Interesting to note that bread in the US tends to have a significantly higher sugar content than in Europe, as much as 13g per 100g.

Yeah you have to be picky and go for keto branded options to find 4% carb bread

Well, they were talking about (added) sugar, not carbs in general. How can you have bread without carbohydrates? What is it made of then?

Maybe making "bread" which is almost entirely cellulose would be possible. Still a carbohydrate, but not a digestible one.

This is what most keto breads are. Source: the two loafs in my bread drawer that report 23g of carbs and 19g dietary fiber. Some of that 19g is cellulose.

And how’s the taste in those?

It varies by brand and type. Some are pretty bad. Aunt Millie's has a couple of really good ones, particularly their 5 seed and white. Aldi's white keto is good, too. Lewis has a good keto Hawaiian loaf. For whatever reason the keto wheat breads I've tried are a little too... woody for me. I'm not sure if they are available outside the Midwest. To be honest, I'm really happy keto bread exists because for about two years, I couldn't eat sandwiches (I have to eat less than 50g of non-fiber carbohydrate per day... so just the bread on a sandwich usually takes 90% + of that).

It usually is made of almond or coconut flour. Most "keto" bread isn't devoid of carbs, but often has a lot of dietary fiber, which is undigestable.

Almond and coconut flour are likely to have more (natural) sugar in than wheat flour. Bread made with coconut flour in particular is surely going to have more total sugar than regular bread with a little added sugar.

A more reasonable explanation is that the comment that triggered this discussion was just from someone who used the wrong word by accident or totally misunderstands what carbs are.

The gut doesn't absorb sugar as well in the presence of fibre so I think people tend to subtract the amount of fibre from the total carbs to come up with something called net-carbs. No idea how well this works in practice of course but there is definitely some high percentage of sugar not absorbed for every gram of fibre added.

I'd say at that point just give up on eating bread. Something bread-shaped and fluffy could be made of anything.

Sorry brain fart there!

Anyway now I have changed the subject here is an example

https://www.woolworths.com.au/shop/productdetails/164022

I'm convinced this meme persists because tourists trying to save a dollar get the absolute dirt cheapest bread they can find in some random gas station, that no normal person would eat unless they were dying.

13g of sugar is absurd and is not normal bread in the US.

Even Bimbo, the poster child for "cheap nutrition-less imitation bread" caps out at 4g

To be fair, they did say 'as much as'.

First cheap looking bread I found at Wallmart at $1.32, just over 4g sugar/100g

https://www.walmart.com/ip/Great-Value-White-Sandwich-Bread-...

Another one, but with honey added, 8g sugar/100g

https://www.walmart.com/ip/Nature-s-Own-Honey-Wheat-Sandwich...

The closest I found was Cinnamon Bread, with 15.7g sugar/100g, which is expected as it's basically a dessert (though oddly, they list all of the sugar as added sugar ! What are those raisins made of??)

https://www.walmart.com/ip/Cinnabon-Cinnamon-Bread-Bakery-In...

And, to be fair again, you can buy comparable bread in Europe.

Here's a Dutch raisin bread with 23.2 g:

https://www.jumbo.com/producten/goudeerlijk-rozijnenbrood-ha...

* * *

... and that's exactly how it's viewed here.

You won't find many families with Cinnabon as their bread provider.

Yeah I was just going to say that even in Sweden there is sweeter bread. I just get the bread that is in the range of 4-7 grams so I spoke from personal experience.

It ranges from 3-10 grams iirc. Maybe even higher.

Let people get unhealthy food, that's not what we need to focus on, we need to focus on proper and correct labels on food so people can make an informed decision.

> Just eat less sugar. Like once a week is fine.

The problem is that most stuff you can buy is so full of sugar that it tastes horrible if you only eat it once a week.

People seem to live wildly different lives in this regard. Nothing I purchase regularly has sugar in it.

But that's a feature, not a bug. That's your tongue telling you not to eat that food. It's better to find taste and satiation with e.g. fats, herbs, spices instead.

What? Have you tried lowering your tolerance for sugar?

Try it, because it'll make everything taste wonderful. All other flavors come out when you have a lower sugar tolerance.

I make my own bread, it's cheaper and waaaay less sugar.

Wonder bread isn't bread, plus if you have gut flora issues with gluten, leave the dough in fridge for a week to ferment and then bake that up with some olive oil brushed on-top and some nice big salt chunks.

I got into it because my son is severely autistic and the store bought stuff additives drive him crazy.

We tracked it down to mostly soy products that he had a reaction to and then it translated into organics and home made everything.

Honestly I don't miss any of the bad food and just can't buy the garbage any more

That's how I feel about 99% of stuff in grocery stores now. I barely buy anything but fresh and frozen veg, meat, dairy and coffee :)

Side note, the flour I use is organic we get from Costco and is grown in Quebec.

The inflationary pressure did not effect the price of organics from our side.

Flour, chicken and pork organics have stayed basically the same price over the last few years.

The premium on organics appears to be closing due to the lower fuel/transport costs not really changing much for them and already having a premium built in.

It's an example of shorter supply chain migration I did not expect.

Regardless of added sugars, all bread is about 50% carbohydrates. As far as your body is concerned the only real difference between straight sugar and more complex carbohydrates is how long it takes to metabolize. Complex carbohydrate are less of a sudden jump to your blood sugar, but about the same net effect overall.

You’re better off limiting carbohydrates in general than just refined sugar.