Crispbread vs Regular bread...

Hi

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.
fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

thanks for any help.

I will cross post this to alt.support.diet.low-carb/sci.med.nutrition

Eric D wrote:

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Any of the russian rye breads I've seen in stores contain wheat.
I'm wheat intolerant so that's all that's needed for me. The 100%
rye breads that I occasionally by are German or Danish so my
comparisons might or might not apply to you.

Pound for pound comparison:

A pound of Wasa - Several boxes. A pound of German steam
baked rye - One small heavy loaf. If you're going for volume
(volume matters some for filling and matters a lot more for the
visual effect).

Wasa is more than twice as expensive.

But I only buy one box of Wasa or one loaf of Danish rye so the
price difference per loaf or per volume is small.

Russian Rye has only 2/3rds the calories.
fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

Very few breads are really made with 100% whole grain. Even the
ones that say whole grain on the label often use it in spice-like
quantities. Taking refined grain as bad (without making judgement
that eating grass in any form is for hooved animals and I don't have
hooves) whole grain as less bad, unless you were extremely
selective with your russian rye it is made with refined grain. That
means higher glycemic load, lower nutrition per calorie, lower fiber
per calorie, and so on. On that scale fiber isn't the only issue but
it is at the front of the line. Except for folks who are wheat
intolerant,
where the fact that a couple of types of Wasa are indeed 100% rye
and 0% wheat matters most.

On Oct 31, 7:14 am, Eric D wrote:
Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.

But consider that Wasa is almost completely devoid of moisture. There
is no water weight.

It's so dry that if you inhale while eating it, you can get a coughing
fit from the crumbs.

If you want to do a pound-for-pound comparison, you have to normalize
both products to their dry weight.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

I buy Wasa dark rye crispbread because the only ingredients in it are
whole rye flour and salt.

No sugar, no vegetable oil, no preservatives, etc.

Eric D wrote:
Hi

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.

How much of the weight of Russian Rye is made up of water? Just weigh a
slice when fresh and then dry it in the oven and reweigh it. Then
recompute the calorie content per unit weight to compare it to the
completely dry Wasa product.

Pound for pound is not automatically a wise comparison, even though it
sounds like one.

fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

thanks for any help.

I will cross post this to alt.support.diet.low-carb/sci.med.nutrition

For low carb diets, the Net Carb count is typically the defining factor.

Some WASA products have as low as 6 grams of Net carbohydrates per
"slice", and at that point, the macronutritional considerations are
finished. In other words, under these conditions, there are virtually no
other significant considerations.

It happens to be true that the high fiber content helps to allow the
Wasa "slice" to have a little extra weight and bulk, but that is a
secondary consideration to the Net Carb count.

On Wed, 31 Oct 2007 14:14:27 GMT, Eric D wrote:

Hi

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.
fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

thanks for any help.

I will cross post this to alt.support.diet.low-carb/sci.med.nutrition


thank you all for your replies.

It would be better to learn to live without any bread.

To me you are asking about different forms of cyanide for your diet.


"Eric D" wrote in message
...
Hi

Is there a significant difference between the two?

Here is my general comparison...

Store bought Russian Rye Bread vs Wasa Fibre Rye

Pound for pound comparison:
Wasa is more than twice as expensive.
Russian Rye has only 2/3rds the calories.
fibre makes up 27% of the Wasa product but only 8% of the Russian Rye.

So, is the fibre content the reason why so many recommend crisp bread
over regular bread or are there other significant considerations?

thanks for any help.

I will cross post this to alt.support.diet.low-carb/sci.med.nutrition