You can actually make a bread-like loaf from ground flaxseed and water. It is high in omega 3, fibre and anti oxidants. There are also low carb bread style products using cauliflower or other ground vegetables and egg. Much less glucose spike and much higher in fibre, nutrients and antioxidants
The people who are having blood sugar spikes more than likely have a damaged metabolism. Sometimes it is genetic but in most cases it is environmentally induced. People who do not have a damaged metabolism can eat bread in moderation.
@@bighands69 Agree - except the damaged metabolism is primarily a result of a food industry with massive lobbying power that has made a fortune off constantly pushing 'low fat' diets (fats are replaced with sugars - and there are over 200 different names for 'sugar' in the ingredients list). The industry knows they only work short-term, but are hugely persuasive. So we fat shame people (we fat shame ourselves!) - and keep on buying the myths on dieting that are peddled to us. Decent quality bread isn't, of itself, bad - but most bread out there is no better than other refined carbs (eg white rice, pasta) - so needs to be treated as anything else that gives a sugar rush. If you treat bread like chocolate and crisps (eg as treats only) then you'll probably be okay. There's a great book called, 'Why We Eat (Too Much)', by Dr Andrew Jenkinson, who explains both the genetics of obesity (an interesting read), hormones linked with appetite and satiety (leptin and grehlin), leptin resistance and its link to insulin resistance (= type 2 diabetes, obesity, disease), and ultimate metabolic syndrome. So sad; so unnecessary. Get rid of the Western diet (powered by the food industry and its shareholders) and there's a real chance we can fight obesity.
The most important thing is to avoid the highly processed white flour which isn't much more than refined starch, gluten and man made additives. The gluten intensifies the GI of the starch and gives rise to high insulin requirements to control the blood sugar.
Thank you Dr Rupy! It was an endless debate with myself and family about which bread to eat..This video helps a lot to choose the proper bread..Thank you!
Nicely informative... Its unfortunate that bread is so nice with soups and broths and generally mopping stuff up... i always try to get the 'super seeded' loaves with pumpkin seeds and sesame seeds as much as possible but the kids tell me "JUST GET NORMAL BREAD DAD... WE'RE NOT GERBILS..... " but the super seeded breads are surprisingly tasty with a better texture to them...
Excellent video, thank you. Perhaps, when I show this to my family, they will stop laughing at my homemade, wholemeal, seeded bread that yes, feels like a brick but tastes amazing. They can keep their supermarket junk!
Opinion of Lidl’s whole meal bread ? It’s 39p other one 49p. Don’t see whole grain in ingredients, it has whole meal wheat flour 1st. I toast and spread avocado
Whats your opinion on the nutritional benefits (or not!) of home made sourdough? I use a live starter which is quite old to make a leaven but 80% of the dry flour weight is white flour and 20% a mix of rye and spelt. No other ingredients apart from salt.
My grandmother lived to be 98 and only lived on bread made with white flour. She never used margarine only butter and she only drink full fat milk. I am not arguing with you. At nearly 70 I only eatn multigrain wholemeal, with Flora proactive and skimmed milk, but that's my choice. I tell you what there are far worse things to eat than white bread. Example hotdogs and sausage rolls.
What about gluten free versions of whites, browns and sourdough etc? And how good or bad they are for you? My daughter is coeliac and I always wonder about this. Thank you.
Thank you for this! I have pure spelt bread (spelt is pretty much the only ingredient) from Everfresh - what do you think of that? It’s very heavy, like a brick 😅
Gotta love when one of the all time stables in your country's kitchen is healthy. I don't think you can find a Danish person who was not brought up on rye bread.
You can actually make a bread-like loaf from ground flaxseed and water. It is high in omega 3, fibre and anti oxidants. There are also low carb bread style products using cauliflower or other ground vegetables and egg. Much less glucose spike and much higher in fibre, nutrients and antioxidants
The people who are having blood sugar spikes more than likely have a damaged metabolism. Sometimes it is genetic but in most cases it is environmentally induced.
People who do not have a damaged metabolism can eat bread in moderation.
@@bighands69 Agree - except the damaged metabolism is primarily a result of a food industry with massive lobbying power that has made a fortune off constantly pushing 'low fat' diets (fats are replaced with sugars - and there are over 200 different names for 'sugar' in the ingredients list). The industry knows they only work short-term, but are hugely persuasive. So we fat shame people (we fat shame ourselves!) - and keep on buying the myths on dieting that are peddled to us. Decent quality bread isn't, of itself, bad - but most bread out there is no better than other refined carbs (eg white rice, pasta) - so needs to be treated as anything else that gives a sugar rush. If you treat bread like chocolate and crisps (eg as treats only) then you'll probably be okay.
There's a great book called, 'Why We Eat (Too Much)', by Dr Andrew Jenkinson, who explains both the genetics of obesity (an interesting read), hormones linked with appetite and satiety (leptin and grehlin), leptin resistance and its link to insulin resistance (= type 2 diabetes, obesity, disease), and ultimate metabolic syndrome. So sad; so unnecessary. Get rid of the Western diet (powered by the food industry and its shareholders) and there's a real chance we can fight obesity.
The most important thing is to avoid the highly processed white flour which isn't much more than refined starch, gluten and man made additives. The gluten intensifies the GI of the starch and gives rise to high insulin requirements to control the blood sugar.
I also use the heart of nature. Its delicious toasted with vegan butter. Or with avocados
👍🏼🌻
Fresh milled grains are a game changer when making bread!
I'm so glad you posted this. It's going to help with packed lunches.
Glad you enjoyed it!
Thank you Dr Rupy! It was an endless debate with myself and family about which bread to eat..This video helps a lot to choose the proper bread..Thank you!
Nicely informative... Its unfortunate that bread is so nice with soups and broths and generally mopping stuff up... i always try to get the 'super seeded' loaves with pumpkin seeds and sesame seeds as much as possible but the kids tell me "JUST GET NORMAL BREAD DAD... WE'RE NOT GERBILS..... " but the super seeded breads are surprisingly tasty with a better texture to them...
Excellent video, thank you. Perhaps, when I show this to my family, they will stop laughing at my homemade, wholemeal, seeded bread that yes, feels like a brick but tastes amazing. They can keep their supermarket junk!
Keep up the good work!!! Love the book and vids :)
Thank you! Will do!
Looks fab , can I ask where did you purchase your favorite bread please
I’m have real trouble finding heart of nature bread, it’s not in online Tesco or Sainsburys
Opinion of Lidl’s whole meal bread ? It’s 39p other one 49p. Don’t see whole grain in ingredients, it has whole meal wheat flour 1st. I toast and spread avocado
Great video. Thanks. Heart of Nature is brilliant. The unavoidable trap is 'sandwiches' for school aged children who can't tolerate gluten!
Whats your opinion on the nutritional benefits (or not!) of home made sourdough? I use a live starter which is quite old to make a leaven but 80% of the dry flour weight is white flour and 20% a mix of rye and spelt. No other ingredients apart from salt.
My grandmother lived to be 98 and only lived on bread made with white flour. She never used margarine only butter and she only drink full fat milk. I am not arguing with you. At nearly 70 I only eatn multigrain wholemeal, with Flora proactive and skimmed milk, but that's my choice. I tell you what there are far worse things to eat than white bread. Example hotdogs and sausage rolls.
You should try karaway bakery based in London just brilliant breads
What about gluten free versions of whites, browns and sourdough etc? And how good or bad they are for you? My daughter is coeliac and I always wonder about this. Thank you.
Not necessarily better for you. Some of them are packed with other refined flours so GF doesn't mean healthier
Thank you for this! I have pure spelt bread (spelt is pretty much the only ingredient) from Everfresh - what do you think of that? It’s very heavy, like a brick 😅
Please post a link to that loaf. I’ve tried googling to no avail
the link is above. www.waitrose.com/ecom/products/the-heart-of-nature-pure-grain-bread/836840-558656-558657
thanks for sharing
I make my own bread with fresh yeast. It's dead easy.
That. Bread. Is. So nice
I wish they sold this bread in the USA .
Gotta love when one of the all time stables in your country's kitchen is healthy. I don't think you can find a Danish person who was not brought up on rye bread.
That white sponge you showed at the start. It's neither bread nor edible and has no place in this video.
You are so handsome man 😘