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#1
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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 |
#2
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Crispbread vs Regular bread...
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. |
#3
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Crispbread vs Regular bread...
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. |
#4
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Crispbread vs Regular bread...
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. |
#5
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Crispbread vs Regular bread...
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. |
#6
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Crispbread vs Regular bread...
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 |
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