Bread

claregib

What type of bread is the healthiest? There are so many nowadays from rye, spelt, seeded etc that I'm confused what would be the best low carb and low cal. In general I don't have any type of bread (4 months bread free now) but lately I fancied a change. I would rather try something different from wholemeal/wholegrain/brown and just wondered what everybody else had ps im in the UK. TIA

AllOutof_Bubblegum

whole grain bread is best, because it doesn't have any part of the grain nutrients stripped away. But anything that fits in your goals is fine, too.

There is no need to go low carb, unless you've been medically advised to.

TeaBea

"healthy" has different meanings for different people.

I eat bread while trying to lose weight....because I will continue to eat bread at goal. That said, I look for whole grains. I like to see good protein and fiber counts. I don't count carbs because ....again I will eat carbs at goal (no medical issues for me).

Lifestyle changes for me.

rosebarnalice

Whole grains and reasonable portion sizes are what I look for.

RockstarWilson

That's about all bread is is carbs, I thought. If there is a low carb bread out there, I am all ears, though! Or eyes, I guess.

cityruss

Any bread is "healthy" within a balanced dietary intake. Choosing one type of bread over another isn't going to make you "healthy" or "unhealthy".

Barring medical advice, carbohydrates are fine.
White bread is fine.
Any bread is fine.

Eat the foods you like, that will promote long term compliance, within a balanced dietary intake, while maintaining a calorie deficit. It really doesn't have to be any harder than that.

I eat white bread, because I like white bread.

nvmomketo

My carbs are limited so I would vote a bread made from coconut or almond flour, but that is still too high carb for my taste.

Steve_ApexNC

I have been eating this: http://www.pepperidgefarm.com/ProductDetail.aspx?catID=754

I don't eat much bread anymore due to calorie density, but sometimes a slice is just tasty. These only have 45 per slice.

withoutasaddle

Any whole grain- be warned, it is different than whole wheat. Whole wheat is better than white, whole grain is better than everything

OldHobo

Years ago I baked my own and keep threatening to go back to it. I watch the sodium. Often even the crafty type bakeries use salt in excess, to my way of thinking anyway. I don't know if high fructose corn syrup is as ubiquitous in your neck of the woods as it is here, but I refuse to buy bread, or anything else, with it in the ingredient list.

Beware of dogmatic statements like all x is this way and all y is that way. For instance, there is a thing called white whole wheat flour. Some people, maybe you, like it better, even if they prefer the taste and texture of bread made with refined white flour to the darker "regular" whole wheat loaves. There is some information on the color of wheat here.

If you're interested in the nuts and bolts of bread baking with wheat as well as other grains King Arthur's site is a good source of information. Even if you never bake a loaf yourself, the knowledge makes you a more informed consumer in the supermarket, bakery or even farmers market.

cityruss wrote: »

Choosing one type of bread over another isn't going to make you "healthy" or "unhealthy".

Maybe not but it's a good start and appreciating bread might be a step to appreciating life.

whmscll

I like whole grain double-fiber bread. Oroweat has one selection I like, and Trader Joe's does also.

claregib

Thanks for all your help. I went for the vogel seeded bread which is yummie. I do have to watch my carbs and sugar intake as have recently had a kidney/pancreas transplant. My blood sugar level does raise quite quickly with white flour and makes me feel really bad. So far the vogel and budgens bread are small slices and I don't react too badly with two slices a day, also managing to fit it into my MFP goals

LemonMarmalade

I bake almost all of the bread we eat minus when we go to restaurants. I worry about all of the crud in whats on the store shelves.

jonnybhoy

claregib wrote: »

What type of bread is the healthiest? There are so many nowadays from rye, spelt, seeded etc that I'm confused what would be the best low carb and low cal. In general I don't have any type of bread (4 months bread free now) but lately I fancied a change. I would rather try something different from wholemeal/wholegrain/brown and just wondered what everybody else had ps im in the UK. TIA

Look for bread with the highest fibre content and lowest sugar

Kexessa

I'm really partial to Pepperidge Farm 15 grain bread. It just tastes good no matter how it's used. I don't eat white bread anymore only because it tastes bland and yucky. White bread like Wonder bread. Restaurant bread or rolls still tastes good!

camlbella

I haven't tried it personally, but I hear that Ezekiel sprouted grain bread products are really good. They have minimal added sugar (0-1 g per serving, depending on the product), and have higher protein content than other types of bread. I think I'll buy a loaf the next time I hit the grocery store!

Kalikel

Whole grain is better than whole wheat which is better than white.

Try making your own. It's healthier and it tastes SO MUCH BETTER than store-bought. I actually thought I didn't like whole wheat breads until I made my own, lol.

lucstone

I came across "Dave's Killer Bread" you can try that one. I make my own if I want it now. Once in a while I'll find some whole grain pita bread if I want a sandwich.

jgnatca

Here's some breads to try.

Sprouted breads - 15g carbohydrate, 84 calories for a 34g serving. 3g dietary fiber.
Pumpernickel - 12g carbohydrate, 65 calories for a 26g serving, 2g dietary fiber.
Injera (half a 20" pancake) - 15g carbohydrate, 84 calories. 2g of dietary fiber.

As compared to white, enriched Wonder bread, 15g carbohydrate, 80 calories for a 31g serving, 1g of dietary fiber.

Distinction without a difference. Be adventurous, try new foods, and enjoy.

fitformysons

Ezekiel sprouted grains bread is delicious and so good for you!

edwardetr

fitformysons wrote: »

Ezekiel sprouted grains bread is delicious and so good for you!

I just picked up a loaf. Good stuff.

Strawblackcat

Ezekiel bread is wonderful. Their cinnamon raisin english muffins are like little bites of heaven. Their pita pockets are pretty good, too. Alvarado Street Bakery makes a sprouted bread that's a little cheaper and is still pretty good. Not quite as good as Ezekiel bread (they only sprout their wheat, not their other grains,) but it's still not bad for the price. They also make a loaf targeted specifically at people trying to lose weight that's 50 calories a slice. I think that there's also one targeted towards diabetics as well.

If you eat gluten free, then I really reccomend the breads from Sami's Bakery. It's a company down in florida that bakes the breads and ships them out nationwide every week. They're never frozen and have a texture that's just like regular wheat bread. The berry bagels from them are really good, and so is their sourdough sandwich loaf.

dizzieblondeuk

Honestly, the calorie content of most breads is pretty similar, so I go for the best tasting, and one that suits what I use bread for these days. Top of my list is Morrison's wheat, spelt and rye bread. It's an unsliced bread, so best to weigh as you use, but so tasty, either as a sandwich or toasted. Plus, the rye content means the fibre content is pretty good compared even to wholemeal, and, I think, tastes way, way better, plus it seems much more filling than pure wheat bread. 100 cals per 50g slice, but worth it IMO.

BTW, Ezekiel bread isn't stocked in the UK. However, whilst they certainly don't advertise their bread as such, Hovis Granary Original and Wholemeal loaves are made with sprouted grains (toasted, so I don't know if this changes the nutritional profile compared to the US versions) - who knew?!! Just under 100 cals per slice for them, and very low salt content.

ETA: I just discovered that, as of just this month, Hovis have apparently realised that the whole 'sprouted grains' thing is a massive advantage over other bread manufacturers, and have repackaged their granary and seeded ranges to include the wording about sprouted grains. So, now you know!

29_adjacent

I recently discovered Burgen's Soya & Linseed bread which is higher in protein than most breads so one slice for breakfast helps keep me fuller for longer. It also happens to taste delicious and is apparently rich in fibre, omega 3 and calcium.



http://www.burgenbread.com/breads/soya-linseed/

karyabc

I eat bread almost daily, for my personal preference I buy sara lee or one that is like extra thin slice that is 40 cals per slice and I think is like 17g of carbs for 2 slices.

For me it's anything that is whole wheat and no more than 60 cals per slice and not too expensive.. I dont care about carbs

ndj1979

the one that fits into your calorie/micro/macro target for the day ..

no one food is inherently healthy or unhealthy; however, there are unhealthy diets.

karyabc

**Oh btw is arnold bakery light the brand - the macros are for 2 slices: 80 cals, 17 carbs, 5 protein, 5 fiber

rosebette

I'm not a big bread fan. I might have an English muffin in the morning, but I tend to see it as a vehicle for protein, as in a sandwich. Because my calorie goal is low, and I need something portable to bring to work (at this point, I'm teaching 2 hours classes back to back with only a 10 minute break, so I have to eat something in that time!), I will make myself a 1/2 sandwich on full carb whole grain bread (Nature's Promise, Arnold's, etc.) because I can't afford the calories of two slices. This week, Fiber One 100 was on sale, so I have that. It's two slices for 100 calories, so I can eat a whole sandwich!

enterdanger

I like an english muffin too and I like lavash bread. You can use it like a wrap and make a fine pizza on it.

LetrellC

I have to watch my sugar intake. I'm only permitted 40g/day MAX and I have to attempt to lean toward 20g. It's all what your body requires. I am not diabetic. I am not overweight. My body has a negative response to too much sugar (not allergy related). Just can't have more than 40g/day or I feel it.

Thanks, everyone, for the suggestions on different breads. I'm going to look into them.

I've come to love sourdough. I don't use bread for nutrition, rather to combine with everything else for a more satisfying meal/snack.

melimomTARDIS

karyabc wrote: »

I eat bread almost daily, for my personal preference I buy sara lee or one that is like extra thin slice that is 40 cals per slice and I think is like 17g of carbs for 2 slices.

For me it's anything that is whole wheat and no more than 60 cals per slice and not too expensive.. I dont care about carbs

i like this sara lee 45 calories and delightful wheat bread. lots of fiber, minimal carbs/calories