- Bread page on Gary Noreen's LC Review site, where he records his reactions to various products
- Jimmy Moore's 2011 test
- Dana Carpender's test (see comment section for more)
- Forum threads here and here on our Low Carb Discussion Forum
- Bread Reviews by readers of this site
As you can see, there is a huge difference between the two, with the independent testing Krueger commissioned finding much more carbohydrate, and half the protein and fiber, than was stated on the bread label. (For those of you who have your calculators out to see if it all adds up, remember that soluble fiber provides calories, but not in the form of carbs.)
Deborah tells me that she contacted the Julian Bakery, who assured her that they were concerned and would do what was necessary to make it right, by having the product retested themselves and either adjusting the recipe or the label. She requested that they stop selling the bread until that matter was settled, and other requests as stated in Jimmy Moore's blog. But that was over three weeks ago, and she reports that she has not heard from them since. (When she had the bread tested originally, it took nine days to get the results.)
Deborah says she has sent over 75 letters to governmental agencies including the FDA, retail outlets, and newspapers. She has received very little in the way of response, but thinks that if others who are outraged by inaccurate labeling would speak up it would have more of an impact. If you would like to speak with Deborah about this, her phone number is 503-282-1299 (she is in the Pacific time zone).
I applaud Deborah for not only taking charge of her health by eating in a way that controls her blood glucose without medication, but by trying her best to help others achieve the same results by taking matters into her own hands when something doesn't seem right.
To my readers: It is so important that we be cautious with products that are marketed as being low-carb. Even when "net carbs" are reported correctly (as it appears they are NOT in the case of this bread), there is often a lot of individual variation in the response. Some products are deliberately not tested on diabetics, for example, who are obviously not going to react the same way to a carbohydrate-containing product. Some fibers and other ingredients that are supposed to not cause a blood sugar reaction act differently when they are taken away from the original plant and become an ingredient in a processed food.
I am planning to set up an area of this site where people can report reactions to various low-carb products so we can share information about this.
Graph used with permission of Deborah Krueger and Jimmy Moore. Table © Laura Dolson
- Low-Carb Guide to Nutrition Labels
- Net Carbs and Special Low-Carb Ingredients
- How Food Companies are Manipulating Your Taste Buds