Paleo Diet and Paleolithic Diet Questions & Answers

Question

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If you HAD to eat bread, which type would you have? Which would have the least impact on your paleo lifestyle?

flag	asked Aug 13 2011 at 3:58 PaleoNewComer 221●3●4

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I never have to eat bread......so its not an issue. – The Quilt Aug 14 2011 at 1:33

Jeff · Answer 1 · 2011-08-13 04:06:03Z UTC

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sourdough - if it's properly fermented the gluten is broken down before you eat it

answered Aug 13 2011 at 4:06

Jeff
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I agree. REAL sourdough. Grocery store sourdough usually isn't. – Shari Bambino Aug 13 2011 at 4:14

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Whole Foods brand has a sourdough that claims to be long-fermented. The ingredients list is quite short, too. – ricechek Aug 13 2011 at 5:28

Do you know the brand name by chance? I want to check that out. Thanks. – Shari Bambino Aug 14 2011 at 2:56

Definitely sourdough from a bakery, and better to get rye or spelt or something other than wheat - wheat is the worst grain. The longer it rises the better. Ask them how long it rises. – Glither Aug 14 2011 at 6:36

Eric · Answer 2 · 2011-08-13 04:14:54Z UTC

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Corn bread or corn tortillas.

However if you are asking about wheat -vs- white that is a tough one.

For one the smallest amount of bread. Thin sliced bread. Tortillas. Anything that is small. Think that bread is similar to sugar so less is better.

White bread has less anti-nutrients. However white bread is dangerous as well. No real winner in the bunch.

edited Aug 13 2011 at 4:14

answered Aug 13 2011 at 4:03

Eric
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Careful with corn tortillas. Some brands mix in wheat flour. ACK! :( – ricechek Aug 13 2011 at 5:26

Good point. Did not know! – Eric Aug 13 2011 at 5:55

maurile · Answer 3 · 2011-08-13 05:53:42Z UTC

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The Julian Bakery makes two breads that I believe to be less bad than any other bread I've come across: Mannah from Heaven, and Real Sourdough Rye.

answered Aug 13 2011 at 5:53

maurile
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	Jimmy Moore did an interesting experiment on his blood sugar after consuming Julian Bakery bread that you might be interested in: livinlavidalowcarb.com/blog/… – invisible ink Aug 13 2011 at 13:54
	Yes, I've seen it. Thanks. Since I'm not low carb and I don't fear postprandial insulin spikes, the results of those studies don't really concern me. But the PR guy for the bakery didn't handle things as well as he could have, IMO. – maurile Aug 13 2011 at 18:07
	Why do you think this is "less bad". They are proven to be liars about their product so I'm curious why you would think they are putting out something any better than the trash you can get in the grocery store? – Shari Bambino Aug 14 2011 at 2:55
	I think they're less bad, for one thing, because neither bread contains any modern wheat. The Mannah from Heaven is made from sprouted and fermented grains. The sourdough rye is very similar to the bread that Weston Price described in the chapter on the Swiss. – maurile Aug 14 2011 at 17:03

turkeytyme · Answer 4 · 2011-08-13 06:16:10Z UTC

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The only time I really miss bread is when I need something to hold a sandwich together so I've found Oopsie Rolls to be a good substitute. They look like bread, hold a sandwich together like bread and they have a bland flavor so sandwiches still taste like sandwiches. You make them yourself (Google the recipe) and they basically only have three ingredients: eggs, cream cheese and cream of tarter.

answered Aug 13 2011 at 6:16

turkeytyme
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	I've tried these more than once and apparently I'm an idiot. LOL. They never look like the pictures! – sherpamelissa Aug 17 2011 at 21:50
	Are you whipping the egg whites up enough? That seems to be the key to make them come out right. – turkeytyme Aug 18 2011 at 2:41
	I have no idea! I followed a step by step instruction with pictures and it looked right up until I put them in the oven. – sherpamelissa Aug 18 2011 at 3:04

Danielle · Answer 5 · 2011-08-13 05:03:34Z UTC

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Ezikial bread is supposed to be decent, but I think some or all contain wheat.

answered Aug 13 2011 at 5:03

Danielle
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	I think it also has soy. :( – ricechek Aug 13 2011 at 5:57
	And they go back and ADD gluten to the final mix. – Michelle Jan 28 at 2:57

Jan · Answer 6 · 2011-08-13 05:15:25Z UTC

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Rye sourdough bread. I like that stuff.

answered Aug 13 2011 at 5:15

Jan
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The Loon · Answer 7 · 2011-08-13 16:03:52Z UTC

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If it has to be wheat, I would do home-made wheat flour tortillas. Whole wheat really bothers me now. If you count corn tortillas as bread, I would eat them before wheat if they weren't fried like a taco shell.

answered Aug 13 2011 at 16:03

The Loon
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Jay Marshal · Answer 8 · 2011-08-17 21:46:14Z UTC

I have to disagree with Jimmy Moore's last review of Julian's Bread as I am a type 1 diabetic that has only minimal blood glucose spike. Checkout this blog article: http://julianbakery.com/type-1-diabetic-results-after-eating-smart-carb-1-bread-by-the-julian-bakery/

Anyways to answer the question I have gotten the best results with Smart Carb bread and the paleo diet!!

Bread-Eating Beelzebub · Answer 9 · 2011-08-17 21:52:15Z UTC

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LOL I tested this recently. Apparently rye sourdough wrecks my stomach, but white sourdough doesn't. Probably the different types of fiber.

answered Aug 17 2011 at 21:52

Bread-Eating Beelzebub
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I've had immune flares (ie. I get a respiratory infection within 48 hours, out of nowhere, when the pollen count is nil) with rolls made with half whole spelt/half white spelt (not "properly prepared" at all), too many bites of gluten-containing desserts (including pie crust), and homemade long-soured rye sourdough, but the last time I had a straight up white flour baguette, I suffered no problems whatsoever. I do wonder if any of it has to do with the large amount of fat and red wine I was consuming with it, though. – Michelle Jan 28 at 3:03

Lesser of the evils?

9 Answers