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Nutrition Diet, supplements, weightloss, health & longevity

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Old 11-02-2006, 10:55 AM   #1
Howard Wilcox
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Hello folks,

While I'm trying to cut down on processed carbs, I still eat a fair number of sandwiches. That being the case, I would at least like to use bread that is less of a problem than, say, wonderbread. So, could you please list common breads from best to worst? And also any "tricks" to look out for, like if whole wheat isn't really what it claims to be for example.

I regularly have access to: whole wheat, sourdough, caraway rye, some sort of 'nut' bread (can't recall)...etc. I didn't list white bread since I figure that is the worst. That's at the lunch cafe, others I could buy at the store (with an in-house bakery) are ciabatta, french bread, hoagie rolls, and sourdough...probably rye also.

Thanks...

howard
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Old 11-02-2006, 11:19 AM   #2
Mike ODonnell
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IF you have to use it...my vote is Gluten Free Ezekiel Bread...aka with sprouted grains. No gluten to help with any possibly gut reactions, and sprouted with more natural enzymes to digest easier. I beleive that Amaranth and Millet are the most alkaline grains to use in flour too.

NEVER have WHITE anything....unless you like having fat and high blood sugar. If the first ingredient on any label is "enriched flour" run away.
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Old 11-02-2006, 01:19 PM   #3
Charlie Jackson
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NEVER have WHITE anything....unless you like having fat and high blood sugar.

or unless you want to have an immediate energy source to fuel a tough workout.
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Old 11-02-2006, 02:07 PM   #4
Brian Reckdenwald
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And colon cancer when you get older.
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Old 11-02-2006, 02:14 PM   #5
Howard Wilcox
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Thanks folks...I'm going to have to search for some ezekial bread this weekend.

Everything but the Caraway Rye had high fructose corn syrup (sour dough, whole-stone ground wheat, and honey wheat). Is that normal? It was all Franz brand, maybe fresh-baked stuff would be better. This was somewhat depressing.
Dern.

howard
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Old 11-02-2006, 03:04 PM   #6
Carrick Joseph Hines
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Drop bread completely. :-)
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Old 11-02-2006, 03:14 PM   #7
Ted Williams
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I've been making my own bread recently. My wife had bought bananas for some reason (I hardly ever eat them) and I decided to not let them go to waste, so I made rye banana nut bread. I've made it twice in the last couple of weeks now (after I made it the first time, she bought bananas again...hmmm). I use a little bit of butter milk, and am trying different levels of organic cane sugar...keep cutting it back to see how it'll taste...right now I'm just under half a cup (yeah, its a lot still...). Anyhow, the rye is pretty tasty...I eat a small piece with breakfast (count it as one block) with cashew nut butter on it (fat blocks).
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Old 11-02-2006, 03:21 PM   #8
Yael Grauer
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You can use almond flour and bake your own bread.
www.lucyskitchenshop.com sells almond flour. They also have a book on the Specific Carbohydrate diet. It's mostly for folks with intestinal disorders but all recipes are grain and sugar-free.

www.lucyskitchenshop.com
www.breakingtheviciouscycle.info

Also I've heard good things about chebe bread, made from tapioca.
www.chebe.com
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Old 11-02-2006, 04:11 PM   #9
Franklin Shogie
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NEVER have WHITE anything....

you mean the saying "white is right" is wrong?:lol:
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Old 11-02-2006, 04:28 PM   #10
Ted Williams
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hmmm, almond flour? That would be better than rye I assume...I'll have to give that a try.
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