Plan your Meals Ahead of Time

It can be helpful for people who are struggling to control their diet and exercise in order to control their diabetes, to plan out their meals a week in advance so that there are no surprises, and there is no stress in deciding what to eat next, and wondering if it will be okay to eat or not. The following is a basic diabetic menu plan for a single day, and the rest of the week should be modeled approximately the same way. Diets are generally tailored to each patients specific needs, so consult a clinical dietician or the physician managing your diabetes before following any diet plan that was not created especially for you. This diabetic menu plan is intended only to be a guideline, and is meant to supply 7500 kJ, which is 1800 kcal, in addition to 180 grams of carbohydrates daily. This diabetic menu was created for diabetics who are at a normal or healthy weight.





The low-fat or non-fat milk allowance for Day 1 is 560 milliliters.





For Breakfast, have oats porridge with low-fat milk, along with Whole-wheat bread and light margarine. Drink tea or coffee with low-fat or non-fat milk from the allowance.





As a Mid-Morning snack, you should have fifteen grams of whole-wheat biscuits, and tea or coffee using low or non-fat milk from the allowance.





For lunch, you should have a grilled chicken breast, along with a boiled potato and a salad of tomato and lettuce. You can also have an orange, a small carton of low-fat or non-fat yogurt, and a glass or two of tea or coffee, using the milk from your allowance.





For your snack in the mid-afternoon, try some Provita with light margarine, and a glass of tea or coffee using the milk from your milk allowance.





Finally, for supper you should have a pan-fried lean pork chop, with steamed broccoli and a small amount of melted cheese. Try a carrot salad, using artificial sweetener and lemon. Add diabetic jam or a small amount of light margarine to whole-wheat toast, and have some sliced pineapple as a side dish. Finally, include some tea or coffee, using what is probably the last of your milk allowance for the day.

Want to learn more about Diabetic Meal - feel free to visit us at: http://www.about-diabetics.info

Visit : calphalon tri ply stainless steel 13 piece

Add A itsybitsy Whole Wheat To Your Diet

Adding an extra serving or two of whole grains can growth your health in many ways.

They are high in fiber and complex carbohydrates your body needs. Whole grains may contain wheat, barley, buckwheat, oats, rye and rice.

Wheat Bread

With a wheat grinder or heavy duty blender like a Vita Mix you can grind whole wheat into flour, rye into rye flour or barley into barley flour. Wheat flour and specialty whole grain flours can be bought at most supermarkets. They are best stored in the freezer as they will not last as long at room temperature as white flour does.

Start slowly replacing wheat flour with white flour using about ½ or less wheat flour instead of white flour at first. Then growth the estimate as your family gets use to the change.

Try this Cinnamon Raisin Bread to start you out.
1 Tablespoon yeast
¼ Cup sugar
½ Cup warm water
½ Cup cottage cheese
1 Tablespoon butter
2 teaspoons cinnamon
¾ teaspoon salt
1 egg
1 Cup wheat flour
1 Cup white flour
¾ Cup raisins

In small bowl mix warm water and sugar together. Add yeast and set aside 2-3 minute. Meanwhile, in mixing bowl add cottage cheese, butter, cinnamon, salt and egg. Blend together. Add in yeast composition and then flour. Mix until well combined and stir in raisins. Pour into a greased loaf pan and let rise 15 minutes. Preheat oven at 375 degrees and bake 30 minutes.

Adding a little whole grains to your daily diet can help you be healthier and have more energy. The key is to start slowly and slowly make a lifetime change.

Add A itsybitsy Whole Wheat To Your Diet

kitchenaid gourmet distinctions 10 piece set

Why Is Wheat Flour Enriched?

Flour is made by grist wheat. Kernels of wheat are crushed, ground and sifted to produce a fine powder. The qualities of the flour so produced will depend on the type of wheat kernel and the grist process.

The type of wheat is foremost in the properties of the flour produced. Hard wheat and soft wheat have distinct proportions of protein and starch. Hard wheats have a higher protein article and lower starch article than soft wheats which have a higher estimate of starch and lower estimate of protein. The high estimate of protein in hard wheat helps to form gluten, the scaffolding or structure of bread. Due to a lower estimate of protein the flour produced from soft wheats is great for cakes. Intermediate protein levels are used in pastry flours, which need to be handled more than bread dough or cake batter.

Wheat Bread

All kinds of flour have the grist process in common. Wheat kernels are subjected to precisely harsh medicine in order to make a fine flour. The germ and bran are removed by sifting after a pair of precisely heavy rollers have cracked open the hard wheat kernels. What's left is called the endosperm, and that part of the wheat kernel is ground to a fine powder. To make a whole grain flour, the wheat germ and bran are added back. It's foremost to remove the bran and germ before the grist step as indispensable heat produced from the grist machinery would degrade these high-fat portions of the wheat kernel.

Flours that don't have the germ and bran added back will be missing some nutrients compared to whole grain flours. The wheat germ and bran comprise B vitamins, vitamin A and iron, which are required for good nutrition. Once bread became produced commercially with the so-called extremely refined flours, the masses of habitancy animated store-bought white bread were in danger of malnutrition.

Government regulators in the majority of states have mandated the enrichment of flours so that at least some of the vitamins and mineral which are removed during processing are replenished. The bread that we buy from local store shelves is made from enriched wheat flour. On the food Label the ingredients list will show niacin, thiamin mononitrate, riboflavin, folic acid and reduced iron. Some bread makers add additional nutrients like calcium and vitamin D.

Enriched bread naturally has a few vitamins and minerals added to the flour that was used to make the bread. However, you can't help wondering what other nutrients are contained in the wheat germ and bran that you may be missing out on. One way to assure that you're getting your fair share of vitamins and healthy nutrients is to choose a healthier kind of bread, one made with whole grains.

Why Is Wheat Flour Enriched?

all clad master che'f 2 6 quart saute pan calphalon unison sear nonstick wok 13 anolon advanced 12 inch open round griddle

Personal Trainer San Diego - 7 High Energy Foods

As a San Diego Personal Fitness Trainer, I know how relevant it is to eat right to get incredible results with your body. Whether you wish to lose fat, tighten muscle, or increase your atheltic performance, you need to eat right.

Eating is 80% of the battle with most people. This is the area where most people just mess it up, including my San Diego Personal Training clients. But, after I teach them, they soon distinguish the benefits of eating properly.

If you lift weights, then you know that you need to eat enough healthy and bulk-building foods to put on pure, ripped muscle. Well, here are some great foods that will help you put on that hard to gain, sexy muscle, that will have the women checking you out.

1. Eggs - Eggs are a amazing source of pure protein, with a high biological value. Egg whites are pure protein, without the fat.

2. Salmon - Salmon is awesome fish, not only for its high protein content, but also for its unsaturated fat. This is an great source for fish oil and bulk-building protein.

3. Whole-Wheat Bread - Your body must have a fair amount of healthy complex carbohydrates in order for it to grow and have energy. Whole-wheat bread will do just that for you.

4. Almonds - Almonds are a incredible source of unsaturated fats that your body requires.

5. Lean Ground Beef - Red meat is great source of creatine and high quality protein, guaranteed to put large amounts of muscle on your physique. Remember, if you eat like a bull, you will look a bull.

I make all my San Diego Personal Training clients eat meat if they want to gain serious muscle and strenght. Meat will do that for you.

6. Cottage Cheese - Cottage cheese is a phenomenal source of calcium and protein. The calcium is awesome for fat-burning.

7. Spinach - Spinach is a great power food. Remember Popeye the sailorman? Spinach is a healthy source of iron, calcium, and vitamins A, C, E, and K. Spinach also carries powerful antioxidants. Don't forget to eat your spinach.

There are your top 7 power boosting foods that will get you amazing results with both weight loss and muscle toning. Not only that, but you will also benefit health wise. You will see your health and fitness levels improve dramatically.

Nutrition is 80% of the battle, that most people don't realize. This is the area that most people screw up. People are simply not getting the results they want with their bodies mainly due to their lack of nutrition.

Most Americans are simply eating too many processed foods that are full of chemicals and sugars that spike your insulin levels and also damage your endocrine system. Plus, the American proportions are simply outrageous. Everything is supersized and comes with extras.

There you have it, 7 great, super foods that will have you looking outstanding and getting stronger. Remember, all these powerful tips have been proven successfully with my San Diego Personal Trainer clients. And you will be successful too!



The right Personal Trainer San Diego program can really get you into great shape fast. Once you find the right Fitness Program be prepared to work hard and get serious results. The rightPersonal Trainer San Diego program will be very obvious to you, once you come across it.

Tags : all clad master chef 2 6 quart saute pan kitchenaid gourmet distinctions 10 piece set presto 6 quart stainless steel pressure cooker

Wheat: Why You Should Avoid This Food, and Why It Is the Shaft of Life

Wheat, bread and pasta are often referred to as "The Staff of Life." In reality, wheat is one of the unhealthiest foods that we use as a staple in the Western diet, next to sugar. We all know that sugar has a high glycemic index; it rots our teeth, suppresses our immune system, and contributes significantly to ill health and disease. Can wheat products absolutely be as bad a table sugar? The facts are clear, and wheat is negatively affecting your health.

Wheat has been attributed to many symptoms and is a tasteless cause to intestinal problems, allergies, asthma, thyroid imbalance, neurologic dysfunction, infertility, cancer, skin problems, inflammation, equilibrium disorders, and increasing cardiovascular risk to name a few. Weight gain, and obesity are the most tasteless side effects of spirited wheat based products.

Wheat Bread

Wheat negatively affects our health from 3 main avenues.

It contains the protein gluten It is a high glycemic food It has wee nutritional value

Gluten is a protein found in wheat, barley, and rye grains, and is extremely allergenic. For many people, gluten containing foods are provided as their first food. This triggers varied inflammatory processes that work on the digestive tract, and often lead to symptoms affecting the bowels, and absorption of nutrients and even epilepsy. The medical journal Digestive Diseases and Sciences (February 2000;45:403-406), illustrated the significance of screening for gluten intolerance in patients with autoimmune thyroid due to the complications arising from this harmful protein.

High glycemic foods lead to lasting disease, insulin resistance, cardiovascular risk, diabetes, weight gain, and other conditions. Wheat has a higher glycemic index than regular table sugar. With that in mind, eating a piece of bread is not too distant from eating a incorporate spoons of table sugar. Wheat affects the glycemic article of the many foods where it is placed. From bread, pasta, bagels, muffins, and the other packaged foods that comprise wheat flour, it is easy to see how we are over indulging in a sugar filled diet. High glycemic foods are one of the main contributors to atherosclerosis, and has been identified in Egyptian mummies from 1981 Bc (Journal of the American medical Association, 2009) which consumed a predominantly wheat based diet.

The manufacturing process of wheat today is very distinct than the wheat harvesting methods of old. When the Egyptians were growing, and eating wheat, they were at least benefiting from the simply occurring vitamins and minerals of the wheat kernel. In today's manufacturing practices, wheat is fumigated, refined, processed, and enriched in order to allow for a longer shelf life, and to meet the demands of the Fda. These synthetic nutrients are chemically derived, and deficient in the simply occurring minerals and co-factors needed for the permissible utilization of the nutrients found in wheat.

Diet modification is instrumental in enhancing potential of life, and reducing the symptoms that are experienced as health declines. Through eliminating inflammatory foods such as wheat from the diet, it is tasteless to see a allowance of pain, weight loss, improved cholesterol, and other health associated benefits.

Wheat: Why You Should Avoid This Food, and Why It Is the Shaft of Life

all american 921 pressure cooker kitchenaid gourmet essentials 10 pc. cookware set

Dealing With Wheat Allergies

Wheat allergies are among the eight most common food allergies. However, when considered together with all kinds of allergies, it is not that common. Wheat allergies are a major cause of severe allergy symptoms, including asthma and anaphylaxis. Celiac disease is getting a lot of press these days. It's an autoimmune disorder which prevents the body from digesting certain proteins found in wheat. Wheat allergies are usually a reaction to the gluten found in the wheat berry.

Wheat

Wheat is a staple grain in many Western countries and is present in a wide variety of foods. Wheat-dependent exercise induced anaphylaxis (WDEIA) is now believed to be induced by ingested gluten that finds a way into the bloodstream. The condition is characterized by an intolerance of proteins found in wheat that is used in many different food products. The symptoms can range from arthritis to sinusitis. It is often hard to diagnose because people eat wheat products all the time. Wheat is the staple of majority of American diets. Allergic reactions often cause many painful side effects for the sufferer.

You should see your doctor immediately if you think you are suffering from wheat allergies. A doctor can do several tests to help you determine if your symptoms are indeed an indication this allergy.

If you are allergic to wheat you will have to avoid all wheat products. But do not get too depressed. Non-gluten wheat flour can be used to make delicious food like pizza, bread and pasta. Some restaurants now serve gluten-free dishes so you can enjoy the food you are used to eating.

The Good Side Of Not Eating Wheat

Your wheat allergy may not be such a bad thing after all. There is mounting evidence that people around the eat too much wheat-based food and that this is the reason for the increase in chronic disease. Over consumption of wheat has even been linked to arthritis and heart disease. Who would have thought this? The basic premise goes like this. High intake of wheat leads to higher insulin levels in the body. Low levels of insulin are necessary to break down sugar in the blood stream. However, high levels of insulin in th body is apparently toxic. The more wheat and sugar you eat, the more your insulin levels will reach toxic levels and cause diseases.

Having wheat allergies will force you to reduce the amount of insulin that your body produces and as a result reduce the likelihood of suffering from chronic disease. Also, if you have a weight problem, reducing the amount of wheat products you eat will likely result in significant weight loss. So, this could be a blessing in disguise for many. In fact, my father's health greatly improved when he stopped in wheat. He didn't know that it was wheat all along that was making him unhealthy.

There are also many books you can read to help you understand your wheat allergy. A simple search at an online bookstore will produce several titles. Also, sign up for my newsletter to receive trips to stay healthy.



Receive the allergy relief newsletter. Just send an email to allergy-relief@aweber.com. Learn more about wheat allergies

Friends Link : cuisinart multiclad unlimited 12 piece cookware lodge logic pre seasoned 9 quart dutch oven kitchenaid 10 piece cookware set

Nutrition

Recent studies have shown that nutrition is vital when it comes to healthy skin. Today's experts no longer stress the sole importance of topical applications i.e. creams and lotions. Instead, it is now a well known fact that skin thrives based upon proper nutrition.

Numerous studies clearly show that skin conditions are manifestations of our bodily needs. The beauty and health of your skin is directly connected with your dietary pattern. Thus, certain vitamins, minerals and antioxidants play a very important role in keeping your skin healthy and beautiful. Below, you'll find some of the nutrients that are of paramount importance when it comes to skin care.

Silica is integral to the synthesis of collagen - a protein responsible for the skin's basic structure. Collagen keeps the skin strong, thick and smooth. Collagen maintains the skins elasticity and keeps it looking young. Aging is a direct result of lack of collagen. Hence, Silica deficiency (due to its role in collagen production) can result in reduced skin elasticity and premature aging. Silica can be found in various food sources such as green beans, mango, celery, asparagus, strawberries and cucumber.

Zinc plays an important part in keeping the skin healthy -- especially when it comes to acne. Acne is a direct result of zinc deficiency. Zinc controls some of the hormones linked to acne. Thus, it also regulates the production of oil within the skin, and it is also great for your immune system. Zinc can be found in fresh oysters, Brazil nuts, pumpkin seeds, ginger, pecans, oats, and eggs. It is also readily available in supplement form as liquid concentrates and tablets.

Essential Fatty Acids (EFAs) such as Omega 3 Fatty Acids also play a very important role when it comes to the hydration of skin, the skin's flexibility, and adequate protection from UV damage. EFAs help in forming healthy cells by facilitating the process of allowing nutrients into the cells and letting the waste out and hence ensuring optimal functioning of our skin. The right balance of Omega 3s with Omega 6s can result in smoother younger skin. EFAs are not produced by the body but can be easily found in cold-water fish such as salmon and mackerel, flaxseeds and safflower oil.

Lastly, selenium is something that should be considered. Selenium is an antioxidant mineral that is responsible for tissue elasticity. It also prevents cell damage that can be caused by free radicals. Selenium can be easily found in wheat germ, seafood (tuna and salmon), garlic, Brazil nuts, brown rice, whole wheat bread and eggs.

All the nutrients mentioned above are vital for healthy, young and beautiful skin

The best thing about these nutrients is that they are found in natural food sources and can be easily incorporated into daily dietary patterns. These nutrients prevent many different skin conditions and other health problems that tend to be caused by nutritional deficiency. As you can tell, it takes a lot to keep your skin in top shape. When it comes to your skin, make sure to get all of those nutrients mentioned above - skin can be tough to figure out, but with the right knowledge it doesn't have to be.



Explore the benefits of nutrition on human skin to slow down the process of aging and start a skin care revolution which enables women and men of all ages boost supply of vitamins and minerals to create amazing anti-aging results. If you wish to learn more please visit CollageneLife.com

My Links : cuisinart multiclad unlimited 4 quart saucepan

Wheat Free food

If you are allergic to gluten or have Celiac Disease, then you may have begun to feel deprived of some of your popular foods, such as baked goods or pasta, etc. These days, there is easily no need to feel that way if you can't eat wheat. Many restaurants are aware of gluten free foods and even airlines can provide specialty meals if you tell them ahead of time and are traveling on a plane that will be serving a hot meal. A large entertainment company, with amusement parks and venues in Florida, California, France, Hong Kong and a few other areas, has gluten free info on their meals -- even some smaller cafes. The chefs are only too happy to accommodate you with wheat and gluten free bread products and a few other items.

If you aren't a someone to cook from scratch, then many more natural or condition food stores carry ready made pie crusts, breads, pasta, cookies, crackers, pizza crusts -- you name it and they may have it. Also, online you can buy basic ingredients if you like to create a meal yourself. Some of the ready made gluten free items are more expensive than regular ones made from wheat, but hey, if you're craving a cheesy hot biscuit and you have a few gluten free ones in the freezer, then it's well worth it. We all have our popular foods and there is easily no hypothesize that population with allergies can't be happy and eat the things they want to (most of the time). There is also wheat free soy sauce (bet you didn't know that soy sauce has wheat in it), and wheat free gravies.

Wheat Bread

Brown rice flour was used a lot in the beginning to make bread and pasta. A lot of gluten free customers don't easily like it in bread (too spongy) and pasta (very hard to cook to the softness you like), so distinct formulations have entered the market and they are great. White rice flour is used, along with a lot of gluten free grains and also seeds and nuts. Quinoa grain is an antique grain and well tolerated. When baking with non-wheat flour, Guar gum has to be added if elasticity is needed. It is the cheaper of the two types of these ingredients. Many flours and other things are ready online, as is trustworthy wheat free nutrition, if you look in the right place. So, do not feel deprived. With a exiguous creativity and study you won't miss out on a thing, if you need to be gluten-free!

Wheat Free food

all clad 12 quart stainless steel multi cooker

A Guide to Bread Machines

As you know, bread making by hand is not a simple process. There are plenty of stirring, mixing, and kneading required. Stirring and kneading can be relatively painless for bread dough with lots of eggs and butter to soften it up. But for tougher doughs, the manual labor involved could turn into a real chore. That's where a bread machine will really ease things up. A well built bread machine will automatically handle all the required dirty work, leaving you the creative work. Best of all, it does not take much other than the ability to push a few buttons to work a bread machine the way you want.





When considering a bread machine, it's a good idea to get familiar with its features and capabilities. Have an idea of how much you are looking to spend, these machines can run anywhere from below $60 to over $180, according to what brand, and what features you are looking for. Some have timers and delay buttons, while some don't, there is also the option of a crust setting which enables you to have light, medium, or dark crust on your bread loaf. You also need to know what type of breads you will be baking in your machine. If you're a big fan of making wheat bread, make sure that the bread machine your purchase has a cycle for it. Some bread machines have an extra special cycle for baking cakes and jams. Before deciding to purchase a bread machine, make sure that it has all the features you want and have enough cycles for all your baking needs. It' also a good idea to check for a cool down cycle, to prevent your bread loaf from becoming soggy, if you can't be there to remove it after the baking process is over. Most machines have a keep warm cycle to prevent sogginess, but some have a tendency to dry up the bread.





There are some downsides to bread machines, some have special compartments for nuts and fruits, while although a great idea, may sometimes cause clogging, so it would be wise to watch for this and keep compartments clean. You can purchase bread machines that will produce different sizes and shapes of loaves, square, round and the traditional rectangle. Something else to look for in a bread machine is how easy it is to remove the bread ban for cleanup. To maintain your bread machine, it's good practice to check for the build up of crumbs. You do not have to do this often. I would suggest after every use, so as not to let the crumbs accumulate.





More so than other appliances in your kitchen, you should consider the weight and size of the bread machine. It's best to buy the bread machine suitable for your purpose and the size of your kitchen. The last thing you want is to have a huge machine taking up a good quarter of the countertop. Make sure your machine comes with a manual giving you instructions for operating your bread machine, because there are some models on the market that don't. You can choose to go for the cheaper model or the more expensive, the choice is up to you, but just remember, you get what you pay for.

Find all you need about bread machines.



For home baking articles and guides, check out our homepage on baking bread

Friends Link : kitchenaid 12 inch cast iron grill pan kitchenaid gourmet distinctions 16 1 2 inch

Types of Wheat and Its Flours

The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.
Hard red winter Soft red winter Hard red spring Hard white Soft white Durum
Generally, flours that are milled from hard wheat have high ability gluten and are carefully strong.

Due to the inequity in ability among many types of wheat, millers typically blend flours to accomplish a consistent goods time after time. facilely ready to most home bakers, all purpose flour is genuinely a blend of hard and soft wheat flours.

Wheat Bread

Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.

In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.

Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread".

Compared to whole wheat flour, white flour
Has a longer shelf life Contains more gluten proteins per weight Is more digestible
To yield whole wheat flour, the whole wheat kernels that contain the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.

Although whole wheat flour and graham flour are often used interchangeably, there is a minor corporal difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.

Finally, all flours tend to lose moisture during storage. Moisture article also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to contend a desirable flour to liquid ratio.

Types of Wheat and Its Flours

lodge logic pre seasoned 15 inch cast iron skillet

Top 10 Most Unrealistic Diet Expectations of All Time

What is the one thing you find the hardest to grasp with dieting?
Is it the type of food you eat, the amount of food you eat, the amount of exercise or is it the lack of freedom of food choices.
After overcoming my weight problem after spending 7 and a half years of my life yo-yo dieting, I thought it would be fun to write down on paper the things I struggled with most. These 10 factors are the ones that more likely than not, caused me to ruin my diet.
1. EATING SMALLER MEALS
This was extremely difficult for me. I like to feel content and full after a meal. I found I could only do this if I was really busy. However, if I had nothing else to do after finishing my diet meal, I would get irresistible cravings to splurge…and more often than not I did…in a big way!
2. EATING DISGUSTING FOOD
I found this the most difficult. Not only did I have to give up my favourite foods, I had to eat the most blend and tasteless food imaginable. Even if a diet did sound good to start with (the high fat diet) the lack of variety soon made me hate those foods. I still cringe thinking about how I used to force myself to eat tuna in spring water and egg whites. After a while I was dry reaching every time I put them in my mouth! To solve this problem, I would take a mouthful of tuna, then take a mouthful of water and drink it down! Yuck! After having this meal for lunch at work, I would get home and eat half a box of Nutri-Grain cereal…with nearly a litre of milk!
3. CUTTING CARBOHYDRATES
This drove me crazy! Whenever I did this I felt so drained and weak. I was always tired. I found it hard to string more than a few days of consistent dieting together without pigging out on cereal, pasta, juice and sandwiches. What I realize now is that whatever I wasn’t allowed to have, that’s what I craved.
4. CONSUMING LESS FOOD AT NIGHT
I don’t like to admit it, but one of my favourite things is to eat a large, almost challenging-to-finish meal for dinner that will leave me stuffed. I don’t know why but I love the feeling. Maybe I like the challenge and almost like to show off how much food I can eat. Also, night time is when I’m unwinding and I would like to have a snack or two while relaxing and watching T.V before going to bed. Many diets actually want you to eat very little from 5pm onwards and not eat for 3 hours before going to bed…I obviously struggled with this one. My most common time for pigging out and ruining my diet was (and still is) at night time.
5. EATING A TON OF PROTEIN
I found this the hardest in my day to day activities. Some diets won’t let you even have an apple without having a piece of protein with it. I couldn’t stand to eat so much meat…blend meat at that because it had to be lean. Do you know hard it is to get a lean piece of meat when you are out and about? I would have to carry tins of tuna with me because this was the only portable meat. I couldn’t always leave the house because I had to eat protein every 2-3 hours! (I know that’s a bit extreme but I felt like that some times!) This is where supplement companies must be loving it, because the most portable source of protein is…protein powder… which leads me to my next point…
6. EXPENSIVE SUPPLEMENTS
I personally found that the most restricting diets were the ones that recommended that you use supplements to make the diet easier. Maybe they made the diet so hard that you had no choice but to buy their supplements? I don’t know. All I know is many of those supplements (predominantly Meal Replacement Powders) were disgusting and extremely expensive. I would fork out over a $100 for a few weeks supply. What I find amusing is that they also say that you should follow their diet for life (I wonder why?!...$$) Besides how can a powdered mix be more healthy than natural from the ground real food?
7. DIETS THAT CUT OUT AN ENTIRE FOOD GROUP
These diets were the hardest ones to follow. Whether it was a no fat diet, a no protein diet (all fruit, or soup diets) or a no carbohydrate diet I couldn’t stand the lack of freedom. I personally found the no carb diet the hardest, I felt like a zombie and I was talking as slow as Rocky Balboa! Any diet that cuts out a whole macronutrient (whether be protein, carbs or fat) was just way to demanding for me.
8. EATING LOW FAT
Many of the high protein diets also recommend that you keep your fat intake to a minimum (some allow us to have a tablespoon of flaxseed oil a day…Hooray!) This is what made high protein diets unbearable for me. Not only did we have to eat a ton of it, it had to be as lean as possible. Only the egg white, grilled chicken, no fat, nothing on it, or tuna in spring water…drained…Yuck! If I was lucky some diets would even grant me the luxury of no fat, watery skim milk!
No fat = no taste = no chance for me to stick to it
9. NO FREEDOM OR FLEXIBILITY
This drove me crazy. Most…wait actually all diets had an authorised food list. If a food you wanted to eat wasn’t on the list, you simply couldn’t eat it. Problem was the authorised list normally contained no more than 10-20 foods…that was it! Typically it was: chicken, tuna, egg whites, fish, protein powder and oatmeal, brown rice, whole-wheat pasta and some allowed whole-wheat bread sparingly, along with plenty of vegetables.
What if I was away from my house for more than 2 hours, where was I going to cook this food? Why can’t I just have a chicken burger at McDonalds? Can’t I just have a bottle of Orange Juice at the petrol station? No, No, No if it’s not on the authorised list you can’t eat it!
These damn authorised lists also stopped me from dining out altogether...so my girlfriend suffered. At first I tried to dine out and stick to the authorised list, but I would spend half an hour explaining to the waiter what I wanted. Not only this hassle but the temptation of delicious food all around me made me to simply give up dining full stop.
This drove me crazy because I love dining out. Taking people you care about out for a special night and delicious food. Depriving myself of this right was probably one of the hardest things to cope with.
This lack of flexibility with the diet caused me to pig out on so much junk food (I don’t even want to think about how much money I have given to ol’ Colonel Sanders) I think subconsciously I might also pig out because I am a bit head strong and rebellious. (I’ll show you for not allowing me to eat my favourite foods!)
And last, but definitely not least…
10. NOT BEING ALLOWED TO “OVER-INDULGE” OCCASIONALLY
I have a ridiculously large appetite. I love to eat until I’m stuffed and feel completely satisfied. I almost show off with how much I can eat sometimes (I know that sounds bad but I am proud of how much I can put away!)
All diets were a huge culture shock to me because of how little I was allowed to eat. I probably could have stuck to them if they just let me let my hair down occasionally and “indulge” a little. Many didn’t allow any leeway though. So the pressure of depriving myself of overeating just kept building up and building up until it became unbearable. Then guess what happened. That’s right I OVER ATE and in a big way. At first I felt good about it, but then felt really depressed because I had done the wrong thing by the diet I was following.
I honestly didn’t and to this day still don’t see the harm in “pigging out” every now and then. If you stick to your diet and train hard, a large pizza to yourself or a visit to an all you can eat buffet once or twice a week will definitely not hurt your progress… in actual fact I believe it helps you. I believe it actually speeds up weight loss (I’ll go more in-depth in another article) but more importantly it helps keep you sane, and keeps cravings down, which enables you to be more consistent for a longer period of time.

Luke Johnstone has battled with his weight his whole life. After struggling to come to grips with dieting for over 7 years (because he loves food too much!) he stumbled upon away to lose fat without ever giving up the foods he loved.

He lost 35 pounds and got a six pack for the first time in his life.

To discover exactly how he did it go now to http://www.junkfooddietsite.com

Visit : le creuset 9 piece cookware set le creuset enameled cast iron 9 quart round french

3 Unusual Bread Recipes

Western population love bread, although not everyone eats it because it is fattening. Eating too much bread is fattening, but good bread is very satisfying, so there is no need to over indulge, which means that it does not have to come to be a burden on your waist band. Likewise, good bread does not need butter or margarine, so that is other economy on calories and oil.

Bread can also be a good source of dietary fibre and once you have consumed real bread, you will never go back to white, sliced, supermarket bread. In fact, it is the white sliced bread that gives bread such a dire name.

Wheat Bread

These recipes are intended to be mixed and cooked in a bread development machine, but they may be mixed by hand as well. I have used a bread development motor for years, and I used to make it by hand, and I can beyond doubt say that I can not tell the distinction in the middle of them.

Furthermore, the motor saves a great deal of time and because it cooks on a timer, you can wake up to fresh bread each morning, if you want.

Recipe 1

Celery Bread

1 sachet yeast

1/4 teaspoon ginger

1/4 teaspoon sugar

3 cups better for Bread flour

1/2 cup quick-cooking oats

2 tablespoons gluten

2 teaspoons celery seeds

1 1/2 teaspoons elery, garlic or onion salt

3/4 cup celery -- fresh / slice thin

1 tablespoon celery leaves, fresh / chopped

1 egg

10 3/4 ounces cream of celery soup

1 tablespoon vegetable oil

3 tablespoons warm low-fat milk

Combine all ingredients and cook

Recipe 2

Citrus Bread

2/3 cup water

2 cups white bread flour

1 teaspoon dry milk

2 teaspoons sugar

1 teaspoon salt

1 teaspoon butter

2 tablespoons orange marmalade

2 teaspoons lime juice

1 pinch lemon peel

2 teaspoons yeast (active, dry)

Mix all ingredients and bake.

Recipe 3

Chart House Squaw Bread

1 1/4 cups warm water

2 tablespoons molasses

1/2 teaspoon caramel coloring * -- optional.

1 1/2 teaspoons malted barley flour **

2 cups bread flour

1/2 cup whole wheat flour

1/2 cup unprocessed bran or wheat bran

1/4 cup dark brown sugar (3 Tb)

1 1/2 tablespoons oatbran

1 1/2 tablespoons rolled oats

2 teaspoons granola

1 1/2 teaspoons salt

2 1/2 teaspoons yeast (1 envelope)

Oil and / or butter are not required.

* Caramel colouring was only used to give the bread an roughly pumpernickel colour. You can get it in a cake decorating store.

** The malted barley flour is also called diastatic malt powder.

In a bowl incorporate bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oatbran, rolled oats, granola, malted barley flour and salt.

In bread pan add water, molasses, and caramel colouing. Add flour mixture; top with yeast and agree dark bread setting.

Note: Raisins could be added if liked. If you do, do not add the caramel colouring and blend the water, 1/4 cup raisins, molasses and brown sugar before adding to the machine.

3 Unusual Bread Recipes

le creuset enameled cast iron 5 piece calphalon unison sear nonstick 5 quart kitchenaid 12 inch cast iron grill pan

Tips To Lose Extra Pounds Before The Summer - Simple And Useful Recommendations

Are you one of those people who struggle to lose weight before the summer time but doesn't succeed? Well, don't feel blue. There are helpful ways to have a fast and safe weight loss.
Listed on this article are some helpful tips and tricks that will help you drop pounds fast before the summer time.
Ready? Let's start...
Eat Fat-Free Dairy Products
You have to eat fat-free dairy products like yogurt and cheese. An easy thing like switching from whole milk to 1% milk will reduce calories by as much as 75%.
If you are a cheese lover, be sure your cheese is lite or fat free. Once more, all full-fat cheese consists of up to 75% more fats than the low-fat counterparts. If you want to get in shape before the summer time, it's essential to implement this strategy.
Drink A Lot Of Water
Hydration is extremely important, particularly for people attempting to shed weight.
Constantly being properly hydrated will assist you to alleviate that bloated feeling, will lessen cravings, and provides you with a sense of well-being that can steer you away from oily or sweet snacks.
Eat Four Or Five Smaller Meals
as an alternative of eating three big meals every day, spread those calories out over 4 or 5 smaller meals. You can easily do this by reducing the portion size at each meal, subsequently training the body metabolism to hurry up and burn those calories.
Steer Clear Of Simple Carbs And Sugars
Till you achieve your desired physique, keep away from simple carbs and sugars. The carbs and sugars are stored fast as fats and will lead to added belly fat. Instead, load up on proteins. Protein isn't only a better use of calories to your weight loss, but it'll in addition keep you fuller longer.
Get Someone To Lose With You
Usually having a partner to work on shedding weight with you is a strong motivator. A buddy will keep you devoted to your program and keep you from giving up when it will get harder. It's in fact confirmed that weight loss buddies will help you to be more successful with your weight loss efforts. So, find a buddy or a neighbor that desires to drop some weight too and get started together.
Make It Simple
If your commitments do not allow you to make major changes in your eating habits or take up longer exercises, start with simple plans. If you are going to your local store or taking the kids to school or each time possible leave your car at your home and simply walk. Similarly, start with small adjustments to your diet. Have whole wheat bread as an alternative of white bread and water instead of pop.
Those tips will be helpful for you to shed your unwanted fat and get you prepared for the upcoming summer time. They're vital basics and should not be overlooked.
However In case you really need to get in shape before the summer then I will suggest to use a step-by-step weight loss program that will give you all of the nutrition advice and workouts needed.
All the best!

Are you ready to discover how to lose your extra kilos quick and naturally? Check out these reviews on The 31 Day Fat Loss Cure and Holly Rigsby Fit Yummy Mummy and learn about two of the most recommended weight loss programs on the market today!

See Also : t fal signature hard anodized 12 piece cookware lodge logic pre seasoned 9 quart dutch oven

Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Many citizen have more involved allergies to foods like dairy, sugar and wheat. Sometimes, even after doing full, work to introduce allergens into your diet, you may find that there are some foods that you still can't eat without a reaction. If you are one of these people, you may have to eliminate these allergens from your diet completely. With the so many resources right at your fingertips, there is abundance of facts and preserve for living a dairy-free, sugar-free or wheat-free lifestyle.

Now we will go into detail about striving for a wheat-free lifestyle.

Wheat Bread

Wheat-Free Living

If you have a long-term allergic reaction to wheat products, there are some good alternatives to use. First, you'll have to resolve whether you just have a wheat allergy, or if you are allergic to gluten as well. Gluten is a protein found in wheat and many other grains. To test your allergies, try eating alternative grains like barley or oat flour. If you can eat these without reaction, then wheat and not gluten is your culprit.

Since wheat is in virtually all carbohydrate products on the market, packaged bread, pasta and cookies are out immediately. You will also need to read the labels on canned or bottled sauces. Rice is a great carbohydrate substitute. If you are used to having rolls or bread with dinner, try using brown rice instead. Rice flour and rice noodles are also good substitutes for some of your popular wheat products.

You can try some of the antique grains like spelt and kamut to get a wheat texture without the allergic reaction. These grains are used in whole form, but are also used to make cereals, pasta and baked foods. Kamut makes great pasta and flat breads than spelt. Refined spelt flour is perfect in baking.

Sprouted wheat flour is also an selection for some people. Some wheat sensitive citizen are able to eat products made from sprouted wheat, like Ezekiel and Essence brand breads. When wheat has been sprouted, your digestive law is able to Ant. Eject it as a vegetable sugar instead of starch molecules.

Barley, corn, millet, oats, rye and sorghum are all in the same grain house as wheat (the cereal grain family). However, they are ordinarily safe for wheat sensitive citizen to eat. Non-cereal grains like amaranth, quinoa and buckwheat are all gluten-free and make great cookies.

Ground nut flour is also a good substitute for wheat intolerant individuals. Nuts make a rich flour substitute that is suitable for cakes and cookies.

With a diminutive planning, right label reading and preparation, you can eat wheat-free with one or some of these alternatives. Afterward you can begin to feel great sooner with a gluten free diet and begin to lose weight.

It is important to understand where you are and where you want to be, especially when it comes to losing weight and following the gluten free diet. To learn more about what you can start doing today, visit Diana Walker's Blog post on Five Reasons To Eat A Gluten Free Diet.

Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

krona 7.5 quart stock pot circulon 2 12 piece cookware set

How to Make Effective Choices When Dining Out on a Diet

The pressure to do the right thing is carried on everyone's shoulders on a daily basis. It appears to be much greater for those that are diligently trying to lose weight and eat the best foods. For example, perhaps you have been on a new diet plan for two weeks and you have to face your food fears and go out to dinner. What do you order that you will actually enjoy the taste of? Will there even be options you can eat? These are the frustrating thoughts that go through your head during the fun dieting phase.

Jesus has two young boys. He wants them to learn things and develop their minds, so he finds toys that are good for learning. He writes on his website athttp://babyeinsteinworldanimals.com about different products like baby einstein world animals.

My Links : all clad cop r chef 8 inch fry pan simply calphalon nonstick 10 piece set t fal signature hard anodized 12 piece cookware

Is Whole Wheat Bread for real healthy For You?

Bread has always been one of my biggest challenges when it comes to dieting. I love bread! and if I didn't have some type of bread with every meal, it didn't feel complete! Well, tiny did I know that bread was one of the main things that was holding that unwanted weight on me. I was always taught that if you eat wheat bread verses white, it was a more healthier choice. I'm sure some of you were taught the same. Well, guess what guys, we were taught wrong again! Isabel De Los Rios (certified nutritionist) breaks it down.

She admits that it is a good choice, but yet it's still fattening. It's okay to eat a tiny bread every now and then, but not breakfast, lunch and dinner. She goes on to explain that bread of any kind puts a lot of weight on us. So if our goal is salutary weight loss, we are by all means; of course going the wrong directions by eating so much bread. There are indubitably many more choices that we can pick from than bread. I know you are probably feeling the way I did when I first heard this, will you indubitably be able to take bread out of your diet?

Wheat Bread

Well, if the fact that you are holding that unwanted weight on by eating a lot of bread isn't enough, you may want to keep reading. Did you know that eating 4-5 servings of bread a day can also lead to terrible diseases like, Type 2 Diabetes and Heart Disease? I don't know about you, but my health is a lot more important than any kind of bread, together with wheat! I don't just make a sandwich anymore, because naturally you would have to put it on, you guessed it,wheat bread!

We indubitably have to stop a lot of the bad habits that we've trained ourselves to do. naturally take a few minutes and pack your own snacks before going to work. This will indubitably help, because then you don't have to be tempted to go to the snack bar or the restaurant where you know there is a good opportunity of you eating something fattening. You can take snacks like a banana, some walnuts, dried fruits ect. I'm sure you get the message! No more just taken out your fattening sandwich on wheat bread and reasoning you're on your way to eating a salutary lunch!

So hopefully, you now know the truth about wheat bread. Isabel indubitably makes you think about what you put in your body. She reminds us that if we just make the right choices when we are finding for a diet solution, our weight loss problems can indubitably be solved. You can learn so many more weight loss tips by visiting this link that I've provided for you below. I'm so glad I now know that it indubitably is possible to secure any goal that you want when it comes to salutary weight loss.

Is Whole Wheat Bread for real healthy For You?

anolon advanced 10 quart stockpot kitchenaid gourmet essentials 10 pc. cookware set fagor 9 piece pressure canning set

Pamela's Products Wheat-Free fantastic Bread Mix enumerate

I have tried any wheat-free bread mixes but none seem to have the same taste as Pamela's Products Wheat-Free spectacular, Bread Mix. The best in the store maybe since a lot of my friends now prefer using the same goods even though they are not diagnosed as allergic to wheat.

For months I have been buying wheat-free bread at stores and more often than not it leaves me feeling unsatisfied with the taste. The best wheat-free breads are the ones that were made at home.

Wheat Bread

Since being a diagnosed with the celiac disease a few months ago the one food that I miss the most is pizza. I tried using the Pamela's wheat-free bread mix and the outcome was tasted indubitably great. It was very crisp, fluffy and sweet; it had indubitably satisfied my month long craving for pizza.

Other than production pizza, I also use the goods to make tasty bagels, pie crusts, pound cakes, buns, bread loaves and muffins. It indubitably tastes like the real thing and doesn't crumble like most gluten-free breads.

It doesn't fail to make me forget that I have celiac disease every time I eat bread made from Pamela's Products. One time I tried baking bread the old fashion way in my oven and it tasted even good than how gluten wheat bread tasted.

I cannot say whatever bad about this product. It made my life on gluten-free diet easier and more convenient. Pamela's Product's Wheat-Free spectacular, Bread Mix is one goods that I would be unable to live without.

Pamela's Products Wheat-Free fantastic Bread Mix enumerate

all clad 12 quart stainless steel multi cooker

Proper Nutrition for Your Child

As a parent, one issue that is constantly on my mind is that of ensuring my children are properly nourished. Fortunately, my children have the eating habits of J.R.R. Tolkien's hobbits- they eat at least three breakfasts before lunch. This gives me ample opportunity to ensure that their nutrition intake is set for the rest of the day.
I am sure that other parents have the same concerns, though possibly not the easy time I have with feeding my kids. I would like to share some of the nutrition "secrets" I have encountered in my seemingly endless trips to the refrigerator to keep my little hollowed out munchers happy.
The first secret is that nutrition is not a secret at all. Every container of food you buy has nutritional values listed on a label on the side. These values are very important in determining whether or not the charges of the stay-at-home parent are receiving all the vitamins, minerals, fiber, protein and the hundred other nutritional necessities that keep the mind of the stay-at-home parent occupied.
The second important secret is milk. Milk is the nectar of the gods. By making sure your kids drink just one cup of milk with each meal, you will have taken care of their body's needs for vitamins A, D and B12, as well as calcium, some iron content and even protein. Other dairy products also help fill these needs, so cheese and yogurt are also good add-ons for snacks or to meals.
Breakfast foods such as oatmeal and most cereals are also chock-full of vitamins, minerals, and fiber. Sugar cereals should be used sparingly, as a treat. There are lots of other ways to add some zing to a cereal that kids may otherwise think of as bland. Breakfast can also include fruit (bananas are an especially good power food) and juice, although too much juice in a day is bad both for a child's sugar intake and their teeth. Kids should be allowed some juice, though, and the new style fruit and veggie juice is ideal as it tastes just like regular juice but contains vegetable content as well (such as spinach and carrots), and thus is a good equalizer for a child who is finicky about their vegetables.
Whole wheat bread is also very important to a child's diet. They will only think it is undesirable if a parent or schoolmate points it out to them. Whole wheat bread, specifically Dempster's brand, is brimming with nutritional goodness.
Recent studies have suggested that vegetables bought frozen may actually be healthier than those cooked fresh. The freezing locks the nutrients into the vegetable immediately, and does not allow the leeching out that otherwise begins as soon as the vegetable is picked from the ground.
There are some foods that may seem like a good idea for a snack or supplement to a meal, but in fact they need to be avoided. Uppermost among these are dried banana chips. These little nuggets are actually deep fried, and just a handful contain more fat than a Big Mac! Make sure that you know how the food you are feeding your kids is processed before considering it a healthy choice.

Everything on ideas for 50th birthdays can be found at the 50th Birthday Ideas website. Visit the Appetizer Ideas website to find information on appetizer treats. Drop by the Arm Workouts website to read about arm exercises.

Related : staub 9.5 inch saute pan circulon infinite 10 piece cookware set simply calphalon nonstick 14 piece set

Storing Your Flour And production Olive Oil Bread

I store up on a lot of food in the event that we have an crisis or a situation develops where food may not be easily available. As such, I on occasion, purchase food in bulk. A sample of this would be flour. However, flour as every person knows can easily come to be buggy.

When it involves purchasing bulk amounts of flour, I can place it into 5 gallon plastic buckets with lids and store it for a long time. Let's face it with the prices of food continually rising, the 25 pound sacks are honestly less expensive than the smaller ones, any way you honestly don't want to waste money by having it go buggy or bad on you.

Wheat Bread

The popular seal-a-meal machines just do not successfully do the trick. They don't honestly protect your flour and a separate formula is honestly in order.

I have commonly discovered that flour will not go buggy if it isn't already buggy to begin with. Nevertheless, the only way to ensure this is to ice the flour in your freezer. The simplest means of accomplishing this is to place small quantities of flour into jars, bags or one of the wife's Tupperware containers, then ice it for three days. At the end of the three days take off it from the freezer and let it sit for on a counter or table for two weeks. At the end of the two weeks refreeze it again for an additional one three days. Repeat this process one more time.

Freezing the flour will easily kill any of the adult bugs which may be hovering within it any way it does not kill the eggs, therefore you must ice it to kill the adults then take it out of the freezer and let the eggs hatch and then refreeze it again to kill supplementary adults. A repeat of this process ordinarily will ordinarily kill the last of the bugs.

You could also place the flour in jars and dry heat packs the jars. This process would be similar in results to sealing the flour in the #10 cans with using the O2 packets.

I personally purchase my flour in the 25 pound packages and divide it up into one gallon sized Ziplocs. In each Ziploc I place 10 cups of flour. I next place the flour packs into the freezer for a matter of two weeks. This will kill anything that might be waiting in my flour. I take off the packs from the freezer and let them come to room climatic characteristic on the counter. Make sure to cover them with a towel because of its humidity and the resulting condensation could come to be a problem if you do not. After I feel that they are safe from both the adult bugs and eggs I stack them in a 5 gallon plastic pail and place the lid on them.

I make bread with the major part of the flour and most recipes call for about 3 cups of flour per bread. If I make 3 loaves of bread that leaves one cup for dusting, etc. By placing the 10 cups of flour in each gallon bag it becomes the exquisite way to store just what you need for baking.

If you plan to store wheat berries the policy is slightly different. You can safely store it similarly as I have discussed above any way there is also an additional one means of accomplishing the storehouse and that is a 5-gallon pail with a 1/3 cup of dry ice chunk added. Place 3 to 4 inches of wheat in the bottom of the bucket. Next add the chunk of dry ice. Keep in mind that should you place the dry ice directly on the plastic pail you could perhaps crack it. Now fill the rest of the pail with the wheat. Put the lid on the pail loosely and wait half an hour for the Co2 to dissipate. Since the Co2 is heavier then the Oxygen it pushes all the O2 out of the bucket. Then you merely have to put the lid on tightly. Keep an eye on it for an additional one hour. Should the pail begin to bulge at all then just burp it as you would a Tupperware container?

Bugs simply cannot grow in an anaerobic environment. Good luck in storing up your flour. In ending I would like to leave you with an Olive Oil Bread recipe. This is a quick and easy bread which goes exceptionally well with pastas or Italian foods.

1/2 cup of warm water (Approximately 110° F)

2 1/4 teaspoons of dry yeast

1 teaspoon of white sugar

1 teaspoon of salt

4 tablespoons of olive oil

2 1/2 cups of all-purpose flour

Take a large mixing bowl and combine the warm water, the yeast, your teaspoon of sugar, the salt and the olive oil together. Stir in about 2 cups of the flour and create a small ball. Knead in the supplementary ½ cup of flour so that the dough is not sticky but soft. Place your kneaded dough in a greased bowl. Cover the bowl and let it rise until the dough has doubled in size. trek, to punch down dough and then form it into a small ball or into a loaf shape. Place your bread onto a greased cookie tray. Cover the tray and let it rise for 20 minutes.

Preheat your oven to 375° F. Bake your bread for about 35 minutes manufacture sure it gets a golden brown color to it. Should you desire a glazed or shiny sway simply brush an egg white with one tablespoon of water onto the bread while its last 5 minutes of baking.

Copyright @2008 Joseph Parish

Storing Your Flour And production Olive Oil Bread

le creuset enameled cast iron 9 anolon advanced bronze 12 inch anolon advanced bronze 10 piece cookware set

Baking Breads With Non-Wheat Constituents

Bread is a staple to a large proportion of the world's population and, at its simplest, it is a dough of wheat flour and yeast bound with water that uses the yeast as a rising agent and which is baked in an oven.

Put this way, it would seem that a bread could be made with any flour. So you might expect Maize breads in the Americas, Rice breads in Asia and Millet or Sorghum breads in Africa. However, this ignores a truly spectacular, property of wheat and barley grains.

Wheat Bread

80% of all the protein in wheat and barley is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one someone else to form gluten and it's this gluten that gives bread it's spectacular, properties.

That's why, as you knead bread dough it becomes noticeably smooth and elastic. This is because a network of gluten molecules forms throughout the dough, binding it together. If yeast is added this ferments the sugars in the grain producing bubbles of carbon dioxide. These bubbles are trapped by the gluten network and when the gas is warmed by being heated in an oven it expands, causing the bread to rise. Baking also solidifies the gluten network by coagulation so that the bread sets firm with a smooth texture.

But, just as gluten is needful in the formation of bread in the first place it's also responsible for bread going 'stale' in that gluten traps water molecules as the bread ages.

As a follow the gluten in wheat and barley is needful in the formation of breads. Which is not to say that breads can't be made 'gluten free' (rice is common) it's just that they tend to be crumblier and more cake-like than wheat or barley-based breads.

Yet, the adulteration of bread with the inclusion of all manner of substances ranging from chalk to sawdust is an ancient practice. In the end it emerges that you can typically add 20% of something else to a bread dough and it will still rise and have all the properties of a primary loaf.

This can be very foremost for a subsistence or even a largely vegetarian diet as, if you mix ground beans with your wheat flour you get all the needful amino acids in your diet from just bread. This is why the Un is promoting the use of locally-grown millet or sorghum in Africa for this very purpose. For similar reasons, black-eyed pea flour is used in Liberia.

A amount of starch or flour sources can be used to add to a wheat flour bread and these include: pea flour, millet flour, sorghum flour, ground nuts, linden leaf flour, black eyed pea flour (indeed, any ground beans, potato starch, rice flour (but add a puny cornstarch to stabilize), maize flour and cassava flour.

The recipe below is for a maize flour bread, but you can use the quantities to adapt for any kind of mixed flour loaf:

Maize Flour Bread
Ingredients:
140g maize flour
560g strong bread flour
25g yeast
1 tbsp white sugar
60ml lukewarm water
350ml water (to bring the dough together)
1 tbsp salt
1 tbsp butter, melted and allow to cool

Method:
Stir the yeast and sugar into the 60ml lukewarm water and set aside in a warm place for about 10 minutes to originate the yeast.

Combine the maize flour, bread flour (wheat flour) and salt together in a bowl then consolidate the melted butter with the yeast mix. Form a well in the flour and pour the yeast mix into this. Stir well then add the remaining water a puny at a time, until you have a smooth dough. Turn the dough onto a lightly-floured covering and knead completely for at least 5 minutes (remember that it's this kneading that gives any bread it's bread-like properties). Don't skimp on the kneading as you will need to release more gluten because of the maize flour added here.

Roll the dough into a ball, located in a lightly-greased bowl (turning to coat in the oil) then cover with a cloth and set aside in a warm spot to rise for at least 75 minutes, or until doubled in size. Knock the dough back (remove the air from it by punching) and knead well for 5 minutes then return to the bowl, cover and set aside to rise for a additional 45 minutes.

Knock the dough back once more then divide into 2 equal parts. Knead each piece very completely to take off any trapped air then press each dough half into isolate 500g loaf tins. Press down well into the base of the tin then cover and set aside in a warm place to raise for at least 45 minutes (the dough should have risen over the top of the tin by this time).

When well risen place the loaves in an oven pre-heated to 210C and bake for about 25 minutes, or until the loaf is golden brown and the base sounds hollow when tapped.

Allow the loaves to cool slightly before turning onto a wire rack to cool completely.

As long as you knead well at each stage these loaves work every time and you can replace the maize flour with just about any kind of ground ingredient you want.

Baking Breads With Non-Wheat Constituents

circulon elite hard anodized nonstick 10 piece

Lose Weight With the Bread Diet

Many population have this sort of thing about bread and losing weight. They just don't think the two go together. However, there's something they need to know. You can lose weight with the bread diet.

It's ok.

Wheat Bread

You can cheer up. Eating bread and losing weight can go together if done right. However, a lot of us get too caught up with cookies, potatoes, doughy white bread and pretzels. Sure it tastes good, but what's the cost? There's a easy issue here that may be easy for you to understand. White flour is a no no when it comes to losing weight.

Well, what does one do in this case? It's nothing else but and issue of choice. We need to conclude on the type of bread we will eat. Pick the dark breads. They are very high in nutrition. You can never get enough of the fiber found in these darker breads. White bread is the enemy because it makes us take in empty calories, plus eating it causes the blood sugar levels to jump. When this happens, our bodies release insulin.

You don't want that to happen to often. If your body releases insulin to calm down sugar levels a lot, you could run the risk of getting type 2 diabetes. Therefore when choosing to eat bread, it's very important to make sure you make the right choices. Your health is at stake. You don't want to go on a bread diet that gives you a disease like diabetes.

Choose the darker bread. It's a sure sign of high fiber. Multigrain breads are great and so are whole wheat breads.

Can you begin to drown in a bucket of dark bread? No, you better slow those teeth down buddy. However, at least now you know that bread is not a total faux pas if you are trying to lose weight.

Studies narrate that population who ate bread lost more weight than those who stopped eating bread completely. Therefore, you can eat bread. Eat it up and enjoy. Lose weight while you do it. The darker bread diet is the type of bread diet you want to go on.

Lose Weight With the Bread Diet

anolon advanced 12 inch open round griddle lodge logic pre seasoned 10 all clad copper core 14 piece cookware set

Wheat Intolerant? Give Us Our Daily Bread (Or Maybe Not!)

I have found wheat to be one of the most abundant and problematic foods. I believe it to be the single largest contributor to intestinal dysbiosis, parasitic infections, and universal food allergies. Over-consumption and genetically-modified grains are the many causes of wheat intolerance and gluten sensitivity.

It is important to first note that some habitancy can be severely allergic to wheat. They are often medically diagnosed with the disease called Celiac or Celiac Sprue. This is an illness that is treatable, but can be painful and confusing for patients and their families, as there is a lot of lifestyle changes that must be made to accommodate the celiac patient. Celiac patients are also often allergic to wheat "sister" grains of rye, oat and barley.

Wheat Bread

Fortunately, most habitancy do not suffer from Celiac disease. Most problems are from simply provocative too much wheat. Most habitancy can assimilate a small to moderate estimate as a Part of their diet. It is when we make it the Major part of our diet (western/industrialized diets) that it often becomes a problem. There are many habitancy who just can't break down wheat and similar grains, as they lack positive enzymes to do so. We see this more in O blood types than others, as they do not fare well on a diet with quarterly grains.

Consuming too much wheat can lead to decreased pancreatic function - decreased output of insulin and digestive enzymes. This can lead to blood sugar regulation problems such as hyper- or hypoglycemia and chronic digestive disorders.

Symptoms may contain fatigue, memory loss, sleep disruption, allergies, muscle and joint pain, high blood pressure, asthma, headaches, visual disturbances, learning disabilities/hyperactivity/attention deficit, obesity, chronic digestive disorders, to ulcers, food allergies, diarrhea/constipation, inability to digest vital nutrients, parasitic infections, intestinal dysbiosis (unbalanced normal bacterial count), sinusitis, candidiasis, hypo/hyperthyroid, and menstrual/hormonal difficulties to name a few.

Over-consumption of wheat can also lead to a sensitized intestinal tract. This is a big contributor. At this time, I understand that there is a cascade of deterioration as follows:

Normal digestive tract then...

over-consumption of wheat then...

intestinal dysbiosis then...

heightened intestinal immune response then...

degradation of the intestinal lining then...

pancreatic dysfunction (insulin and digestive enzyme deficiency) then...

parasitic infection susceptibility then...

inability to digest micro-nutrients then...

absorption of un-digested, antigenic proteins then...

ultimately important to degraded health, lost vitality and even chronic sickness and disease.

While there is no substitute for moderation when it comes to wheat and the other gluten containing grains (oat, rye and barley), there is a stock that can help you when you've over-indulged on them. Glutenzyme is an enzyme stock that is designed specifically to break down the proteins within wheat that are very hard to digest. With the use of Glutenzyme, you can heighten your body's capability to digest and process wheat and other similar grains. A very favorite stock in Europe, Glutenzyme can help ease gastric distress, bloating, constipation, diarrhea and other symptoms linked with wheat/gluten intolerance. habitancy who use Glutenzyme may lose a good bit of water weight when undigested grains seen as a toxin are reduced and inflammation in the bowel is decreased. Patients have stated they feel lighter and less "bloated". They also feel more energetic and have greater reasoning clarity than they can ever remember!

Wheat Intolerant? Give Us Our Daily Bread (Or Maybe Not!)

all clad copper core 10 fry pan

Home Baking - Types of French Bread

The more common types of bread that you might find in French bakers are:

Baguette. In France, a true baguette must weigh 320 grams and have seven cuts along the top. Most population would call any bread that is made from a lean dough that is shaped into a long stick about 5cm in diameter and about 60cm long, a baguette.

Wheat Bread

Ficelle bread is similar to a baguette but although it is about the same length it is noticeably thinner. Ficelle means string in French.

Gros pain is a large family sized type of baguette, often sold by weight.

Croissants are made from a buttery, flaky pastry and are shaped like a crescent.

Boule bread is ready in different sizes. It is a traditionally shaped French loaf that looks like a squashed ball. Boule means ball in French.

Pain de campagne (country bread) is typically a large round loaf with a thick crust. The dough is allowed to ferment for several hours, which lets, natural bacteria and yeast grow. It is then rounded and placed into a banneton (linen-lined basket). After the dough has risen, it is slid into an oven and baked at about 450 F (240 C) for colse to an hour.

Pain viennois is shaped like a baguette but the crust is softer, the texture finer and the taste sweeter. It is glazed with milk and sugar before baking.

Pain ordinaire is sometimes referred to as peasant bread but it naturally means ordinary bread. It's easy to put in order and is as a matter of fact just table bread - being found in a basket on tables at meal times.

Pain perdu. This is maybe not a true type of French bread. It's French toast which can be made with any type of bread and eggs.

Pain complet is made from wholemeal. It is made with a aggregate of white bread flour and whole wheat flour.

Pain au froment is made from wheat flour. It could be 100% or might be "Froment 75%", in which case the remaining 25% might be rye or spellt.

Pain pavé. Pavé means cobblestone in French, and that is what this type of bread looks like. It is ordinarily based on a rye dough starter.

Pain de mie is sandwich bread. It is the sort of sliced loaf that is wrapped in a sealed bag and sold in supermarkets.

Pain Poilâne. Lionel Poilâne was a very famed Parisian baker. He re-introduced bread made with stone-ground flour, sea salt from Guérande and baked in a wood-fired oven.

Home Baking - Types of French Bread

calphalon unison nonstick 12 omelette pan kitchenaid gourmet essentials 10 pc. cookware set all clad copper core 10 fry pan

Q & A About Whole Wheat Bread and White Bread

We all know that the whole wheat bread is good and healthier than white bread. We are advised to eat whole wheat bread. Yes this might be easy for some people but not for those white bread lovers. I can understand this because I also agree that the white bread has a good taste.

Therefore there are some hot questions being asked again and again about how white bread can replace whole wheat bread. Some of the hot Q&As are:

Wheat Bread

Why Whole Wheat is good and Healthier?
Generally, there are 2 major differences between a normal bread and whole wheat bread - how they are processed and how medicinal they are. Both of them are make from wheat berries which have 3 nutrient parts. They are the bran, the germ and the endosperm. Whole wheat is processed to contain all of them but white bread only uses the endosperm. Therefore whole wheat has higher in fiber, vitamins B6, E and hence healthier.

Today a lot of bread is enriched. Doesn't it equal to Whole Wheat?
No, not at all. First of all, natural nutrient that comes from food itself is better. White bread's flour loses the most nutritious parts of the grain especially fiber when it is refined. According to some reports, you must eat eight pieces of white bread to get the same amount of fibers in whole wheat bread. So whole wheat is still the good option for you.

How to Know If a Bread is certainly Whole Wheat?
Usually, color is the best clue. But today we have to be careful. Many breads on the store have the same color because some caramel coloring is added to them. Look for "whole grain" or "whole wheat" as the first ingredient on the label. If other ingredients is first, you can put the loaf back and keep looking.

Because of this, I started to eat whole wheat bread. What we eat everyday will resolve how salutary our bodies are. Also that you should learn to make your own bread too. A homemade bread is more healthier. Also that it is easy to make one too.

Q & A About Whole Wheat Bread and White Bread

calphalon unison sear nonstick wok 13 all clad copper core 12 inch chefs pan

Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, couple the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, couple the flour and salt. Beat in the the yeast aggregate and the remaining water and continue beating until the aggregate forms a ball, adding a minuscule more flour or water as necessary until you have a workable dough. Turn the dough out onto a lightly floured outside and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, couple the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, couple the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured outside and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

anolon ultra clad 12 covered deep skillet all clad stainless 9 piece

Whole Wheat Bread Recipes - Something Great For Your Bread machine

No matter what you may think, wheat bread is very wholesome and delicious. American garlic & parsley bread, Amish bread, anadama bread and apple carrot bread are 4 recipes that prove just how wheat bread is so delicious.

Below are the recipes so you can make your own decision.

Wheat Bread

1. American Garlic & Parsley Bread - Machine

Whole Wheat Bread Recipes - Something Great For Your Bread machine

Amount portion Ingredient: preparing Method

- 1/2 teaspoons Active dry yeast
- cups Bread flour
- tablespoons Wheat germ
- tablespoons Wheat bran
- 3/4 teaspoons Salt
- tablespoons Sugar
- tablespoons Vegetable oil
- Garlic cloves -- minced
- tablespoons Chopped fresh parsley
- 1/4 cups Water

Directions:

- Add all ingredients in the order recommend by your bread engine manual and process on the basic bread cycle agreeing to the manufacturer's directions. Use White bread setting.
- Let the loaf cool before slicing. Serve plain or toasted.

"This is good bread for a steak sandwich, French dip roast beef,
or a grilled mozzarella cheese and tomato sandwich.

Baking the garlic right in the bread lightens the garlic flavor.
10 of 151

If this is not a strong sufficient garlic statement for you, add someone else clove."

2. Amish Bread

Amount portion Ingredient - preparing Method

-----1/2 Lb Loaf----
- 1 cup Water + 1 T
- 4 tablespoons Olive oil
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 3 1/4 cups flour
- 2 teaspoons Yeast
- 3 teaspoons Vital wheat gluten

-----1 Lb Loaf-----
- 6 ounces Water
- 2 1/2 tablespoons Olive oil
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 cups flour + 2 T
- 1 teaspoon Yeast
- 2 teaspoons Vital wheat gluten

Direction:

- Place ingredients into Bm pan agreeing to your machine's directions.
- Bake on regular cycle. Light setting.

3. Anadama Bread

Amount portion Ingredient - preparing Method

-----For 1-1/2 Lb. Loaf-----
- 1 container Yeast
- 3 1/2 cups Bread flour
- 1/3 cup Yellow cornmeal
- 1 1/2 cups Boiling water
- 1/3 cup Molasses
- 1 teaspoon Salt
- 2 teaspoons Butter

Directions:

- Place cornmeal into a bowl.
- carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
- Let stand for about 30 minutes.
- Stir in molasses, salt and butter.
- Place yeast into the B/M pan, bread flour, then cornmeal mixture.
- agree white bread and push start.

4. Apple Carrot Bread

Amount portion Ingredient - preparing Method

- 1 1/8 cups Apple juice
- 1/3 cup Carrots -- grated
- 1 1/2 Eggs
- 2 1/3 tablespoons Maple syrup -=Or=- honey
- 1/2 teaspoon Salt
- 1/3 teaspoon Cinnamon
- 1 1/2 tablespoons Vital gluten -- to 3 tbls
- 3/4 cup Oat -=Or=- wheat flakes
- 3 cups Whole wheat flour
- 2 teaspoons Yeast
- 1/3 cup dried apples
- 1/3 cup Nuts -- chopped (opt)

Directions:

- Add ingredients agreeing to manufacturer's directions.
- Medium color setting. Add nuts and apples at the beep.

Makes 1-1/2 lb loaf.

Whole Wheat Bread Recipes - Something Great For Your Bread machine

simply calphalon nonstick 12 inch jumbo fryer anolon advanced bronze 12 inch covered farberware classic stainless steel 10 piece

Eat Whole Wheat Bread For More health Benefits

If you were a child before 1990 or 2000, you probably grew up eating white bread. Now, you're being told that white bread isn't as good for you as whole wheat bread. Why should you convert now? Whole wheat isn't indeed that much best for you than white bread...is it?

So, why Is wheat bread best than white bread? Here are a few reasons:

Wheat Bread

1. Whole wheat bread is healthier because of the fiber that it contains. Fiber is requisite for a salutary digestive system. It also absorbs some of the cholesterol and fat so that your body doesn't maintain them.

Eat Whole Wheat Bread For More health Benefits

2. You feel "full" faster with wheat bread. You will be more satisfied with an open-faced sandwich made with whole wheat than a two-slice sandwich of white. This can indeed help you with weight loss goals.

3. Studies have shown that there's an increased risk of children developing diabetes if they eat refined flour for a prolonged duration of time. Whole grains are absorbed into the body more slowly. This keeps blood sugar from fluctuating and prevents body insulin from becoming too high or too low.

4. Whole grains contain more antidioxidants than other grain products. We've all heard of the benefits of antidioxidants for the arresting of cancer.

5. Whole grain breads contain more protein so you feel more energized and you have more stamina for longer periods of time.

The incompatibility between the two types of bread is how it is processed. Flour is processed from wheat berries. The wheat berry is comprised of bran, wheat germ and endosperm. While whole wheat bread uses all of these components, white bread only uses the endosperm...and that is bleached. The bleaching process leaches even more nutrition from the bread.

In other words, white bread is stripped of most of its nutrients by removing the wheat germ. The wheat germ contains the majority of the fiber and nutrients.

Be sure to read the label before purchasing a loaf of bread. And, you have to read it determined to be sure of what you're buying. Just because it says "wheat flour" or "enriched wheat flour" doesn't mean that it is whole wheat. Many of these are just white bread with a little bit of whole wheat added. The nutrition label should say "whole wheat" as one of the first listed ingredients.

It can be difficult to get used to eating healthier. And, part of eating healthier is eating wheat bread instead of white. If you have children, start them out eating more salutary foods. Taste in foods is an acquired sense. If we are introduced to a type of food when we are young, we are more likely to like it when we are grown.

Adults must make a concentrated attempt to accumulate a taste for more salutary foods. Don't try to convert all of your eating habits overnight. Take one step at a time. You may have to adjust and compromise. If you find that you just can't get used to eating whole wheat bread, try bread made from oat bran instead. Manufacture just a few salutary changes to your diet can greatly increase your health.

Eat Whole Wheat Bread For More health Benefits

presto 6 quart multi cooker

Is Whole Wheat Bread Fattening?

People ordinarily think that switching from white bread to whole wheat bread is a wholesome move. Although wheat is a better option than white, whole wheat bread is certainly capable of putting off your chance of your body weight loss. The truth is, several servings of bread about 4 to 5 times every day can make a man gain weight, manufacture it difficult for any quick weight loss programs to work.

Here are a few tips on how you can sacrifice your own daily bread intake.

Wheat Bread

It is foremost that when you wake up, you should think that breakfast must be a compound of hard boiled eggs with sliced tomatoes, and not necessarily bagels, toast or a roll. You can also go for pineapple and cottage cheese or a option of oatmeal with berries and walnuts. You have seemingly endless options exquisite for breakfast.

Is Whole Wheat Bread Fattening?

When you go for work, you can pack snack foods which can be sugar-free dried fruits, raw almonds or fresh banana or apple. Some of the fruits may have high carbs, but these are certainly wholesome carbohydrates capable of providing power for the body.

For lunch, it can be a compound of sweet potato and chicken; or you may opt for broccoli, salmon and some brown rice. Although you have to be meticulous for food combinations that ordinarily have plenty of bad calories. If you have a option for wholesome carbohydrates for evening meal such as salad, quinoa or cooked vegetables, there is no need to serve the bread basket.

Remember that even when you are eating bread that is labeled as 100% whole wheat, it is still made of refined flour, and these wheat products can originate a negative consequent on your plan to weight loss fast.

Is Whole Wheat Bread Fattening?

all clad copper core 12 inch chefs pan all clad stainless 2 qt.saucier

Why Whole Wheat Over White Bread

Introduction

Wheat bread, white bread, which one is good for you and why? Many nutritionist today are strongly suggesting that you replace your white bread intake with whole grain breads. So let's see which one is truly good for you.

Wheat Bread

The development Of Bread

Why Whole Wheat Over White Bread

The development of bread starts with wheat heads. The wheat head contains bran, germ and endosperm.

Bran - This is the outer layer of the wheat head. Germ - Inner layer of the wheat head. Endosperm - In in the middle of the bran and the germ is the starchy endosperm.

All three of these parts of the wheat head are nutritional for you.

White Bread

When development white bread, the only part of the wheat head used is the starchy part called the endosperm. By doing this all the good nutrients are removed. Some white breads are "fortified" to put the missing nutrients back in. But this doesn't even come close to the natural vitamins and minerals found in wheat bread.

The needful element missing from this type of bread is fiber. But one slice of white bread also contains almost 250 mg of Omega-6, an needful fatty acid. Our western diet is already too high in Omega-6 and we need to sell out our consumption of sources of Omega-6.

Wheat Bread

Wheat bread uses all parts of the wheat head, which makes it more nutritional than white. Whole wheat bread has much more fiber and more vitamins such as vitamin B-6, vitamin E, and the minerals chromium, zinc and folic acid.

Whole wheat bread appears to have the best source of vitamins and minerals than white bread. But wheat bread made from the whole grain also has Omega-6.

Omega-6

Since we have entered the contemporary era, our increased consumption of processed foods has increased our absorption of Omega-6. We have about 20 times as much Omega-6 than we need. To much Omega-6 can affect our immune principles giving us auto-immune disease.

Conclusion

White bread does not have all the condition benefits found in wheat bread. Some of this bread can be found that has been "fortified" but this does not bring white bread even close to the benefits that wheat bread has.

Both types of breads, white and wheat, should be eaten in small amounts because of the amounts of Omega-6 they have in them. To much Omega-6 can affect your immune principles causing inherent auto-immune diseases which causes the immune principles to charge salutary parts of the body.

Why Whole Wheat Over White Bread

all clad 12 quart stainless steel multi cooker calphalon unison nonstick 10 piece cookware set