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Guys
I am trying to put on some good size but trying to shed some bodyfat at the same time.
Included in my diet is 4 slices of wholemeal bread and 1 bagel .
My question is, will this cause any problems in losing the excess fat. I do 20 mins CV work each morning and my diet in addition to that mentioned above is quite strict.
Anyone got any thoughts, should I drop these for optimum fat loss.
Please help
Bodytalk
well whole meal bread is better than white due to a lower gI and more fiber
i'm currently using 2 brown/wholemeal pitta's in one of my meals, but i am bulking now
i didnt want to use them in cutting, i'm not sure if would make a difference but i didnt wan to take the risk
what sort of wholemeal bread is it?
the best ones are kernel, rye and pumpernickel
and it depends on what type of bagel it is - i personally wouldnt eat many of them, well actually i dont eat any bagels - they are around 70 on the GI i think
are you talking about sprouted wheat bread? i eat that sometimes insead of oats cuz all it is is uncooked or unprocessed wheat made into bread.Quote:
Originally Posted by BodyTalk
me? no i wasnt talking about sprouted wheat bread in particular
were you?
haha...just then i was. but i was talkin to the guy who posted it. what do you think about sprouted wheat bread though...is that ok to have when cutting?
i'm not familiar with sprouted wheat bread to be honest
my problem is there are so many types of bread listed on the glycemic index that it is hard to correlate between those and what you have purchased - usually due to poor labelling
see what i mean
BREADS
56 Bagel, white, frozen (Lender's Bakery, Montreal, Canada) 72 70 25
57 Baguette, white, plain (France) 95±15 30 15
58 French baguette with chocolate spread (France) 72±8 70 27
59 French baguette with butter and strawberry jam (France) 62±7 70 26
60 Pain au lait (Pasquier, France) 63±10 60 20
61 Bread stuffing, Paxo (Campbell Soup Co Ltd., Toronto, Canada) 74 30 16
Barley Breads
62 Coarse barley kernel bread, 75-80% kernels
75% kernels 27 30 5
80% scalded intact kernels (20% white wheat flour) 34 30 7
80% intact kernels (20% white wheat flour) 40 30 8
mean of three studies 34±4
63 Barley kernel bread, 50% kernels
50% kernels (Canada) 43 30 9
50% kibbled barley (Australia) 48 30 10
mean of two studies 46±2 30 9
64 Sunflower and barley bread (Riga bakeries, Sydney, NSW, Australia) 57±6 30 6
65 Barley flour breads
100% barley flour (Canada); (rye bread composition) 67 30 9
Wholemeal barley flour (80%) bread (20% white wheat flour) (Sweden) 67 30 13
Wholemeal barley bread, flat, thin, soft 50 30 7
(50% regular barley flour, 50% high-fibre barley flour) (Sweden)
Wholemeal barley bread, flat, thin, soft 43 30 5
(20% regular barley flour, 80% high-fibre barley flour) (Sweden)
66 Wholemeal barley flour (80%) and white wheat flour (20%) breads -
fermented or with added organic acids or salts (Sweden)
Wholemeal barley flour bread (used as reference for the 5 breads below) 5 70 30 14
Wholemeal barley flour bread with sourdough (lactic acid) 5 53 30 10
Wholemeal barley flour bread with lactic acid 5 66 30 12
Wholemeal barley flour bread with calcium lactate 5 59 30 12
Wholemeal barley flour bread with sodium propionate 5 65 30 13
Wholemeal barley flour bread with higher dose sodium propionate 5 57 30 11
Buckwheat bread
67 Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour (Sweden) 47 30 10
Fruit Breads
68 Bürgen TM Fruit loaf (Tip Top Bakeries, Chatswood, NSW, Australia) 44±5 30 6
69 Fruit and Spice Loaf, thick sliced (Buttercup bakeries, Moorebank, NSW, Australia) 54±6 30 8
70 Continental fruit loaf, wheat bread with dried fruit (Australia) 47±6 30 7
71 Happiness TM (cinnamon, raisin, pecan bread) (Natural Ovens, Manitowoc, WI, USA) 63±5 30 9
72 Muesli bread, made from packet mix in bread making machine (Con Agra Inc., USA) 54±6 30 7
73 Hamburger bun (Loblaw's, Toronto, Canada) 61 30 9
74 Kaiser rolls (Loblaw's, Canada) 73 30 12
75 Melba toast, Old London (Best Foods Canada Inc., Etobicoke, Canada) 70 30 16
Gluten-free bread
76 Gluten-free multigrain bread (Country Life Bakeries, Dandenong, Vic, Australia) 79±13 30 10
77 Gluten-free white bread, unsliced (gluten-free wheat starch) (UK) 71 30 11
Gluten-free white bread, sliced (gluten-free wheat starch) (UK) 80 30 12
mean of two studies 76±5 30 11
78 Gluten-free fiber-enriched, unsliced (gluten-free wheat starch, soya bran) (UK) 69 30 9
Gluten-free fiber-enriched, sliced (gluten-free wheat starch, soya bran) (UK) 76 30 10
mean of two studies 73±4 30 9
Oat Bread
79 Coarse oat kernel bread, 80% intact oat kernels and 20% white wheat flour (Sweden) 65 30 12
Oat bran bread
80 50% oat bran (Australia) 44 30 8
81 45% oat bran and 50% wheat flour (Sweden) 50 30 9
mean of two studies 47±3 30 9
Rice bread
82 Rice bread, low-amylose Calrose rice (Pav's Allergy Bakery, Ingleburn, NSW, Australia) 72±9 30 8
83 Rice bread, high-amylose Doongara rice (Pav's Allergy Bakery, Australia) 61±9 30 7
Rye Bread
84 Rye kernel (pumpernickel) bread
Coarse rye kernel bread, 80% intact kernels and 20% white wheat flour (Sweden) 41 30 5
Rye kernel bread (Pumpernickel) (Canada) 41 30 5
Wholegrain pumpernickel (Holtzheuser Brothers Ltd., Toronto, Canada) 46 30 5
Rye kernel bread, Pumpernickel (80% kernels) (Canada) 55 30 7
Cocktail, sliced (Kasselar Food Products, Toronto, Canada) 55 30 7
Cocktail, sliced (Kasselar Food Products, Canada) 62 30 8
mean of six studies 50±4 30 6
85 Wholemeal rye bread
Wholemeal rye bread (Canada) 41
Wholemeal rye bread (Canada) 62
Wholemeal rye bread (Canada) 63
Wholemeal rye bread (Canada) 66
mean of four studies 58±6 30 8
Specialty rye breads
86 Blackbread, Riga (Berzin's Specialty Bakery, Sydney, NSW, Australia) 76±14 30 10
87 Bürgen TM Dark/Swiss rye (Tip Top Bakeries, Australia) 55±12
Bürgen TM Dark/Swiss rye (Tip Top Bakeries, Australia) 74±6
mean of two studies 65±10 30 7
88 Klosterbrot wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) 67 30 9
89 Light rye (Silverstein's Bakery, Toronto, Canada) 68 30 10
90 Linseed rye (Rudolph's Specialty Bakery Ltd., Toronto, Canada) 55 30 7
91 Roggenbrot, Vogel's (Stevns & Co, Sydney, NSW, Australia) 59±5 30 8
92 Schinkenbrot, Riga (Berzin's Specialty Bakery, Sydney, NSW, Australia) 86±15 30 12
93 Sourdough rye (Canada) 57
Sourdough rye (Australia) 48
mean of two studies 53±5 30 6
94 Volkornbrot, wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) 56 30 7
Wheat Breads
95 Coarse wheat kernel bread, 80% intact kernels and 20% white wheat flour (Sweden) 52 30 10
96 Cracked wheat kernel (bulgur) bread
50% cracked wheat kernel (Canada) 58 30 12
75% cracked wheat kernels (Canada) 48 30 10
mean of two studies 53±3 30 11
Spelt wheat breads
97 White spelt wheat bread 9 (Slovenia) 74 30 17
98 Wholemeal spelt wheat bread 9 (Slovenia) 63 30 12
99 Scalded spelt wheat kernel bread 9 (Slovenia) 67 30 15
100 Spelt multigrain bread ® (Pav's bakery, Australia) 54±10 30 7
101 White wheat flour bread
White flour (Canada) 69±5 30 10
White flour (USA) 70 30 10
White flour, Sunblest TM (Tip Top Bakeries, Australia) 70 30 10
White flour (Dempster's Corporate Foods Ltd., Canada) 71 30 10
White flour (South Africa) 71±7 30 9
White flour (Canada) 71 30 10
mean of six studies 70±0 30 10
102 White wheat flour bread, hard, toasted (Italian) 73 30 11
103 Wonder TM, enriched white bread (Interstate Brands Companies, Kansas City, MO, USA) 71±9
Wonder TM, enriched white bread (Interstate Brands Companies, USA) 72±4
Wonder TM, enriched white bread (Interstate Brands Companies, USA) 77±3
mean of three studies 73±2 30 10
104 White Turkish bread (Turkey) 87 30 15
White bread with enzyme inhibitors
105 White bread + acarbose (200mg) (Mexico) 18 30 3
White bread + acarbose (200mg) (Mexico) 50 30 8
mean in two groups of subjects 34±16 30 6
106 White bread roll + 3 mg trestatin (pancreatic alpha-amylase inhibitor) (Switzerland) 5 48 30 6
107 White bread roll + 6 mg trestatin (Switzerland) 5 29 30 4
White bread with soluble fiber
108 White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico) 41 30 7
White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico) 65 30 11
mean in two groups of subjects 53±12 30 9
109 White bread eaten with vinegar as vinaigrette (Sweden) 45 30 7
110 White bread eaten with powdered dried seaweed (Nori alga) (Spain) 48 30 7
111 White bread containing Eurylon ® high-amylose maize starch (France) 12 42 30 8
White fiber-enriched bread
112 White, high-fiber (Dempster's Corporate Foods Ltd., Canada) 67
113 White, high-fiber (Weston's Bakery, Toronto, Canada) 69
mean of two studies 68±1 30 9
White resistant starch-enriched bread
114 Fibre White TM (Nature's Fresh, Auckland, New Zealand) 77±10 30 11
115 Wonderwhite TM (Buttercup Bakeries, Australia) 80±8 30 11
116 Wholemeal (whole wheat) wheat flour bread
Wholemeal flour (Canada) 52 30 6
Wholemeal flour (Canada) 64 30 8
Wholemeal flour (Canada) 65 30 8
Wholemeal flour (Canada) 67 30 8
Wholemeal flour (Canada) 67 30 8
Wholemeal flour (Canada) 69 30 8
Wholemeal flour (Canada) 71 30 8
Wholemeal flour (Canada) 72±6 30 8
Wholemeal flour (USA) 5 73 30 10
Wholemeal flour (South Africa) 75±9 30 9
Wholemeal flour (Tip Top Bakeries, Australia) 77±9 30 9
Wholemeal flour (Tip Top Bakeries, Australia) 78±16 30 9
Wholemeal flour (Kenya) 87 30 11
mean of thirteen studies 71± 2 30 9
117 Wholemeal Turkish bread 49 30 8
Specialty wheat breads
118 Bürgen ® Mixed Grain bread (Australia)
Bürgen ® Mixed Grain (Tip Top Bakeries, Chatswood, NSW, Australia) 34±4
Bürgen ® Mixed Grain 45±12
Bürgen ® Mixed Grain 69±6
mean of three studies 49±10 30 6
119 Bürgen ® Oat Bran & Honey Loaf with Barley (Tip Top Bakeries, Australia) 31±3 30 3
120 Bürgen ® Soy-Lin, kibbled soy (8%) and linseed (8%) loaf (Tip Top Bakeries, Australia) 36±4 30 3
121 English Muffin TM bread (Natural Ovens, USA) 77±7 30 11
122 Healthy Choice TM Hearty 7 Grain (Con Agra Inc., USA) 55±6 30 8
123 Healthy Choice TM Hearty 100% Whole Grain (Con Agra Inc., USA) 62±6 30 9
124 Helga's TM Classic Seed Loaf (Quality Bakers, Sydney, NSW, Australia) 68±9 30 9
125 Helga's TM traditional wholemeal bread (Quality Bakers, Australia) 70±14 30 9
126 Hunger Filler TM, whole grain bread (Natural Ovens, USA) 59±8 30 7
127 Molenberg TM (Goodman Fielder, Auckland, New Zealand) 75±10
Molenberg TM (Goodman Fielder, New Zealand) 84±8
mean of two studies 80±5 30 11
128 9-Grain Multi-Grain (Tip Top Bakeries, Australia) 43±5 30 6
129 Multigrain Loaf, spelt wheat flour (Australia) 54±10 30 8
130 Multigrain (50% kibbled wheat grain) (Australia) 43 30 6
131 Nutty Natural TM, whole grain bread (Natural Ovens, USA) 59±7 30 7
132 Performax TM (Country Life Bakeries, Dandenong, Vic, Australia) 38±3 30 5
133 Ploughman's TM Wholegrain, original recipe (Quality Bakers, Australia) 47 30 7
134 Ploughman's TM Wholemeal, smooth milled (Quality Bakers, Australia) 64±10 30 9
135 Semolina Bread (Kenya) 64
136 Sourdough wheat (Australia) 54 30 8
137 Soy & Linseed bread (made from packet mix in bread maker) (Con Agra Inc., USA) 50±6 30 5
138 Stay Trim TM, whole grain bread (Natural Ovens, USA) 70±10 30 10
139 Sunflower & Barley bread, Riga brand (Berzin's Specialty Bakery, Australia) 57±6 30 7
140 Vogel's Honey & Oats (Stevns & Co., Sydney, NSW, Australia) 55±5 30 7
141 Vogel's Roggenbrot (Stevns & Co., Australia) 59±5 30 8
142 Whole-wheat snack bread (Ryvita Co Ltd., Poole, Dorset, UK) 74 30 16
143 100% Whole Grain TM bread (Natural Ovens, USA) 51±11 30 7
144 White wheat flour flatbread (Sweden) 79 30 13
Unleavened Breads
145 Lebanese bread, white (Seda Bakery, Sydney, NSW, Australia) 75±9 30 12
146 Middle Eastern flatbread 97±29 30 15
147 Pita bread, white (Canada) 57 30 10
148 Wheat flour flatbread (India) 66±9 30 10
149 Amaranth : wheat (25:75) composite flour flatbread (India) 66±10 30 10
150 Amaranth : wheat (50:50) composite flour flatbread (India)
by the way
the first number is the Gi
2nd number is serving size in grams
and 3rd is GL
Wow thanks g-force!! Im a dumbarse though and I couldn't find anything that resembled mine. I only have this once in a while PWO instead of dex...or in combo with dex (half and half) just to mix things up. Here is the info on it, let me know if you think it's okay.
7 Whole Grain, 100% Flourless Sprouted Grain Cinnamon Raisin Bread
Ingredients:
Organic sprouted wheat, organic raisins, malted barley, filtered water, raisin juice, organic sprouted rye, organic sprouted barley, organic sprouted oats, organic sprouted millet, organic sprouted corn, organic sprouted brown rice, fresh yeast, lecithin, from soybeans, sea salt, cinnamon.
Nutritional Info:
Serving Size 1 slice, 80 Calories, 0g Fat, 0g Saturated Fat, 0mg Cholesterol, 65mg Sodium, 18g Total Carbohydrate, 2g Dietary Fiber, 5g Sugars, 3g Protein
i stay away from bread while cutting personally. im currently bulking ad i throw in some whole wheat or multigrain bagels once in a while.
Whole wheat brad is fine for cutting. You could def use that bread but remember raisins have a good amount of sugars so it might be better to stick with a multi or whole grain bread.Quote:
Originally Posted by xtinaunasty
yeah i knew about the raisins...thats why i just have it for PWO. but they have plain whole grain varieties also that i'll try. thanks!
i would think only post work out would be absolutely fine
it looks like a good product actually, i might have a look out for some
no fat, low sugar, high in fibre, no flour and its organic
and it contains lecithin which i believe lowers blood cholesterol levels
i want some
i cant eat bread - goes right to my thighs...lol
:) im not sure what they have over there but do you guys have any sort of whole foods store? thats where i got it. it might not be the same brand but probably the same idea.Quote:
Originally Posted by G-Force
Quote:
Originally Posted by xtinaunasty
yeah i will more than likely be able to get some, probably wont be the same
If sprouted whole wheat bread is bad then Im screwed. Have to switch up the oats sometime. It looks good and tastes bad so it has to be healthy
I'm on a cutting diet now, and I have a whole wheat mini bagel before working out in the morning, then i work out and have about a half cup of raisin bran.
Any suggestions?