White bread vs Wheat bread?
- 06-29-2009, 05:28 PM
- 06-29-2009, 05:35 PM
I try to avoid processed, nutrient-lacking foods. Wheat/whole grain breads deliver useful nutrients, fiber and a good source of carbs/energy. I'll eat white if there's nothing else but I tend to stay away from processed foods. There are too many better alternatives to do my body the injustice of eating white bread.
06-29-2009, 05:43 PM
What's lean by your standard?
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06-29-2009, 05:55 PM
06-30-2009, 09:51 AM
id never eat white bread, its not even bread anymore.... i buy dark german wheat, its pretty much black and has so many whole grains. one slice of that and you are full
06-30-2009, 09:53 AM
06-30-2009, 10:56 AM
06-30-2009, 11:01 AM
06-30-2009, 11:03 AM
06-30-2009, 12:10 PM
You should look into the proccessing that white bread undergoes, besides the fact that it's got good ol' HFCS. You might be able to handle it and stay lean because the rest of your diet is good, but that doesnt mean you should be eating it
06-30-2009, 12:48 PM
06-30-2009, 01:18 PM
I like Nature's Own Whitewheat. 2 slices contain:
2 g fat
0.5 sat fat
0 trans fat
5 g fiber
2 g sugar
6 g protein
I know that's not quite as great as the dark wheats, but this stuff has the taste and texture of white bread. I'll eat a little cleaner in other areas to avoid bread that has the texture of styrofoam.
06-30-2009, 02:46 PM
yeah.. i still cant eat wheat... it's just nasty.. i eat nasty **** everyday.. when i eat bread by god i'm gonna eat somethin that makes the plain tuna i have between it taste better
i'm no scientists or nutritionist.... but i see the difference between white and wheat being something like the difference between taking in 300 grams of protein a day and 295 grams.. i mean.. yeah.. it's not as good... but if muscle doesn't grow it's not because of it
06-30-2009, 03:18 PM
Oh yea the muscle will grow regardless, the question is whether you want to get a serving of whole grains out of that bread or not. Whether it will provide you with good fiber or a handfull of fillers. Lets see the differences...
The white flour used to make white bread is bleached to give it longer shelf life and to hide white flour's original yellow color, usually with chlorine dioxide gas or benzoyl peroxide (pesticides yummm). The flour itself has the bran and the wheat germ removed, which contains all the minerals and vitamins. It is then enriched with vitamins to a point, but thats not really the same. White bread also digests too easily and spikes blood sugar levels too quickly, in comparison to a lower GI whole grain bread.
White bread contains high levels of gluten which is known for damaging walls of intestines. Combination of refined flour and refined sugar in W.B. lead to tooth decay. What I personally want out of bread is fiber, and there is so little left in WB that you need to eat about 8 slices to get as much as 1 Whole Wheat slice contains. Thats almost the whole loaf!!!
"In a Harvard study of 75,000 nurses, those who ate at least three servings a day of whole grains cut their heart attack risk by 35 percent and were less likely to get into weight or bowel trouble. By contrast, those who ate more processed foods—such as white bread, white rice and sodas—were more than twice as likely to develop diabetes."
So yeah if you desperately need calories then I guess it does not matter, but when making a lifetime choice to eat a certain product I think there should be more consideration. Just my 2 cents, not bashing anything or anyone.
06-30-2009, 04:43 PM
06-30-2009, 04:49 PM
06-30-2009, 04:59 PM
07-01-2009, 01:52 PM
07-01-2009, 02:00 PM
Depends what I am eating it for. The only time I eat white bread is post workout since its fast digesting. Other than that I try to keep my insulin levels rather stable with low GI carbs.
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07-01-2009, 02:45 PM
i try to avoid white bread most time but pb n j sandwiches just arent the same without white bread. might try whitewheat to get the same texture of white with a little more nutrients
07-01-2009, 03:25 PM
Most of the time the whitewheat is the same flour as white, if you look at the ingredients. Another sneaky food manufacturers trick, make the bread a little brown and pass it off as whole wheat. Just make sure the ingredients list doesnt have enriched wheat flour or high fructose corn syrup.
07-08-2009, 09:40 AM
07-09-2009, 01:23 AM
07-09-2009, 09:34 AM
It's an organic-sprouted-whole-grain-bread that is not only a complete protein but also weighs in very low on the Glycemic Index. These are the kind of carbs we want to be eating, whole unprocessed whole grain products. All you have to do is take a close look at this bread to see all the whole grains that it consists of.
Unlike many breads on the market today you will not see ingredients like enriched wheat flour, high fructose corn syrup, or preservatives listed in the ingredients. Some of the ingredients you will see are sprouted barley, millet, lentils, spelt, and soybeans
Remember, when choosing any breads you want to look for whole grains over simply whole wheat flour. This is easy enough because all you have to do is look at the bread… if you see whole grains and seeds you know you’ve got a good one. If you’re bread is brown but soft and fluffy you might want to take a closer look at the list of ingredients.
07-11-2009, 02:48 PM
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