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Why is bread bad ?
- Thread starter THEMYTH
- Start date
but as the carbohydrates released into your bloodstream through white rice and the carbphydrates released into your bloodstream both have close to the same effect of raising insulin levels so other than more good fats, fiber, vitamins and minerals they are not a big deal different?
Originally posted by Akateros
What about 'em?
What do you think?
You've got enough knowledge to make the call, y'know, you don't necessarily need an "expert" to tell you what's "right" or "wrong".
I know they good, better than other breads and tortillas in the markets.. but are they high in GI? that's all I want to know
no, not much different
if you need fairly instant energy then white rice is good for that.
If you eat bread, even whole wheat, try to get the rough stone ground variety. The modern mills make the normal white flour into a very fine powder that converts to blood sugars very fast. The stone ground variety is less refined and is more coarse and has partial husks still (more fiber) and slows down the digestion rate. I like to use the analogy of sprinkling saw dust on a camp fire verses putting small branches on the fire. The saw dust immediately flashes into flame and burns hot whereas the small branches take much longer to burn and provide more moderated energy release over a longer period of time. It???s the same thing with insulin response and energy utilization. Another factor is that the body can only absorb a relatively small amount of fuel and demand a small amount of energy at a time before it has to shuttle it into fat cells to queue it all up. Its basically a bandwidth kind of problem ??? take in too much fuel at a low activity level and its nappy time as the body switches metabolic gears to break down the food and push it into fat cells. This is also why it is important to eat smaller meals (but more often) since from a total energy perspective anything more than about 400 calories ingested (for average man) at one point in time runs the risk of exceeding the body???s ability to assimilate and use it and go into fat stores unless already heavily depleted of glycogen levels. It would be better for most of us to have a ???just in time??? kind of energy intake (e.g. small meals but frequently) without ever shuttling any excess into fat and keeping the body in a constant state of fat burn. Every time we eat something with too many calories or which is too glycemic we run the risk of toggling off the fat burning cycle that we strive to keep active.
Also, intermixing acids (e.g. vinegar mustard) and a small amount of good fat (olive oil) on bread can reduce the overall GI too. The presence of other foods also alters the ratios.
OD
Also, intermixing acids (e.g. vinegar mustard) and a small amount of good fat (olive oil) on bread can reduce the overall GI too. The presence of other foods also alters the ratios.
OD
Originally posted by Vieope
What if I ask "Why?"..
At some point in the process all food is crap...
Remember the old expressive curse "eat shit and die"? Apart from its vulgarity it is very true and is exactly what is cursing our country right now. Being healthy and fit is all about quality of nutrition. Anytime we eat we run the risk of poisoning ourselves or upsetting the metabolic balance. In a manner of speaking food is the biggest unregulated drug on the planet that does not require intelligent consumption or a prescription to take. If you have to eat, and we do to stay alive, try to minimize intake of foods that are poisonous or noxious to our physiology. The idea is to intake things that give us the most nutritional value (quality energy and essential nutrients) for the least amount of volume, caloric density and hopefully taste OK. The problem is that the deviant marketers are playing with the taste formulas to try and tempt you or force an addiction for things that produce a higher profit margin. Not surprisingly the biggest profit margin comes from products that the government is subsidizing (e.g. corn and corn syrup) and will flat out kill you. Rather than make your waist line fat to fatten a food company exec???s wallet ??? develop a new taste for quality food.
Feed the engine not the tongue.
OD
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Grains and legumes contain "lectins".
Lectins are substances that combine proteins and carbohydrates together. Plants have evolved them to ward off insect predators.
The carbohydrates in lectins prevent them from being broken down in the digestive processes that break down proteins.
The result is that they can cause intestinal permeability, autoimmune disorders and many other health problems.
Why haven't you heard this before? What major media outlet is is going to allow a story "90% of food sold in markets causes health problems"?
PS Supposedly sprouting destroys the lectins, and so if you can develop a taste for the Ezekiel products mentioned in this thread, they should be okay.
Lectins are substances that combine proteins and carbohydrates together. Plants have evolved them to ward off insect predators.
The carbohydrates in lectins prevent them from being broken down in the digestive processes that break down proteins.
The result is that they can cause intestinal permeability, autoimmune disorders and many other health problems.
Why haven't you heard this before? What major media outlet is is going to allow a story "90% of food sold in markets causes health problems"?
PS Supposedly sprouting destroys the lectins, and so if you can develop a taste for the Ezekiel products mentioned in this thread, they should be okay.
Never liked Ezekiel bread.And ya, how does this relate to bread?
No way to know for sure, unless they are one of the foods that have been specifically tested. My impression, looking at the lists of the (sometimes unlikely) foods that have been tested (and why, exactly, did they pick some of them, I wonder) is that occasionally the GI of ingredients in combination ends up being not quite what (I at any rate) would expect, looking at them singly.
At the very least, I would guess that it'd be round a moderate GI, like other mixed whole-grain breads on the list -- but am I an expert? No, I am not.
Well the fact is, its still processed. So keep it moderate, thats all
During a bulk, would it be alright to consume whitebread postworkout for a spike? That's what I've been doing so far, because they are high in GI I'm just getting some simple carbs into my system.
Well its not going to create much of a spike.
oh, but it is ok to consume postworkout because its simple carbs right?
its not simple carbs, jusy low quality complex carbs.
eat it pre workout if you have to use bread, and lower glycemic carbs for your post solid meal
eat it pre workout if you have to use bread, and lower glycemic carbs for your post solid meal
pre b/c of the glycemity, not carb quality...and i wouldnt use white peroid, but thats what alaric said he wanted.
