In article ,
Gary wrote:

I find I can control my weight better whenb I keep my carb intake
within reasonable limits.

Lately I have been enjoying the flavor and texture of multigrain bread,
but have begun to wonder whether it is really good for me in the
low-carb context, or even whether it fits in as a low-glycemic
substitute for whole wheat bread.

Does anyone know anything about how these breads differ?

Go to USDA National Nutrient Database
http://www.nal.usda.gov/fnic/foodcomp/search/
Do this with 2 separate browser tabs so that you can compare whole wheat
bread with wheat bread.

For "Keyword(s)": enter "bread"
For Select Food Group: choose "Baked Products"
Then, using separate browser tabs, choose whole wheat in one, and wheat
in the other.
You'll see that there are about 6 grams more carbs in wheat bread than
in whole wheat bread. You'll also see that whole wheat has much more in
vitamins and minerals, except for the half dozen vitamins and minerals
that bakeries are obliged by law to add. Over all, bread isn't low card,
but it is the carb total at the end of the day that counts. No foul, no
penalty.
--
http://www.democracynow.org/2010/4/6...e_us_military/

http://www.youtube.com/watch?v=Arn3lF5XSUg
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