Your guide to bread after a sleeve

Can you eat bread after a sleeve? When can you start eating bread again after a sleeve? What type of bread should you eat after a sleeve? Aren’t their too many carbs? Sooooo many questions about bread after surgery. So, I thought I’d answer them!

Let’s start with the basics…

The basic ingredients in bread are either white or wholemeal flour, water, yeast and salt. Bread is a good source of carbohydrate and is low in fat. Wholegrain varieties are also a good source of protein, fibre and a number of important vitamins and minerals. Some breads also have nutrients such as B vitamins, folate, iron, magnesium and zinc added too. Rather than look at every brand out there, there are a few basic choices that we’ll look at first, then discuss a few of the best options for bread after a sleeve below.

Can I eat bread after a sleeve?

Bread is not recommended for the first 6-8 weeks after surgery. Because of the starchy nature of bread, rice, and pasta, after your surgery, they can form a paste in your throat that is hard to swallow without liquid. If you want to try bread for the first time, toast it – toasting it makes it crunchier, less sticky and easier to eat.

Now, some people eat bread. Some don’t. Some never feel comfortable when eating bread and some manage it fine. It is a carbohydrate, and for some people foods like bread can be a trigger food. Take into consideration your own set of circumstances. If bread is a trigger for you, it can be best to avoid it altogether but this again varies for everyone.

If you do choose to eat bread after a sleeve, make sure you put something good on top! The portion size after a sleeve is usually just one piece of bread or toast. Toppings such as eggs, avocado, cheese, ham and salad vegies are all good options as you’ll get a good hit of protein, good fats and vitamins and minerals to boost your nutrients for the day.

What type of bread should I choose?

If you do choose to eat bread, there are lots of options out there! Some are better than others from a nutrition and a tolerance point of view – read on to find out.

White bread

White bread is made from wheat that has had the germ and bran removed, so it has less fibre and less vitamins and minerals (about 30-50% of the fibre and nutrients found in wholemeal or grain bread). It’s also often the softest and “stickiest” so it tends to be the most difficult to eat after a sleeve so it’s best to stay away.

Wholemeal bread

Wholemeal bread is made from wholegrains, which are milled to a finer texture. It contains all the components of the grain, so it’s usually higher in fibre than white bread. However, some wholemeal breads sold in supermarkets contain a mixture of wholemeal and white flour, so they are not as high in fibre and other nutrients as you may think. Read the ingredients list to find out and compare the fibre content and choose the highest. Wholemeal bread tends to be a little easier to tolerate but still not the best option.

Wholegrain bread

Wholegrain bread contains the entire grain, so it contains three different types of fibre: soluble fibre, insoluble fibre and resistant starch which is good for satiety and gut health. Wholegrain bread is also, therefore, higher than white and wholemeal in nutrients so is a better choice.

Sourdough

Sourdough is made a little differently to other bread, with a ‘starter’ batter of flour and water, filled with living yeast and bacteria. Sourdough is low GI so it keeps you fuller for longer than ordinary white bread, but it often doesn’t have as much fibre as wholegrain bread (unless is a grainy sourdough). Most people tend to tolerate sourdough reasonably well, especially when toasted.

Rye bread

Rye bread is made with flour from rye grain and can be light or dark in colour, depending on the type of flour. It is usually denser which can make it a little more difficult to tolerate but generally works well toasted and is nice and filling. It’s classified as a whole grain bread and usually high fibre and lower GI so makes a good option if you like the stronger flavour.

Other bread

There are also a whole bunch of breads with ingredients added to provide additional health benefits. For example, high-fibre white bread, low GI bread, omega-3 bread, prebiotic or phytoestrogen containing breads, or bread with extra iron or calcium. The claims made on these breads, such as ‘good for digestive health’ or ‘helps with brain development and function’, are often marketing hype, but these breads can be beneficial for individuals with specific needs. Often, due to the amount you can eat after a sleeve and the actual amount of these nutrients added, a bread like this is not really worth the extra cost, but if you’d like to eat these, there is no harm in doing so – personal preference! Also – make sure you check the label to make sure you are actually getting the health benefits.

What to look for on the label

Look for a bread that has:

• Less than 500mg sodium per 100g (less than 120mg per 100g is better but VERY hard to find)
• Is wholegrain (more than 50% is best).
• At least 4g fibre per serve (usually a serve is 2 slices which you won’t be able to eat, but at least 4g per serve means it is a good source of fibre).
• A health star rating of 4 or above.

Best bread picks

My best picks for bread after a sleeve are below. Basically, you’ll note that these are high in whole grains and fibre to fill you up, but also a smaller slice size to keep the portion under control.

Burgen Breads

• Very grainy and smaller slices that suit the sleeve. They’re high in wholegrains and therefore high in fibre and there are lots of options to suit all tastes. Burgen Wholemeal and Seeds has a health star rating of 5, too, so it’s a great everyday bread.

Tip Top Sandwich and Burger Thins

• These are a nifty invention if you have a sleeve. Two thins are equivalent to one slice of bread so you can have a sandwich for the same nutrition as one slice of regular bread. The wholemeal variety has around 40% wholegrain flour which means a serve (2 thins) contains almost 4g of protein and is also high in fibre and not too high in sodium. These make a great option for when you first try bread as when you toast them, they almost end up like a cracker.

Helga’s Lower Carb Range

• Higher in protein than the regular loaf due to the reduced carbohydrates, these breads contain ~7-8g protein per slice (about 1.5 times their regular range). They are also low GI and tend to contain ~400mg sodium per 100g, so overall are a good choice for those with a sleeve.

Macro Bread Range

• From Woolworths, this range is good nutritionally with added ingredients such as spelt, chia and ancient grains. They meet the nutrition recommendations above, but their size is a little larger, so go for just one slice per serve. They are also a little more costly as they’re aimed at the wellness market, but if you like them, go for it.