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Conference rocks::weight_control

Title: Weight Loss and Maintenance
Notice:**PLEASE** enter notes in mixed case (CAPS ARE SHOUTING)!
Moderator:ASICS::LESLIE
Created:Tue Jul 10 1990
Last Modified:Tue Jun 03 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:933
Total number of notes:9931

676.0. "bread/protein question" by HARDY::BUNNELL () Mon Jul 08 1991 23:13

    Ok, I haven't had time to read through all the notes here yet....but I
    have a question about bread and protein.
    
    I was reading earlier notes on McDougal WW  and other diets. One thing that
    kept hitting me was that people said that you could cut out meat and
    eat carbohydrates instead.
    
    About ten years ago I had NO weight problem and I mainly ate breads.
    Very little meat. And I LOVED  it! Now I have have been battling 10
    pounds for about 8 months with NO success. The diets that I have read
    about LIMIT the bread you can have (2 breads as opposed to 5 proteins).
    
    So now I am confused. I am eating more fruits and veggies and trying
    VERY hard to limit carbos AND trying to get in all the protein I need.
    But I find it hard to determine what constitutes a 'protien'?
    And what constitues a 'bread' or grain?
    I don't think that I would have a problem cutting out meat if I knew
    that I was getting all the nutrients/protein that I needed.
    Can anyone help me here? Any suggestions?
    
    I exercise everyday, so more of that won't help.
    
    Thanks,
    Hannah
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676.1ASICS::LESLIEThere is darknessTue Jul 09 1991 14:459
    I don't know the answers here, but I heard an interesting programme on
    the BBC this morning that stated that breads (especially wholemeal,
    which I love) are very high in salt - so watch out there.
    
    When I was dieting in '89, I went almost completely veggie, which cut
    down fats and the temptation to use sauces like ketchup - v. high in
    sugars.
    
    	- andy
676.2TLE::EIKENBERRYDon't confuse activity with productivityWed Jul 10 1991 19:2010
>    I don't know the answers here, but I heard an interesting programme on
>    the BBC this morning that stated that breads (especially wholemeal,
>    which I love) are very high in salt - so watch out there.

Is this perhaps true only for commercially-baked breads?  I know that when
I bake bread at home, a batch typically uses no more than 1 1/2
teaspoons of salt.  On a per-slice basis, that doesn't seem like a lot -
but I've never gotten into analyzing salt content.

--Sharon
676.3ASICS::LESLIEThere is darknessWed Jul 10 1991 23:394
    Yes, this was commercially available bread. Wholemeal bread is now more
    popular than white in the UK...
    
    	- andy