I haven't had a slice of regular white bread for atleast a week. I know that there are breads that are better for me but I'm not sure which. Last time I was at the store, I was a little overwhelmed at all the different styles of breads so I gave up and didn't buy any. Can someone direct me to which sliced bread is the best to eat.
Weight-Loss Let's talk bread
- Thread starter Holly1975
- Start date
Weight-Loss
Read the ingredients list of the bread -- you might spend 20 minutes or so hanging out in the bread aisle and get labelled as a bread stalker but it's worth it. 
you want to make sure that High Fructose Corn Syrup (often listed as HFCS) isn't listed as an ingredient - and that whole grain is listed first.
Ezekial's some people I know swear by - personally I can't stand it - the texture is just off for me - I much prefer Rye bread or pumpernickel - probably not as healthy as whole wheat bread but I don't eat it that often.
you want to make sure that High Fructose Corn Syrup (often listed as HFCS) isn't listed as an ingredient - and that whole grain is listed first.
Ezekial's some people I know swear by - personally I can't stand it - the texture is just off for me - I much prefer Rye bread or pumpernickel - probably not as healthy as whole wheat bread but I don't eat it that often.
I totally agree with maleficient. You must read labels. I have tried Ezekial also. I had to go to my local health food store to buy it (in the freezer section). I thought is was pretty good- at least the variety I purchased was. It is a sprouted grain bread. It is definitely a different taste and texture but worth a try. It is a little higher in calories than some of the other wheat breads out there. It is also (around here) about $4 a loaf- OUCH.
I am not a fan of rye or pumpernickel but Wonder Light Wheat is pretty good and also a brand called 35 Calorie is ok. They are not for the purist though. I started buying them for my husband (Type 2 diabetic) because he can have 2 slices for the same carb points as 1 in any other type of bread. If you are just looking at carb/calorie count they are the best I have found.
I am not a fan of rye or pumpernickel but Wonder Light Wheat is pretty good and also a brand called 35 Calorie is ok. They are not for the purist though. I started buying them for my husband (Type 2 diabetic) because he can have 2 slices for the same carb points as 1 in any other type of bread. If you are just looking at carb/calorie count they are the best I have found.
I eat the new Wonder 100% WW for White Bread fans. I like the taste much better than other wheat breads.
ToothlessFerret
New member
For me its wholemeal wholewheat all the way! Not only is it the healthiest, highest fibre, and lowest GI ... but personally, I much prefer the taste! I wouldn't dream of buying white. However, I also sometimes buy rye bread or crispy rye bread for a change.
does it still build strong bodies 12 ways? and more importantly does it still squish up into a little ball that you can pelt at your little brother?
Wonder Bread is seriously good for you?
Lol. Its the same ingredients as most other wheat breads and tastes much better IMO.
CaseyAtMartin
New member
I eat Nature's own 100% whole wheat. 3g fiber and 5g protein per serving. the slices are large and 100 cals apiece so i usually just have one with peanut butter spread over it.
MrAlaska
New member
Am I the only one who uses a bread machine? I love bread but I was unable to find ANY brand that had an ingredient list I felt I could live with. I mix 1c water, 2tbs natural applesauce, 1c stone ground flour, 1c unbleached flour, and 1/2tsp yeast for a hearty heavy bread that makes one of the best slices of toast I have had the pleasure to enjoy. It is heavy enough to slice thin enough to toast into a cracker to spread fat-free cottage cheese for a yummy lo-cal snack or I blast few squirts of Olivia buttery spray on one to eat with my morning oatmeal.
The time it takes to mix is less than the time it takes to walk down a bread isle. For the past four years or so I make a couple loaves a week and get about 16 slices at about 50 calories each. It would be a simple matter to use less of a lighter flour to make fluffier slices with less calories but I like the heavier breads and the health benifits of stone ground flour.
The time it takes to mix is less than the time it takes to walk down a bread isle. For the past four years or so I make a couple loaves a week and get about 16 slices at about 50 calories each. It would be a simple matter to use less of a lighter flour to make fluffier slices with less calories but I like the heavier breads and the health benifits of stone ground flour.