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Eat Bread & Lose Weight

July 25, 2016

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Eat Bread & Lose Weight

July 25, 2016

 

 


You may be wondering how you can possibly eat bread and lose weight at the same time. You've probably been told that carbs and bread are the root of all evil. That is simply not true. Our bodies rely heavily on carbohydrates to function.* Our muscle and brain cells are designed to to run on carbohydrates. The key is to choose foods that have a high nutrient profile. Nutrients include vitamins, minerals, and fibers. The more fiber and vitamins your food contains the longer it will take the body to digest and the more it will keep your blood sugar levels stable, thereby preventing weight gain.

 

Weight Gain and Blood Sugar Weight Gain is directly connected to Blood Sugar Levels in the blood stream. Stone Ground Bread maintains and reduce Blood Sugar Levels because it is high in natural (not added) fiber and nutrients. Refined and processed foods on the other hand are a whole different story. White flour, white pasta, white rice, and white sugar have been stripped of their fiber and nutrients. Refined foods are full of empty calories causing blood sugar highs when consumed. These foods flood the blood stream with glucose, causing insulin surges. Too much insulin secretion promotes fat storage in the body. As our insulin levels continue to soar, more and more fat is stored and a vicious cycle is created.

 

"Processed Carbohydrates, lacking in fiber, fail to slow sugar absorption, causing wide swings in glucose levels" ." (Eat to Live Dr. Joel Fuhrman pg. 41)To control weight gain we must first take control of our blood sugar levels by eating foods that are high in nutrients and fiber. Bread was a staple food for thousands of years for a reason. It has the potential to meet up to 75% of our daily nutrient intake. It is especially high in B-vitamins.

 

Most flour today is steel milled. Steel milled flour is ground so fine that it gets digested too quickly. This causes blood sugar levels to rise too fast. "Whole wheat that is finely ground is absorbed into the blood stream fairly rapidly and should not be considered as wholesome as more coarsely ground and grittier whole grains. The rapid rise of glucose triggers fat storage hormones. Because the more coarsely ground grains are absorbed more slowly they curtail our appetites better." (Eat to Live Dr. Joel Fuhrman page 43). On the other hand, stone grinders grind grains softly resulting in large flour particles. These large stone ground flour particles get digested slowly preventing blood sugar surges. Steel mills grind grains at high heat with tremendous pressure, destroying the vitamins and altering the molecular structure. Stone grinders grind at low heat. Within 2 days after grinding, flour loses up to 75% of its vitamin content. For this reason only stone ground bread made from freshly ground flour can effectively reduce blood sugar surges, because of the natural fiber and nutrients it contains.

 

Stone Ground bread is in essence a superfood that has nourished our ancestors for thousands of years. *"Fresh fruits, beans and legumes, whole grains, and root vegetables are all examples of foods whole calories come mainly from carbohydrate, It is the nutrient-per-calorie ratio of these foods that determines their food value. There is nothing wrong with carbohydrates; it is the empty-calorie, or refined carbohydrates that are responsible for the bad reputation of carbs." (Eat to Live Dr. Joel Fuhrman page 115).

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