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LORENVER's Photo LORENVER Posts: 5,217
11/14/09 10:29 P

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Thanks! Overall this does seem like a really good team. I like the ideas behind eating clean, and sometimes I get hooked up on the small stuff (I have a scientific mind) even if they don't really matter :).

I don't add much gluten to the bread. I think I added about 3/4 tablespoon to the whole loaf. I don't like my bread too fluffy, then it starts to feel empty.

Loren

Indianapolis IN - Eastern Time Zone.

Did my first Sprint Triathlon September 14th 2014.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



ANIDUCK's Photo ANIDUCK Posts: 10,863
11/14/09 8:19 P

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I'm not as familiar with Tosca's "clean" advice as are most of the other members of this team. I'm just a whole, fresh food fanatic; have been for 40-some years. I'm here because this team is awesome and its members are really rockin' toward healthy eating. We all teach each other so much! Just wanted to introduce myself to you with that.

Yes, added gluten can help bread to rise but it's not always necessary. And, too much gluten apart from its whole wheat grain isn't such a good thing. If you add gluten then you can have an out-of-balance food. How are you making your bread? Maybe I can help you out to get a nice loaf without having to add extra gluten flour. A fresh, homemade loaf of bread made with stone ground whole wheat flour won't be as "fluffy" as a store bought one mainly because a lot of the store bought breads have chemical additives to "fluff" it up ("dough conditioners") & extra gluten flour)
You might invest in a good bread making cookbook. I don't know what the latest ones are, I have my own, old standbys that I used many years ago to help me improve my bread.

Good luck!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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LORENVER's Photo LORENVER Posts: 5,217
11/14/09 3:59 P

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Thank you both so much for your reply. I don't have a gluten intolerance and have never noticed problem. I guess I really didn't understand why whole wheat bread is good while whole wheat pasta isn't. I know when making 100% whole wheat bread at home I need to add vital wheat gluten or the bread wont rise. Is that considered unclean?

I think I might give some other noodles a try too.

Loren

Edited by: LORENVER at: 11/14/2009 (16:01)
Indianapolis IN - Eastern Time Zone.

Did my first Sprint Triathlon September 14th 2014.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



ANIDUCK's Photo ANIDUCK Posts: 10,863
11/14/09 3:28 P

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Some people can tolerate gluten fine as long as they are not eating a lot of packaged, refined foods. The original question is confusing because whole wheat (or even refined wheat for that matter) IS a grain. Maybe Fairyterm understands Tosca better than I do and simply knew that she was referring to grains other than wheat. I say, if you aren't gluten intolerant then just use pasta that is made with whole grains--any pasta. Have you ever tried buckwheat pasta? It is normally called Soba. But beware and read labels carefully because there are lots of "Sobas" out there that are a blend of wheat and buckwheat. Those are good too, I just mention it in case you are gluten intolerant.

I know that buckwheat isn't technically a grain (it's in the fruit family) but who cares when you are enjoying noodles that you know are good for you. And know too that rice pasta has more calories than wheat pasta--just in case you care about that.

Soba with a peanut butter/ginger sauce is very good.

Edited by: ANIDUCK at: 11/14/2009 (15:30)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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FAIRYTERN's Photo FAIRYTERN SparkPoints: (0)
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11/14/09 2:59 P

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Depends on whether you are really referring to Whole Grain or just grain. If it's whole grain wheat, Barley or a couple other grains, then you need to factor in the Gluten quotient. This is the sticky, string protein in such grains that can gum up the intestines and diminish absorption of essential nutrients, blaot the GI system and generally slow down the metabolim.

Brown Rice, Spelt and Kamut pasta, on the other hand, do not posess Gluten. I switched a while ago. There is no discerbale taste difference and all cook quicker than wheat pasta (saving energy and thus more eco friendly aswell!).

They also have a nutty tone, so eating it with garlic and Bay leaf infused light oil (Grapeseed), salt and pepper with a sprinkling of Parmesan is a feast for the tasebuds and eliminates the calorie laden temptations of heavier sauces.

Spark People Food Tracker has these options in the "import" section of the data base so this is an easy choice to splice into your food routine...I also like it with fresh tomato slices!

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LORENVER's Photo LORENVER Posts: 5,217
11/14/09 12:52 P

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In RENO'S book she mentions eating grain pasta over whole wheat pasta. I switched the family over to whole wheat a few years ago and we really enjoy it. It whole grain worth another switch?

Loren

Indianapolis IN - Eastern Time Zone.

Did my first Sprint Triathlon September 14th 2014.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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