OK, we have a Weaning Off... thread for dairy and one for eggs; I think it's time to add to the collection with a thread to help us get off that highly processed, nutritionally stripped, high-glycemic evil white flour that's so prevalent in our foods. I truly think white flour and white sugar, along with animal products, are the Triumvirate of Evil in the American diet, from a health perspective.<br><br><br><br>
I hate it when I eat something with white flour in it and I feel hungry again a mere 30-40 minutes later because of the sugar-insulin rush, but how am I going to replace my beloved ciabbata bread? <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title="
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The other problem I have is the question of how much whole wheat flour is enough. There are a lot of "wheat" breads out there, but very few of them are even half whole wheat flour. I've tried 100% whole wheat and I don't like it. I'm thinking that maybe what I need to do is find some breads that are still less than 100%, but have more than the "regular" wheat breads.
I hate it when I eat something with white flour in it and I feel hungry again a mere 30-40 minutes later because of the sugar-insulin rush, but how am I going to replace my beloved ciabbata bread? <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title="
The other problem I have is the question of how much whole wheat flour is enough. There are a lot of "wheat" breads out there, but very few of them are even half whole wheat flour. I've tried 100% whole wheat and I don't like it. I'm thinking that maybe what I need to do is find some breads that are still less than 100%, but have more than the "regular" wheat breads.