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Have YOU given up ALL bread products?

Question:

I think bread more than anything else is what set off my carb cravings recently. I love bread but I’m beginning to suspect that not only is it bad for me because of the weight gain, I think I have a wheat allergy. Giving bread and white flour up completely on induction seemed to clear up my stuffy head. I really didn’t miss it unless I let myself dwell on it. After induction I added one slice of LC whole wheat bread with breakfast. I’m not going to repeat that mistake. Also, for me substitutes never work. If I can’t have the real thing, substituting something else makes me miss the real thing all the more. The food needs to stand on it’s own as good. Not sure that makes sense to anyone else. — Bear- Grrrrrrrrrrrr  :o)

– Hide quoted text — Show quoted text – Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

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And…… how did you do it?  Any tips or advice for substitutes? No, but I now make my own. It is very high fibre, whole grain,

This was gonna be my second question….. if I could just buy a bread machine and MAKE healthier bread than what I can buy?

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Bread was not a problem. If I really really should think about what I am missing, it is beer :) Mirek BEER!!!!!!   AAAAAAUUUUGGGGGGHHHH!  I am going out on a bender right now!!! Just kidding. Curt

Beer…  Sigh… Dan 325/199/180 Atkins since 1/1/02 (yeah, it was a New Year’s Resolution) Besetting sins: good beer, German bread, and Krispy Kremes

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc

Yes. And…… how did you do it?

"Just say no." Any tips or advice for substitutes?

Tip 1: Don’t think about them. Tip 2: Substitutes only make you think about them. — Bob Kanyak’s Doghouse http://www.kanyak.com

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

No, but I now make my own. It is very high fibre, whole grain, and with added olive oil to increase healthy fat content and slow conversion. I cut slices very thin and toast them as a rule. It is yeast based but I have to add baking soda to increase the proving, it is too dense otherwise. It is far more filling than even the heaviest commercial German style rye breads, and much lower in carbs. I reduce carbs to control blood glucose levels only, not for weight control. My weight loss was achieved by exercise and calorie reduction, the low carb aspect was incidental. Before I started my average daily calorie consumption was over three thousand-five hundred. It is seldom over fifteen-eighteen hundred at the moment, sufficient to satisfy appetite, although I am slowly increasing both calories and anaerobic exercise to regain some muscle weight so I can afford to start adding (carefully) some things back into my diet. Mostly vegetables and fruit at the moment, not more bread. Hopefully, once I build a lot more muscle weight I will be able to handle more carbs without BGL problems. At that stage I will probably add more bread products. I can forget the pasta and potatoes, I don’t miss them although they were something I used to indulge in quite heavily in the past, particularly before competition. I tried some pasta recently and had trouble digesting it. Felt very bloated and uncomfortable. Much the same way I did when I first started eating pasta many years ago. The rest was pretty easy, I didn’t drink sodas or beer very often, just wine and spirits, and didn’t have a sweet tooth. My desserts have always been more the cheese platter than the confection. With cheese is the other time I eat my bread, once again, usually toasted. I do miss some things, Yorkshire Pudding for instance, and most of all, I miss my Sushi. Rice unfortunately is out, it sends my blood glucose through the ceiling. I am going to try Sushi with the rice made without the sweetened vinegar, using a little light olive oil instead. I will probably try that later this week. When I can handle more carbs I will also try some old favourites, unsweetened wholemeal, sesame, carrot and banana cakes or best of all, a bitter chocolate, sour cream, and cherry cake. I love those. Regards David — To email, please include the letters DNF anywhere in the subject line. All other mail is automatically deleted. ‘

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

I pretty much am committed to "no bread". Basically, I didn’t try to replace bread; I just discovered that lots of things as good or better. You can serve hors d’ouvres (shrimp, cream cheese, etc) on a slice of zucchini or cucumber instead of a cracker. How about smoked salmon and cream cheese wrapped in nori? Or lettuce tacos? They’re fantastic. I discovered that the local fondue place is happy to bring you just fresh veggies along with the molten cheese – I was in heaven ;) Occasionally I have eaten whole grains and probably will add a little bit of that (such as wheat berries, bulgur, brown rice) back to my diet after I’m at goal. But I don’t miss it right now, and right now am contemplating on experimenting with making tabbouleh using raw unsalted sunflower seeds with a larger proportion of parsley and veggies than seeds. I’ll let you know how it turns out.

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David, Would you share your bread recipe?  I would like to play with making more of a whole grain bread (currently, I do about half and half), but I’ve had the problem where a totally whole grain bread is too dense also.  I’d like to see how to add the baking soda to make it work.  That sounds interesting. Rebecca – Hide quoted text — Show quoted text – Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes? No, but I now make my own. It is very high fibre, whole grain, and with added olive oil to increase healthy fat content and slow conversion. I cut slices very thin and toast them as a rule. It is yeast based but I have to add baking soda to increase the proving, it is too dense otherwise. It is far more filling than even the heaviest commercial German style rye breads, and much lower in carbs. I reduce carbs to control blood glucose levels only, not for weight control. My weight loss was achieved by exercise and calorie reduction, the low carb aspect was incidental. Before I started my average daily calorie consumption was over three thousand-five hundred. It is seldom over fifteen-eighteen hundred at the moment, sufficient to satisfy appetite, although I am slowly increasing both calories and anaerobic exercise to regain some muscle weight so I can afford to start adding (carefully) some things back into my diet. Mostly vegetables and fruit at the moment, not more bread. Hopefully, once I build a lot more muscle weight I will be able to handle more carbs without BGL problems. At that stage I will probably add more bread products. I can forget the pasta and potatoes, I don’t miss them although they were something I used to indulge in quite heavily in the past, particularly before competition. I tried some pasta recently and had trouble digesting it. Felt very bloated and uncomfortable. Much the same way I did when I first started eating pasta many years ago. The rest was pretty easy, I didn’t drink sodas or beer very often, just wine and spirits, and didn’t have a sweet tooth. My desserts have always been more the cheese platter than the confection. With cheese is the other time I eat my bread, once again, usually toasted. I do miss some things, Yorkshire Pudding for instance, and most of all, I miss my Sushi. Rice unfortunately is out, it sends my blood glucose through the ceiling. I am going to try Sushi with the rice made without the sweetened vinegar, using a little light olive oil instead. I will probably try that later this week. When I can handle more carbs I will also try some old favourites, unsweetened wholemeal, sesame, carrot and banana cakes or best of all, a bitter chocolate, sour cream, and cherry cake. I love those. Regards David

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Just don’t buy it!  That is what I did.  I use lettuce for wrapping sandwich material. After you hit goal, you may be able to eat bread products again on a limited basis.  Read the South Beach book regarding this. – Hide quoted text — Show quoted text – Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

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David, Would you share your bread recipe?  I would like to play with making more of a whole grain bread (currently, I do about half and half), but I’ve had the problem where a totally whole grain bread is too dense also.  I’d like to see how to add the baking soda to make it work.  That sounds interesting. Rebecca

Hi Rebecca You appear to be posting from New Jersey, so Australian brands and products are not likely to be available, but you can probably find similar things to use. I use a commercial (Japanese) automatic bread-maker/oven with a whole grain pre-mix for convenience. I add to that a mixture designed to add fibre to cereal, it contains, bran, flax, and a small amount of crushed mixed nuts. Then light olive oil, (the light is in flavour, not calories etc.) a little garlic, ten grams of yeast where they recommend seven and five grams of baking soda in the dry mix before it is added to the machine. I set the machine to dough making rather than bread baking, remove the dough when finished, let it prove until it doubles in size, knead flat, spread grated cheese and garlic on it, fold it a couple of times, then let it prove again until it stops rising, (it a little more than doubles again), then bake in my normal oven. It takes twice as long to prove, often sits there all day under a couple of damp cloths, in fact I usually do it the morning then bake when I get home, but it tastes great. Well it does to my taste. <g I played with lots of variations for a few weeks and ended up with a method that uses mostly premixed products (not in the way that they were originally intended to be used) and so is very easy to remain consistent   as regards quantity and quality as well as ease of preparation. It comes out very heavy and moist, but with a fine even texture, slightly coarser than regular dark rye bread. You have to let it really cool before attempting to slice it or it will compress. It is far better when it is a day old. It works out (sliced thin, but still thick enough to toast) at seven grams of carb per slice. I use an electric delicatessen style slicing machine, it is too hard to be consistent by hand. The oil slows down the carb to glucose conversion and so doesn’t cause the sort of problems that conventional bread can create. I can eat two slices of it with less effect on blood glucose than a half slice of conventional wholemeal toast. It is very popular with guests, not just people on low carb diets. When I have a dinner party I make rolls with it, grating cheese over the top before baking. Regards David ps You should probably note that I exercise quite a bit, morning and evening and so can probably handle slow acting carbs better than those who don’t exercise at all. — To reply, please include the letters DNF anywhere in the subject line. All other mail is automatically deleted.

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes? I pretty much am committed to "no bread". Basically, I didn’t try to replace bread; I just discovered that lots of things as good or better. You can serve hors d’ouvres (shrimp, cream cheese, etc) on a slice of zucchini or cucumber instead of a cracker. How about smoked salmon and cream cheese wrapped in nori?

Oh my!  That sounds wonderful!  Got any other ideas for using nori for low carb snacks?  I really love sushi, and have been just making exceptions now and then, but would love to find something that actually fits into the low carb lifestyle. Thanks, Rebecca

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

I guess I would say that I still have some grain-ish things in my diet, but I’m very careful with it.  I make a breakfast "cereal" that works very well for me: 1 part wheat bran 1 part oat bran 1 part LC vanilla whey protein powder 2 parts almond meal 2 parts nutlettes – serve with Rice Dream and frozen blueberries If I am eating fried eggs for a meal, which I used to love to dip toast into, I now eat them with a can of green beans.  If I dip them into the yolk instead, it sort of satisfies me. If I have access to some really good home made bread, I go ahead and eat some.  That’s my exception to the rule, because it doesn’t happen all that often, and it’s so very wonderful. Just don’t eat the cookies.  They are impossible to control, and taste way too good to be resisted once you’ve started.  Don’t eat them, don’t even have them in the house.  Don’t make them for your kids.  They don’t need them either.  Don’t eat the low carb ones either.  They are full of maltitol and you will very quickly find that they don’t help you control yourself, and in fact might make you sick to your stomach.  Not worth it. Some people like to eat pork rinds as a finger food.  I tried some barbecue ones today that were actually tasty.  I don’t think I want to be in the habit of eating constantly, but it makes for a nice little snack if everybody else is eating cheese and crackers or dipping into m&m’s at a party. Rebecca

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

I don’t eat any of that. I just don’t – don’t care to anymore, I don’t miss it or crave it. After I have reached my goal (30 more lbs) I will add some Wasa bread, Finn crisps and Melba toast occassionally.

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

  Not one bite in 6 years….. cold turkey. Not missed in the least. — JK Sinrod Sinrod Stained Glass Studios www.sinrodstudios.com Coney Island Memories www.sinrodstudios.com/coneymemories

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

Yes. I think it was will power. Today, I had my first cookie in four or so months. I suppose that you need to convince yourself that the end is worth it, and that you will make yourself climb the hill. If you fall down a couple of times, just get back up and keep on doing it. Determined alcoholics and drug users and cagarette smokers slip and fall but get back up and keep going.  And many of them win the battle in spite of these setbacks. Jim —

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I haven’t had any bread since I started almost a year ago.  I haven’t needed it, and, like some others here, if I want a ’sandwich’ I’ll use lettuce as a roll-up.  I’ve tried the low carb tortillas, but I didn’t care for the flavor (too sharp) or the texture (kind of fake). — Linda 296/196/160 LC since Oct. 13, 2003 Now a happy member of the ‘100lbs. Gone Club’! http://home.att.net/~lewis_linda/index.html http://community.webshots.com/user/mslewtoo "Are you telling me there are dead people in my living room watching videos?"–Nina (Truly, Madly, Deeply)

– Hide quoted text — Show quoted text – Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

Almost. I’ll eat a low-carb tortilla once in a while. Besides that, no bread. Good substitutes? Meat, veggies, water… LCing since 12/01/03- Me- 5′7" 265/165/140 & hubby- 6′ 310/188/180 http://f2.pg.photos.yahoo.com/ph/lcer09/my_photos

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

I have.  I don’t really need substitutes.  I have a repertoire of meals I eat, including eggs, salads, and stir-fries.  I get variety by adding various things to those bases.  Like, last night I fixed plain frozen stir-fry vegetables and added pepperoni, a little spaghetti sauce, and parmesan cheese.  Tonight I’ll use the same frozen stir-fry, but I’ll add   leftover steak and teryaki sauce instead, so it will be a completely different flavor.  You can sub celery sticks for crackers if you want something to spread peanut butter or cheese on. — Michelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws.  My first flaw is thinking that I only have 3 flaws.

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I gave up wheat products before I started low carb as I suspected they were causing me problems.  I never was much of a sandwich eater so that was not difficult.  I do like good homemade bread though.  Before LC I satisfied myself with granola bars, now I eat some Keto Oatmeal Raisin or Caramel Nut Crunch bars, they are much more like pastries than the chocolate covered bars like Atkins and some others.  I usually have one of these for breakfast with coffee as I don’t like to cook first thing and I don’t particularly like things like eggs for breakfast.   Just this afternoon I had my first muffin in well over a year.  I got some Keto Corn Muffin mix to try out and ate one.  It was quite good, 5 to 7 net carbs depending on how you count, 2 of those are maltitol.  I actually count maltitol at 75%. | Just curious how many people here have given up ALL bread products | such as sandwich bread, crackers, cookies, etc | | And…… how did you do it?  Any tips or advice for substitutes?

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

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I am going to eat bread for breakfast soon.  I used to eat my homemade wheat bread with almond butter or fresh ground peanuts on top.  I don’t think eating a piece of bread in the morning is any big deal for me anyway.  I work out too much to worry about that.  I love good bread and really can’t see me not eating it forever. I am not saying everyone can eat bread and get away with it. Curt

– Hide quoted text — Show quoted text – Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc

I did. Besides one average off-plan day per month, I am "grain free" for almost one year. And…… how did you do it?  Any tips or advice for substitutes?

Not that problem at all. And I was eating a LOT of bread / grains before. You can use veggies instead sometimes. E.g. to make sandwich, use lettuce to create roll-ups etc… Bread was not a problem. If I really really should think about what I am missing, it is beer :) Mirek

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Bread was not a problem. If I really really should think about what I am missing, it is beer :) Mirek

BEER!!!!!!   AAAAAAUUUUGGGGGGHHHH!  I am going out on a bender right now!!! Just kidding. Curt

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc And…… how did you do it?  Any tips or advice for substitutes?

I occasionally have a slice of low-carb toast or a Wasa Fiber Rye cracker, but I’m really amazed at how seldom I DO have it — like once a month or LESS.  I only eat the rye as a side-effect of eating some pate or perhaps salmon-cream cheese spread.   — Saffire 205/148/125  -  5′1.5" Atkins since 6/14/03 Progress photo:  http://photos.yahoo.com/saffire333

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Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc

Everything and anything containing flour, wheat, or any glutenous grains. Gone. And…… how did you do it?  

How does one stop eating anything.  By just not eating it :) Any tips or advice for substitutes?

I wouldn’t advise chasing after fakes.  But then again, it’s me who’s talkin ;-)

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writes: Just curious how many people here have given up ALL bread products such as sandwich bread, crackers, cookies, etc

I did while I was losing.  Now that I’m in maintenance, I will have 6 whole grain crackers at lunch with salmon spread or cheese.  If I’m out to dinner and the bread basket contains something other than white bread, I’ll have one slice.  And I’ll have a couple of low-carb tortillas each week.  During weight loss, I only had the two low-carb tortillas each week. And…… how did you do it?  Any tips or advice for substitutes?

Just do it.  Seriously.  Just stop eating things with flour in them.  Don’t fish around for substitutes, at least not until you’ve done this for a while, and even then be very careful.  Eat more veggies, eat more meat and fish, eat more cheese.  You don’t need flour products, it’s just that our food culture has made them part of the standard diet.  So rebel. Daria 166/under 145/under 145 sugar-free since 2/1/04 low-carb since 2/17/04

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