low carb grains

I'm new to the LC diet scene, but I'm doing ok, having lost 16 lbs in six
weeks. I think I can do this to my end goal. Anyway, I see the LC
specialty stores selling LC bread for $5 loaf and am thinking, "Do I
look stupid?". So, the question is, what makes these LC breads LC?
It must be the type of grain they are using (if any). Is there some
grains that are more LC than others. Specifically, I'm curious about
rye. I've recently discovered traditional imported German pumpernickel.
Please tell me it's LC. I think I'm hooked! I've also discovered
Cabrales, Spanish blue cheese. Put them together and I don't care if
I lose weight!! But ...I still do. Anyone care to comment?

nb ...my pants ain't as tight!

notbob wrote:
I'm new to the LC diet scene, but I'm doing ok, having lost 16 lbs in six
weeks. I think I can do this to my end goal. Anyway, I see the LC
specialty stores selling LC bread for $5 loaf and am thinking, "Do I
look stupid?". So, the question is, what makes these LC breads LC?
It must be the type of grain they are using (if any). Is there some
grains that are more LC than others. Specifically, I'm curious about
rye. I've recently discovered traditional imported German pumpernickel.
Please tell me it's LC. I think I'm hooked! I've also discovered
Cabrales, Spanish blue cheese. Put them together and I don't care if
I lose weight!! But ...I still do. Anyone care to comment?

nb ...my pants ain't as tight!


Try the Natures Own Wheat n' Fiber bread. It's net 5 cabs per slice and
it's about $1.99.


Andi
256/225/175
LC since 7/19/03

Check your store brand's "light" bread. More often than not they are low
carb, 6-8 grams for most, they taste good and usually are low cost

Nancy J

"notbob" wrote in message
news:gynjb.568743$cF.244964@rwcrnsc53...
I'm new to the LC diet scene, but I'm doing ok, having lost 16 lbs in six
weeks. I think I can do this to my end goal. Anyway, I see the LC
specialty stores selling LC bread for $5 loaf and am thinking, "Do I
look stupid?". So, the question is, what makes these LC breads LC?
It must be the type of grain they are using (if any). Is there some
grains that are more LC than others. Specifically, I'm curious about
rye. I've recently discovered traditional imported German pumpernickel.
Please tell me it's LC. I think I'm hooked! I've also discovered
Cabrales, Spanish blue cheese. Put them together and I don't care if
I lose weight!! But ...I still do. Anyone care to comment?

nb ...my pants ain't as tight!

On Thu, 16 Oct 2003 02:40:12 GMT, notbob wrote:

I'm new to the LC diet scene, but I'm doing ok, having lost 16 lbs in six
weeks. I think I can do this to my end goal. Anyway, I see the LC
specialty stores selling LC bread for $5 loaf and am thinking, "Do I
look stupid?". So, the question is, what makes these LC breads LC?
It must be the type of grain they are using (if any). Is there some
grains that are more LC than others. Specifically, I'm curious about
rye. I've recently discovered traditional imported German pumpernickel.
Please tell me it's LC. I think I'm hooked! I've also discovered
Cabrales, Spanish blue cheese. Put them together and I don't care if
I lose weight!! But ...I still do. Anyone care to comment?

nb ...my pants ain't as tight!

Some of them are pumped up with soy flour (which is higher protein, lower
carb than wheat flour), others are made from gluten flour (gluten is the
protein in wheat, so by making flour from the gluten you get more protein
less carbs), others are made from a lot of really course grains, which are
higher in fiber, making for lower net carbs (what my gramma used to call
twigs and sticks).

From what I hear, some brands taste better than others and most of the soy
stuff tastes like tired ass. I haven't tried any yet- have a box of Atkins
Bread Mix on my shelf that I haven't gotten around to. None of my local
stores seem to sell any of the whole grain stuff that everyone else seems
to get at every Wal-Mart in town, lol.

Jake

--
My favorite animal is steak.--Fran Lebowitz

notbob wrote:

So, the question is, what makes these LC breads LC?

Some use a lot of bran, so they are actually using what used to border
on a waste product. Others use soy. Different brand, different method.

It must be the type of grain they are using (if any). Is there some
grains that are more LC than others.

Not really. Ground up grass is high carb. The difference is more in
how refined that groupd up grass is. If all of the bran and germ is
removed what remains is nearly pure starch. So any whole grain will
be lower carb and any refined grain will be higher carb.

Specifically, I'm curious about rye. I've recently discovered
traditional imported German pumpernickel. Please tell me it's LC. I
think I'm hooked!

Probably whole grain rye. Since it is less refined it hasn't been
concentrated to nearly pur starch. Not the same thing as low carb
but not as high as the refined stuff.

Carb tolerance varies. My CCLL is 50ish and my CCLM is 100ish so I
have a fairly high tolerance. I'll have these pure whole grain rye
over any sort of low-carb stuff any time. But I'm also alergic to
wheat so I have little choice in the matter anyways. I often keep
a loaf of the rye in the freezer and have a slice or two every couple
of weeks.

I've also discovered
Cabrales, Spanish blue cheese. Put them together and I don't care if
I lose weight!! But ...I still do. Anyone care to comment?

Cheese with mold growing in it. Ugh, spoiled. More for you I guess.

On 2003-10-16, Doug Freyburger wrote:

Specifically, I'm curious about rye. I've recently discovered
traditional imported German pumpernickel. Please tell me it's LC. I
think I'm hooked!

Probably whole grain rye. Since it is less refined it hasn't been
concentrated to nearly pur starch. Not the same thing as low carb
but not as high as the refined stuff.

Yes, this stuff I found is so course, it's practically mosaic. I'll
probably keep it to a minumum.

nb

notbob wrote:

Probably whole grain rye. Since it is less refined it hasn't been
concentrated to nearly pur starch. Not the same thing as low carb
but not as high as the refined stuff.

Yes, this stuff I found is so course, it's practically mosaic. I'll
probably keep it to a minumum.

Whole grain rye bread has appr. 36 g carbs per 100 g. USDA Nut says
41 g carbs per 100 g pumpernickel (fibres subtracted):

http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl?pumpernickel


// Klaus

--
unselfish actions pay back better

"notbob" wrote in message
. net...
On 2003-10-16, Doug Freyburger wrote:

Specifically, I'm curious about rye. I've recently discovered
traditional imported German pumpernickel. Please tell me it's LC. I
think I'm hooked!



First, I LOVE PUMPERNICKEL! :-)

The traditional recipe, which is quite variable, calls for brown sugar,
molasses, coffee and a bunch of other stuff, and several other grains in
addition to the rye. Basically, it was developed as an alternate bread when
wheat flour was in short supply.

Hopefully, you have some nutritional info to guide you.

I see other grain breads in the store now; Flax seed, Spelt, Quinoa, etc,
but they may still contain some flour. However, I bought some Flax Seed
bagels (but haven't tried yet), which appear to have a NET of 11 carbs.
That compares well with other commercial "light" or "lite" low carb breads.
It's also a lot better, even before NET, compared to other bagels that clock
in around 70 and up.

HTH,

Steve

Correction: Those FLAX bagels are NET 30, compared to other at 70+. The 11
is the FIBER in a single bagel. (And I only eat a half at one time.)

Sorry,


Steve

"Scionyx" wrote in message
news:MKFjb.790244$Ho3.210382@sccrnsc03...

"notbob" wrote in message
. net...
On 2003-10-16, Doug Freyburger wrote:

Specifically, I'm curious about rye. I've recently discovered
traditional imported German pumpernickel. Please tell me it's LC. I
think I'm hooked!



First, I LOVE PUMPERNICKEL! :-)

The traditional recipe, which is quite variable, calls for brown sugar,
molasses, coffee and a bunch of other stuff, and several other grains in
addition to the rye. Basically, it was developed as an alternate bread
when
wheat flour was in short supply.

Hopefully, you have some nutritional info to guide you.

I see other grain breads in the store now; Flax seed, Spelt, Quinoa, etc,
but they may still contain some flour. However, I bought some Flax Seed
bagels (but haven't tried yet), which appear to have a NET of 11 carbs.
That compares well with other commercial "light" or "lite" low carb
breads.
It's also a lot better, even before NET, compared to other bagels that
clock
in around 70 and up.

HTH,

Steve

Doug Freyburger wrote:
Not really. Ground up grass is high carb. The difference is more in
how refined that groupd up grass is. If all of the bran and germ is
removed what remains is nearly pure starch. So any whole grain will
be lower carb and any refined grain will be higher carb.

There is no "ground up grass" in grain products. Grain is the seed of
certain large grasses.

Grass would be lowcarb. It's mostly fiber, which grazing animals can
digest as a carb. But grass-fed beef is lean and stringy. Cattle
are fattened on grain before slaughter.

--
jamie )

"There's a seeker born every minute."