I personally don't eat much bread. It isn't entirely bad, but IMO, it can be replaced with better carbs, or just omitted. I would say that if you must eat bread regularly, be sure to pay attention to the nutritional information because there is a lot of variation in the macro's, depending on the source/baker.
Okay well obviously I'm going to pay attention to the macros regarding everything that I eat. And I'm not talking about a lot of bread...1-2 slices a day probably.
My main question is that so many people talk about bread like its such a bad thing, when I just don't get it. If you read the ingredients and it's got 100% whole grains, no HFCS, minimal sugar, etc., what's so bad about it? I know it's lower on the GI scale, but I really don't put much stock in that, particularly when I'm eating it as part of a meal with proteins and fats. What makes a "sprouted" grain better than a whole grain?
There is no bread out there that can compare to sprouted grain bread.
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