Question for those who are eating low carbs.
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angellll12 wrote: »stevencloser wrote: »So is cauliflower. Hello.
Actually cauliflower is whiter than potatoes. Potatoes are more yellow.
I'm not being serious. This debate has been done over and over again in these threads it's annoying, thats why I'm not feeding into it. Thanks for trying educate me tho.
Aren't carbs from veggies more nutritional for you tho?
That's why I asked why potatoes, which are a veggie are bad according to you.0 -
Hey - could the abuse flagger make herself known please
because seriously love .. you need to read the policy on Flagging0 -
angellll12 wrote: »stevencloser wrote: »So is cauliflower. Hello.
Actually cauliflower is whiter than potatoes. Potatoes are more yellow.
I'm not being serious. This debate has been done over and over again in these threads it's annoying, thats why I'm not feeding into it. Thanks for trying educate me tho.
Aren't carbs from veggies more nutritional for you tho?
but you are feeding into it...by declaring things that aren't true about certain carbs. That's why there is a debate.
You say one thing then when given contradictory evidence you say something else....odd.0 -
angellll12 wrote: »
I can see the white bread vs whole grain bread with regard mainly to fiber content, I think choosing whole grain cereal is in general what most drs would advise. But why the colour "white"? Does the term come from white flour? And how do potatoes come into this? Which are not even grains?
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angellll12 wrote: »
I can see the white bread vs whole grain bread with regard mainly to fiber content, I think choosing whole grain cereal is in general what most drs would advise. But why the colour "white"? Does the term come from white flour? And how do potatoes come into this? Which are not even grains?
You know I can't because 1.2g of fibre for a slice of white toast under my scrambled egg and cheese is fine by me
150g raspberries and the rest of my diet will easily give me over 25g fibre a day
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angellll12 wrote: »
I can see the white bread vs whole grain bread with regard mainly to fiber content, I think choosing whole grain cereal is in general what most drs would advise. But why the colour "white"? Does the term come from white flour? And how do potatoes come into this? Which are not even grains?
You know I can't because 1.2g of fibre for a slice of white toast under my scrambled egg and cheese is fine by me
150g raspberries and the rest of my diet will easily give me over 35g fibre a day
Not saying I am eating whole grain personally or avoid processed grains, so for me too it would not be worth the trouble, but I can see here being some theoretical benefit if you add up e.g. a sandwich, a bowl of pasta and a bowl of rice in a day, as you would gain some extra fiber in the whole grain version, and I suspect some micro nutrients too that are probably lost by processing.
Still do not understand how potatoes or anything other than grains comes into this.0 -
They'reangellll12 wrote: »stevencloser wrote: »Potatoes are veggies.
But THERE white. Hello.
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Warburton's White Farmhouse Bread vs Wholemeal bread vs Seeded Batch 800g sliced loaf, per slice
Energy + + + + +White = 103kcal + + + + +Wholemeal = 103Kcal + + + + +Seeded = 137Kcal
Fat + ++ + + + + +White = 1.1g + + + + +Wholemeal = 1.3g + + + + +Seeded = 4.1g
Carbohydrate + + +White = 18.5g + + + + +Wholemeal = 16.9g + + + + +Seeded = 18.2g
Fibre + + ++ + + +White = 1.2g + + + + +Wholemeal = 2.9g + + + + + +Seeded = 2.7g
Protein + + ++ + +White = 4.2g + + + + +Wholemeal = 4.7g + + + + +Seeded = 5.6g
Interesting that you pick a bread made with soy flour. Most aren't, and it makes this white bread match up better macro-wise than more common white breads. More typical macros for white bread are 1 gram of fat, 14 carbs, 1 fiber and 2 protein. Whole wheat breads typically contain twice as much fiber and twice as much protein. For those making every calorie count to hit macros and total calorie goals that might matter.0 -
For clarity
Warburtons White Farmhouse Bread
Ingredients
Wheat Flour, Water, Yeast, Vegetable Oil, Salt, Flavouring, Soya Flour, Calcium Carbonate, Preservative Calcium Propionate (added to inhibit mould growth), Emulsifiers E471, E481, Flour Treatment Agents Ascorbic Acid (Vitamin C), E920 (Vegetarian)
Warburtons Wholemeal Bread
Ingredients
Wholemeal Flour (57%), Water, Yeast, Dextrose, Vegetable Oil, Salt, Wheat Gluten, Emulsifiers E481, E472e, E471, Soya Flour, Preservative Calcium Propionate (added to inhibit mould growth), Flour Treatment Agent Ascorbic Acid (Vitamin C), With 57% Wholegrain
Warburtons Seeded Batch
Ingredients
Wheat Flour, Water, Sesame Seed, Sunflower Seed, Linseed, Millet Seed, Yeast, Poppy Seed, Salt, Vegetable Oil, Sugar, Barley Malt Flour, Wheat Gluten, Malted Wheat and Barley, Emulsifiers E471, E472e, Soya Flour, Preservative Calcium Propionate (added to inhibit mould growth), Flour Treatment Agent Ascorbic Acid (Vitamin C), Malt Extract.
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fishsquisher wrote: »Warburton's White Farmhouse Bread vs Wholemeal bread vs Seeded Batch 800g sliced loaf, per slice
Energy + + + + +White = 103kcal + + + + +Wholemeal = 103Kcal + + + + +Seeded = 137Kcal
Fat + ++ + + + + +White = 1.1g + + + + +Wholemeal = 1.3g + + + + +Seeded = 4.1g
Carbohydrate + + +White = 18.5g + + + + +Wholemeal = 16.9g + + + + +Seeded = 18.2g
Fibre + + ++ + + +White = 1.2g + + + + +Wholemeal = 2.9g + + + + + +Seeded = 2.7g
Protein + + ++ + +White = 4.2g + + + + +Wholemeal = 4.7g + + + + +Seeded = 5.6g
Interesting that you pick a bread made with soy flour. Most aren't, and it makes this white bread match up better macro-wise than more common white breads. More typical macros for white bread are 1 gram of fat, 14 carbs, 1 fiber and 2 protein. Whole wheat breads typically contain twice as much fiber and twice as much protein. For those making every calorie count to hit macros and total calorie goals that might matter.
And nobody fills their protein and fiber with white bread. Nobody.0 -
For clarity
Warburtons White Farmhouse Bread
Ingredients
Wheat Flour, Water, Yeast, Vegetable Oil, Salt, Flavouring, Soya Flour, Calcium Carbonate, Preservative Calcium Propionate (added to inhibit mould growth), Emulsifiers E471, E481, Flour Treatment Agents Ascorbic Acid (Vitamin C), E920 (Vegetarian)
Warburtons Wholemeal Bread
Ingredients
Wholemeal Flour (57%), Water, Yeast, Dextrose, Vegetable Oil, Salt, Wheat Gluten, Emulsifiers E481, E472e, E471, Soya Flour, Preservative Calcium Propionate (added to inhibit mould growth), Flour Treatment Agent Ascorbic Acid (Vitamin C), With 57% Wholegrain
Warburtons Seeded Batch
Ingredients
Wheat Flour, Water, Sesame Seed, Sunflower Seed, Linseed, Millet Seed, Yeast, Poppy Seed, Salt, Vegetable Oil, Sugar, Barley Malt Flour, Wheat Gluten, Malted Wheat and Barley, Emulsifiers E471, E472e, Soya Flour, Preservative Calcium Propionate (added to inhibit mould growth), Flour Treatment Agent Ascorbic Acid (Vitamin C), Malt Extract.
So he was even completely wrong about the ingredients? Classic.0 -
angellll12 wrote: »
I can see the white bread vs whole grain bread with regard mainly to fiber content, I think choosing whole grain cereal is in general what most drs would advise. But why the colour "white"? Does the term come from white flour? And how do potatoes come into this? Which are not even grains?
You know I can't because 1.2g of fibre for a slice of white toast under my scrambled egg and cheese is fine by me
150g raspberries and the rest of my diet will easily give me over 25g fibre a day
And now I want raspberries. Can't wait until the pyo berry patch is open!!!
It's funny that I came across this thread because my family and I was talking about this earlier this morning. They are beginning to think they're not losing weight because of white bread... They just eat too much(they dont track anything and just guess they're eating less). I told them they need to count calories and fit the bread into their day, and there's not a big difference between white/whole grain. White bread is not the devil- I'm 40# down and I still enjoy bread.0 -
fishsquisher wrote: »Warburton's White Farmhouse Bread vs Wholemeal bread vs Seeded Batch 800g sliced loaf, per slice
Energy + + + + +White = 103kcal + + + + +Wholemeal = 103Kcal + + + + +Seeded = 137Kcal
Fat + ++ + + + + +White = 1.1g + + + + +Wholemeal = 1.3g + + + + +Seeded = 4.1g
Carbohydrate + + +White = 18.5g + + + + +Wholemeal = 16.9g + + + + +Seeded = 18.2g
Fibre + + ++ + + +White = 1.2g + + + + +Wholemeal = 2.9g + + + + + +Seeded = 2.7g
Protein + + ++ + +White = 4.2g + + + + +Wholemeal = 4.7g + + + + +Seeded = 5.6g
Interesting that you pick a bread made with soy flour. Most aren't, and it makes this white bread match up better macro-wise than more common white breads. More typical macros for white bread are 1 gram of fat, 14 carbs, 1 fiber and 2 protein. Whole wheat breads typically contain twice as much fiber and twice as much protein. For those making every calorie count to hit macros and total calorie goals that might matter.
There are several breads here in the states that have soy flour in them. It's not uncommon at all.
Editing to add:
Sunbeam King White Bread, Thin SlicedUnbleached Enriched Wheat Flour [Flour Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (A B Vitamin)], Water, High Fructose Corn Syrup, Contains 2% Or Less Of Each Of The Following: Yeast, Vegetable Oil (Soybean Oil Or Canola Oil), Salt, Dough Conditioners (Sodium Stearoyl, Lactylate, Calcium Stearoyl-2-Lactylate, Monoglycerides, Calcium Peroxide, Datem), Soy Flour, Calcium Sulfate, Calcium Proprionate (To Retard Spoilage), Monocalcium Phosphate, Yeast Food (Ammonium Sulfate).
Stroehmann White(Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Salt, Mono-and Diglycerides, Calcium Propionate (Preservative), Monocalcium Phosphate, Datem, Grain Vinegar, Wheat Gluten, Calcium Sulfate, Soy Lecithin, Soy Flour.
Wonder Classic WhiteWheat Flour Enriched ( Flour , Barley Malt , Ferrous Sulfate [ Iron ] , Vitamin B [ Niacin Vitamin B3 , Thiamine Mononitrate Vitamin B1 { Thiamin Vitamin B1 } , Riboflavin Vitamin B2 { Riboflavin Vitamin B2 } , Folic Acid Vitamin B9 ] ) , Water , Corn Syrup High Fructose , Contains 22% or less , Wheat Gluten , Salt , Soybeans Oil , Yeast , Calcium Sulphate , Vinegar , Monoglyceride , Dough Conditioners ( Sodium Stearoyl Lactylate , Calcium Dioxide ) , Soy Flour , Diammonium Phosphate , Dicalcium Phosphate , Monocalcium Phosphate , Yeast Nutrients ( Ammonium Sulfate ) , Calcium Propionate , To Retain Freshness
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PeachyCarol wrote: »fishsquisher wrote: »Warburton's White Farmhouse Bread vs Wholemeal bread vs Seeded Batch 800g sliced loaf, per slice
Energy + + + + +White = 103kcal + + + + +Wholemeal = 103Kcal + + + + +Seeded = 137Kcal
Fat + ++ + + + + +White = 1.1g + + + + +Wholemeal = 1.3g + + + + +Seeded = 4.1g
Carbohydrate + + +White = 18.5g + + + + +Wholemeal = 16.9g + + + + +Seeded = 18.2g
Fibre + + ++ + + +White = 1.2g + + + + +Wholemeal = 2.9g + + + + + +Seeded = 2.7g
Protein + + ++ + +White = 4.2g + + + + +Wholemeal = 4.7g + + + + +Seeded = 5.6g
Interesting that you pick a bread made with soy flour. Most aren't, and it makes this white bread match up better macro-wise than more common white breads. More typical macros for white bread are 1 gram of fat, 14 carbs, 1 fiber and 2 protein. Whole wheat breads typically contain twice as much fiber and twice as much protein. For those making every calorie count to hit macros and total calorie goals that might matter.
And since the thread is clearly titled "question for those who are eating low carbs", you're clearly threadshitting and should just stay out. Create all the threads you want about what you believe, but you have no place in this thread, since you're not eating low carb. This circlejerk in every thread is not good for the forum.
There are several breads here in the states that have soy flour in them. It's not uncommon at all.
Looking at the ingredient list that rabbit posted, since normally ingredients are listed by percentage in the product, there's less soy flour in there than salt, making the argument that it's the soy flour that makes it have better macros invalid.0 -
cwolfman13 wrote: »low carb is generally below 100 grams of carbs per day...keto is below 50. Despite being a healthy weight and very active, I still tend to have issues with my triglycerides and my blood glucose when I get a little loosey goosey with my diet...particularly with typical desert type items and beer.
I don't eat low carb though...oats, legumes, lentils, brown rice, potatoes, veggies, fruit, etc...all of that and more is a pretty regular part of my diet. I tend to have issues with my blood work when I start eating "junky" types of food outside of moderation.
I would bet this is probably common.0 -
Potatoes haven't been "stripped" of anything, fwiw.angellll12 wrote: »
I assume you're aiming for the notion of reducing heavily refined carbs (such as white flour)...
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I've been taking a dieting break for a couple of weeks, eating maintenance, and most of my extra calories are all carbs (when dieting I eat under 100 grams of carbs a day). I've decided that yes - eating carbs does increase my appetite and yes - carbs do give me more energy - I've been doing lots of physical labor. I need to "get back on the wagon," and focus on weight loss again. PS I still add a spoon or two of sugar a day to my coffee when eating low carb.0
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stevencloser wrote: »PeachyCarol wrote: »fishsquisher wrote: »Warburton's White Farmhouse Bread vs Wholemeal bread vs Seeded Batch 800g sliced loaf, per slice
Energy + + + + +White = 103kcal + + + + +Wholemeal = 103Kcal + + + + +Seeded = 137Kcal
Fat + ++ + + + + +White = 1.1g + + + + +Wholemeal = 1.3g + + + + +Seeded = 4.1g
Carbohydrate + + +White = 18.5g + + + + +Wholemeal = 16.9g + + + + +Seeded = 18.2g
Fibre + + ++ + + +White = 1.2g + + + + +Wholemeal = 2.9g + + + + + +Seeded = 2.7g
Protein + + ++ + +White = 4.2g + + + + +Wholemeal = 4.7g + + + + +Seeded = 5.6g
Interesting that you pick a bread made with soy flour. Most aren't, and it makes this white bread match up better macro-wise than more common white breads. More typical macros for white bread are 1 gram of fat, 14 carbs, 1 fiber and 2 protein. Whole wheat breads typically contain twice as much fiber and twice as much protein. For those making every calorie count to hit macros and total calorie goals that might matter.
And since the thread is clearly titled "question for those who are eating low carbs", you're clearly threadshitting and should just stay out. Create all the threads you want about what you believe, but you have no place in this thread, since you're not eating low carb. This circlejerk in every thread is not good for the forum.
There are several breads here in the states that have soy flour in them. It's not uncommon at all.
Looking at the ingredient list that rabbit posted, since normally ingredients are listed by percentage in the product, there's less soy flour in there than salt, making the argument that it's the soy flour that makes it have better macros invalid.
same rule here - most to least in %age terms0
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