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I've recently taken to just not having any spread on my bread other than the main ingredient. Example: toasted slice of yeast bread (my recipe is 50% white, 20
by keithpeter 9y ago
I've recently taken to just not having any spread on my bread other than the main ingredient.
Example: toasted slice of yeast bread (my recipe is 50% white, 20% rye, 30% wholemeal) with jam or with a slice of cheese or hummus or fool maddamas or an apple. Just no butter/marge/whatever.
I do now have butter and toast a couple of times a week.
- neves 9y agoTry olive oil with a pinch of salt.
- keithpeter 9y agoActually, I have found that I don't need any spread at all, just the bread and the main ingredient. Meta: Downvotes on original post, HN is very touchy on diet. Good heavens.
- crusso 9y agoOh no... you eat bread? ;)
- keithpeter 9y agoYup. I even bake my own ;-} Getting into rye and spelt though.
- PKop 9y agoGiving up the bread and keeping the butter would be the more healthy choice.
- keithpeter 9y agoI take the point, and I do cut the carbs quite often when actively losing weight (actually specifically reducing my waist measurement)
- chiefalchemist 9y agoThe gluten in that bread (read: insulin spike) will hurt you a lot more than the butter.
- grzm 9y agoGluten is protein, which isn't going to cause an insulin spike. I suspect you mean carbs.
- chiefalchemist 9y agoWhat happens in the body when it's consumed?
- grzm 9y agoI'm not sure I follow. Are you saying that eating bread causes an insulin spike, and since bread contains gluten, that's part of the insulin spike? Eating gluten-free carbohydrates also create an insulin spike. If I'm misunderstanding you, please feel free to clarify. I'd rather not be building a straw man inadvertently.
- chiefalchemist 9y agoYou got it right. They are two different things. Closely tied but none the less separate. Thanks for the reminder. Sorry. Ignore my previous comment(s).