Quote:
Originally Posted by Kim_in_TN  Keith, can you offer Queen (or any of us) a healthy alternative? |
Well Kim, I hope to have a good answer for the question "What about bread?" someday. There may be a decent commercial product out there, I have seen them discussed here on DF before but I don't recall specific brands.
I make my own breads. I'm not good at it yet but getting better. I'll post a recipe when I think I have something edible.
When a commercial bread nutrition label starts out with "whole wheat flour" you read that and think: "Oh goodie, whole (grain) wheat is better than plain wheat flour!". Well, brace yourself. If a manufacturer takes 1000 grains of wheat, strips off the bran and germ (to make refined wheat flour, which makes breads that people actually like) then pulverizes the heck out of it (increasing the surface area - and the glycemic index) they can't call that "whole wheat flour". But, if they grind up just one grain of whole wheat and toss it in - BINGO, now you can legally call it "whole wheat flour"! It's like magic. You can have your cake - and eat it too. Then wonder why your blood sugar is so high. Tacky details.
My healthy alternative? Mostly I just don't eat bread. I'll have a low carb wrap sometimes. If I'm cornered I might go with Rye or Pumpernickel, they're supposed to be better but I don't trust breads in general. Unless I make them myself.
Look for "100% whole wheat flour" which m-i-g-h-t really be 100% whole wheat. "whole wheat flour" is probably 1% whole and 99% not-so-whole wheat.
Lucky for me, I like salad, even when I skip the croutons.
Sorry for hijacking your thread
queenofgod you are off to a good start! There is lots to learn and I'm just trying to shine a little light on your next sandwich. Best of luck to you!
