Bread substitute

Steamy Tom said:
It is definately better macros than bread :confused:
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You must have missed the part I said about insulin response and glycaemic index. That is the only 'bad part' and only bad if you have above average insulin resistance and high blood sugar, which are par for the course if you're overweight with a slow metabolism. The bread isn't the problem.

If you're in decent shape and eat/exercise to maintain a good metabolism, then you can still get a six-pack while eating bread daily.

Fat and carbs are just energy sources as far as macros are concerned.
 
Steamy Tom said:
so say you use about 100G of peanut butter per loaf and 6 eggs, are we really cutting out calories here? imo this is around ~1500/1600 calories, which is very similar to a loaf of albany brown bread? i guess better macros though maybe makes it worth it?
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100g?? ****, my 6 tablespoons almost emptied the 410g pot.....did I do it right?
 
beans100 said:
100g?? ****, my 6 tablespoons almost emptied the 410g pot.....did I do it right?
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Lol maybe others can confirm, according to Google 2TBSP is 32g. Using the whole pot means that bread for sure ain't better than normal bread...3000 calorie bread xD
 
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Sensorei said:
You must have missed the part I said about insulin response and glycaemic index. That is the only 'bad part' and only bad if you have above average insulin resistance and high blood sugar, which are par for the course if you're overweight with a slow metabolism. The bread isn't the problem.

If you're in decent shape and eat/exercise to maintain a good metabolism, then you can still get a six-pack while eating bread daily.

Fat and carbs are just energy sources as far as macros are concerned.
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I agree about the GI index and insulin spikes, I was bewildered that you do not think the macro composition is better. Yes 1g of carbs and 1g of protein are 4cal, but if you are trying to build muscle or follow a high protein diet you would want the 4cal in proteins rather than carbs...
 
Bit OT but just around gluten free, be careful as a lot of those increase the carb /sugar count to compendate for the gluten.
 
LCBXX said:
Perhaps you explained somewhere by why completely cut out bread? Why not have it in smaller portions, when you have it, and make that portion as delicious as you can!
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I've got a blood sugar problem. Ever since I cut out bread it came down. I incidentally also lost a kg a week.
PoppieChoffel said:
For the most part the idea of this loaf is not to cut calories, but to cut carbs. Carbs turn into sugar in your body, which a low carb diet tries to avoid. This loaf is mostly fat and protein.
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Yes. Now the potatoes is finished and we are now cutting that out as well. Next is pasta.
 
Steamy Tom said:
Lol maybe others can confirm, according to Google 2TBSP is 32g. Using the whole pot means that bread for sure ain't better than normal bread...3000 calorie bread xD
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If that's true, then I could've made like 4 breads with this pot. Kids finished the rest of the pot, last night. :cautious:
 
Craig said:
I've got a blood sugar problem. Ever since I cut out bread it came down. I incidentally also lost a kg a week.

Yes. Now the potatoes is finished and we are now cutting that out as well. Next is pasta.
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Checkers have a brand that does gluten free / whole foods, I cannot recall it's name right now, but they have a beetroot pasta that is quite a bit lower in carbs than regular pasta. It's still high carb as far as a low carb diet goes, but okay as an occasional treat I'd say.

Nicely done on the lower sugar levels and the weight :giggle:
 
Kosmik said:
Bit OT but just around gluten free, be careful as a lot of those increase the carb /sugar count to compendate for the gluten.
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Sure, you actually need to check whats being swapped for what. I've just been erm lazy with the premixes. haha.
 
HunterNW said:
Just cut out oxygen and get it over with.
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You love tickling the lions nuts, and when he then consequently shoves his dick down your throat you cry foul. Maybe you should go back to grade 1, it might also help with your grammar issues in the other thread.
 
PoppieChoffel said:
Using 6 eggs, 6 tablespoons of PB (sugar free), 2 teaspoons baking powder. I used an electric hand blender to mix and then poured into a small baking tray, 180 for 20 minutes as @Craig said.
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Correct, only flour type substance is the baking powder and when doubling up you might even be able to go a bit less, maybe keep it at a teaspoon or only add another half.
 
Nemoneiros said:
Sure, you actually need to check whats being swapped for what. I've just been erm lazy with the premixes. haha.
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lol nothing wrong with it but so many times I've reached for something gluten free, checked the carb count and nearly cried. My latest challenge is liquorice but I think I found a brand that does it pretty well and the way I like. Caring Candies has some but its boiled sweets, this one is not boiled but not 100% texture of normal either, flavour is spot on though.

Side note, been doing this 5 years come March this year.
 
6 tbs peanut butter, 6 eggs, 2 tea spoons baking powder... 180 deg and 30 mins

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Kosmik said:
lol nothing wrong with it but so many times I've reached for something gluten free, checked the carb count and nearly cried. My latest challenge is liquorice but I think I found a brand that does it pretty well and the way I like. Caring Candies has some but its boiled sweets, this one is not boiled but not 100% texture of normal either, flavour is spot on though.

Side note, been doing this 5 years come March this year.
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Share the liquorice brand....:(
 
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