carb anyway (bread diluted the flavors) but wheat bread (and similar things, we have some very popular traditional bread-like items) is something special, nothing what I have on keto…
I lost my occasional desires towards potatoes after several years on low-carb but bread still has its charm. I never have a NEED, I just eat it up if it’s in front of me because I made it and it’s special, not a normal inferior eggless bread I make for my SO, I am always around that thing and as long as I feed myself properly, I don’t feel anything towards it (and it’s not to my liking so I know I wouldn’t enjoy it nearly as much as my normal food).
And I didn’t like bread so much on high-carb… It became some super delicious wonder later, years after I went low-carb (because my SO stopped his gluten-free years and started to eat bread again so I experimented a lot).
And it’s about bread, not grains. I am not interested nearly as much in mere grains. Bread is special and I suppose the texture has a lot to do with it. Texture means a lot to me but my breads are tasty too.
Fortunately thinking and writing about them helps in my close to carnivore months (January-June now).