Category Archives: Bread

Not All Bread Is Created Equally

Posted on August 29, 2024 by Robert Barrington

Bread is not a single food, but a broad category of similarly processed cereal based foods. Most bread is made from wheat, but variations of bread can be made from barley and rye. This can have a nutritional impact because … Continue reading →

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The Effects of Freezing and Toasting on Bread: Glycaemic Response

Posted on August 9, 2024 by Robert Barrington

The glycaemic index is a measure of the rate and size of the rise in blood glucose following consumption of a carbohydrate food. Generally, lower blood glucose responses are associated with health, and foods that cause large positive perturbations in … Continue reading →

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Combining Food To Improve Health: Starch

Posted on June 10, 2024 by Robert Barrington

Certain foods in isolation could be considered to be detrimental to the health. For example, foods high in starch derived from wheat such as bread, breakfast cereals and other baked products could be considered unhealthy because they tend to cause … Continue reading →

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Not All Bread Is Created Equally

Posted on March 25, 2024 by Robert Barrington

Bread is a complex food and the nutritional advice surrounding it is difficult to make. Clearly some people cannot eat bread due to various allergies, and for others bread is not a food that should be recommended due to the … Continue reading →

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Does Bread Make You Fat?

Posted on August 30, 2023 by Robert Barrington

Many people find that when they stop eating bread they lose weight, and this leads to the question of how bread could cause weight gain? Certainly in some individuals bread does not cause weight gain as bread has been a … Continue reading →

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Beans on Toast Versus Egg On Toast

Posted on July 10, 2020 by Robert Barrington

Beans on toast and egg on toast are both excellent meal choices. Both are “fast food” in so far as they are quick to prepare, yet both are of high quality and contain a number of beneficial nutrients. Beans are … Continue reading →

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High Quality Bread Equals High Quality Health

Posted on October 10, 2016 by Robert Barrington

Bread is a commonly eaten food and has been relied upon as a staple food by most of the World’s population since the origins of agriculture. However, modern manufacturing techniques and consumer tastes has changed the way that bread is … Continue reading →

Posted in Bran, Bread, Ghrelin, Glucagon-like Peptide 1, Glycaemia, Glycaemic Index, Insulin, Rye, Spelt, Wheat | Comments Off on High Quality Bread Equals High Quality Health

Carbohydrates Foods Are Not All Equal

Posted on November 18, 2015 by Robert Barrington

Carbohydrate foods describe those with digestible starch. Bread, pasta, potato and rice are all carbohydrate foods and all contain high amounts of starch. Carbohydrates also include simple sugars such as lactose, glucose and fructose. Carbohydrate foods are interesting nutritionally because … Continue reading →

Posted in Amylopectin, Amylose, Bread, Corn, Glucose, Glycaemic Index, Glycaemic load, Insulin, Potato, Rice, Starch, Sugar | Comments Off on Carbohydrates Foods Are Not All Equal