 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / General / Nutrition / March 2006Bread?
I eat at Subway a lot, usually a veggie on wheat bread. My brother was told to cut down on bread and sugar because of triglicerydes. I've always told him that wheat bread was good for you but I'm beginning to wonder. The ingredients for the wheat bread from Subway is below. I usually eat a 6" for lunch then 2 to 4 slices at supper of whole wheat bread (sugar free). Am I eating too much bread? And is the subway bread any good? I was reading a few days ago that whole grains were as good for you as veggies. Thanks. WHEAT BREAD Enriched flour (flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high fructose corn syrup, wheat gluten, contains less than 2% of the following: wheat bran, yeast, salt, soybean oil, dough conditioner (acetylated tartaric acid esters of mono-and diglycerides, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase (enzymes)], cracked wheat, sodium stearoyl-2-lactylate, caramel color (contains sulfites), dried honey preparation (honey powder, invert sugar, wheat starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. Contains soy and wheat. > I eat at Subway a lot, usually a veggie on wheat bread. My brother was told > to cut down on bread and sugar because of triglicerydes. I've always told [quoted text clipped - 14 lines] > starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. > Contains soy and wheat. Forget the other ingredients; cutting down or out wheat and other starches and sugar will dramatically lower TGLs very quickly as a rule. TGLs are a marker for carbohydrate consumption and also for insulin resistance. Susan Thanks, Susan for the reply. I really thought I had been eating healthy but I guess I'm not. I am trying to eat lite for my heart and this seems to not be the way. > x-no-archive: yes > [quoted text clipped - 28 lines] > > Susan > Thanks, Susan for the reply. I really thought I had been eating healthy but > I guess I'm not. I am trying to eat lite for my heart and this seems to not > be the way. Hey, I did the same for years, with disastrous results. I'd skip the bread, and eat the meat on a salad, with sugar free, full fat dressing. Susan Only eat half the bun > Thanks, Susan for the reply. I really thought I had been eating healthy but > I guess I'm not. I am trying to eat lite for my heart and this seems to not [quoted text clipped - 32 lines] >> >> Susan On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in <news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on sci.med.nutrition : > ingredients for the wheat bread from Subway is below. I usually eat a 6" for > WHEAT BREAD Enriched flour (flour, malted barley flour, niacin, iron, > thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high > fructose corn syrup, [...] That Subway bread contains added sugar (the high fructose corn syrup). Lots of foods and drinks contain hidden added sugar, with different names. Depending on what foods and drinks you eat, you might end up eating a dozen "hidden sugar cubes" or more, without noticing! Read the labels, Sir! :)  SignatureEnrico C * cut the ending "cut-togli.invalid" string when replying by email * Enrico, thanks for the reply. I requested the information from Subway about their wheat bread and when I saw the 'high fructose corn syrup' I knew that I had been misinformed. So I need to change my diet. > On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in > <news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on [quoted text clipped - 14 lines] > eating a dozen "hidden sugar cubes" or more, without noticing! > Read the labels, Sir! :) On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in <news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on sci.med.nutrition : > ingredients for the wheat bread from Subway is below. I usually eat a 6" for > WHEAT BREAD Enriched flour (flour, malted barley flour, niacin, iron, > thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high > fructose corn syrup, [...] That Subway bread contains added sugar (the high fructose corn syrup). Lots of foods and drinks contain hidden added sugar, with different names. Depending on what foods and drinks you have, you might end up eating a dozen "hidden sugar cubes" or more in a day without noticing! Read the labels, Sir! :) SignatureEnrico C * cut the ending "cut-togli.invalid" string when replying by email * >On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in ><news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on [quoted text clipped - 12 lines] >eating a dozen "hidden sugar cubes" or more in a day without noticing! >Read the labels, Sir! :) All yeast bread contains sugar in one form or another or many. Sugar feeds the yeast and makes the bread rise. But high fructose corn syrup is the worst form of sugar. Ora >>On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in >><news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on [quoted text clipped - 19 lines] > > Ora It is common to make bread without added sugar of any type. The yeast metabolize starch from the flour. And "wheat bread" may only have a little whole wheat. You need whole wheat or 100 percent whole wheat. SignatureDel Cecchi "This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.” >>>On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in >>><news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on [quoted text clipped - 25 lines] >And "wheat bread" may only have a little whole wheat. You need whole >wheat or 100 percent whole wheat. On Wed, 22 Mar 2006 14:31:57 -0600, in sci.med.nutrition you wrote: >>>On Tue, 21 Mar 2006 15:53:19 GMT, Sir Koffagus wrote in >>><news:PjVTf.5513$x94.584@newsread1.news.pas.earthlink.net> on [quoted text clipped - 22 lines] >It is common to make bread without added sugar of any type. The yeast >metabolize starch from the flour. I don't think so. What is your source? Ora >I don't think so. What is your source? I made bread just a few hours ago without a gram sugar added. It did rise nicely. And made from mostly coarse rye flour. But the yeast need some NaCl. >>I don't think so. What is your source? > >I made bread just a few hours ago without a gram sugar added. It did >rise nicely. And made from mostly coarse rye flour. > >But the yeast need some NaCl. I really like barley bread. Would you care to post your recipe? Did you grind your own barley or did you buy it already ground? Ora >>>I don't think so. What is your source? >> [quoted text clipped - 6 lines] > >Did you grind your own barley or did you buy it already ground? Hm. I did write rye :-) Not barley :-) Barley is more difficult to use for dough, but my mother did make some barley bread, with sifted barley flour. But, that is not any better than white loaf :-( For rye bread I use a ready made mixture which I buy in the shops, called Møllerens Dansk Rugbrød. I use 8 dl luke warm water instead of 6 dl and add some whole oat flakes and rough rye flour and let it be rather thin dough and then add some sifted wheat flour until it barely cling to the pestle in my kitchen aid machine (Kenwood Chef from 1964!) and let it go for 10 minute, then transfer to two baking tins for bread and let the dough leaven for around 1 hour or so, maybe some more until it has risen up to the top or more of the tin and bake them at 190 deg C in a hot air oven for about 1 hour. Yummy. >>>>I don't think so. What is your source? >>> [quoted text clipped - 20 lines] >more until it has risen up to the top or more of the tin and bake them >at 190 deg C in a hot air oven for about 1 hour. Yummy. Since you are using a mix perhaps you could tell us what ingredients are in the mix. You previously stated that you added no sugar but I suspect there is some sugar in the mix. If it contains sprouted grains of any kind, it would contain sugar from the grains which is produced by the sprouting/malting process. >Since you are using a mix perhaps you could tell us what ingredients are in the >mix. You previously stated that you added no sugar but I suspect there is some >sugar in the mix. If it contains sprouted grains of any kind, it would contain >sugar from the grains which is produced by the sprouting/malting process. Flour from rye and wheat, linseeds, sunflower seedskernels, oat kernel, gluten, vegetabile fats, dried sour dough (of rye), salt, malt flour (surely contain some maltose, but not sucrose (sugar), total sugar kinds (maltose and higher oligosaccharides), but is also source of alpha-amylase), emulgator E472e and flour preparation helpers (alpha amylase and ascorbic acid). Rye flour (rough flour) 40.7% Total carbohydrates 45 g /100 g dry flour, pr 100 g bread 32 g. Sugar kinds 2.7 g (as maltose and higher di- and oligosaccharides from malt flour. (Not used in home production of bread) No sprouts at all. The seeds mentioned are whole seeds. Good to chew on. An ad for a Norwegian bakery: http://www.martin-nordby.no/getfile.php/127477.761/Brosjyren+Varier+med+br%F8d.pdf Theese are some of the breads people in Oslo may buy :-) And here are some in Copenhagen: http://www.hoyers.dk/hoyers.asp?websidefolder=71 Search for "brød" in www.google.com and you may possibly many pages, also on recipes. Perhaps order some kg of different grain flours from Norway to test the recipes for yourself ?? (If customs allow, which I doubt, it may threaten US industry) >And "wheat bread" may only have a little whole wheat. You need whole >wheat or 100 percent whole wheat. Very difficult to make bread from completely whole wheat. You need to either ground them or add other more or less grounded seeds. But, it is possible with steaming the dough for 24 hours or so on low heat and high pressurse like whole rye seeds in pumpernickel in Germany (in US it is faked) >>And "wheat bread" may only have a little whole wheat. You need whole >>wheat or 100 percent whole wheat. [quoted text clipped - 4 lines] > heat and high pressurse like whole rye seeds in pumpernickel in > Germany (in US it is faked) Ermm. I have before me as I write this a loaf of "Sprouted 100% Whole Grain Bread" from "Food for Life". It is available from both my local Health Food Store and my local Supermarket. Here are the ingredients: Organic Sprouted Wheat, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Filtered Water, Fresh Yeast, Sea Salt Thus, the bread is flourless. It has a low glycemic index. It has a low calorie density for dry food: 80 calories per 34 grams (that's one slice). Each slice has four grams of protein. My wife uses it in her Tofu Loaf, and I like in soup. I never eat grains as such. I always sprout them or buy them sprouted as in this bread. George >Here are the ingredients: >Organic Sprouted Wheat, [quoted text clipped - 10 lines] >Thus, the bread is flourless. >It has a low glycemic index. But, not a proof that the whole grains can be used directly to form a bread. You have them sprouted and then they let crush and form a "dough" that might be possibly leavened (but I believe this rather form an unrisened dough, maybe making something like flat breads.) >>Here are the ingredients: >>Organic Sprouted Wheat, [quoted text clipped - 15 lines] > "dough" that might be possibly leavened (but I believe this rather > form an unrisened dough, maybe making something like flat breads.) No, try some. It's not at all like flat bread. >No, try some. It's not at all like flat bread. Will be too expensive to take an airplane to US just for getting that. Not available over here, at least never seen it in any shops here. Prefer rye breads. > All yeast bread contains sugar in one form or another or many. Sugar feeds the > yeast and makes the bread rise. But high fructose corn syrup is the worst form > of sugar. Once the yeast consume the sugar, the sugar isn't present. IIRC, sour dough bread is also based on yeast (wild yeast). I thought that high fructose corn syrup is a mixture of fructose and glucose. So which component is more harmful than sucrose (cane sugar) since sucrose digests to a 50% mixture of fructose and glucose? Did you mean to say that glucose is the worst form of sugar to consume because it enters the blood stream the most quickly and causes the most insulin shock. SignatureRon >Did you mean to say that glucose is the worst form of sugar to consume >because it enters the blood stream the most quickly and causes the most >insulin shock. Data from rat experiment shows that it is the fructose that induce the insuline resistance, not glucose. Most fructose is though metabolized in liver to build fatty acids, but it is doubtfully that this happens to 100% efficiency. Unfortunately, the experiment done on rat models are not ethically correct to do in humans. We are not living under a Nazi regime which would have used diabetics for such lethal experiments. (They did other cruel experiments to diabetics anyway, also before 2. world war, along with experiments with psychic ill persons and other with chronic and inborne diseases) > >Did you mean to say that glucose is the worst form of sugar to consume > >because it enters the blood stream the most quickly and causes the most > >insulin shock. > Data from rat experiment shows that it is the fructose that induce the > insuline resistance, not glucose. I found the following comment at http://www.mrsci.com/Nutrition/Fructose.php : "Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI 32) relative to cane sugar (sucrose). The low GI is due to the unique and lengthy metabolic pathway of fructose, which involves phosphorylation and a multi-step enzymatic process in the liver." SignatureRon > I found the following comment at > http://www.mrsci.com/Nutrition/Fructose.php : [quoted text clipped - 3 lines] > the unique and lengthy metabolic pathway of fructose, which involves > phosphorylation and a multi-step enzymatic process in the liver." But GI has turned out to be a useless concept in terms of predicting metabolic responses in individuals. Fructose is very efficient in inducing diabetes in rats, and fructose intolerance grows along with glucose intolerance, according to at least one study I read years ago. Susan > Fructose is very efficient in inducing diabetes in rats, and fructose > intolerance grows along with glucose intolerance, according to at least > one study I read years ago. Searching for articles, I get the impression that some of the rats tested are inclined to get diabetes, but the action of the fructose is to create greater uric acid which when that mechanism is disabled the diabetes doesn't occur. Skimming some of the other articles, I have the impression that fructose isn't a good sugar substitute because of its effect on cardiac risk. The most common form of high-fructose corn syrup is HFS-55 which is 55% fructose and 45% glucose which isn't much different than sucrose which digests to a 50% ratio. SignatureRon > x-no-archive: yes > [quoted text clipped - 14 lines] > > Susan Why oh, why do the Kooks like to play on smn? http://naturalhealthperspective.com/food/whole-grains.html -- John Gohde, Achieving good Nutrition is an Art, NOT a Science! The nutrition of eating a healthy diet is a biological factor of the mind-body connection. Now, weighing in at 18 web pages, the Nutrition of a Healthy Diet is with more documentation and sharper terminology than ever before. http://naturalhealthperspective.com/food/ http://naturalhealthperspective.com/tutorials/weston-price.html On 23 Mar 2006 06:00:14 -0800, Ron Peterson wrote in <news:1143122414.044086.234660@i40g2000cwc.googlegroups.com> on sci.med.nutrition : > I found the following comment at > http://www.mrsci.com/Nutrition/Fructose.php : [quoted text clipped - 3 lines] > the unique and lengthy metabolic pathway of fructose, which involves > phosphorylation and a multi-step enzymatic process in the liver." I read that *excess* fructose is as bad as *excess* sucrose, because: 1. excess fructose makes your liver secrete more triglycerides, and 2. it does not satisfy your "hunger for sugar" as sucrose. >I found the following comment at >http://www.mrsci.com/Nutrition/Fructose.php : [quoted text clipped - 3 lines] >the unique and lengthy metabolic pathway of fructose, which involves >phosphorylation and a multi-step enzymatic process in the liver." To be considered an ad for selling even more fructose. Fructose is far more dangerous than laymen believe. That ad is ment for laymen. > To be considered an ad for selling even more fructose. Fructose is far > more dangerous than laymen believe. That ad is ment for laymen. How much more dangerous is HFC-55 than sucrose? SignatureRon >> To be considered an ad for selling even more fructose. Fructose is far >> more dangerous than laymen believe. That ad is ment for laymen. 15% more fructose (not directly controlled if allowed to leak out of liver and is 10 time more reactive towards NH3-groups on protein amino acid side chains, allowing for fructosylation/glycation of receptors etc. making these possibly a target for immune system recognition as alien proteins that should be destroyed) and then 15% less glucose (regulated by insuline) Fructose may also be dangerous in fructose-intolerant persons. > > How much more dangerous is HFC-55 than sucrose? > 15% more fructose (not directly controlled if allowed to leak out of > liver and is 10 time more reactive towards NH3-groups on protein > amino acid side chains, allowing for fructosylation/glycation of > receptors etc. making these possibly a target for immune system > recognition as alien proteins that should be destroyed) and then 15% > less glucose (regulated by insuline) I had thought that since fructose is sweeter than sugar, less would be used. Unfortunately, I found out that more HFCS is used now than sugar was used prior to HFCS in a can of Coke. SignatureRon On 26 Mar 2006 16:34:03 -0800, Ron Peterson wrote in <news:1143419643.431926.327490@g10g2000cwb.googlegroups.com> on sci.med.nutrition : > I had thought that since fructose is sweeter than sugar, less would be > used. Unfortunately, I found out that more HFCS is used now than sugar > was used prior to HFCS in a can of Coke. There is simply too much added sugar everywhere. Be it sucrose or fructose, too much is too much. >There is simply too much added sugar everywhere. Be it sucrose or >fructose, too much is too much. And the more sugar industry earn (and can provide more money for the favorite president in next election campaign, the president that is most easy to buy for the money that people pay to damage and ruin completely their health which in turn taxpayers has to pay, etc. etc. I wonder who benefits most of this, Mr. President, sugar industry or lawyers who get money everywhere, both when suing UN when they try to stop sugar pushing, when people being ill try to sue sugar industry etc etc Why don't you all who are concerned about overuse of any sugar in US start a riot against sugar industry and their pushers in the corridors of the Parliament, trying to get most representatives to vote for their case, that it's completely ok to poison all people and make it illegal to declare sugar content in food so no one should be concerned about downhill side effects of Coke etc. > >There is simply too much added sugar everywhere. Be it sucrose or > >fructose, too much is too much. > And the more sugar industry earn (and can provide more money for the > favorite president in next election campaign, the president that is [quoted text clipped - 4 lines] > stop sugar pushing, when people being ill try to sue sugar industry > etc etc Part of the problem is the idea that domestic sugar production is essential for the national defense of the US. The beet sugar growers are mostly responsible for that because cane sugar can be produced at a much lower cost in the tropics and sub-tropics. As a result, their are quotas on sugar importation especially designed to exclude Cuba. > Why don't you all who are concerned about overuse of any sugar in US > start a riot against sugar industry and their pushers in the corridors > of the Parliament, trying to get most representatives to vote for > their case, that it's completely ok to poison all people and make it > illegal to declare sugar content in food so no one should be concerned > about downhill side effects of Coke etc. There are other issues that take priority over cutting sugar use. Hopefully, a sugar substitute will be developed and proven to be safe. SignatureRon On 27 Mar 2006 09:42:36 -0800, Ron Peterson wrote in <news:1143481356.349856.89650@t31g2000cwb.googlegroups.com> on sci.med.nutrition : > Hopefully, a sugar substitute will be developed and proven to be safe. Just use less sugar. It's *that* easy. SignatureEnrico C * cut the ending "cut-togli.invalid" string when replying by email * >On 27 Mar 2006 09:42:36 -0800, Ron Peterson wrote in ><news:1143481356.349856.89650@t31g2000cwb.googlegroups.com> on [quoted text clipped - 3 lines] > >Just use less sugar. It's *that* easy. When I was a child, we always put sugar on our cereal. One day we were out of sugar and had to eat the cereal without sugar. It was so tasty without sugar that I never put sugar on my cereal again. Try it - you might like it. I don't buy the sugary cereals - ever. Ora >All yeast bread contains sugar in one form or another or many. Sugar feeds the >yeast and makes the bread rise. But high fructose corn syrup is the worst form >of sugar. Not needed by any yeasts. The ground wheat contain enough starch for them to grow. > That Subway [...] > Read the labels, http://subway.com/subwayroot/MenuNutrition/Nutrition/frmUSIngredients.aspx In a number of Subway breads and sandwiches, they use partially hydrogenated soybean and cottonseed oil. In what they call "FAT FREE ITALIAN DRESSING" (!) there is phosphoric acid and partially hydrogenated soybean oil again. In ham, bacon or salami, you also find sodium nitrite. All their cookies and sweets include partially hydrogenated vegetable oil . Help yourself with a Subway "sugar cookie", 48% calories from fat, including 3.5 grams trans fat. http://subway.com/subwayroot/MenuNutrition/Nutrition/pdf/NutritionValues.pdf > I eat at Subway a lot, usually a veggie on wheat bread. My brother was told > to cut down on bread and sugar because of triglicerydes. I've always told [quoted text clipped - 7 lines] > thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high > fructose corn syrup, Compared to the other fastfood places, Subway could be one of the healthiest choices you have to choose from. After all, what else is there to choose from? The salad bar at a grocery store perhaps? Salads can be healthy until you add the salad dressing. I wouldn't give up on Subway quite so quick. However, their whole-wheat bread does NOT qualify as whole wheat because whole-wheat is listed as the 2nd ingredient. If you want to cut back on total fat consumption, Subway is a good choice. But, no way will I endorse any fast food restaurant, and that includes Subway, as being perfectly safe and healthy. If you are obese and / or suffer from Syndrome-X then you could very well be sugar sensitive. But, in general real whole-grain products are good for you. http://naturalhealthperspective.com/food/whole-grains.html -- John Gohde, Achieving good Nutrition is an Art, NOT a Science! The nutrition of eating a healthy diet is a biological factor of the mind-body connection. Now, weighing in at 18 web pages, the Nutrition of a Healthy Diet is with more documentation and sharper terminology than ever before. http://naturalhealthperspective.com/food/ >I wouldn't give up on Subway quite so quick. However, their >whole-wheat bread does NOT qualify as whole wheat because whole-wheat >is listed as the 2nd ingredient. If you want to cut back on total fat >consumption, Subway is a good choice. Whole-wheat bread often mean that if you look careful, you will find one piece of wheat bran in the bread. But, mostly not. Even over here, today the "Kneip bread" is so full of sifted wheat flour that it should be declared as "loff med 1% frøagner" How about Subway's 'Honey Oat Bread' (ingredients below)? How would you compare it to their wheat? Would love to hear from everyone. I live in a small town and don't have a lot of options on eating out. I'm trying to do the best I can with what I have to work with. Thanks. HONEY OAT BREAD Subway® Wheat Bread, honey oat topping (organic cane juice solids, rolled oats, diced soy nuts, honey solids, wheat starch, sunflower oil, salt, caramel color, and natural flavor). Contains soy and wheat. >I eat at Subway a lot, usually a veggie on wheat bread. My brother was told >to cut down on bread and sugar because of triglicerydes. I've always told [quoted text clipped - 16 lines] > starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. > Contains soy and wheat. > How about Subway's 'Honey Oat Bread' (ingredients below)? How would you > compare it to their wheat? Would love to hear from everyone. I live in a > small town and don't have a lot of options on eating out. I'm trying to do > the best I can with what I have to work with. Thanks. Subway has lower carb bread, IIRC. Starch is sugar, metabolically speaking. They added sugar to sugar here, basically. Susan > How about Subway's 'Honey Oat Bread' (ingredients below)? How would you > compare it to their wheat? Would love to hear from everyone. I live in a [quoted text clipped - 25 lines] > > starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. > > Contains soy and wheat. You don't need a sub. Eat one of their salads with a chicken breast added. And go for the full fat salad dressing. TC > You don't need a sub. Eat one of their salads with a chicken breast > added. And go for the full fat salad dressing. I eat my grocery store salads sans dressing. I simply add fruit to the salad when available. http://naturalhealthperspective.com/food/whole-grains.html -- John Gohde, Achieving good Nutrition is an Art, NOT a Science! The nutrition of eating a healthy diet is a biological factor of the mind-body connection. Now, weighing in at 18 web pages, the Nutrition of a Healthy Diet is with more documentation and sharper terminology than ever before. http://naturalhealthperspective.com/food/ http://naturalhealthperspective.com/tutorials/weston-price.html > How about Subway's 'Honey Oat Bread' (ingredients below)? How would you > compare it to their wheat? Would love to hear from everyone. I live in a [quoted text clipped - 4 lines] > solids, rolled oats, diced soy nuts, honey solids, wheat starch, sunflower > oil, salt, caramel color, and natural flavor). Contains soy and wheat. This THREAD clearly indicates who the Kooks on smn are. If I had to choose between eating at McDonalds, Wendy's, Hardee's, Burger King, or Subway; I would have no trouble whatsoever choosing Subway. Personally, I like Subway's Honey Oat Bread. Captain D's usually offer a broiled fish menu. I bet these Kooks would attack Captain D's menu for using enrich wheat in their bread and serving broiled fish with white rice. It is fastfood people!!! It is reality. Now, learn to live with it. http://naturalhealthperspective.com/food/whole-grains.html -- John Gohde, Achieving good Nutrition is an Art, NOT a Science! The nutrition of eating a healthy diet is a biological factor of the mind-body connection. Now, weighing in at 18 web pages, the Nutrition of a Healthy Diet is with more documentation and sharper terminology than ever before. http://naturalhealthperspective.com/food/ http://naturalhealthperspective.com/tutorials/weston-price.html > >I eat at Subway a lot, usually a veggie on wheat bread. My brother was told > >to cut down on bread and sugar because of triglicerydes. I've always told [quoted text clipped - 16 lines] > > starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. > > Contains soy and wheat. Ermm. I have before me as I write this a loaf of "Sprouted 100% Whole Grain Bread" from "Food for Life". It is available from both my local Health Food Store and my local Supermarket. Here are the ingredients: Organic Sprouted Wheat, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Filtered Water, Fresh Yeast, Sea Salt Thus, the bread is flourless. It has a low glycemic index. It has a low calorie density for dry food: 80 calories per 34 grams (that's one slice). Each slice has four grams of protein. My wife uses it in her Tofu Loaf, and I like in soup. I never eat grains as such. I always sprout them or buy them sprouted as in this bread. George >WHEAT BREAD Enriched flour (flour, malted barley flour, niacin, iron, >thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high [quoted text clipped - 6 lines] >starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. >Contains soy and wheat. Keep long distance to that bread and find something with whole grain, like whole grain rye bread. Both malted barley flour, high fructose corn syrup, caramel colors, the dried honey preparation are pure sugars. Maltose is the same as di-glucose and is immediately broken down to free glucose in stomach, giving a sugar boost. The high fructose will give the liver lot of molecules for fat production. Thiamine mononitrate is vasting, all the sulfates are probably not good too much of, azodyestuffs are not healthy at all And far too little fibers (wheat bran). And why the h.... MINERAL OIL ?? |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.