WSJ article on low/no carb breads

By Mike Nolan

This topic has 3 replies, 3 voices, and was last updated 4 years, 9 months ago by Mike Nolan.

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February 23, 2020 at 8:01 pm #21557
Mike Nolan
Keymaster
This link might not work for some of you, but the Wall Street Journal has an interesting article on the challenge to produce a low or no-carb bread, which means no wheat or most other starches, making it a much harder challenge than gluten-free breads. A second challenge is the cost, a loaf can cost $10 or more.

Here's the link:
low or no carb breads article

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February 24, 2020 at 7:10 am #21561
skeptic7
Participant
This seems ridiculous. If you can't eat carbs why are you even looking at bread substitutes. Eat vegetables, and meat, and cheese, and eggs. Serious carb free diets couldn't have most ripe fruits due to sugar content which would be horrible.
February 24, 2020 at 9:00 am #21570
BakerAunt
Participant
I can't access the article, but from what is there before the "stop," the bread seems loaded with saturated fat.

It reminds me of some vegan recipes where the workaround is unhealthier than just eating the animal product. There are healthy vegan recipes, but attempts to make it like non-vegan usually fall flat.
February 24, 2020 at 10:06 am #21575
Mike Nolan
Keymaster
I have more sympathy for those who have medical reasons why they cannot eat wheat bread or other foods than I do those who do so as a lifestyle choice, but don't want to give up their previously favorite foods. If you are eschewing meat, you shouldn't be chewing on plant burgers that have far more 'processed' ingredients in them.

Carbs are necessary as are fats and proteins, the trick is to eat them in reasonable proportions and quantities.
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