New Baker's Club bread gets dieticians' approval

Julie Albrecht and Sarah Markham recommend that the Bakers Club No.1 bread be a key component of a balanced diabetic diet.

Baker’s Club said its team has been receiving positive feedback from customers since launching Australia’s first low carb, low GI, high protein bread to the market in June.

The company engaged the services of Queensland dietitian Julie Albrecht and Sarah Markham from Julie Albrecht & Associates Pty Ltd to do research into the bread and provide professional recommendations on its benefits.

The findings from Julie Albrecht & Sarah Markham said, "Bakers Club No.1 Bread is a great tasting wholegrain, high fibre, high protein, low GI bread. The BC No1 Bread has a low glycaemic index 17.1 and an insulin response of 41%."

These characteristics are found to be beneficial in the management and the prevention of the development of diabetes.

Baker’s Club No.1 bread is available in their stores at Robina and Ashmore on the Gold Coast, as well as at North Lakes and DFO Airport in Brisbane. The bread can also be ordered online at www.bakersclub.com.au.

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