1

votes

Lesser of the evils?

Answered on August 19, 2014
Created August 13, 2011 at 3:58 AM

If you HAD to eat bread, which type would you have? Which would have the least impact on your paleo lifestyle?

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on January 28, 2013
at 03:03 AM

I've had immune flares (ie. I get a respiratory infection within 48 hours, out of nowhere, when the pollen count is nil) with rolls made with half whole spelt/half white spelt (not "properly prepared" at all), too many bites of gluten-containing desserts (including pie crust), and homemade long-soured rye sourdough, but the last time I had a straight up white flour baguette, I suffered no problems whatsoever. I do wonder if any of it has to do with the large amount of fat and red wine I was consuming with it, though.

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on January 28, 2013
at 02:57 AM

And they go back and ADD gluten to the final mix.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 18, 2011
at 03:04 AM

I have no idea! I followed a step by step instruction with pictures and it looked right up until I put them in the oven.

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on August 18, 2011
at 02:41 AM

Are you whipping the egg whites up enough? That seems to be the key to make them come out right.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 17, 2011
at 09:50 PM

I've tried these more than once and apparently I'm an idiot. LOL. They never look like the pictures!

E639bc85fd42430285596434a6515ad5

(2226)

on August 14, 2011
at 05:03 PM

I think they're less bad, for one thing, because neither bread contains any modern wheat. The Mannah from Heaven is made from sprouted and fermented grains. The sourdough rye is very similar to the bread that Weston Price described in the chapter on the Swiss.

Medium avatar

(3029)

on August 14, 2011
at 06:36 AM

Definitely sourdough from a bakery, and better to get rye or spelt or something other than wheat - wheat is the worst grain. The longer it rises the better. Ask them how long it rises.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 14, 2011
at 02:56 AM

Do you know the brand name by chance? I want to check that out. Thanks.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 14, 2011
at 02:55 AM

Why do you think this is "less bad". They are proven to be liars about their product so I'm curious why you would think they are putting out something any better than the trash you can get in the grocery store?

Ed71ab1c75c6a9bd217a599db0a3e117

(25482)

on August 14, 2011
at 01:33 AM

I never have to eat bread......so its not an issue.

E639bc85fd42430285596434a6515ad5

(2226)

on August 13, 2011
at 06:07 PM

Yes, I've seen it. Thanks. Since I'm not low carb and I don't fear postprandial insulin spikes, the results of those studies don't really concern me. But the PR guy for the bakery didn't handle things as well as he could have, IMO.

16e617676c5ac710e5235e0b773edc0b

(2640)

on August 13, 2011
at 01:54 PM

Jimmy Moore did an interesting experiment on his blood sugar after consuming Julian Bakery bread that you might be interested in: http://livinlavidalowcarb.com/blog/jimmy-moore%E2%80%99s-n1-experiments-julian-bakery-smartcarb-breads/10900

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:57 AM

I think it also has soy. :(

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 13, 2011
at 05:55 AM

Good point. Did not know!

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:28 AM

Whole Foods brand has a sourdough that claims to be long-fermented. The ingredients list is quite short, too.

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:26 AM

Careful with corn tortillas. Some brands mix in wheat flour. ACK! :(

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 13, 2011
at 04:14 AM

I agree. REAL sourdough. Grocery store sourdough usually isn't.

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10 Answers

5
64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 13, 2011
at 04:06 AM

sourdough - if it's properly fermented the gluten is broken down before you eat it

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:28 AM

Whole Foods brand has a sourdough that claims to be long-fermented. The ingredients list is quite short, too.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 14, 2011
at 02:56 AM

Do you know the brand name by chance? I want to check that out. Thanks.

Medium avatar

(3029)

on August 14, 2011
at 06:36 AM

Definitely sourdough from a bakery, and better to get rye or spelt or something other than wheat - wheat is the worst grain. The longer it rises the better. Ask them how long it rises.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 13, 2011
at 04:14 AM

I agree. REAL sourdough. Grocery store sourdough usually isn't.

2
77877f762c40637911396daa19b53094

(78467)

on August 13, 2011
at 04:48 AM

Rudi's organic gluten free bread:

Reason: No gluten, MSG, soy, corn, GMO's

http://www.rudisglutenfree.com/

It tastes great like real bread and won't make you regret eating it like gluten breads.

100% natural(mostly organic) but it does have a weird oil but I'm sure not much to really matter if this is an occasional cheat.

Ingredient's for Rudi's Gluten Free White Bread:

Water, potato extract, rice starch, rice flour, sorghum flour, organic high oleic sunflower/safflower oil, organic evaporated cane juice, organic honey, egg whites, organic inulin, yeast, sea salt, organic molasses, xanthan gum.

There's somethings I don't approve of like xantham gum, added honey/cane juice but it's only small amounts and this bread tastes really good so it's certainly worth it. It's good for people who find themselves cheating on gluten bread.

1
B14dc4aa1ddefbec3bc09550428ee493

on August 13, 2011
at 06:16 AM

The only time I really miss bread is when I need something to hold a sandwich together so I've found Oopsie Rolls to be a good substitute. They look like bread, hold a sandwich together like bread and they have a bland flavor so sandwiches still taste like sandwiches. You make them yourself (Google the recipe) and they basically only have three ingredients: eggs, cream cheese and cream of tarter.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 17, 2011
at 09:50 PM

I've tried these more than once and apparently I'm an idiot. LOL. They never look like the pictures!

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on August 18, 2011
at 02:41 AM

Are you whipping the egg whites up enough? That seems to be the key to make them come out right.

7e746be2f0e550a8cd7df881322ae705

(18701)

on August 18, 2011
at 03:04 AM

I have no idea! I followed a step by step instruction with pictures and it looked right up until I put them in the oven.

1
E639bc85fd42430285596434a6515ad5

(2226)

on August 13, 2011
at 05:53 AM

The Julian Bakery makes two breads that I believe to be less bad than any other bread I've come across: Mannah from Heaven, and Real Sourdough Rye.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on August 14, 2011
at 02:55 AM

Why do you think this is "less bad". They are proven to be liars about their product so I'm curious why you would think they are putting out something any better than the trash you can get in the grocery store?

16e617676c5ac710e5235e0b773edc0b

(2640)

on August 13, 2011
at 01:54 PM

Jimmy Moore did an interesting experiment on his blood sugar after consuming Julian Bakery bread that you might be interested in: http://livinlavidalowcarb.com/blog/jimmy-moore%E2%80%99s-n1-experiments-julian-bakery-smartcarb-breads/10900

E639bc85fd42430285596434a6515ad5

(2226)

on August 14, 2011
at 05:03 PM

I think they're less bad, for one thing, because neither bread contains any modern wheat. The Mannah from Heaven is made from sprouted and fermented grains. The sourdough rye is very similar to the bread that Weston Price described in the chapter on the Swiss.

E639bc85fd42430285596434a6515ad5

(2226)

on August 13, 2011
at 06:07 PM

Yes, I've seen it. Thanks. Since I'm not low carb and I don't fear postprandial insulin spikes, the results of those studies don't really concern me. But the PR guy for the bakery didn't handle things as well as he could have, IMO.

1
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 13, 2011
at 04:03 AM

Corn bread or corn tortillas.

However if you are asking about wheat -vs- white that is a tough one.

For one the smallest amount of bread. Thin sliced bread. Tortillas. Anything that is small. Think that bread is similar to sugar so less is better.

White bread has less anti-nutrients. However white bread is dangerous as well. No real winner in the bunch.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 13, 2011
at 05:55 AM

Good point. Did not know!

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:26 AM

Careful with corn tortillas. Some brands mix in wheat flour. ACK! :(

0
9d43f6873107e17ca4d1a5055aa7a2ad

on August 17, 2011
at 09:52 PM

LOL I tested this recently. Apparently rye sourdough wrecks my stomach, but white sourdough doesn't. Probably the different types of fiber.

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on January 28, 2013
at 03:03 AM

I've had immune flares (ie. I get a respiratory infection within 48 hours, out of nowhere, when the pollen count is nil) with rolls made with half whole spelt/half white spelt (not "properly prepared" at all), too many bites of gluten-containing desserts (including pie crust), and homemade long-soured rye sourdough, but the last time I had a straight up white flour baguette, I suffered no problems whatsoever. I do wonder if any of it has to do with the large amount of fat and red wine I was consuming with it, though.

0
4cbe8d740284c4ee7b21f08fb8f1885d

on August 17, 2011
at 09:46 PM

I have to disagree with Jimmy Moore's last review of Julian's Bread as I am a type 1 diabetic that has only minimal blood glucose spike. Checkout this blog article: http://julianbakery.com/type-1-diabetic-results-after-eating-smart-carb-1-bread-by-the-julian-bakery/

Anyways to answer the question I have gotten the best results with Smart Carb bread and the paleo diet!!

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on August 13, 2011
at 04:03 PM

If it has to be wheat, I would do home-made wheat flour tortillas. Whole wheat really bothers me now. If you count corn tortillas as bread, I would eat them before wheat if they weren't fried like a taco shell.

0
44348571d9bc70c02ac2975cc500f154

(5853)

on August 13, 2011
at 05:15 AM

Rye sourdough bread. I like that stuff.

0
65430e39d7e9e9322718d016fe668051

(2944)

on August 13, 2011
at 05:03 AM

Ezikial bread is supposed to be decent, but I think some or all contain wheat.

Efc949694a31043bfce9ec86e8235cd7

(970)

on August 13, 2011
at 05:57 AM

I think it also has soy. :(

D41bd7b3d3b962eb0146f471eb632f56

(2029)

on January 28, 2013
at 02:57 AM

And they go back and ADD gluten to the final mix.

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