Multigrain vs. whole wheat bread

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?

Read the label, if the carbs fit into your limit you can have some though I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients that
made fine sandwiches.

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?

In article ,
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients that
made fine sandwiches.

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?

Any brands to look for?
--
http://www.democracynow.org/2010/4/6...e_us_military/

http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html

Billy wrote:
In article ,
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients that
made fine sandwiches.

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?

Any brands to look for?


FlatOut is one that comes in different flavors. There are tortillas
which are low carb as well. These generally sell at a premium price.

In article , Jim
wrote:

Billy wrote:
In article ,
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though
I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients
that
made fine sandwiches.

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?

Any brands to look for?


FlatOut is one that comes in different flavors. There are tortillas
which are low carb as well. These generally sell at a premium price.
Thanks, Jim.
It looks like corn tortillas in general are good for low carbs. Local
ones are 25 g/2. Their low carb tortillas, at 3 g. carbs each, have the
right numbers, but gastronomically, they compete with cardboard in taste.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html

Billy wrote:
In article , Jim
wrote:

Billy wrote:
In article ,
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though
I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients
that
made fine sandwiches.

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?
Any brands to look for?

FlatOut is one that comes in different flavors. There are tortillas
which are low carb as well. These generally sell at a premium price.
Thanks, Jim.
It looks like corn tortillas in general are good for low carbs. Local
ones are 25 g/2. Their low carb tortillas, at 3 g. carbs each, have the
right numbers, but gastronomically, they compete with cardboard in taste.

Maybe you don't have a grocery store with a lot of breadth of product.

There are WHITE low carb tortillas and brown ones and some other colors.
Mission might be the brand name.... I never remember it but recognize
the stuff when I see it. They are usually expensive compared to the
regular high carb wheat and corn standard tortillas.

There is also "La Tortilla Factory" which has a line of flavored low
carb tortillas.

A long time ago, I briefly ate Corn Tortillas, partly because of low
sodium content. They were filling, but not tasty.

The stuff I am recommending to you is tasty and has pretty good texture.
The only times I found them cheaply were when WalMart carried them in
the Deli department, but after the remodeling of the stores, they
dropped two tasty lines of low carb and filled up the void with Mission
brand stuff.

You may have to look in more places to find the good stuff, but it is
around. Maybe, for some reason, not where you live, or else you haven't
looked in the right places. In some stores (Schnucks chain) the "La
Tortilla Factory" products are on the shelves near the artificial
sweeteners. No where near the run of the mill Hispanic products. And not
all tortillas are carried in the Hispanic section either. You gotta walk
all over the stores sometimes because they probably don't stock the
shelves in the way you think they should.

You can do a Google search for this stuff, for yourself, to better
determine your alternatives. Then, you can take your list and ask the
store to tell you what they stock and where. You can call the stores
and ask, if you want to save driving around.

I'm out of suggestions.

On Apr 11, 1:19*pm, Billy wrote:
In article , Jim
wrote:





Billy wrote:
In article ,
*"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though
I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients
that
made fine sandwiches.

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?

Any brands to look for?

FlatOut is one that comes in different flavors. There are tortillas
which are low carb as well. These generally sell at a premium price.

Thanks, Jim.
It looks like corn tortillas in general are good for low carbs. Local
ones are 25 g/2. Their low carb tortillas, at 3 g. carbs each, have the
right numbers, but gastronomically, they compete with cardboard in taste.


Corn tortillas in general are NOT good for low carb. If you use one
for a wrap, it's the same as making a sandwich out of two slices of
white bread. In some cases, even worse. Two slices of white bread
have around 25g of carbs, just like your tortilla wrap.

There are a variety of LC wraps that get down to around 10g or less
net carbs. The best product of that type that I found were the flax
flat breads from Damascus Bakeries. One local supermarket here in NJ
used to carry them, but the store closed. I haven't found them
anywhere on line. Costco carries the whole wheat versions which are
10g of carb.

One thing these are excellent for is making a personal pizza. You
just blind bake them on a sheet pan until they just start to get
golden brown at the edges. Then apply the sauce and toppings and
return to the oven or broiler to just melt the cheese.





--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.http://www.youtube.com/watch?v=Arn3l...inn_page.html- Hide quoted text -

- Show quoted text -

Billy wrote:
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients that
made fine sandwiches.

Any brands to look for?

Being wheat intolerant I can't have most of the soft and fluffy breads.

I like various brands of rye crsipbreads. Wasa Light Rye is the lowest
total carb of the ones I've tried. Ryecrisp has small slices but it's
pressed to make it thinner but that also makes it denser.

I also like 100% rye steamed bread that's made in Danmark and Germany.
Various brands. The slices are thin because it's heavy and it would be
very carby with thick slices.

I've tried fluffy rice based breads like from N-ergy but they don't have
enough flavor for me. Carbs without flavor isn't my target. ;^(

In article ,
Doug Freyburger wrote:

Billy wrote:
"FOB" wrote:

Read the label, if the carbs fit into your limit you can have some though
I
wouldn't advise having them constantly, only for an occasional sandwich.
There are some flatbreads that are much better in carbs and ingredients
that
made fine sandwiches.

Any brands to look for?

Being wheat intolerant I can't have most of the soft and fluffy breads.

I like various brands of rye crsipbreads. Wasa Light Rye is the lowest
total carb of the ones I've tried.
What is the surface area (a X b) of the bread?
Ryecrisp has small slices but it's
pressed to make it thinner but that also makes it denser.

I also like 100% rye steamed bread that's made in Danmark and Germany.
Various brands.
Another good idea. Thanks.
The slices are thin because it's heavy and it would be
very carby with thick slices.

I've tried fluffy rice based breads like from N-ergy but they don't have
enough flavor for me. Carbs without flavor isn't my target. ;^(
Life without flavor ;^(

Presently constructing my sandwiches with whole wheat. I was losing
weight with it for awhile, but I seem to have found a plateau.

It was a useful trip to a.s.d.l.c. today. Thanks to all.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html

Billy wrote:
Doug Freyburger wrote:

I like various brands of rye crsipbreads. Wasa Light Rye is the lowest
total carb of the ones I've tried.

What is the surface area (a X b) of the bread?

Wasa crisps are about 3 inches by 6 inches. About the same size as
other crisp breads like Stoned Wheat Thins or Ak Mok. They are not as
low in carbs as I would like but they are more fiber and less starch
than most of the easily found options and they are wheat free.

Wasa makes several other recipes that are the same size with different
grains.