Bread

gonezobean

What is the best bread for you and why?

Whole wheat?

White?

Honey wheat?

Nutty wheaty white?? (made that up)

gonezobean

What is the best bread for you and why?

Whole wheat?

White?

Honey wheat?

Nutty wheaty white?? (made that up)

TamTastic

Anything that is truly "whole wheat" is a good choice. Read the label and ingredients. Try and avoid high fructose corn syrup if possible. But any whole grains are always more nutritious.

Helawat

It's whole grain that you'll want to eat. As a general rule you want as much of the grain as possible. This is where the fiber and nutrients are.

Sources:
http://www.drweil.com/drw/u/id/QAA400088
http://www.healthteacher.com/teachersupports/content/nutrition/wholefoods.asp

Whole Grain:

They're a great source of important nutrients, including protein, fiber, vitamins, minerals, and, especially, carbohydrates that are low on the glycemic index (GI), a ranking of carbohydrate foods on the basis of how they affect blood sugar (glucose).

Grains in their natural form have a low glycemic index, while processed carbohydrates, including those made with flour or puffed grains, have a high GI. The reason is that it takes longer for digestive enzymes to reach the starch inside whole grains or grains cracked into large pieces, slowing down the conversion of starch to sugar.

Whole Wheat:

When wheat (or any other grain) is processed into flour the germ and the bran (which contain most of the nutrients and fiber) are discarded.

When grains are pulverized into flour, whether whole or not, their surface area expands dramatically, providing a huge, starchy surface area on which the enzymes can work. Consequently, the conversion to sugar happens very quickly.

I recommend cutting down on all products made with flour and increasing consumptions of grains in their more natural state.

icandoit

I use sprouted bread
I like Trader Joes Brand the best

Sprouted Breads
Be adventurous, and try something new this week: Buy some sprouted bread. Why? They can be more nutrient-packed and have less impact on blood sugar than regular breads.

Formerly found only in the refrigerated sections of little health food stores, breads made from sprouted grains are increasing in popularity and availability. Traditional bread is made from grains –– usually, little hard kernels –– that are ground up and made into flour. Sprouted bread is made from grains that have been allowed to sprout before being ground. Once it sprouts, the grain contains a greater array of nutrients, and it may even decrease a bit in carbohydrates and glycemic impact. Jennie Brand-Miller and her colleagues, co-authors of The New Glucose Revolution and What Makes My Blood Glucose Go Up and Down? theorize that when a grain begins to sprout, it is likely that it uses its most readily available carbohydrate to fuel the actual growing of the tiny shoot. The result would be fewer carbohydrates left after sprouting.

Virtually any grain that can be made into flour can be sprouted first, so browse the selection in your natural foods store and start experimenting. You may find you love the crunch of one or the tangy, nutty flavor of another.

mickie

LOOK AT THE INGREDIENTS. IF IT SAYS "ENRICHED FLOUR" DON'T EAT IT. EVEN IF IT SAYS "ENRICHED WHEAT", IT'S NO GOOD. YOU NEED TO LOOK FOR "WHOLE WHEAT" OR "WHOLE GRAIN". ANYTHING WITH THE WORD ENRICHED IS AS BAD AS WHITE.

elliott062907

I like the Nautres Own Double Fiber and the Low Carb Whole Wheat's....

gonezobean

i just found these tortillas and they are pretty rad

http://www.calorie-count.com/calories/item/99161.html

kimber607

Hi

I hear mutli-grain is best
I've been using TJ low-fat whole wheat....good and only 80 cals for 2 slices
WW whole wheat is pretty good as well, but i try to avoid HFCS and other additives etc

Kim