? about low carb bread .

The first two weeks as your body switches over to burning fat instead of
carbs you will not feel right, stick with it, after a few days you will feel
better. With your diabetes I would suggest you get and read Dr. Bernstein's
Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars

In news:[email hidden],
Brenda southern Lady <[email hidden]> stated
| Does anyone use it ? if so how do you do with it ? Feel ok ? or make
| you sluggish ?
| also is any one on south beach ? i noticed it offer's a bit more food
| choices .
| also President Clinton lost a good bit with it .
| still reading Atkins and south Beach and after my low carb breakfast i
| feel good not sluggish or hungry !
| had a sirlion steak patty ,cheese,and egg with ice tea with splenda.
| My daughter is being a big help and is joining me .
| Brenda
|
| In The noise and confusion of your life take time to find Peace in
| your soul.

Brenda southern Lady said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

I've tried it and I don't like it.

I find it more helpful to think in terms of real food and getting used
to eating things that are good for me, and not eating the things that
aren't. And avoiding the fake foods that make me think I can have it all.

I am now, more or less, at my goal weight. I will sometimes eat some
bread, but not often. When I do, i eat the highest quality real bread I
can get, and then it is much more satisfying than the fake stuff that
doesn't even taste good. I then can go back to not-eating a lot more
easily. I use that philosophy with other foods too, and it seems to be
working well for me.

Rebecca

Rebecca wrote:
:: Brenda southern Lady wrote:
::: Does anyone use it ? if so how do you do with it ? Feel ok ? or
::: make you sluggish ?
::: also is any one on south beach ? i noticed it offer's a bit more
::: food choices .
::: also President Clinton lost a good bit with it .
::: still reading Atkins and south Beach and after my low carb
::: breakfast i feel good not sluggish or hungry !
::: had a sirlion steak patty ,cheese,and egg with ice tea with
::: splenda. My daughter is being a big help and is joining me .
::: Brenda
::
::
:: I've tried it and I don't like it.

Maybe you haven't tried the right ones. In terms of LC bread, there is no
"it".

::
:: I find it more helpful to think in terms of real food and getting
:: used
:: to eating things that are good for me, and not eating the things that
:: aren't. And avoiding the fake foods that make me think I can have
:: it all.

Are you saying that LC breads are fake foods? If so, please explain why.

::
:: I am now, more or less, at my goal weight. I will sometimes eat some
:: bread, but not often. When I do, i eat the highest quality real
:: bread I can get, and then it is much more satisfying than the fake
:: stuff that doesn't even taste good.

What makes real bread high quality? It is good for you? Some of the LC bread
do taste good, though they may not taste like typical bread.

I then can go back to
:: not-eating a lot more easily. I use that philosophy with other
:: foods too, and it seems to be working well for me.
::
:: Rebecca

"Brenda southern Lady" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

In The noise and confusion of your life take time to find Peace in your
soul.

The only LC bread I tried was the recipe in the Atkins book and I didn't
like it , it was not too much like any bread I've ever had and it didn't
taste so good either!

I prefer atkins over south beach because I don't like the low-fat part of
south beach. Also - when I tried it I had constant cravings and was always
hungry. With Atkins I am usually satified, hunger wise - and I don't have
cravings. I did lose about 16 lbs on South Beach but it was hard for me to
stick with the plan, Atkins is more comfy for me, I feel like I am eating a
normal diet (for myself)

Good luck!

Roger Zoul said:

Rebecca wrote:
:: Brenda southern Lady wrote:
::: Does anyone use it ? if so how do you do with it ? Feel ok ? or
::: make you sluggish ?
::: also is any one on south beach ? i noticed it offer's a bit more
::: food choices .
::: also President Clinton lost a good bit with it .
::: still reading Atkins and south Beach and after my low carb
::: breakfast i feel good not sluggish or hungry !
::: had a sirlion steak patty ,cheese,and egg with ice tea with
::: splenda. My daughter is being a big help and is joining me .
::: Brenda
::
::
:: I've tried it and I don't like it.

Maybe you haven't tried the right ones. In terms of LC bread, there is no
"it".

I've tried every single brand and style that I can find. It has been a
real mission for me. But I don't like them. They don't taste like
"real" bread to me.

Quoted message said:

::
:: I find it more helpful to think in terms of real food and getting
:: used
:: to eating things that are good for me, and not eating the things that
:: aren't. And avoiding the fake foods that make me think I can have
:: it all.

Are you saying that LC breads are fake foods? If so, please explain why.

Roger. Sigh. I am not here to have a fight with anyone. Everybody is
welcome to his own opinion. This is my opinion based on having baked
bread in my own kitchen frequently and regularly for the last 25 years.

The low carb bread I've tried has been able to be called low carb
usually because they replace much of the usual grains with soy flour
and/or large amounts of wheat gluten, neither of which has traditionally
been used in bread.

I'm sorry if the word "fake" pushed a button for you. I think of most
LC bread as fake because their manufacturers go to such great lengths to
make this traditionally high carb food have lower numbers so that the LC
customer will continue to eat it. I personally find its taste
unpleasant and since the OP asked what we thought of it, I reported my
opinion.

Quoted message said:

::
:: I am now, more or less, at my goal weight. I will sometimes eat some
:: bread, but not often. When I do, i eat the highest quality real
:: bread I can get, and then it is much more satisfying than the fake
:: stuff that doesn't even taste good.

What makes real bread high quality? It is good for you? Some of the LC bread
do taste good, though they may not taste like typical bread.

To me, high quality bread is home made with lots of different grains. I
have developed several favorite recipes over many years and really like
them. In the interest of having as low carb a product as possible, I
try to use whole grain as much as possible. But *in my opinion* you
still need some percentage of the different flours you use to be
unbleached white, or at least whole wheat. Otherwise, it is not the
texture or flavor *I* like to have in a loaf of bread.

You may think that the LC bread tastes good. I'm happy for you. Why
don't you just respond to the OP yourself with your own experience? I'm
sure she would find it an interesting alternative view.

Rebecca

Rebecca wrote:
:: Roger Zoul wrote:
::: Rebecca wrote:
::::: Brenda southern Lady wrote:
:::::: Does anyone use it ? if so how do you do with it ? Feel ok ? or
:::::: make you sluggish ?
:::::: also is any one on south beach ? i noticed it offer's a bit more
:::::: food choices .
:::::: also President Clinton lost a good bit with it .
:::::: still reading Atkins and south Beach and after my low carb
:::::: breakfast i feel good not sluggish or hungry !
:::::: had a sirlion steak patty ,cheese,and egg with ice tea with
:::::: splenda. My daughter is being a big help and is joining me .
:::::: Brenda
:::::
:::::
::::: I've tried it and I don't like it.
:::
::: Maybe you haven't tried the right ones. In terms of LC bread,
::: there is no "it".
::
:: I've tried every single brand and style that I can find. It has
:: been a real mission for me. But I don't like them. They don't
:: taste like "real" bread to me.

Have you tried the 7-grain fiber product found here (you have to search
around)

www.samisbakery.com

That stuff is goooooooooooood....

::
:::
:::::
::::: I find it more helpful to think in terms of real food and getting
::::: used
::::: to eating things that are good for me, and not eating the things
::::: that aren't. And avoiding the fake foods that make me think I
::::: can have it all.
:::
::: Are you saying that LC breads are fake foods? If so, please
::: explain why.
::
:: Roger. Sigh. I am not here to have a fight with anyone. Everybody
:: is welcome to his own opinion. This is my opinion based on having
:: baked bread in my own kitchen frequently and regularly for the last
:: 25 years.

I dont' think you bothered to mention that. It might have been important to
the OP to know that you take your bread VERY seriously. Most were happy
with [censored] bread.

::
:: The low carb bread I've tried has been able to be called low carb
:: usually because they replace much of the usual grains with soy flour
:: and/or large amounts of wheat gluten, neither of which has
:: traditionally been used in bread.
::
:: I'm sorry if the word "fake" pushed a button for you.

Bingo! At least you know it. I would not have bothered to respond to your
post if you had simply said you didn't like them. But you went into a rant
about 'fake'!

I think of
:: most LC bread as fake because their manufacturers go to such great
:: lengths to make this traditionally high carb food have lower numbers
:: so that the LC customer will continue to eat it. I personally find
:: its taste unpleasant and since the OP asked what we thought of it, I
:: reported my opinion.

Must know that they are various uses for bread -- toasted and with nut
butter and in a sandwich, etc, the taste may not be unpleasant at all. what
is wrong with trying to use different ingredients to make something as handy
and convenient as bread? People ate loads and loads of Wonderbread for years
and it was basically [censored].

::
:::
:::::
::::: I am now, more or less, at my goal weight. I will sometimes eat
::::: some bread, but not often. When I do, i eat the highest quality
::::: real bread I can get, and then it is much more satisfying than
::::: the fake stuff that doesn't even taste good.
:::
::: What makes real bread high quality? It is good for you? Some of the
::: LC bread do taste good, though they may not taste like typical
::: bread.
::
:: To me, high quality bread is home made with lots of different
:: grains.

See the link I gave. I wish I could link right to it.

Ingredients:
Almond Flour, Soy Flour, Bran Flour, Whole Wheat Flour, Oat Flour, Sesame
Seed, Unbleached Flour, Vital Wheat, Sunflower Seeds, Salt, Olive Oil, Flax
Seed, Dry Yeast Soy Protein, Wheat Germ.

Good stuff.

I have developed several favorite recipes over many years
:: and really like them. In the interest of having as low carb a
:: product as possible, I try to use whole grain as much as possible.
:: But *in my opinion* you still need some percentage of the different
:: flours you use to be unbleached white, or at least whole wheat.
:: Otherwise, it is not the texture or flavor *I* like to have in a
:: loaf of bread.
::

Yep.

:: You may think that the LC bread tastes good. I'm happy for you. Why
:: don't you just respond to the OP yourself with your own experience?
:: I'm sure she would find it an interesting alternative view.

I just did. But there is nothing 'fake' about reformulating products to
create new ones unless, perhaps, you're using SA and trying to claim they
have no impact or something like that.

Hi
I have tried a lot of them.
I like two or three.
Unfortunately(according to earlier posts anyway--not me) or
fortunately, I find that Walmart has the most variety to choose from.
I found that I like the Arnolds and Pepperidge(?) Farm ones pretty
well.

I also like the idea of one company to slice the bread almost 50%
smaller per slice and 'cut out' half of everything! Pretty ingenious.

I also found the Dunkin Donuts' reduced carb bagels to be 23 grams as
opposed to the normal 46......not low enough to try but tempting. 23
is more than 50% of my daily intake but they sure smell great!

If you need more info on the breads, let me know. I have tried a lot
of them.

Later
Joe

On Wed, 3 Nov 2004 10:49:16 -0500, [email hidden] (Brenda

southern Lady) said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

In The noise and confusion of your life take time to find Peace in your
soul.

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
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Roger Zoul said:

Have you tried the 7-grain fiber product found here (you have to search
around)

www.samisbakery.com

That stuff is goooooooooooood....

Well, it's worth a try. Thanks for the recommendation.

Quoted message said:

:: Roger. Sigh. I am not here to have a fight with anyone. Everybody
:: is welcome to his own opinion. This is my opinion based on having
:: baked bread in my own kitchen frequently and regularly for the last
:: 25 years.

I dont' think you bothered to mention that. It might have been important to
the OP to know that you take your bread VERY seriously. Most were happy
with [censored] bread.

Well, usually when I answer a question, I try not to go into a lengthy
explanation about why I am such an expert that people should take me
more seriously than they should take other people. All I wanted to do
is answer the OP's question. "Have we tried the bread, and what do we
think about it?"

Quoted message said:

::
:: The low carb bread I've tried has been able to be called low carb
:: usually because they replace much of the usual grains with soy flour
:: and/or large amounts of wheat gluten, neither of which has
:: traditionally been used in bread.
::
:: I'm sorry if the word "fake" pushed a button for you.

Bingo! At least you know it. I would not have bothered to respond to your
post if you had simply said you didn't like them. But you went into a rant
about 'fake'!

I don't think you can really call it a rant. I think you got defensive
because your opinion is different from mine and you wanted to prove me
wrong rather than just present an alternate view.

Quoted message said:

Must know that they are various uses for bread -- toasted and with nut
butter and in a sandwich, etc, the taste may not be unpleasant at all. what
is wrong with trying to use different ingredients to make something as handy
and convenient as bread? People ate loads and loads of Wonderbread for years
and it was basically [censored].

You're right. But I think *I* am better off just simply learning to do
without, than looking for something to serve the same purpose in my diet.

Quoted message said:

::
:: To me, high quality bread is home made with lots of different
:: grains.

See the link I gave. I wish I could link right to it.

Ingredients:
Almond Flour, Soy Flour, Bran Flour, Whole Wheat Flour, Oat Flour, Sesame
Seed, Unbleached Flour, Vital Wheat, Sunflower Seeds, Salt, Olive Oil, Flax
Seed, Dry Yeast Soy Protein, Wheat Germ.

Good stuff.

Well, as I said, it's worth a try. But Roger. Look at those
ingredients. The second ingredient is soy flour, and another ingredient
is vital wheat, by which they really mean vital wheat gluten. The wheat
gluten is to make up for the other flour that they add that doesn't have
enough gluten of its own to make a fluffy loaf.

That's not to say that I won't eat things with soy, but I do find that
the flavor of it tends to ruin bread for me. But, I like almond flour,
so maybe I'll like this bread. I don't mind trying things once. And as
you say, if you toast it and put fun things on it, then maybe it'll mask
any odd flavor from the bread.

Quoted message said:

I just did. But there is nothing 'fake' about reformulating products to
create new ones unless, perhaps, you're using SA and trying to claim they
have no impact or something like that.

Well, I wish that SA didn't have the effect they do on my innards, or I
might use them more often. I find they taste better than sucralose, and
sometimes I wish for something sweet. Sigh.

Rebecca

Rebecca wrote:
|| Roger Zoul wrote:
||
||| Have you tried the 7-grain fiber product found here (you have to
||| search around)
|||
||| www.samisbakery.com
|||
||| That stuff is goooooooooooood....
||
|| Well, it's worth a try. Thanks for the recommendation.

Please let me know what you think of it.

||
||
||||| Roger. Sigh. I am not here to have a fight with anyone.
||||| Everybody
||||| is welcome to his own opinion. This is my opinion based on having
||||| baked bread in my own kitchen frequently and regularly for the
||||| last 25 years.
|||
||| I dont' think you bothered to mention that. It might have been
||| important to the OP to know that you take your bread VERY
||| seriously. Most were happy with [censored] bread.
||
|| Well, usually when I answer a question, I try not to go into a
|| lengthy explanation about why I am such an expert that people should
|| take me
|| more seriously than they should take other people. All I wanted to
|| do
|| is answer the OP's question. "Have we tried the bread, and what do
|| we
|| think about it?"
||
|||
|||||
||||| The low carb bread I've tried has been able to be called low carb
||||| usually because they replace much of the usual grains with soy
||||| flour and/or large amounts of wheat gluten, neither of which has
||||| traditionally been used in bread.
|||||
||||| I'm sorry if the word "fake" pushed a button for you.
|||
||| Bingo! At least you know it. I would not have bothered to respond
||| to your post if you had simply said you didn't like them. But you
||| went into a rant about 'fake'!
||
|| I don't think you can really call it a rant. I think you got
|| defensive because your opinion is different from mine and you wanted
|| to prove me
|| wrong rather than just present an alternate view.

I just think you went too far in talking about 'fake' this or that.

||
|||
||| Must know that they are various uses for bread -- toasted and with
||| nut butter and in a sandwich, etc, the taste may not be unpleasant
||| at all. what is wrong with trying to use different ingredients to
||| make something as handy and convenient as bread? People ate loads
||| and loads of Wonderbread for years and it was basically [censored].
||
|| You're right. But I think *I* am better off just simply learning to
|| do without, than looking for something to serve the same purpose in
|| my diet.

Well, you might be. Others might be able to handle it. YMMV.

||
|||||
||||| To me, high quality bread is home made with lots of different
||||| grains.
|||
||| See the link I gave. I wish I could link right to it.
|||
||| Ingredients:
||| Almond Flour, Soy Flour, Bran Flour, Whole Wheat Flour, Oat Flour,
||| Sesame Seed, Unbleached Flour, Vital Wheat, Sunflower Seeds, Salt,
||| Olive Oil, Flax Seed, Dry Yeast Soy Protein, Wheat Germ.
|||
||| Good stuff.
||
|| Well, as I said, it's worth a try. But Roger. Look at those
|| ingredients. The second ingredient is soy flour, and another
|| ingredient
|| is vital wheat, by which they really mean vital wheat gluten. The
|| wheat gluten is to make up for the other flour that they add that
|| doesn't have enough gluten of its own to make a fluffy loaf.
||
|| That's not to say that I won't eat things with soy, but I do find
|| that
|| the flavor of it tends to ruin bread for me. But, I like almond
|| flour,
|| so maybe I'll like this bread. I don't mind trying things once.
|| And as
|| you say, if you toast it and put fun things on it, then maybe it'll
|| mask
|| any odd flavor from the bread.

Try it please, since you like bread. I've tried other brands that took a
lot of willingness to make palatable. This bread I can eat without putting
anything on it or with it. It is pricey, however.

||
||| I just did. But there is nothing 'fake' about reformulating
||| products to create new ones unless, perhaps, you're using SA and
||| trying to claim they have no impact or something like that.
|||
||
|| Well, I wish that SA didn't have the effect they do on my innards,
|| or I
|| might use them more often. I find they taste better than sucralose,
|| and sometimes I wish for something sweet. Sigh.
||
|| Rebecca

Roger Zoul said:

Rebecca wrote:

Quoted message said:

|| I don't think you can really call it a rant. I think you got
|| defensive because your opinion is different from mine and you wanted
|| to prove me
|| wrong rather than just present an alternate view.

I just think you went too far in talking about 'fake' this or that.

||

Well, you're welcome to your opinion. I don't think mine went over the
top by any means. Please read my original post. I couldn't have put it
more gently than I did. And if you want to hear "rant", just get me
going ... But no. I do work very hard to control myself.

But I will continue to call certain foods "fake". Sure it expresses a
value judgment, but so be it. I'm entitled to have an opinion. I have
noticed that you have your share of them yourself.

Rebecca

Bread is not low carb.

--
You take stupid to a new level. -- MFW

"Brenda southern Lady" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

In The noise and confusion of your life take time to find Peace in your
soul.

A lot of how much you like LC bread will be determined by what you do
with it. If you make a thick sandwich loaded with meat and cheese out
of two slices, it can taste a lot closer to regular bread than if you
try to eat it as toast. Sort of like making pizza with LC crust. If
you keep it thin and the toppings loaded, it's not bad.

I live in Tampa. I go to the bakery and pick up the bread in person. It
is Wonderful. I eat it regularly. A local tv station trying to debunk
low carb products took about a dozen to a lab and tested them. The lab
was only testing total carbs, not 'net'. Sami's advertize having like 6
carbs total. The lab test indicated 5 carbs per slice. I was excited to
see the results. There is another bread that I've tried and liked also
from www.naturalovens.com its pretty good also. But Sami's is only like
3.50/loaf. The natural ovens one is like 5.20/loaf.

Curt wrote:
:: I live in Tampa. I go to the bakery and pick up the bread in person.
:: It is Wonderful. I eat it regularly. A local tv station trying to
:: debunk low carb products took about a dozen to a lab and tested
:: them. The lab was only testing total carbs, not 'net'. Sami's
:: advertize having like 6 carbs total. The lab test indicated 5 carbs
:: per slice. I was excited to see the results. There is another bread
:: that I've tried and liked also from www.naturalovens.com its pretty
:: good also. But Sami's is only like
:: 3.50/loaf. The natural ovens one is like 5.20/loaf.

That's good to know....honestly, Sami's taste so good to me that I don't
believe the labels! Because of that, I don't eat it much. Plus, the loafs
are smallish, so even $3.5 seems a lot to me. But I don't eat much bread.

(Brenda southern Lady) said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

I think I like the Arnold's brand the best so far.

others...

Country Kitchen - blah
Janet's - Yukkk! Odd smell, chewy textures. Only decent toasted
Pepperidge Farm - ok, too many holes. Not great taste.
Food For Life - have not tried
Schmidt - have not tried

As to what I like in a bread-by comparison...I love (in order) potato,
rye, pumpernickel, sourdough, soda, wheat and hearty whites-like
italian, country white, and some ethnic specialties (nan & tortilla).
I *HATE* Wonder Bread-it is flimsy, full of air holes and falls apart.
I like a solid dense bread.

I haven't found a "white" bread I like. Bran, Oat, Wheat, Rye
translate better to low carb in taste. But some things... like peanut
butter and jelly or even a burger I think taste best on white bread
(well actually Potato would be the favorite, or Sourdough for
deli/burgers).

As for sluggishness--that depends. Foods only make me sluggish when I
over eat. However, early on in Atkins when you are super-low on carbs
you make react quickly to an increase in carbs or certain foods. When
I was at 25 carbs I ate 3 oz. (4 chunks) of canteloupe each morning
and gained a pound a day. My body, low on carb stores, was probably
desperately stashing it all away. I couldn't introduce canteloupe back
in without triggering water weight gain. However now that I'm doing
maintenance (50-70 carbs a day) Canteloupe and other fruits don't
trigger the weight gain because I'm maintaining carb stores better
(more carbs available, my theory). So if you introduce breads and see
a reaction it may because of where your body is at the moment. Later
on you may have a different reaction.

DiGiTAL_ViNYL (no email)
350/268/Nov-262/225
Atkins since Jan 12, 2004
Maint. not counting (CCLL=50-60)

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bread is not low carb.

--
You take stupid to a new level. -- MFW

"Brenda southern Lady" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone use it ? if so how do you do with it ? Feel ok ? or make you
sluggish ?
also is any one on south beach ? i noticed it offer's a bit more food
choices .
also President Clinton lost a good bit with it .
still reading Atkins and south Beach and after my low carb breakfast i
feel good not sluggish or hungry !
had a sirlion steak patty ,cheese,and egg with ice tea with splenda. My
daughter is being a big help and is joining me .
Brenda

In The noise and confusion of your life take time to find Peace in your
soul.

Apparently you didn't comprehend the question. There is such an item as low
carb bread. While some breads are 24 grams of carbohydrate or higher, there
are breads available that are 3 to seven grams of carbohydrate. Only a moron
would look at the difference and say generically that "bread is not low
carb". The empirical evidence is that SOME breads are low carb. Now that we
have settled that unhelpful comment by JC, there are some breads that aren't
too bad, especially if toasted or grilled as in a sandwich. I especially
enjoy a grilled cheese on whole wheat bread once in a while.

I've lost 58 pounds and kept it off for nearly 9 months now and am looking
forward to the holidays. I have started to bake mixing brown sugar and
Splenda for my (1 part to 5 parts) and using almond flour as 1/3 cup, whole
wheat flour 1/3 cup and unbleached flour 1/3 cup in my regular recipes. So
far nobody has noticed. BTW, I made my family bread pudding with low carb
bread (wheat) and replaced the milk with Hood's low carb milk, used
blueberries instead of raisins and they loved it! You don't have to get
crazy or eat nasty stuff to stay low carb.

Liberal wrote:
:: "JC Der Koenig" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Bread is not low carb.
:::
::: --
::: You take stupid to a new level. -- MFW
:::
:::
::: "Brenda southern Lady" <[email hidden]> wrote in
::: message news:[email hidden]...
:::: Does anyone use it ? if so how do you do with it ? Feel ok ? or
:::: make you sluggish ?
:::: also is any one on south beach ? i noticed it offer's a bit more
:::: food choices .
:::: also President Clinton lost a good bit with it .
:::: still reading Atkins and south Beach and after my low carb
:::: breakfast i feel good not sluggish or hungry !
:::: had a sirlion steak patty ,cheese,and egg with ice tea with
:::: splenda. My daughter is being a big help and is joining me .
:::: Brenda
::::
:::: In The noise and confusion of your life take time to find Peace in
:::: your soul.
::::
::::
:: Apparently you didn't comprehend the question. There is such an item
:: as low carb bread. While some breads are 24 grams of carbohydrate or
:: higher, there are breads available that are 3 to seven grams of
:: carbohydrate. Only a moron would look at the difference and say
:: generically that "bread is not low carb". The empirical evidence is
:: that SOME breads are low carb. Now that we have settled that
:: unhelpful comment by JC, there are some breads that aren't too bad,
:: especially if toasted or grilled as in a sandwich. I especially
:: enjoy a grilled cheese on whole wheat bread once in a while.
::
:: I've lost 58 pounds and kept it off for nearly 9 months now and am
:: looking forward to the holidays. I have started to bake mixing brown
:: sugar and Splenda for my (1 part to 5 parts) and using almond flour
:: as 1/3 cup, whole wheat flour 1/3 cup and unbleached flour 1/3 cup
:: in my regular recipes. So far nobody has noticed. BTW, I made my
:: family bread pudding with low carb bread (wheat) and replaced the
:: milk with Hood's low carb milk, used blueberries instead of raisins
:: and they loved it! You don't have to get crazy or eat nasty stuff to
:: stay low carb.

If you haven't, can you post a recipe for that LC bread pudding, please?

"Roger Zoul" <[email hidden]> wrote in message

Quoted message said:

If you haven't, can you post a recipe for that LC bread pudding, please?

Nancy's Blueberry Bread Pudding

3 slices whole wheat bread (I like Nature's own at 8 grams carb per slice)
room temperature butter
1 1/2 cups Hood's low carb milk (or use 3/4 cup cream + 3/4 cup water)
3 large eggs (or 3/4 cup egg beaters)
1 tsp vanilla
3/4 cup Splenda
1/4 teaspoon salt
1/2 cup blueberries (or any other berry of your choice, frozen, canned or
fresh)
nutmeg

Spread a bit of butter on the bread and cut the bread into cubes, place in a
square pan sprayed with Pam or another non stick spray. I a medium size
mixing bowl add milk, Splenda, eggs or substitute, salt, vanilla and whisk
until blended, pour over the bread cubes and sprinkle the berries over the
top. Sprinkle liberally with nutmeg. I have a little grater that I grate
fresh nutmeg with and it is so much tastier. Place your bread pudding
mixture in a larger pan with about an inch of water in it. Bake for about an
hour at 350 degrees, serve warm or chilled, a dollop of fresh whipped cream
is yummy on it or just have a hot cup of coffee with it. I figured this a 4
servings about 9 or 10 grams carb per serving, NOT for induction, more for
OWL or maintenance. I enjoy this for breakfast when I'm sick of traditional
breakfast foods🙂

I got some Rudi's Organic Bakery Low-Carb Herb Bread and it was pretty good.
No 'net carb' issue, their carb count is traditional (just subtract fiber).
Not gritty, rather smooth and fine-textured. Nice flavor.

Didnt' notice any problem with my BG. Didn't have enough to check long-term
effects. I dont' eat much bread anyway, and kept forgetting to finish the
loaf. 🙂

Did have some more about 2 weeks later, it had kept pretty well. Felt fine
afterwards, seemed to get a slow rise in BG.

Skinny