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Thread: A question about bread

  1. #1
    Darcy Foxx
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    Default A question about bread

    I like bread. I don't eat it all the time, but I like to sometimes have a nice big salad sandwich for lunch.

    I usually go for the really, really, really dark brown rye bread. But I'm wondering, what is generally better for you.... the darkest rye bread you can possibly get, or a lighter wholemeal bread with lots of grains? I can't find dark wholemeal bread with lots of grains.

    So, which is nutritionally better?

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    Default Re: A question about bread

    I dont really know what wholemeal is. I usually but Sara Lee whole grain or 100% wheat breads. Anything that has enriched, or bleached flour, or caramel color in it is not whole wheat/grain.







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    Default Re: A question about bread

    This is irrelevant, forgive me, as I just drank a liter and a half of cheap wine in 30 minutes......

    But I just had to read that like four times, cause I didn't see the "salad SANDWICH" and just saw "salad"

    So I kept reading: "I like bread, and sometimes like to have a big SALAD for lunch"

    And couldn't figure out how it was relevant. Haha. Anyway...Imma stop now cause I don't know the answer to this question.

  4. #4
    Darcy Foxx
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    Default Re: A question about bread

    i think whole meal is the term we use here for whole wheat? it's the same thing.

    i'm basically just wondering if it's like, the darker the bread is, the better it is for you?

  5. #5
    aussiepunkshocker
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    Default Re: A question about bread

    The darker and heavier it is the better. Of course rye is going to be darker anyway so dont compare wholemeal to rye.
    Some of the bread which passes as wholemeal in this country now is a joke though. Check that dyes arent added to the mix to make the bread appear darker than it is.
    I dont know for sure about the grains verses rye, (might see if I have anything on that) but if the bread that the grains are in then its probably good. You could try alternating the breads on different days anyway.

  6. #6
    Darcy Foxx
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    Default Re: A question about bread

    i might just stick to my dark dark rye bread. i just wish i could find somewhere that sold super dark rye bread with grains in it too!

    but alternating sounds like a good idea. i do like the baker's delight cape seed bread, that's whole grain and has HEAPS of seeds... maybe i'll get that tomorrow instead of my dark rye.

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    Default Re: A question about bread

    if i am buying from a supermarket i look at the ingrediants.

    i try to stay away from anything with too much white wheat, colours, flavours and anything 'artificial' as such. the darker the better for me too. i also alternate my sandwiches with rice cakes so that bread isn't all that i eat as i find i actually put ON weight if it is too much a part of my diet. that's just me tho'.


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    Default Re: A question about bread

    I heard rye is better, because it's supposedly healthier and less allergenic than wheat. Also, it apparently makes you bloat less than regular bread.

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    Default Re: A question about bread

    Gosh Darcy, now I want to eat ate the Cheesecake Factory or Outback Steakhouse! They have delicious "dark" bread, and the butter is sooo sweet!
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  10. #10
    Yekhefah
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    Default Re: A question about bread

    ^^^ That's pumpernickel. At Outback they will give you HONEY BUTTER to go with the pumpernickel if you ask for it! It's seriously worth stabbing your mother for. (They keep the honey butter on hand for the baked sweet potatoes, so they just scoop you some of that instead of the regular butter.)

    Whole-grain is the best, as your body has to work harder to digest whole grains. Avoid white flour; it turns to sugar in no time flat. Darker is better than white, but lighter whole-grain is healthier than dark flour.

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    Default Re: A question about bread

    I don't know the answer to this question, but I have to ask...what's a salad sandwich? Just salad stuff on bread or what?
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    Default Re: A question about bread

    I eat rye bread because I cannot digest whole wheat without getting sick. My dad is german, and cooks german, so I was kinda raised on rye and sourdough. I don't think there's anything wrong with it. Many people do have wheat intolerances (I do!). If you're eating it with lots of veggies, then I'm sure you're getting lots of fibre anyway, which is why whole wheat is often praised to begin with. I wouldn't worry about it.
    Last edited by mollyzmoon; 04-19-2007 at 01:33 PM.

  13. #13
    Darcy Foxx
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    Default Re: A question about bread

    Quote Originally Posted by sxybrat07 View Post
    I don't know the answer to this question, but I have to ask...what's a salad sandwich? Just salad stuff on bread or what?
    2 bits of bread with salad stuff inbetween... i usually have ham, lettuce, cucumber & alfalfa. yumm.

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    Featured Member southstbabe's Avatar
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    Default Re: A question about bread

    I think the whole grain breads are the best for you. I've become a label reader. I look for high fiber, low calories, low fat, low sugar, high protein in pretty much everything I buy not just the bread. I've switched my family over to Wonders Whole Wheat White only because I can still make my son a PB&J sandwich with it and not have to listen to groan about the bread not being white bread.

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    Default Re: A question about bread

    ^^^ Yeah, definitely check for fiber content. Its good for you and keeps you feeling fuller longer.

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    Default Re: A question about bread

    Quote Originally Posted by JustJayda View Post
    Gosh Darcy, now I want to eat ate the Cheesecake Factory or Outback Steakhouse! They have delicious "dark" bread, and the butter is sooo sweet!
    Oooooh, I want it too! I was supposed to take some clients to Cheesecake tonight, but its postponed! Mmmm, have been craving that bread!

    Since rye is different than wheat, I think there are additional benefits to "diversifiying" your grains.

    In my culture, everyone knows that eating a hunk of dark rye or pumpernickel allows you to...drink more vodka, of course! Apparently it has some magical alcohol absorbtion properties.


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    Default Re: A question about bread

    Never buy bread with high fructose corn syrup!! It's just empty calories and useless filler.

    So yeah, always check the ingredient list. It is acually harder than it seems to buy a decent loaf of bread at the supermarket.



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    God/dess sassysummer's Avatar
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    Default Re: A question about bread

    Quote Originally Posted by aussiepunkshocker View Post
    The darker and heavier it is the better.
    yup, you don't want "fluffy" bread. It should be dense and dark.

    also, like hardkandee said...look for high fructose corn syrup...it's in a lot of breads...but i've also found that the healthier and organic (darker/thicker) breads don't have it.

    also make sure it doesn't have hydrogenated/partially hydrogenated oils in it.





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    Veteran Member TheLioness's Avatar
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    Default Re: A question about bread

    I don't know the answer to your question, but this is the best tasting bread ever (imo of course). Unfortunately it has high fructose corn syrup in it. Does anyone know WHY bread needs high fructose corn syrup?

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    Default Re: A question about bread

    ^to add sweetness. but you can find bread easily with maple syrup or honey in it. you can also get it with brown rice syrup





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    Veteran Member TheLioness's Avatar
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    Default Re: A question about bread

    Oops! Guess it would help if I added the link to what I'm referring to lol.

    http://www.naturesownbread.com/NAT_V...0&ProductID=16

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    Default Re: A question about bread

    i buy the ezekial grain bread i really like it. To me i can not taste much of a difference between that bread and white bread, just like skim and regular milk taste the same to me.
    I like to put peices of baked chicken and a little honey mustard on an open-faced sandwich.

  23. #23
    Featured Member Paintbaby's Avatar
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    Default Re: A question about bread

    Bread made with kamut or spelt instead of wheat is a good choice for those that are sensitive to wheat. Lots of fibre, too.

  24. #24
    Veteran Member Sultry Siren's Avatar
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    Default Re: A question about bread

    Basic rule of thumb when choosing breads...

    WHOLE GRAINS
    Whole grains include the germ and the actual protine in the grain where as breads made from "enriched" or non-whole grain flour have the fibre, germ, and protine stripped from the grain...then the nutrition and vitamins that are naturally present in the grain are replaced/enriched artificially.

    The variety of grain determines the bread's color and texture "generally speaking". Some grains such as rye are heavier/more dense and thus will produce heavier breads than ones made from wheat or barley which are also lighter in color and texture when on the stalk.

    FLAX SEED
    Any bread that incorperates Flax is benificial for the type of protine that is in the flax seed, it is rich in Omega fatty acid components as well. However you can have flax seed to add to things such as oatmeal in the morning. If the flax is not ground it is like 100% fibre as the case of the seed is incredibly hard and will not be broken down by the body. If you have ground flax seed keep it refrigerated to maintain the nutrient value and storage life.

    Ezekiel bread is among the healthiest and most power packed breads out there!

    It is very high in protine low in sugars and is the bread most of my bodybuilding friends swear by for the nutritional content. It is also a bread high in folate (folic acid) which for pregnant women or those trying to get pregnant is essential for the baby's developement!

    SPROUTED GRAINS

    Sprouting the grains in breads is the only way to release all of the vital nutrients stored in whole grains. To unlock this dormant food energy, maximize nutrition and flavor, just the right amount of water is added to healthy whole organically grown grains which are already bursting with nutrients to release the sprouts. Beneficial enzymes are activated which cause the grains to sprout and become a living food. Some call this pro-biotic food as well.

    The sprouting process not only significantly increases valuable nutrients such as vitamin A, vitamin C, B-vitamins, calcium, iron, magnesium and potassium but also causes a natural change that makes the protein and carbohydrates easier for the body to use. In fact, sprouts are lower in carbohydrates and calories than the grains from which they were sprouted.

    Sprouted grains, are richer in protein and vitamins than bread baked from dry grains ground into flour.

    I hope these tid-bits help you out in understanding breads.

    Of course organic is better but not always available or affordable.

    I will try to find my Ezekiel Bread recipie and a couple others that I know have a nutrient rich punch...after all different breads enhance different flavors as much as wines do to food.
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