[quote]Shaggs wrote:
It’s also worth noting IMO that if you read the ingredients of many whole grain or wheat breads you’ll unfortunately find a high percentage of them have high fructose corn syrup(hfcs) or partially hydrogenated oils or both. I have committed myself to avoiding hfcs and partially hydrogenated oils.
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The HFCS is where good bagels go bad. Some manufacturers substitute with malt syrup, which is also very high in sugar content and adds to the overall high empty caloric content. Most bagels contain trans fats as a preservative. Unless you get your bagels fresh at a bagel bakery, it’s probably best to avoid them.
All natural fresh bread, including bagels will become hard and stale the next day because they are made without preservatives.
Just like with any food, the devil is in the processing.
For me, bagels are just way too carbohydrate dense, but I’ll have a good one with cream cheese and lox from the local deli every so often.
