Bread Carbs - Should I Avoid All Kinds of Bread?

The general discussion regarding carbs is very conflicted, the case of bread carbs is no different. Bread is always a big deal for people on a diet, some never eat it, some try to avoid it. But most people will tell you that bread is bad for your diet. Though you might think that all bread carbs are to be totally avoided, it is not necessarily the case. It is partially true when speaking of white bread. Whole wheat breads and some kinds of grain bread are different. You see, the real issue is the kind of carbs that you should keep your distance from, and these carbs are the simple carbs. Simple carbs, in comparison to what is called complex carbs, are much lower in nutrients such as fiber. The problem with white bread carbs is that they are the simple and cheap carbs. And this is the reason people are so afraid of bread. White bread is calorie rich, and yet it's quite hard to eliminate all bread from your diet. Bread is almost irreplaceable. Don't get me wrong, you can go on a diet and decide to never eat bread again. But my point is that it's really hard and not really necessary.

In my opinion, carbohydrates are vital for any diet. Low carb/no carb diets are actually really dangerous. Carbohydrates are the main glucose supplier for your body, cutting your carbohydrates will cause your body to go to "starvation mode". It is entering a state called ketosis, and it is very unhealthy. So if you eat carbohydrates you might as well eat bread carbs. Just try to make sure you eat foods with complex carbs. And which food is that? Whole wheat bread. This type of carbs is slowly releasing glucose to your blood stream. As opposed to simple carbs this kind of carbs is very good for you. Giving a balanced supply of energy to your body is exactly what you need. Whole wheat bread is also heavier than white bread so it makes you feel fuller. So not only do you eat a better type of bread carbs, you also eat fewer calories. This is win-win situation. The same goes for many different types of complex carbohydrate breads. There are a lot f them out there, all you need to do is go and find them. Look for the word "whole" or "full" on the label, the bottom line is don't let the general "bread carbs are bad" idea make your diet harder. Just find the right bread with the right bread carbs and you're good to go.

Click Here to find out what's wrong with your diet
Click Here to use your mind and make your diet easier

Good luck,

David H. Mason

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Why should you consider buying a bread maker

Article Source: http://www.articlesbase.com:80/food-and-beverage-articles/why-should-you-consider-buying-a-bread-maker-3272528.html



Adara Zulpo is a baking expert. For more information about bread machines please visit http://www.breadmachinesinfo.com - Happy Baking.

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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

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What Kind of Flour Should I Bake With?

Flour is the main ingredient in bread and other baked goods. The grocer near you probably stocks several kinds of flour. So, which one should you use for baking bread? It depends on the recipe. When in doubt, make no substitutions and the recipe should turn out alright. If the recipe calls for bread flour, don't use all-purpose flour, and vice versa.

All-purpose flour heads the list of flours that you'll find in the supermarket. It's the most popular kind because it can be used in most any recipe that simply calls for flour. Use all-purpose flour if you're not sure what kind to use.

Wheat Bread

Self-rising flour has had leavening agents and salt added during processing. Don't use the self-rising kind unless it's called for in the recipe. The additional leavening agents will make the dough rise too much. Self-rising flour tends to lose its leavening strength over time, so make sure to use it within six months of purchase. Store all flours in a dark, cool place.

During processing much of the vitamin and iron content is taken out when the wheat bran and wheat germ are removed during milling. The B vitamins and iron that were lost during processing are added back to create enriched flour. Sometimes the label doesn't use the word "enriched", but many flours do contain added vitamins and iron. Check the ingredients list for contents like niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid. When these items are present, the flour has been enriched.

Bread flour is mainly used for baking bread. This type of flour is made from wheat that is high in protein and low in starch. The high protein content helps to form gluten, which gives the bread structure. Bread flour may be enriched. Some bread flours contain barley flour, which imparts a nutty or malty flavor to the bread.

Cake flour is typically milled from a soft wheat, which has low protein and high starch content. Due to the lower level of protein, the gluten formed with cake flour is weaker than that formed with bread flour. The resulting dough is more crumbly and tender, so cake flour is better for baking cakes.

No matter what you're baking, pay attention to the kind of flour called for in the recipe. It's important to the end result to use the right kind for the job at hand. The names make it easy to remember which kind to use. Use bread flour for making bread, cake flour for making cakes, and all-purpose flour for every day use.

What Kind of Flour Should I Bake With?

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://lazysusanspicerack.com/ and http://toastmasterbreadmachine.com/.

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Bread Carbs - Should I Avoid All Kinds of Bread?

The general discussion regarding carbs is very conflicted, the case of bread carbs is no different. Bread is always a big deal for people on a diet, some never eat it, some try to avoid it. But most people will tell you that bread is bad for your diet. Though you might think that all bread carbs are to be totally avoided, it is not necessarily the case. It is partially true when speaking of white bread. Whole wheat breads and some kinds of grain bread are different. You see, the real issue is the kind of carbs that you should keep your distance from, and these carbs are the simple carbs. Simple carbs, in comparison to what is called complex carbs, are much lower in nutrients such as fiber. The problem with white bread carbs is that they are the simple and cheap carbs. And this is the reason people are so afraid of bread. White bread is calorie rich, and yet it's quite hard to eliminate all bread from your diet. Bread is almost irreplaceable. Don't get me wrong, you can go on a diet and decide to never eat bread again. But my point is that it's really hard and not really necessary.

In my opinion, carbohydrates are vital for any diet. Low carb/no carb diets are actually really dangerous. Carbohydrates are the main glucose supplier for your body, cutting your carbohydrates will cause your body to go to "starvation mode". It is entering a state called ketosis, and it is very unhealthy. So if you eat carbohydrates you might as well eat bread carbs. Just try to make sure you eat foods with complex carbs. And which food is that? Whole wheat bread. This type of carbs is slowly releasing glucose to your blood stream. As opposed to simple carbs this kind of carbs is very good for you. Giving a balanced supply of energy to your body is exactly what you need. Whole wheat bread is also heavier than white bread so it makes you feel fuller. So not only do you eat a better type of bread carbs, you also eat fewer calories. This is win-win situation. The same goes for many different types of complex carbohydrate breads. There are a lot f them out there, all you need to do is go and find them. Look for the word "whole" or "full" on the label, the bottom line is don't let the general "bread carbs are bad" idea make your diet harder. Just find the right bread with the right bread carbs and you're good to go.

Wheat Bread

Bread Carbs - Should I Avoid All Kinds of Bread?

Click Here to find out what's wrong with your diet
Click Here to use your mind and make your diet easier

Good luck,

David H. Mason

Tags : le creuset enameled cast iron 5 piece

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 really 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 common cause to intestinal problems, allergies, asthma, thyroid imbalance, neurologic dysfunction, infertility, cancer, skin problems, inflammation, balance disorders, and increasing cardiovascular risk to name a few. Weight gain, and obesity are the most common side effects of consuming 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 little nutritional value

Gluten is a protein found in wheat, barley, and rye grains, and is highly allergenic. For many people, gluten containing foods are provided as their first food. This triggers various inflammatory processes that affect 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 importance of screening for gluten intolerance in patients with autoimmune thyroid due to the complications arising from this harmful protein.

High glycemic foods contribute to chronic 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 couple spoons of table sugar. Wheat affects the glycemic content of the many foods where it is placed. From bread, pasta, bagels, muffins, and the other packaged foods that contain 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 different than the wheat harvesting methods of old. When the Egyptians were growing, and eating wheat, they were at least benefiting from the naturally 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 artificial nutrients are chemically derived, and deficient in the naturally occurring minerals and co-factors needed for the proper utilization of the nutrients found in wheat.

Diet modification is instrumental in improving quality of life, and reducing the symptoms that are experienced as health declines. Through eliminating inflammatory foods such as wheat from the diet, it is common to see a reduction of pain, weight loss, improved cholesterol, and other health related benefits.

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

Dr. Chase Hayden, DC, QN is a holistic doctor that incorporates quantum neurology rehabilitation, functional endocrinology, chiropractic and functional nutrition in his practice. He is the owner of The Hayden Institute in Houston, TX where his general practice sees patients with a variety of symptoms and conditions including: menopause, PMS, epilepsy, thyroid imbalance, chronic pain, fibromyalgia, sports enhancement, and more through the use of complementary and alternative approaches. He is happily married and currently has two children. For more information regarding Dr. Chase Hayden and his services, please visit http://www.HaydenInstitute.com

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3 Life Saving Reasons Why You Should Take Omega 3's Every Single Day

Starting a Balanced Omega 3 Diet Now May Save You From Heartache and Headache in Old Age

Health through good eating is rapidly becoming one of the top concerns for many Western nations as citizens educate themselves on the limitations of traditional diets.

Wheat Bread

While this does mean things like eating wheat bread instead of white bread and avoiding fried foods, one potential change that is more often overlooked is that of balanced omega 3 intake.

A standard Western diet, heavy on beef, pork, and chicken, tends to have poorly regulated omega 3. This has numerous disadvantages over the long run, and can be easily remedied simply by adding fish oil supplements, seafood, or certain nuts or berries to your diet.

Now you're probably saying, 'Wait a minute, why should I go to all that trouble? We've gotten along fine without balanced omega 3 intake, so why change?' Before you reach that conclusion, look at the following things omega 3 foods can do for you.

A Balanced Omega 3 Intake Can BEAT Cancer.

Ingestion of certain kinds of omega 3, most typically n-3 types, will result in both lower occurrences of cancer and slow down a present cancer's growth, potentially to total elimination. This is particularly true for breast cancer and prostate cancer, which are two of the deadliest forms of the disease known to humanity. It also helps boost general quality of life for cancer victims, making their lives more pleasant while they recover.

A Balanced Omega 3 Intake Can ANNIHILATE Circulatory Problems.

Getting a regular balanced omega 3 fatty acid intake will stimulate the circulation of blood throughout your body and reduce your chances of suffering blood clots. As a result, blood pressure also improves, and heart attacks are warded off. This is no substitute for other, more direct methods of avoiding heart attack risk, but it certainly helps if you're already doing everything else you can. Varicose veins is another notable condition improved by omega 3.

A Balanced Omega 3 Intake Can Prevent Strokes.

Certain kinds of strokes, particularly those caused by blood flow issues like thrombosis, can be effectively prevented by good internal omega 3 balance. Sources have reported that this is best achieved by way of natural sources, such as fish. Supplements, while convenient and not completely ineffectual, are a secondary choice in terms of pure effectiveness.

Now that you're aware of all the things the right omega 3 acids can do for you, are you willing to go without? Remember that all it takes is a bite of fish now and then, or even just a gel capsule if that's all you have the time or inclination for!

3 Life Saving Reasons Why You Should Take Omega 3's Every Single Day

If you want the REAL truth on eating the correct foods for permanent fat loss, read these 7 tips to losing weight fast the smart and effective way. You can also watch our video on a strange tip on how to slim down fast by clicking here.

Enjoy, and good luck with your nutrition endeavors!

Dr Michael Allen
Health & Fitness Professional
Author of the best selling book: Fat Loss Factor

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10 Foods Diabetics Should Avoid

Most diabetics know to avoid sugar. It only makes sense: if your blood sugar is too high you shouldn't complicate the situation by ingesting more of the same.

But sugar in your diet is not the only food that will raise your blood glucose. Carbohydrates and alcohol raise your blood sugar (blood glucose level) about as quickly as eating sugar straight from the bowl. Proteins and fat are converted into energy for the body as well but don't raise the blood sugar nearly as much nor nearly as quickly.

Wheat Bread

Of course, sugar in the blood is not exactly the same as sugar in your food. The human body uses glucose as its energy source. Table sugar is sucrose, fruit sugar is fructose, and milk sugar is lactose. There are other sugars as well, but basically these sugars are converted to glucose in the human body.

Not everyone has a sweet tooth, but I certainly do. It goes without saying (but I'll say it anyway) that diabetics should avoid eating anything made with sugar or high-fructose corn syrup including: candy, cake, cookies, ice cream, donuts, marshmallow cream, circus peanuts, soda pop, Kool-aid, sports drinks, sweet tea or fruit drinks, hot chocolate, caramel corn, candy corn, jello, pudding, Popsicles, sherbet, syrup, whipped cream, pie, Cracker Barrel chocolate cake, custard, jelly, Nutella, milkshakes, Captain Crunch, etc. If I missed your favorite, add it to the list.

The following 10 foods should be avoided as well.

1. White bread. The processed flour turns to glucose almost as quickly as sugar itself. In fact, white bread is rated the same as glucose on the glycemic index. The glycemic index is a ranking according to how quickly a particular food raises blood glucose levels. High is bad, low is good. Both glucose and white bread are rated 100. Stone-ground whole wheat bread and pumpernickel bread have a much lower glycemic index.

2. White bagels. They look a lot like white bread, don't they? The yummy bagels are much higher in calories than regular bread, too. Two slices of bread equals about 150 calories whereas a good-sized bagel is twice that. Not that you can't eat bagels, but get a whole-grain variety and remember that eating a big bagel is like eating 4 slices of toast.

3. Saltine crackers. If you were the baker, you'd notice that white bread, white bagels, and crackers all start off with white flour. The same is true of standard pretzels. Whole grain crackers and pretzels are better for diabetics and non-diabetics alike.

4. White potatoes. Strangely, sweet potatoes have a lower glyemic index and raise the blood sugar less than white potatoes do.

5. White rice. Are you noticing a pattern here? Some diabetic patients choose to avoid anything white.

6. Most breakfast cereal. Unless it's made with whole grains, breakfast cereal, too, will be processed like sugar. Even quick oatmeal raises blood sugar. Stone-cut oatmeal is much better for you and is now available in standard grocery stores, right next to the "regular" oatmeal. However, the stone-cut variety takes much longer to cook, easily half an hour or more to soften the grain to the consistency of regular oatmeal.

7. Instant pasta or macaroni mixes. Almost anything "instant" or processed breaks down into sugar more quickly than the natural forms.

8. Popcorn. Yes, another white item - however, amount is the key. A cup of popcorn (unbuttered) won't raise your blood sugar much whereas eating a large theater popcorn is like eating a few candy bars.

9. Sweet fruits. The especially sweet fruits like watermelon and pineapple contain more fruit-sugar than the less sweet fruits, but again, amount is the key. A few bites won't hurt you.

10. Alcohol. Not only does it elevate your blood sugar, but it may impair your judgment regarding your diabetes. Best to avoid this altogether.

Copyright 2010 Cynthia J. Koelker, M.D.

10 Foods Diabetics Should Avoid

Cynthia J. Koelker MD is a family physician of over twenty years, and holds degrees from MIT, Case Western Reserve University School of Medicine, and the University of Akron. She is the author of "101 Ways to Save Money on Healthcare."

For tips on how to save money on health care read Dr. Koelker's blog at: [http://101waystosavemoneyonhealthcare.blogspot.com/]

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How to Bake - How Long Should My Bread Rise?

It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.

If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. Of course, if too much gas is captured in the dough, it may collapse. The trick is to let it rise until you get just to the edge and then bake it. In most cases, that means that the dough will double-or more-in volume. With a free-standing loaf, since the pan can't support the loaf, you cannot let the bread rise as much.

Wheat Bread

How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half.

It doesn't hurt to let dough rise slowly. Bread that has risen slowly has a different flavor than fast risers, a more acidic flavor-hence the sourdough flavors in slow rising breads. Professional bakers use refrigeration to "retard" the rise. You can use a cool spot in the house or even a refrigerator to slow the rise. (The bread in the spotlight product picture-New England Herb-was placed under an open window on a cool day to deliberately slow the rise. Total rise time, first and second rising combined, was about five hours.)

While lean breads are deliberately retarded to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors will gain little with an extend rise since the flavors and sugars tend to mask the natural flavors of the yeast.

How to Bake - How Long Should My Bread Rise?

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

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Should You Bake Your Own Bread?

Maybe you've never heard it before, but you really should be baking your own bread.

Why?

Wheat Bread

I think the number one reason everyone should bake their own bread is that it redeems you from years of bad health and medical bills. How so?

HOMEMADE BREAD IS HEALTHIER

It is much healthier to bake your own bread instead of buying bread that contains chemical additives, hydrogenated oils, unhealthy preservatives, and fattening sweeteners. If you buy white bread you're also getting bread that is nutritionless. But don't be fooled, store bought whole wheat bread is just as bad for you.

A lot of times the whole wheat bread sold in stores isn't really made out of "whole meal" but is just white bread that is colored (using caramel) to make it appear like it's whole grain and healthy. Store bought whole wheat bread also contains the same emulsifiers, and chemical by products that are in store bought white bread.

When you bake your own bread you never have to worry about these "hidden dangers" or chemicals in bread, that have been proven by medical studies to even cause cancer.
Instead you can control every ingredient that goes into your bread, and you'll know exactly how it is processed and created.

There are many other great incentives for baking homemade whole wheat bread, and I'll go into each one below.

HOMEMADE BREAD TASTES BETTER THAN STORE BOUGHT

Absolutely no argument here. Everyone I've met agrees that the taste of homemade bread far surpasses that of store bought bread, (some have even said they could taste the chemicals in the store bought bread and really hated it).

Taste is a biggie for a lot of people, and since everyone wants to eat tasty meals, you can't go wrong by baking your own bread.

HOMEMADE BREAD SAVES YOU MONEY

It's much cheaper to buy all the ingredients for making bread separately, than buying them already made into bread. You can easily save or dollars a month, by baking your own bread.

This is especially true if you buy as many of your bread ingredients as you can, in the bulk department of a supermarket. An entire bag of whole wheat flour (enough to make 4 to 6 loaves) could cost .00 or less. This is just one example of how cheap baking your own bread is.

HOMEMADE BREAD IS LOWER IN FAT THIS = WEIGHT LOSS

My favorite reason for baking bread, is that, if you bake the right kind of bread (like whole wheat bread) it can be a great way to help you lose pounds or maintain a healthy weight. I'm sure you've heard the myth before that bread is really fattening, it's a myth at least for homemade whole wheat bread.

Store bought bread really is fattening because of all the extras that large scale manufacturers stuff their bread with. Manufacturers do this to give their bread longer shelf life and to make the bread look more appealing so they'll get more customers to buy their bread.

These big corporate CEO's could care less if their bread causes you to pack on pounds. You've got to remember, after all, that they're only in it for the money. But if you bake your own whole wheat bread you'll have a truly wholesome bread that will help you to achieve the healthy body, goal weight and long happy life you desire.

Should You Bake Your Own Bread?

Don't think you can bake your own whole wheat bread? Don't know where to start? Beth Scott teaches bread baking in simple easy to follow steps. Visit her Easy Bread Baking website for more details.

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Bread Calories - How Much Bread Should You Include in Your Diet?

People have been eating bread since before the invention of writing. Bread is appreciated for it's taste and texture, And is included in the menu of many people. We all eat bread. But is it good for our diets? First, let's discuss bread calories. White bread calories count for 100 grams is approximately 220 calories. This means that a bread slice has about 70 calories. The same goes for pita bread calories. White rolls have a bit more with 270 calories for 100 calories.

Now, here is a surprise. Most of us know that whole bread is better for your diet then white bread. But a whole wheat bread calories count is 100 grams of whole wheat bread has also around 220 calories, just like white bread. Wait, what? Exactly like white bread? So what makes whole wheat that much better? Well, the benefit from whole wheat bread doesn't come from a lower amount of bread calories, rather, it comes from the other nutrients in it. Whole wheat bread contains complex carbs, in comparison to white bread that contains simple carbs.

Complex carbs are slower to break down into energy. Making the 220 bread calories available throughout more time. This has two advantages: First, instead of an energy spike that fades quickly and leave you tired, Complex carbs will supply you with a the same amount of energy spread longer. When energy is not used properly it turns to fat. And that is exactly why the whole wheat bread calories count of 220 is much better then white wheat bread. Second, whole wheat bread will make you feel fuller - making you eat less of it.

But what about other foods that are rich with carbs? Well white rice, for example, has about 250 calories for 100 grams. That is even a little more then bread. It's about the same with potatoes (baked, not fried). Brown rice, on the other hand, has about 150 calories for 100 grams, so you can see there's a big difference here. So you see, bread calories count is pretty average considered to other carb rich food. But unlike other carb rich foods, people eat bread throughout the day along with other meals.

My advice to you is to eat whole wheat bread, but eat it in moderation. Keep a check on how much you eat. Don't eat bread from the basket in restaurants, don't add bread to a full meal just because you're used to it. It's ok to eat some when you are hungry (depending on your diet), but make sure to slice it thin!

Click Here to find out what's wrong with your diet

Click Here to use your mind and make your diet easier

Good luck,

David H. Mason

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