Sport Is rye a good bread grain?

[philsaigon]

I've started buying this 'whole grain' bread, ingredients are:

Rye 41%, Oat bran, wheat bran, flax seed, water, natural sourdough with yeast, salt.

100 gr = 162 cal: 5g pro, 32g carb, 1g fat

Does his sound like good stuff or should I be looking for whole wheat?

 

[vaecicla]

This is probably one for the experts as its a wholegrain bread vs wholemeal bread type discussion. Is that white or brown bread and does it contain the seeds?

 

[malkore]

what's the fiber content? that's a very telling measure of how processed it is.

in general, bread isn't a great food choice, unless you're trying to bulk. I always push people far away from bread if they are trying to get lean.

 

[Phate89]

what's the fiber content? that's a very telling measure of how processed it is.

in general, bread isn't a great food choice, unless you're trying to bulk. I always push people far away from bread if they are trying to get lean.

What if your trying to stay as lean as possible while bulking?

And how much fiber would signify the bread is good?

 

[malkore]

Phate,

since I think all bread is evil, I'll just say it should have 3g of fiber per slice to be 'good'. I mean, a serving of oatmeal, which IS a whole grain, nets you 3-5g of fiber in a bowl...so I figure good bread should match that. And bread like that does exist...usually you see bits of seeds and grains in the bread itself. or make yer own.

bulking and avoiding too much excess fat has more to do with really watching the calories and just BARELY giving yourself enough surplus so you can gain muscle

 

[Phate89]

Phate,

since I think all bread is evil, I'll just say it should have 3g of fiber per slice to be 'good'. I mean, a serving of oatmeal, which IS a whole grain, nets you 3-5g of fiber in a bowl...so I figure good bread should match that. And bread like that does exist...usually you see bits of seeds and grains in the bread itself. or make yer own.

bulking and avoiding too much excess fat has more to do with really watching the calories and just BARELY giving yourself enough surplus so you can gain muscle

The bread i recently brought is called "double fiber bread" and heres some info about it
Calories:70
Total Fat:1g
Sodium:160mg
Carbs:16g
Dietary Fiber:6grams
Sugars:2g
Protein:4g

MaIin ingredients:Water, Whole wheat flour, wheat gluten, high fructose corn syrup, modfied tapioca starch, yeast, soy fiber, oat fiber, honey, salt, wheat bran, soy bean oil, etc.

Since it has 6 grams of fiber, i guess its somewhat good even though it has corn syrup? I usually have 3-4 pieces of these a day, sometimes more, sometimes less. Recently have been trying to cut down, but its hard since bread is such a big staple out of my diet.

 

[philsaigon]

what's the fiber content? that's a very telling measure of how processed it is.

in general, bread isn't a great food choice, unless you're trying to bulk. I always push people far away from bread if they are trying to get lean.

I am bulking at the moment. It's got 9-10g of fiber per 100g(i think 1 slice is about 50g). You can totally see all pieces of grain and seeds in it and it's very dense, not airy. Here's a link to the website:



I usually get the flaxseed or special light rye

 

[Phate89]

I am bulking at the moment. It's got 9-10g of fiber per 100g(i think 1 slice is about 50g). You can totally see all pieces of grain and seeds in it and it's very dense, not airy. Here's a link to the website:



I usually get the flaxseed or special light rye

Thats interesting, how does my bread which is soft, and not dense at all have more fiber than your bread that has seeds and grains all over it?

 

[malkore]

both your breads sound OK. i wouldn't make it the bulk of my carb intake, but its a lot better than Wonder Bread

as far as the HFCS goes, since its not in the top 3 ingredients, and there's only a little sugar in there, its probably not enough to worry about.

 

[vaecicla]

Rye is a member of the wheat family and you have rye bread which has higher fibre than ordinary bread. As you can have rye bread without any wheat perhaps the purists would like it on its own but the addition of wheat does not make it any worse.

 

[Chillen]

Phate,

since I think all bread is evil

Why is ALL bread evil, Mal? Spank, spank. (dont ban me now)

 

[Phate89]

I've actually been pretty good so far restricting breads to only preworkout/mornings. Though I do still eat some fruits at night, though i don't think think thats a big problem.

 

[malkore]

Why is ALL bread evil, Mal? Spank, spank. (dont ban me now)

mostly because American's eat WAY too much processed carbohydrates. in particular bleached/enriched white flour.

some people do fine on heavy carb intake. others, like myself, do terrible with breads, crackers, and pasta. the more i eat, the more I want to eat.

plus its just a lot of low quality calories. better to have some brown rice, which has less sugar and salt,a nd more fiber, than your average slice of bread

 

[Chillen]

mostly because American's eat WAY too much processed carbohydrates. in particular bleached/enriched white flour.

This is very true. In addition to HFCS, fully and partially hydrogenated oils. I read something the other day, that at least commercially in the US, that bleached/enriched flour wasnt widely distributed until AFTER 1960 (It was just one line in a article I read, I dont know how true this is). Gonna do some research on it, just out of curiousity.

some people do fine on heavy carb intake. others, like myself, do terrible with breads, crackers, and pasta. the more i eat, the more I want to eat.

I do okay with eating carbs while restricting calories, until my body fat drops too low, then this turns out to be a different beast and I too, have to limit carb intake. Other than this I am pretty picky about the bread I eat but do eat it, until my body says.....uh...remove the bread and other foods with alot of carbs or no more fat loss, he, he.

Other than that....stand back and stop babbling about my pita bread...

 

[tjl]

mostly because American's eat WAY too much processed carbohydrates. in particular bleached/enriched white flour.

Isn't about half of the typical American's carbohydrate intake added sugars? Of course, most of the rest is refined carbohydrates and deep fried potatoes.

Americans are not much better with the fats, with lots of saturated and hydrogenated fats. Of course, then there are junk foods that combine bad carbohydrates with bad fats, giving huge numbers of empty calories...

As far as bread goes, if you have trouble finding whole grain bread that you like, you could buy a bread machine and put only whole grains in it (with perhaps some wheat gluten to help rising) with minimal amounts of sugar and salt (and water, of course).

 

[tjl]

I read something the other day, that at least commercially in the US, that bleached/enriched flour wasnt widely distributed until AFTER 1960 (It was just one line in a article I read, I dont know how true this is). Gonna do some research on it, just out of curiousity.

According to a cursory web search, white flour was commonly used for bread in industrialized nations since the late 1800s, perhaps partially because white flour did not spoil as easily as whole wheat flour, but perhaps also because white flour was considered a high status food once available only to the rich. Enriching white flour was specified in the 1940s by the US military to ensure that soldiers in World War II were better nourished than they were as new conscripts or recruits who were likely to have had vitamin deficiencies eating white bread and little else living in depression poverty.

Of course, enriching white flour does not replace all of the nutrients lost with the bran and germ, and obviously does not replace any of the fiber. Although just to confuse things even more, there is something called "white whole wheat flour" which is whole wheat flour made from a variety of wheat whose bran is closer to white rather than red or brown like the usual variety of wheat. Then again, if you want to try to get a resistant person to eat whole wheat bread instead of white bread, making some "white bread" with white whole wheat flour may be worth a try.

 

[Chillen]

According to a cursory web search, white flour was commonly used for bread in industrialized nations since the late 1800s, perhaps partially because white flour did not spoil as easily as whole wheat flour, but perhaps also because white flour was considered a high status food once available only to the rich. Enriching white flour was specified in the 1940s by the US military to ensure that soldiers in World War II were better nourished than they were as new conscripts or recruits who were likely to have had vitamin deficiencies eating white bread and little else living in depression poverty.

Of course, enriching white flour does not replace all of the nutrients lost with the bran and germ, and obviously does not replace any of the fiber. Although just to confuse things even more, there is something called "white whole wheat flour" which is whole wheat flour made from a variety of wheat whose bran is closer to white rather than red or brown like the usual variety of wheat. Then again, if you want to try to get a resistant person to eat whole wheat bread instead of white bread, making some "white bread" with white whole wheat flour may be worth a try.

Thanks for the info! We are never to old or to young to learn something! I havent had a chance to rsearch it yet, but I plan to nonetheless.

Up early this morning I have to change my routine around since my activities are changing today to fit in my workout. Instead of cardio AM, I am up (and had my pre-workout meal an hour and a half ago), to do my weight training session, so its rather early here (4:50 AM), lol. When life throw you a bullet---one adapts, bottom line.

Keep throwing the weight around, baby!


Chillen