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Which Bread Product is Healthiest? |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: London
Posts: 790
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Which Bread Product is Healthiest?
Which Bread product is the healthiest?
I am so confused over all the different breads available. Wholegrain, Wholemeal, Multigrain, etc,..... then you have Ciabattas, and Pittas, Flatbreads, and all sorts! I am looking for a healthier, and preferably oil and sweetener free, alternative to the sandwich loaf. After a hour standing looking at what limited packet information was available on various bread products, I still am none-the-wiser. A friend suggested wraps, but after trying 3 different brands, and types, I felt icky after all of them, so am avoiding them. |
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#2 |
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Join Date: May 2007
Posts: 5,709
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Spelt bread is very tasty and said to be healthier and more easily digested than wheat. It is becoming easier to find - I tend to buy mine at farmers' markets and the likes but I know that, for instance, some branches of Morrisons with in store bakeries stock it. I haven't spotted it in any of my local supermarkets, though.
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#3 |
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Forum Member
Join Date: Nov 2009
Posts: 157
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Wholemeal I think, rather than just brown, bought an organic wholemeal loaf from the bakers once, had dreadful stomach pains, it was quite heavy, like eating a brick.
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#4 |
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Join Date: Jun 2009
Location: London
Posts: 790
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I have to be extremely cautious with sandwich loafs, as not all but an increasing number, have palm oil, or artificial sweeteners in them, which is a real pain, as both ingredients make me ill.
Never heard of Spelt bread... will look into that one - thanks. |
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#5 |
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Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
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rye bread is apparently really good for you.
Out of brown breads.... wholemeal is the best, one with grains in is good, so granary multigrain. Pitta are apparently better for you than 2 slices of white bread but thats just because theya re air really |
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#6 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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I think you can say that Warburtons is now the least healtiest due their political donation!
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#7 |
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Inactive Member
Join Date: May 2009
Posts: 858
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Quote:
rye bread is apparently really good for you.
Out of brown breads.... wholemeal is the best, one with grains in is good, so granary multigrain. Pitta are apparently better for you than 2 slices of white bread but thats just because theya re air really |
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#8 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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Would you consider making your own ? We have been doing it for a while and can control exactly what goes into it. Tastes far better than supermarket and even bakers breads too.
Our Parmesan and sun dried tomato bread is particularly tasty. |
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#9 |
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Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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I had some wonderful spelt bread a week or two ago. Though wholemeal is genarally the best for everyday use.
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#10 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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You can make your own fat free bread. I also make a delicious fat free fruit cake and you wouldn't know there is no fat in it.
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#11 |
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Forum Member
Join Date: Mar 2006
Posts: 1,859
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Quote:
You can make your own fat free bread. I also make a delicious fat free fruit cake and you wouldn't know there is no fat in it.
I make my own spelt or rye bread and bung in loads of different seeds, I think that's pretty healthy. And yum straight from the oven! |
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#12 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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Actually I think they use twice as much fat and yeast in commercially produced breads as you would use in a home baked normal white loaf.
One of the reasons we started making our own was the amount of yeast they use to make the dough rise quicker. |
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#13 |
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Join Date: Jun 2009
Location: London
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I don't actually have any access to anything other than a microwave and a grill. Nothing in our house works, and I can't afford to fix anything. We don't even have a proper fridge. Just as well I like raw foods. lol. However - all this means I am restricted to shop bought produce at the moment.
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#14 |
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Join Date: Mar 2006
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Quote:
Actually I think they use twice as much fat and yeast in commercially produced breads as you would use in a home baked normal white loaf.
One of the reasons we started making our own was the amount of yeast they use to make the dough rise quicker. You learn something every day!
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#15 |
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Join Date: Jul 2003
Location: Fylde Coast
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Quote:
You learn something every day!Sour dough bread has only a few spores of natural yeast yet it still multiplies to make the dough rise.
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#16 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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True but doesn't make my original point wrong they use twice as much yeast and sugar in commercial dough so it will rise more quickly. Other breads such as sour dough use less but even they have a lot more yeast if you get them from a supermarket etc than you would use for a home bake.
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#17 |
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Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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tortillas
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