Beg pardon Ma'am...but wheat carbohydrates contain STARCH, and starch is what your body immediately stores as fat, or laboriously breaks down into sugar. And excess sugar is a MAJOR contributor to Type 2 diabetes, which affects almost one-third of the US population.Tanya 93 said:Nabisco, Pepsi Co, Coca Cola, Kellog, Keebler, and M&M Mars would like to have a wordGeorgiAg said:
Best way to start to tackle the healthcare crisis is to stop supporting sugar, corn, wheat, and the like. Eat real food. Eat meat.
And wheat is not bad for you for 97% of the population
Going Gluten free and losing weight does not mean gluten is bad.
It means you are eating less crap and refuse to pay 5.99 for 4 gluten free poptarts
My sourdough or English toasting bread is not unhealthy
And, it is directly relatable to amount of carbs, and STARCHY carbs, we have in our diet. Check out Federal, AMA, ADA or any nutritional pyramid you wish...they invariably recommend 150 - 300 carbs per day, with no restrictions on STARCH.
I have been on some form of Keto diet for 2+ years now, which restrict Carbs to 20-40 a day (depends on activity level) as well as protein intake (1.1 gm/kg lean body mass). I lost 38# in the first 4 months, and watched my A1C PLUMMET from 7.0 to 5.6...normal, as in "no problema".
What's left, with no carbs or protein? FAT. Pure unadulterated FAT. Although you don't want to overdo saturated fats, you get more energy from eating fats, it burns cleaner, and ...get this...no one has ever gotten FAT by eating fat...they got FAT by eating CARBS, especially STARCHY carbs.
If you want healthy, eat high fiber foods, like Joseph's Lavash flatbreads and Pitas.
With all due respect, NOT bread, homemade or otherwise...and yeah, I agree with you on the Gluten bit. Unless you suffer from Celiac's disease...'cause guess what...gluten-free bread mostly use tapioca, rice or potato flours...oh, wait...they are the grains which are even HIGHER in starch than wheat...see above.