Crispbread vs Regular Bread...

Thread view:

Enable EMail Alerts

Start New Thread

Thread rating:

Eric D - 31 Oct 2007 15:11 GMT

Hi

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.
fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

thanks for any help.

I will cross post this to alt.support.diet.low-carb/sci.med.nutrition

Reply to this Message

monty1945@lycos.com - 01 Nov 2007 00:07 GMT

I suggest eating the soft rye bread without the crust. You can warm
it up so that butter will melt on it, and eat it with cheese or boiled
eggs to meet high-quality protein requirements.

Reply to this Message

trigonometry1972@gmail.com - 01 Nov 2007 01:53 GMT

> Hi
>
[quoted text clipped - 15 lines]
>
> I will cross post this to alt.support.diet.low-carb/sci.med.nutrition

It is simply a novel food that once was a military field ration.
I will say it has a downside. If one is prone to GERD or even
so far largely symptomatic esophageal reflux, eating
hard tack (one traditional name of the past for this product)
it can damage the esophagus and start the cycle of injury
and acid reflux damage that can progress to full blown
GERD.

It can also make the mouth sore.

So if you eat it, soak it first such that it is soft.

Reply to this Message