Bread

LittleBigs · September 3rd, 2006, 02:29 PM

Yo, school starts like tuesday and Im packing this year because the prices are insane for healthy foods at my school. So, Ill be back either a tuna or chicken sandwhich and was just wondering what brand/ type of bread would be the best for high fiber low fat and keeping a positive effect. Any comments would be much appreciated.

Thanks

Lil' Bigs

**JoeBAR** · September 3rd, 2006, 02:37 PM

Wholemeal bread... Any will do, Kingsmill is still my favorite, but ASDA's own is ok too, and 1/2 the money.

**Haystack** · September 3rd, 2006, 03:16 PM

I like Country Hearth, which can be found at Costco. Make sure that the #1 ingredient is whole wheat and look out for trans fat.

LittleBigs · September 3rd, 2006, 03:33 PM

alrighty, thanks, so it could found at like Food Lion or something?

**Doughboy** · September 3rd, 2006, 03:40 PM

Any whole grain, multigrain, or whole wheat bread is fine.

**pliny_2001** · September 3rd, 2006, 04:38 PM

Quote:

Originally Posted by Doughboy

Any whole grain, multigrain, or whole wheat bread is fine.

Until you take it to the next level: virtually all bread (even the health-store kinds) use high fructose corn syrup - you almost have to buy organic to get rid of HFCS and other bizarre additives.

But it's great that you're going to brown-bag it: it's alot less expensive, much better for you, and it can help start you on using good dietary habits that will be a great background for the rest of your life.

LittleBigs · September 3rd, 2006, 04:44 PM

thats what im thinking pliny, what about natures own? Whole wheat, any takers?

**pliny_2001** · September 3rd, 2006, 08:17 PM

I haven't had nature's own, but the website lists the ingredients:

STONE GROUND WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, VEGETABLE OIL (SOYBEAN OIL OR CANOLA OIL), DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM, STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM IODATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM PEROXIDE, DATEM), CULTURED WHEY (MILK), VINEGAR, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE)

No HFCS, and I think that the 'dough conditioners' are just there to keep the bread soft (I guess I'm not hard-core enough to give that up). It's not organic, but if that's not your thing, then I'd give it my approval. Add tuna, chicken, PBJ and you're in business.

**Doughboy** · September 3rd, 2006, 09:33 PM

Yeah pliny I know, trust me, all the crap you see in the ingredient list is crazy, but its almost impossible to find packaged foods that dont have those preservatives chemicals additives and stuff like corn syrup. Thats why many say and I say its always better to make everything yourself. You see all those ingredients in bread, you make it at home fresh then its basically flour (whole grain or wheat) yeast, salt, milk, butter and sugar maybe a bit o honey and thats about it not many more things in there.

Thats why more peeps here need to learn how to cook basic things from scratch, because basic things are the things you have most, learn to make natural basic things like bread and thats a big step to being healthier, plus freshly baked bread always taste better, plus nothing is more fullfilling than eating the fruits of your labor. Then again Im in Culinary Arts and I love doing that kinda stuff, make sauces from scratch and stuff using my own stock, making my own soups from scratch instead of canned too much salt. Stay away from frozen things cause of the sodium and phosphorus. no one hardly does that anymore

**haphakhung** · September 3rd, 2006, 11:18 PM

From what I learned about looking at at whole wheat bread package and knowing if it contains enough fiber: You are to expect at least 2g dietary fiber for every 100 calories. And like doughboy and others have mentioned, look at the ingredients and make sure the first thing on the list is "whole wheat flour", not the enriched stuff...I learned this from a tv show a while back.

So for example, if 1 serving is a slice of wheat bread and it is 100 calories, then there better be 2 grams or more of dietary fiber. Note: I have seen bread that are made to look like wheat but are really just enriched white bread, you almost don't even have to look at the ingredients to know, because the nutrition info would like like 80 calories and 1 gram fiber...kind of a give away.

Hey doughboy, ever bake a real french baguette? I saw a tv show showing it the old fashion way and it scared the crap out of me on how long it took to make one, like 3-5 hours or something like that ;-)

Hap

LittleBigs · September 4th, 2006, 12:31 AM

alright guys, great post which were very nice to read. I knew a lot about the enriched stuff already but we will see what happens. Thanks!

LittleBigs · September 4th, 2006, 03:36 PM

Question, whole wheat or whole grain??

**haphakhung** · September 4th, 2006, 11:33 PM

Hey littlebigs, check out the whole wheat post Whole Wheat? To be honest, I thought they were the same thing, but this article http://ezinearticles.com/?Whole-Grai...art-I&id=82177 points out that they are not...Basically in a quick summary, go for whole grains. Hope this helps, good luck Bigs!

Hap

LittleBigs · September 5th, 2006, 07:05 PM

Dude, great post. That was a great article to read. I advise everyone to read both articles that haphakhung has shared with us. Always good to learn!!

Mr. Mang · September 6th, 2006, 07:13 PM

After reading up on bread I have decided to stop eating it altogether.

If you must eat bread, sprouted grains are the way to go.

Breads that are not stone ground shouldn’t be considered. Modern manufacturing processes raise the temperature of the grain in the milling process causing oxidation.

To really get nutrition form the bread you need to mill, bake, and eat it in a short period of time.

**ppsuprise** · September 6th, 2006, 08:39 PM

yea the quicker it gets old the better it is :P alot of these manufacters inject tons of chemicals to make bread at least survive the drive in the trck and the long wait till someone buys it. "real" homemade bread will only last you maybe a day or two liek the olden bible days.

**Doughboy** · September 6th, 2006, 09:33 PM

Right, ppsurprise thats why i was telling someone in this thread that it sucks that I cant make my homemade breads and other things in bulk cause they dont store for long. Although making a bulk amount of stock can keep a bit in the fridge and it can be used for 1000 things

**PythonPower** · September 7th, 2006, 01:59 AM

Quote:

Originally Posted by LittleBigs

Yo, school starts like tuesday and Im packing this year because the prices are insane for healthy foods at my school. So, Ill be back either a tuna or chicken sandwhich and was just wondering what brand/ type of bread would be the best for high fiber low fat and keeping a positive effect. Any comments would be much appreciated.

Thanks

Lil' Bigs

i like the 7 grain as well as the nine grain bread. those rock!