I was just wondering what people’s opinions are on low carb breads. I get tired of all the chicken, eggs, cottage cheese and stuff that I eat, so usually once a day I will have a low carb bagel that has 25 g. of protein. Does this protein really count towards my daily goal? Are there really not many carbs?
Thanks!
[quote]mj1 wrote:
I was just wondering what people’s opinions are on low carb breads. I get tired of all the chicken, eggs, cottage cheese and stuff that I eat, so usually once a day I will have a low carb bagel that has 25 g. of protein. Does this protein really count towards my daily goal? Are there really not many carbs?
Thanks![/quote]
25g protein bagel that is low carb. That must taste great.
But, of course anything you eat counts. Why in the world would you think otherwise?
I would guess that it is LOADED with soy isolate. In which I would drop it and RUN. Not only is the soy a less than stellar protein it is proving to have some VERY un desireable side effects on our health.
Just my 2cc
[quote]mj1 wrote:
I was just wondering what people’s opinions are on low carb breads.[/quote]
trendy nonsense.
Forgot to mention this LL Phrase for such foods.
“FRANKENFOODS” that explains it. A regualr bagel aint much if at all better IMO either.
Thanks. I wanted to post the nutrition facts on the two types I eat just to check. Also, do you have any suggestions for tasty high protein high fat meals?
Weight: 106g
Calories: 210
Calories From Fat: 30
% Calories From Fat: 14
Total Fat: 3.5g
Saturated Fat: 1.0g
Cholesterol: 0mg
Sodium: 650mg
Total Carbs: 28g
Dietary Fiber: 10g
Sugars: 1g
Protein: 25g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 25%
Iron: 45%
Ingredients
Water, reduced carbohydrate bread mix (wheat gluten, soy flour, whole wheat flour, rye flakes, wheat flakes, oat flakes, natural sourdough, wheat bran, flax seed, millet, sesame seeds, salt, inactive dry yeast, calcium propionate, L. Cysteine (an amino acid), sucralose), wheat gluten, corn starch, oat fiber, oat flour, whole wheat flour, isolate soy protein, yeast, barley flakes, cracked wheat, soy flour, salt, enriched bleached flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), corn meal, sesame flour, soy oil, rye meal, sesame seed, millet, flax seed, malt, calcium stearoyl lactylate (CSL), dextrose, sugar, calcium propionate (a preservative), diacetyl tartaric acid esters of mono and diglycerides (DATEM), spices, monocalcium phosphate, calcium sulfate, ammonium sulfate, ascorbic acid, sucralose, azodicarbonamide (ADA).
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#2
INGREDIENTS:
Filtered Water, Whole White Wheat Flour, Wheat Gluten, White Wheat Bran, Sunflower Seeds, Millet Seeds, Quick Oats, Ground Flaxseed, Wheat Fiber, Soy Flour, Crystalline Corn Fructose, Sunflower Oil, Yeast, Salt, Soy Protein, Dried Vinegar, Cronmeal, Vitamin & Mineral Mix.
Is one better than the other if I indulge once in a while?
Well it kind of like asking which you want to use to end your self a gun or a knife. LOL
Both are loaded with soy in the form of both flour and isolate. As well as other processed crap. With a few good things throw in Flax meal etc.
But if I had to chose to Choke one down I would opt for #2 simply for the lower amount of ingredients. It isnt as loaded with all those LONG words that most of us have a hard time to pronounce let alone knowing what the hell the are. All the Potassimu supra gluta myhydrilized sucralate crap
Id still just say F-it and Buy a real bagel or REAL roll. In the long run it will tatse better and not be any worse and most likely better for you.
Hope that helps,
Phill