Working at Jimmy John's and giving up bread. Support?

That is awesome!

I have cut out bread and soda 6 days a week and doing well so far!
And replaced the bread with coconut flour and rice grain flour, while swaping the soda with sparkerling soda and zevia.

Good luck and don't give up!


xoxoxox, pinkchocolate

" The tastiest thing you could ever savor is the taste of your success"


-lol xoxoxo

You don't have to give up bread or anything for that matter. It's all portion control. Stay under that 1200 calories a day and the pounds will come off. You can have what you want, some things just a taste and others more. Just control those calories by portion control.

Here's something for all you non dieters and dieters out there! This is from a food expert telling us about what are bread really is. Enjoy !


Years ago,
when I was still eating bread, I would roam the bread aisle of the super
market looking for a loaf of whole grain bread that did not have so many additives, preservatives, dough conditioners and other toxic ingredients. Even then, I certainly knew that all the chemicals used in commercial baking were unhealthy for us. Now, with all the traditional wisdom I’ve learned from the Weston Price Foundation, I know that grains can be really toxic when they are not properly prepared by soaking, sprouting and/or sourdough leavening. Now, if I ate bread on a regular basis I would NEVER buy commercially produced bread. I’ll tell you why.
Up until the 1950s, bread had been made using sourdough leavening as the main technique, which would take up to a day to produce. This amount of time was necessary for the proper conditioning of the dough. With the advent of bakery manufacturing facilities and mass-production of square (condensed) loaves of bread, the production time for bread had to be accelerated. It was discovered that the addition of certain chemicals and enzymes to the bread could shorten the process to two hours instead of the usual 12 to 24 hours.
Commercial bread manufacturers have no interest in nutrition. If they are using refined white flour it is fortified with synthetic vitamins which are poorly absorbed. If they are using whole grains, the vitamins and minerals are all bound up in the bran where it is unavailable unless it has been properly prepared. The marketing for these products is geared towards sale of the product, not the nutrient content.
That said, here is the ingredient label for a loaf of commercial bread that is trying to be “healthy”:
Bread Ingredients. bread additives
Emulsifiers
Mono & Di-glycerides, Sodium Stearoyl Lactylate (SSL), and Diacetyl Esters of Tartaric Acid (DATEM) are used to keep the dough uniform and strong and the air bubbles open.
Mono & Di-glycerides are considered softeners because they prevent the starch complexes from firming or going stale.
SSL and DATEM are dough strengtheners. These two chemicals interact with the proteins and prevent them from collapsing when other ingredients are added to the dough such as raisins, bran or nuts.
Lecithin aids in the emulsification of the fats in the bread which, in turn, makes a more consistent crumb. It also helps the bread remains softer by retaining more moisture and is a great binding agent. Of course, lecithin is derived from soy, so it is from genetically modified plants.
Dough Conditioners
Azodicarbonamide is used in the food industry as a food additive, a flour bleaching agent and improving agent. Azodicarbonamide actually relaxes the dough so that when it is divided in large-scale bakeries under pressure, it still retains a good character. It has been known to cause allergic reactions in those sensitive to other azo compounds, such as food dyes. The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food. The principal use of azodicarbonamide is in the production of foamed plastics as an additive.
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and has determined that these products should be labeled with the words “may cause sensitization by inhalation.” Do you really want to eat this?
It should be mentioned that ascorbic acid is also used as a dough conditioner to strengthen the gluten, but because it tightens the dough, it has a limited use, and is rarely used commercially.
Bromide is a dough conditioner found in most flours as potassium bromate. It replaced potassium iodate starting in the 1960′s because bakers claim it yields dependable results, and it makes the dough more elastic, which can stand up to bread hooks and other commercial baking tools.
Bromate is an endocrine disruptor that competes for the same receptors in the thyroid gland as iodine. Constant ingestion of bromate in your daily bread may eventually create a thyroid hormone imbalance because iodine is needed for thyroid hormone production. It is also implicated in many cancers.
The UK banned bromate in bread in 1990. 
Canada banned bromate in bread in 1994.
In 1999, the Center for Science in the Public Interest petitioned the FDA to prohibit the use of potassium bromate, charging that the FDA had known for years that bromate causes cancer in lab animals. It is still in use today, although some artisan bakeries will use unbromated flour.
Preservatives
Calcium propionate is probably the most common preservative in commercial breads. The propionic acid inhibits the growth of molds and other microorganisms. However, there has been some speculation that calcium propionate may induce autistic type actions in rats.
Propionic acid may appear as cultured wheat starch or cultured whey on a food label.
Bread Improvers
The two main reasons for the use of bread improvers are: to help produce gas, and to retain the gas inside the bread. This is done by including enzymes, such as amylases to act on the starch and proteases to act on the gluten. The protease enzyme strengthens the gluten, thereby giving the bread a better structure and retaining more of the gas produced.
Sourdough fermentation over a 24 hour period naturally produces these enzymes — they do not need to be added. Bread improvers aim to boost the amount of these enzymes artificially, thereby increasing the amount of fermentation early on in the bread production. This eliminates the need for a long fermentation and helps companies produce more in less time.
Hydrochloride and Sodium metabisulfate are used as gluten softening and clearing agents. Sodium metabisulfate had been singled out as being highly allergenic and is not used as much today.
Other Additives
Ammonium sulfate, ammonium chloride and phosphates are used to provide nitrogen and/or food for the yeast. Monocalcium phosphate or calcium carbonate are used to compensate for soft water, which may yield soft, sticky dough.
High fructose corn syrup, or other artificial sweeteners may be part of the bread. The dangers of high fructose corn syrup is a topic for another post.
As you can see from the ingredient label, even a loaf of whole wheat bread has all kinds of additives: dough conditioners, artificial food for the yeast, and preservatives. In addition, it has soybean oil that is most likely genetically modified as most of the soybean crop in the U.S. is GM.
What is Missing
Importantly, with very few exceptions, food companies do not soak, sprout or sour the grains. Therefore the grains in all of these products are not properly prepared and are full of anti-nutrients. So even if it is whole grain — the nutrients are not available as they are bound up.
Don’t even bother reading bread labels — with very few exceptions, they all have some additives you would not need to use at home. Learn how to make your own bread and you will know that it is done correctly and with the very best ingredients.
- See more at: http://realfoodforager.com/why-i-never-eat-commercial-bread/#sthash.WHBFSCYb.dpuf

Personally I have never heard of Jimmy John's because we don't have them where I live, so I'm not sure how the sandwich-building system there works. Is there any way you would be allowed to bring a bowl and use the toppings to make a salad? I work at Subway and on 6 hour+ shifts we get a footlong sub, which I'll divide into a salad and a 6 inch.

As far as mayo goes, I would be very surprised if you weren't allowed to bring a bottle of a low-cal vinaigrette to use as a dressing.

If it's really hard on you, why not just have the bread once a week? You can decide, "OK, I'm working 8 hours on Saturday and will be starving. I'll have the bread in my sandwich on that day." The other days, you either don't eat at work, or have the unwich.

I think one of the keys to success in weight loss and maintenance is that give and take. Totally cutting things out of your diet will make you crave them, and you'll be more likely to go on a binge.

Good luck!!

I refuse to assist people in torturing themselves. Sorry.

How is she torturing herself?? She dosen't want to eat bread.. you act like thats going to kill her.. shes not taking all carbs out.. I've never seen anywhere that states that you have to eat bread to be healthy...

While I wouldn't refer to it as torture myself, I think maybe they meant randomly "banning" certain foods & beverages from one's diet even though it causes a lot of cravings and self-induced "suffering"...which I guess IS sort of what the OP is doing according to the top post.

Right. Making yourself miserable on purpose, for no good reason, is just being mean to yourself. It's not as bad as "cutting," but it's pretty crazy.

You guys can calm down now. I'm not being crazy, and I'm not torturing myself. It's really not that hard, I just wanted some support. Isn't that the point of MFP? If you're only going to criticize me, then you can leave. I'm not "torturing" myself, so cool it.

If it isn't hard, why the post for support? I gave up eating more than one dessert per day. Sure, it wasn't hard and actually saved me some indigestion.


The point is, it isn't necessary to give up sandwiches to lose weight or to be healthy. There is nothing unhealthy about a sandwich. Make it fit your macros and your calorie goal. No problem. :flowerforyou:

So which is it? Zomg, I am trying to give these things up and it's so-so hard and I need support please? Or it's really not a big deal and not hard at all, guys, geez chill OUT already, duh?

Or....It is really, really hard, but now I feel foolish for this whole thread, so I'll blame the people the commented.

If you're concerned about the food choices available to you while at work, your best bet is to bring your own lunch/dinner/snacks.