What is it with bread?

[sasha002]

Hello everyone!

I was just wondering what it is in bread that makes it quite disagreeable to quite a number of people.
You see, its a bit difficult to get away from bread because it has been such a big part of our lives. Yet there are so many of us (I have a feeling me included) that cannot be friends with 'the staff of life'.
Is it the yeast? the wheat? what is it that causes a problem?
And, are there any ways around it? Gluten free breads, baking your own with organic flours?
I just find that things work better when they are sustainable over a long time. So for those who love bread, are there options to enjoy this staple once in a while without doing too much damage?
Any thoughts?

[louise41]

For some it's the gluten and for some it's the preservatives. You can get bread that is both gluten and preservative free. I have a little bit from time to time but often regret it. I read up on gluten intolerance, apparently it is quite common and many of us our unaware we have it. How it affects us depends on how much we eat. We may tolerate a small amount but not too much. Personally I have found it best just to avoid it apart from the very rare social occasion. If you are affected by bread you may also find you are affected bu other things with wheat such as pasta. Good luck

[sasha002]

Hey, thanks Louise. You might actually have given me some potential good news. I'm very tolerant to pasta and chapattis and naan and basically any other wheat product. its possible bread might not be my enemy after all. Thanks for that.

[sasha002]

Also...what if you bake your own? At least, you can somewhat control preservatives added in right (excluding what's already in the ingredients of course)? What are your thoughts on that? Just wondering.....thanks

[Kristine..]

Hi Sasha

I have a direct weight reaction to eating bread

When I look back, I have always had this reaction, and to any other wheat based products

I love good, fresh bread, it is one of the joys of life, but even one sandwich will affect my weight the next day, yet I can eat fats and not have the save body response.

After C#1 my weight started to slowly increase when I started to eat pies for lunch two or three times per week

Wheat will trigger an insulin response. Cohen’s is all about manipulating the insulin response, both during the weight loss program and also the maintenance program

Maintenance addresses the issue of alcohol, because of the insulin trigger eg eat cheese a half hour before drinking alcohol to prevent the drop in blood sugar and resultant insulin rush

Eating protein a half hour before eating bread would probably also be a good idea but, of course, the bread roll or the glass of wine are usually the prelude to the meal, just when they cause the most damage. Or, the bread is actually the whole or greater part of the meal!

If you think about the weight loss program, the crispbread are specific brands and types and are specific amounts. These amounts are below the trigger threshold ie we eat the crispbread because the brain needs fresh carbohydrates, but we don’t eat enough to cause a change in blood sugar levels and not enough to trigger the insulin response

Think about reefed, and the gradual introduction of standard, sliced sandwich bread.

Each one of us will have a ‘bread threshold’. Some people won’t react to wheat or cereals at all, but others will have a very negative response.

Eg during June this year, when I though the weight increase had probably stabilised I got some Special K and started to eat that with the daily yoghurt. After two weeks of a 40 gram daily serving of Special K every day my weight had increased by another 2.5 kilos. In the early weeks after stopping smoking I was eating throughout the day, including toast and bowls of cereal, and eating chocolate at night.

But by the time I started on the 40gm per day Special K I had stopped eating all the other things and hadn’t eaten chocolate for a couple of weeks, so the extra 2.5 kilos was directly from the cereal intake

During C#1 refeed, when I ate the first bread for 5 months, I realised that I had not experienced any wind, or any plaque on my teeth, since starting the program. That first half slice of bread, and how embarrassing! Wind and plaque!

Yes, wheat may be the ‘staff of life’ but many people are allergic to wheat. I have a lesser weight reaction to eating rye bread and don’t have any reaction to, say, eating a bowl of rice.

Let us know how you go with experimenting with the pasts and even if home baked bread has the same effect

Cheers
Kristine

[sasha002]

Hi Kristine,
you're wonderful. Thanks so much for that. Yes, I guess some of us just can't take bread or wheat or milk and that's that. But I like what you said about eating bread after the protein. But also like you said, the bread basket does come first. If wheat is the issue, then even baking your own won't make a difference I guess.
Rye bread seems like an interesting option. Will keep you posted. Cheers.

[louise41]

You could try baking your own preservative free bread and see how you go. I have both baked and bought preservative free bread. Refeed is all about experimenting and seeing what your body tolerates and how it reacts to different foods

[sasha002]

Hi Louise,

Thanks for the tip. I plan to do that and see how it goes. Any idea how I might start doing this. I know that's a dumb question but where would I go for preservative-free ingredients for baking this type of bread? Could use some help.
I accidently clicked your name instead of the post title and went to your 'page'. You look fabulous by the way!
Cheers!

[Karol1]

Hi

I found that as I age I have had to let go of wheat and milk products (except hard cheese). I feel so much better. I can't even take saladas anymore, I have the rice cakes instead.

[louise41]

Thank you Sasha. Just check the ingredients on the break mix. I just get mine from the supermarket. I think its preservative free as it goes mouldy pretty quickly if I dont it it all!! Good luck