Author: Sorting Last Post on Top Message:
TESSA_NJ Posts: 2,501
6/26/13 2:13 P

Naypooie: right? Ai yi yi!

NAYPOOIE Posts: 11,915
6/26/13 11:55 A

OMG! I want to bang her head against the wall! AAAUGGGHH!

TESSA_NJ Posts: 2,501
6/25/13 10:35 P

Justeatrealfood: good video. The chick makes me want to bang my head repeatedly against a wall, though.

6/25/13 9:43 P

Naypooie - That's the problem, most people don't realise that bread dough is sugar.

Skip to 1:50 in this video to see what happens when you eat not just white flour but also healthy whole grains.

TESSA_NJ Posts: 2,501
6/25/13 8:59 P

TESSA_NJ Posts: 2,501
6/25/13 8:54 P

Yep, flour. Modern yeast does not require added sugar. Adding sugar can reduce your rising time, or help you proof the yeast, but you don't actually need it to make bread.

NAYPOOIE Posts: 11,915
6/25/13 8:48 P

I am well aware that starch is just sugar linked, but didn't realize that it would break down to significant sugar in bread dough.

6/25/13 8:41 P

Yeast eats sugar which flour is once it's broken down. It takes longer for the yeast to make the dough rise without sugar, but it will rise.

NAYPOOIE Posts: 11,915
6/25/13 8:34 P

Tessa, what do the yeast eat if not sugar?

AZULVIOLETA6 SparkPoints: (0)
Fitness Minutes: (74,443)
Posts: 3,293
6/25/13 2:37 P

I've just gotten out of the habit of thinking in terms of sandwiches. I don't eat bread very often anymore. When I do, I will have one single slice of Dave's Killer Bread...not exactly low carb, but it is very satisfying and full of fiber.

I freeze a loaf and pull out one slice at a time.

6/25/13 12:54 P

Trader Joe's makes a sprouted spelt bread that has 7g carbs per serving.
It doesn't taste great and it's a bit dry, but it's the lowest carb bread that I've found.

TESSA_NJ Posts: 2,501
6/25/13 10:50 A

Does it need to be bread? I use low-carb wraps (La Tortilla is one, but there are others) as a good bread alternative. Also, Pepperidge farms or Arnolds both make low-carb breads. I usually buy the Arnolds.
6205.asp has a review of the Arnold bread, which is only 6g of carbs per slice.
epperidge-farm-carb-style-7-i102236 is a link to the nutrition facts for the pepperidge farms.

With all due respect to Nutritionist Becky, bread does NOT need sugar. I am an avid bread baker, and your true basic recipe for bread only requires flour, salt, water and yeast. Its just american taste buds that think that bread that needs sugar.

If you want to bake your own bread, I highly recommend the 5 minute bread method.

MICHELLEXXXX SparkPoints: (12,272)
Fitness Minutes: (5,920)
Posts: 3,790
6/24/13 11:37 P

Oopsie rolls don't use nut flour. I'd love to hear your opinion if you try them.

BRENNA84 SparkPoints: (54,570)
Fitness Minutes: (72,807)
Posts: 2,075
6/24/13 2:51 P

well I'm allergic to almonds so almond flour is out.

I geuss I'll be looking into low calorie bread instead for sandwhiches

6/24/13 10:34 A

I have made this before and it's very good.
I left out the vinegar because I hate it and it turned out fine.

It's not inexpensive to make because it uses a lot of almond flour so I slice it very thin and conserve it when I do make it.

FROGMAN2013 SparkPoints: (1,747)
Fitness Minutes: (1,690)
Posts: 77
6/24/13 9:32 A

The oopsie roll suggestion is a good one. While there are plenty of breads out there that have no 'added sugar', the yeast is still breaking down starch to make the gases that are needed for rising. Oopsie rolls use whipped egg to give the fluffiness, but to me end up being more like an eggy pancake than a slice of bread. Low carb would imply having lower amounts of flour (or none) and no sugar.

I guess I am lucky in that the best part of a sandwich is the filling, so I just take the filling an eat it without the bread or put it on a salad. For other uses of bread, low-carb breads might be a little disappointing. Bread is a highly processed food and some of us are trying to avoid processed foods. First you have to do a lot of milling and grinding to make the grain edible (it sure isn't in a natural state!). Then you have to mix it with a bunch of other ingredients and let it rise. Then you have to cook it or it remains basically inedible....all these things add up to a highly processed food filled with too much starch. Then if you are buying it, it must be filled with various preservatives because it won't keep very long. Let's face it....that Twinkie that everyone know is nutritional disaster is basically a little loaf of extra-sweet bread. Most store-bought bread isn't much better.

6/24/13 7:46 A

I would think you would need a "source" of sugar to make a yeast bread. The sugar is what feeds the yeast. Yet the amount is minimal in bread. I estimate 1/4 - 1/2 teaspoon per serving.


MICHELLEXXXX SparkPoints: (12,272)
Fitness Minutes: (5,920)
Posts: 3,790
6/24/13 2:00 A

All the sandwich thins that I've seen contain corn syrup and sugar. Has anyone seen a brand that is free of these things?

SLIMMERKIWI SparkPoints: (253,718)
Fitness Minutes: (41,531)
Posts: 27,141
6/23/13 4:44 P

We have sandwich thins in NZ. I get Soy/Linseed ones.
Calories 117
Protein 6.2g
Fat 2.1g
- Sat Fat 0.3g
Carbs 15.4g
- Sugars 3.2g
Fibre 5.1g
Sodium 190mg

Another Bread I frequently eat is a "Weight Management" Wholemeal & Seeds, Toast thick.
Calories/slice 105
Protein 5.95g
Fat 4.6g
- Sat 0.55g
- Trans less than 0.05g
Cholesterol - Nil
Carbs 7.95g
- Sugars 1.35g
Fibre 4.5g
Sodium 162mg
Potassium 116mg
Iron 9% RDI

It is really a case of reading the labels.

BRENNA84 SparkPoints: (54,570)
Fitness Minutes: (72,807)
Posts: 2,075
6/23/13 4:02 P

that is soo true dietitianbecky.

i think i'll be going for sandwhich thins. thank you

6/23/13 10:34 A

I like the 100 calorie sandwich thins. That means that one of the pieces only has 50 calories.

Regarding the rye bread. Be careful!! Most rye bread on the market is not 100% rye. The first ingredient is actually wheat flour. I love the flavor or rye bread, but I don't considered it to be any better than refined wheat flour bread. I am looking at a label right now: Rye flour is the 4th ingredient. Less than 1 gram of fiber in a slice. The general grocery stores in my area do not carry anything near a 100% whole rye flour bread.

SP Registered Dietitian

SUNSHINE6442 Posts: 2,314
6/23/13 9:24 A

A better source of carbs is rye bread, why?, because it has lots of fiber and can help you feel full longer. It digests slowly and the sugars in rye get digested slower than white or wheat bread. In a study wheat prompts a higher insulin response than rye, which means that the cells in the body can store more fat.

The study and research is part of the EU project "Healthgrain," in which researchers study how wholemeal products can be used to prevent diseases including type 2 diabetes and heart and vascular diseases

Ulrika Andersson
Applied Nutrition and Food Chemistry at the Lund University Faculty of Engineering
So maybe try some dark rye toasted.

YACHTSMAN SparkPoints: (1,575)
Fitness Minutes: (0)
Posts: 525
6/23/13 8:46 A

I haven't tried any low carb bread myself. They look good, as some are sold at a store I frequent, but haven't picked up a loaf to try.

I've been reading on a few low carb web sights concerns over the truthfulness of the low carb claims some companies make. For example, saw this TV report that look into the issue.

"Why You Should Never Trust a Low-Carb Label"

MICHELLEXXXX SparkPoints: (12,272)
Fitness Minutes: (5,920)
Posts: 3,790
6/23/13 7:43 A

I recommend googling "oopsie rolls recipe".

CMCOLE Posts: 2,667
6/23/13 6:40 A

Difficult to answer, because each location has different offerings.

I used to have to make my own, as it was unavailable locally.

For lower calorie ones, locally, I use Dempsters Body Wise (I believe it's called) (haven't bought it in a while). It was lower calories, etc., than the equivalent sized Weight Watchers Brand

6/23/13 12:07 A

weight watchers multi grain.. 2 slices 100 calories and maybe 4 fiber

BRENNA84 SparkPoints: (54,570)
Fitness Minutes: (72,807)
Posts: 2,075
6/22/13 9:02 P

okay thanx. will have to look more then. but, I'm in the usa in case anyone else has tips

EMSR2D2 Posts: 1,394
6/22/13 8:00 P

I don't know where you are but new to the UK market is a bread by "Sukrin" who are, I think, Norwegian. It's a bread mix which uses no flour! It's based on flax seeds and sunflower seeds so it yields a gluten-free, vegan, incredibly high protein, almost carbohydrate-free loaf. It's delicious and easy to make. I hope you can get hold of some!

SLIMMERKIWI SparkPoints: (253,718)
Fitness Minutes: (41,531)
Posts: 27,141
6/22/13 6:58 P

I can't give you brands (different country) but I suggest that you look at the Nutrition Labels and compare. Go for:

* Highest fibre (from whole-grains)
* Low sugar
* Highest protein
* Low Saturated/Trans Fats
* Low Sodium


BRENNA84 SparkPoints: (54,570)
Fitness Minutes: (72,807)
Posts: 2,075
6/22/13 5:18 P

do any of you guys eat low carb bread? if so, what kind do you use? brands?

Page: 1 of (1)  

Other Diet and Nutrition Topics:

Topics: Last Post:
Pea Protein shakes taste terrible...what to add? 8/31/2016 7:36:21 PM
Weaning off of supplements 4/11/2017 9:22:05 PM
nutrition scores 9/13/2016 7:44:43 PM
Ticker 1/8/2017 9:05:37 PM
Not all Farro is created equal 12/16/2016 2:29:50 PM