Member Comments for the Article:Baffled by Bread? How to Choose the Best LoafPlus Our Top Picks for Whole Wheat Breads76 Comments
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8/16/2012 6:59:03 PM
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Very frustrating that I thought I was doing the right thing, whole grain rye only to read this article and find out it's a marketing gimmick. Arghhhhh |
8/5/2012 11:31:53 AM
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IDK if anyone has posted this already, but the Arnold sandwich thins are 100 calories not 50 |
YVETTE59
7/28/2012 11:07:40 PM
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Does any one know the healthiest options/ brands in Australia? I usually buy Helgas but I can now see this says "wheat flour" so is not as great as it is supposed to be! |
BOBVAN2
7/28/2012 4:04:14 PM
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Here in Oregon we are blessed to have a Killer Dave’s Bread. They have multiple choices, but we like the green wrapped one the best. No animal products, 21 whole grains, 6 grams of protein, 100% whole wheat, organic, and 110 calories. You may be able to get it other places as Costco carries it. Read about it at www.daveskillerbread.com |
7/16/2012 12:22:34 PM
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I wish there was a similar article on Gluten free breads. |
7/16/2012 1:04:59 AM
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Thanks for putting the pics in this post. Now I know what I'm looking for in my grocery store. |
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MIKEROTT
5/15/2012 1:35:24 PM
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Alpine breads at Costco are fantastic! 80c/slice and very tasty. |
5/15/2012 3:55:05 AM
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or make your own bread! It is fun, simple ingredients, and rewarding! Knead it with your own hands, shape it into a loaf and enjoy the smell of fresh baked bread! You control all the ingredients. Get a recipe you like, that has the nutrients you want, like wheat bread or rye...but even white bread you make for yourself is so much better than white bread you can buy off the shelf. |
2/19/2012 12:46:48 PM
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@Dotslady- You are correct that we shouldn't try to get all of our fiber from grains (calories would be too high for one!); we should get a lot from our fruits & vegetables. Many people are sensitive to wheat who may not have know it. Keep in mind that 60-70% of the population do not have a problem with wheat so don't need to stop eating it... I'm trying to add more whole grains to my diet in the their less processed forms: brown/wild rice; barley; bulgur; quinoa etc. (pardon my punctuation...my keyboard doesn't have a working comma). However this is an article on how to chose healthy BREAD; so perhaps another forum would be better for this discussion ;) |
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2/19/2012 12:39:36 PM
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Something we need to keep in mind is that whole grains breads generally are higher in calories than most "diet" breads but are also much more nutritionally dense. I've noticed I lose weight more efficiently when I choose nutritionally dense foods rather than just low calorie foods. Just what's helping me ;) Oh! The 50 calorie total for the sandwich thins are for one half of the "bun" as they are like flattened hamburger buns. They are called thins for a reason...can't see someone eating only half & being satisfied with it ;) |
DOTSLADY
2/19/2012 10:15:09 AM
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Has anyone read the book "Wheat Belly" by cardiologist Dr. William Davis? http://amzn.to/yPt47d I find it interesting that friends think I'm a heratic when I suggest to not eat wheat at all. We've been brainwashed to think whole grains are the only or best source of fiber in our diet. What needs to be understood is that 30-40% of the population have the potential to react negatively to gluten/grains. I think it's important to share that. There're are positive AND negative properties to food, and we haven't been taught how to figure it out. Epigenomics is coming though. (Epigenome: "Genomics maps of stable, yet reprogrammable nuclear changes that control gene expression and influence our health.") |
2/19/2012 9:20:57 AM
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I love Nature's Own wheat bread. Glad I made the right choice |
1/25/2012 12:55:56 PM
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What is really the point of telling us that a bread does not have HFCS? Sugar is sugar. Except for honey all sugars are the end product of an intensive process of something that isn't a sugar: sugar cane (a grass), sugar beets (a starchy root), agave "nectar" (a starchy root), HFCS (a starchy grain), maple syrup (tree sap which can be bitter). Honey is the only one that requires very little processing. And its nearest cousin chemically is HFCS55! http://en.wikipedia.org/ wiki/High-fructose_corn_sy rup#Honey Read this SparkPeople Article: The Truth about High Fructose Corn Syrup Sweet Surprise or Health Demise? -- By Becky Hand, Licensed & Registered Dietitian http://www.sparkpeople .com/resource/nutrition_ar ticles.asp?id=486 |
1/11/2012 12:08:38 PM
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Nature's own is the only bread that I eat now and glad to see it on the list given.Gotta admit though the honey wheat N.O. is absolutely the best.I won't even eat bread if it's not what I want. |
12/17/2011 9:56:33 PM
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I used to LOVE the Roman Meal bread! And I remember my mom being very dedicated to a brand called "Monks' Bread". I think they're still selling their loaves in some stores ... and they have a website. And yes, they ARE a monastery! Unfortunately, I'm banned from carbs on my diet. Of course I cheat! But when I do, I try to be sensible about it ... I will eat (rarely) a small sandwich made with Pepperidge Farm Very Thin White or Wheat bread. The label lists THREE slices as "a serving" ... I only use one. The loaf size is small: about the same size as a typical slice of (American) cheese, and it lives up to its name of being "very thin"... less than 1/4 inch thick. This also means it makes awesomely cripsy toast! It has a nice density that pairs well with most sandwich choices. I love it under peanut (or other nut) butter and banana! The nutritional data on the packaging says: (for 3 slices / 45 g) calories 110 (less than 40 cal per slice! YAY) fat 2 g (0.5 saturated, 0 mono, 1 poly, 0 trans) cholesterol 0 sodium 160 mg carb 20 g fiber 3 g sugars 3 g protein 4 g and 6% calcium and iron The ingredient lists "whole wheat flour" as the first thing (for the Whole Wheat loaf). It's very good, but can be hard to find. I had to beg my local grocery to carry it! |