You're Eating The WRONG Breads - 5 Healthiest Types Of Bread TO EAT!
In today’s diet-focused world, bread gets a bad reputation. In a lot of popular meal plans focused on health and weight loss, carbohydrate-heavy foods such as bread are usually the first thing to go. But not all types of bread are created equal: while processed white bread isn’t exactly a superfood, there are other types of bread that could potentially provide a little more in terms of nutritional value.
So which types of bread should you keep an eye out for on your next trip to the grocery store? Today, Bestie is going to take a closer look at some of the healthier varieties of bread you can choose from.
#Bread #HealthyFood #HealthyBread
Timestamps:
Intro - 0:00
Whole Wheat Bread - 01:00
Sprouted Grain - 02:48
Sourdough - 04:08
Oat Bread - 05:03
Flax Bread - 06:19
Music:
Summary:
1. Whole Wheat Bread
When it comes to bread, the two types that most shoppers are likely to be familiar with are white and whole wheat bread. Of these two, bread that is 100 percent whole wheat is considerably healthier. Unlike processed white bread, whole grain bread keeps the entire grain intact during the manufacturing process, leaving in various bits such as the germ, endosperm and bran. By leaving in these parts of the grain, whole wheat bread contains a much higher value of nutritional content than if it were to be removed; in addition to having a higher concentration of fiber, the bran and germ of the grain are also a beneficial source of other nutrients such as protein and fat, along with various other vitamins and minerals. By contrast, the refined grains used in white bread do away with many of these important nutrients by removing the bran and germ during the bread’s creation. In addition to these added nutritional benefits, whole wheat bread may also help protect your body against certain types of health complications such as heart disease, type 2 diabetes, and even certain varieties of cancer. However, you shouldn’t just settle for the first loaf of bread you see on the store shelf with “whole wheat” on the label: many manufacturers are inclined to simply slap the words “whole wheat” on the label in order to make their product appear healthier, regardless of whether or not the bread itself was actually made without refined flour.
2. Sprouted Grain
Like whole wheat bread, sprouted bread is made with whole grains as a key ingredient as opposed to refined grains or flour. The key difference is that, as the name implies, sprouted grain bread is made from whole grains that have begun to germinate, by which we mean the grains have begun sprouting.
3. Sourdough
Sourdough is a type of bread made through a special process that involves the fermentation of naturally occurring yeast and bacteria that allows the bread to rise. This process of fermentation is also noteworthy in that it plays a significant role in reducing the phytate content of the bread by as much of 50 percent, compared to other types of bread that are created through more conventional techniques.
4. Oat Bread
As evidenced by the name, oat bread is, surprise surprise, bread made using oats as a primary ingredient. In addition to oats, oat bread is also made with natural ingredients such as whole wheat flour, yeast, and water, which, if you’ve been following this list so far, is a good sign in terms of potential health benefits. In addition to using whole wheat instead of refined or processed flour, the oats found in oat bread are associated with a number of additional health benefits, including magnesium, vitamin B1, iron, and zinc. Oats are also a major source of fiber, specifically a type of fiber known as beta-glucan. Beta-glucan is believed to help lower your body’s cholesterol levels, as well as keep your blood sugar at manageable levels.
5. Flax Bread
Flax bread is a type of bread made using a combination of whole-grain flours as well as flax seeds. I guess most of these names are pretty on the nose, huh? Moving on, flax seeds are an incredibly nutritious addition to any meal plan, which means that, by extension, flax seed is probably one of the healthiest bread options you can choose from. For starters, flax seeds are an especially rich source of alpha-linolenic acid, or ALA, which is an omega-3 fatty acid that some studies suggest may reduce the risk of heart disease with regular intake.
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EASY Dave's Killer Bread PROTEIN BURGERS!
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Best Bread For Pre- Diabetes | Different Breads For Blood Sugar Test (Some Tips)
Best Bread For Pre- Diabetes | Different Breads For Blood Sugar Test (Some Tips)
What does bread do to blood sugar? And which is the best bread for blood sugar? If you are diabetic or insulin resistant, you may wonder what is the healthiest bread or you may be asking yourself, can I even eat bread with diabetes? I'm sure you've also heard that it's best to avoid bread all together. Well... sorry, that's not an option for me. I'm not going to cut out entire foods from my diet. So I decided to conduct a blood sugar test experiment
testing white bread, whole wheat bread, and sourdough bread to see which bread
would have the best and worst impact on my blood sugar. I was surprised at the
results. Watch to find out what happens!
A little bit about my blood sugar journey... I was told I was insulin resistant in 2017
after a glucose tolerance test my reproductive endocrinologist ordered for me when I was having trouble getting pregnant. And after conceiving, I was diagnosed with gestational diabetes very early on. Since then, I've been diligently learning about blood sugar dysregulation and gathering data through constant finger pricks and CGM experiments since I am now at greater risk for developing Type 2 Diabetes in the future. I've learned
A LOT about what works and doesn't work for my body, and how my body responds
to different foods. I hope this video helps you on your path to a healthier lifestyle!
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#bestbreadfordiabetes
#breadforbloodsugar
TIMESTAMP:
00:36 White Bread
03:40 Whole Wheat Bread
07:35 Sourdough Bread
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Copycat Dave's Multi-Seed Whole Wheat Bread | Step--by-Step Instructions ????
This is a GREAT loaf of bread! Way better than Dave's. Better texture, and way less expensive than the real thing. Adjust the seeds to your liking. No need to stick to my recipe -- be creative and do your own thing. Recipe is printed down below. Hope you'll enjoy.
COPYCAT DAVE’S BREAD
1 1/2 cup warm water
3 tablespoons olive oil
2 tablespoons honey, agave or molasses
1 1/2 cup whole wheat flour
1 1/2 cup bread flour or all -purpose flour
3 tablespoons vital wheat gluten
1 1/4 teaspoon salt
1 tablespoon dry active yeast
1/2 c. uncooked old-fashioned oats
3 tablespoons ground flax seed
1/4 c. sunflower seed
2 tablespoons amaranth
2 tablespoons chia seed
2 tablespoons raw pumpkin seed
2 tablespoons whole flax seeds
1 tablespoons sesame seed
2 tablespoons poppy seed
And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking
In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients.
Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.
After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled.
Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.
Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.
While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position.
Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.
NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).
If you like a sweeter bread, increase the sweetener to 3 tablespoons.
And – it’s way better than Dave’s!
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Dave's Killer Bread bought for $275M cash
Dave Dahl, the face of Dave's Killer Bread, said the sale of the company is bittersweet, but he's proud of what the company has done.
Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds
In this video I talk about Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds. This is really good bread!
Here it is
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