Bread?

Quoted message said:

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.

On 22 Mar 2006 12:51:40 -0800, "Ron Peterson" <[email hidden]>

Quoted message said:

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)

Mr. Natural-Health said:

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"

Sir Koffagus said:

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.

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

Quoted message said:

"Sir Koffagus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Alf Christophersen said:

Quoted message said:

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

TC said:

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

Alf Christophersen said:

On 22 Mar 2006 12:51:40 -0800, "Ron Peterson" <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

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.

Quoted message said:

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."

--
Ron

x-no-archive: yes

Ron Peterson said:

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."

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

On 23 Mar 2006 06:00:14 -0800, Ron Peterson wrote in
<news:[email hidden]> on
sci.med.nutrition :

Quoted message said:

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."

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.

Susan said:

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.

--
Ron

Susan said:

x-no-archive: yes

Ron Peterson said:

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."

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

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

"Alf Christophersen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Del Cecchi said:

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)

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

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

Quoted message said:

Alf Christophersen said:

Quoted message said:

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?

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.

George Cherry said:

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.

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.)

On 23 Mar 2006 06:00:14 -0800, "Ron Peterson" <[email hidden]>

Quoted message said:

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."

To be considered an ad for selling even more fructose. Fructose is far
more dangerous than laymen believe. That ad is ment for laymen.

"Alf Christophersen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

George Cherry said:

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.

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.)

No, try some. It's not at all like flat bread.

George Cherry said:

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.

Alf Christophersen said:

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?

--
Ron

Alf Christophersen said:

Quoted message said:

Alf Christophersen said:

On Wed, 22 Mar 2006 23:43:52 GMT, [email hidden] wrote:

>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?

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.

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.