Sunday, May 06, 2012
This was not the kind of bread that most people eat in this country. And it did not contain any wheat. This bread was a sourdough bread made from only rye, sourdough and salt. Some of the rye was ground, some was steel-cut or even a few whole berries. It was not flavored with caraway seed as almost all rye bread is in the US or colored to make it look darker, but all-natural. I found this loaf which I had bought quite a while ago at a local bakery at the bottom of my freezer and did not want to throw it out since I myself don't seem to be gluten-intolerant. I ate 3 slices yesterday, in part because there wasn't much food in the house and I needed something to have with cheese.
A couple of interesting observations: Rye does not trigger the same types of cravings for me at all as wheat. It also does not taste good enough to really overeat on it, either. In fact in retrospect I would have preferred the cheese slices by themselves.
I did notice that I was hungry only about 2 hours later again and ended up eating a lot more all day, an experience that I had not had in several months since going low-carb except on a few days when I ate some sugar that pushed my carbs over 100 grams for the day.
Overall I have no desire to go back to eating bread. I guess I would eat bread that does not contain wheat when there is no other food available but certainly not because I particularly enjoy the taste.
I may experiment occasionally with flatbreads or pizza that is made from nut meals or coconut flour but even those are too much trouble to bother with on any regular basis. There are so many other wondeful foods to eat: a large variety of fruits and veggies, nuts, seeds, dairy, meat and fish that I don't feel the need for grain products at all.