Anpb?

[808newguy]

why is eating ANPB with whole wheat bread a bad idea for breakfast?

 

[gjohnson5]

Bread is an overprocessed carbohydrate that will cause an inevitable insulin spike in your body. ANPB is pure fat. The insulin spike will cause your fat cells to absorb the fat from the peanut butter and become larger, no conversion needed.

What in the world are U talking about???
Wheat bread is low GI carb. It's also a complex carb meaning that it has to be broken down before it can be used as energy. Should be no higher then 50-55 on GI scale. It will raise your blood sugar but shouldn't spike it.

The majority of fats in peanut butter are unsaturated meaning that the majority of those fats will be used as energy. They are not trans and little saturated fats

What does an insulin spike have to do with fat cell absorption?

I wish people would learn what they are talking about before they give advice

 

[Cardinal234]

Actually, even whole wheat bread is about 70 GI. Secondly, the difference between monounsaturated fats and saturated fats has nothing to do with how likely they are to be used for energy...the difference is their effect on cholesterol.

 

[gjohnson5]

Actually, even whole wheat bread is about 70 GI. Secondly, the difference between monounsaturated fats and saturated fats has nothing to do with how likely they are to be used for energy...the difference is their effect on cholesterol.

Ok , the majority of what bread out there is higher on the glycemic index.
http://www.carbs-information.com/glycemic-index-breads/whole-wheat-bread.htm
As shown , wheat bread has a "medium" effect on blood sugar. What bread will not spike blood sugar.

Ooh wow , all the low GI wheat bread is made overseas
Figures....

Anyway

Fats:
The reason why unsaturated fats burn as energy is because they contain more of what's call "diglycerides" As we all know triglycerides are bad for our health because they are 3 fat cells bound together whereas a diglycieride is 2 fat sells bound together...

Fats are broken down and then reassembled into fats that are stored in the body. Since some diglycerides may not be able to be reassembled into stored fats , they end up being sent to your liver which can use them as energy.

Enova oil is a perfect example of this as it's 80% diglyceride oil.

 

[gjohnson5]

Told. Whole wheat bread -IS- a 70 GI. Wheat bread is higher. Bread is a processed carbohydrate, there is no argument about that. It's not complex at all, especially if it's made with white/wheat flour. Commercially prepared breads contain an immense amount of additives including corn syrup/high fructose corn syrup with at least 15 - 18grams carbs in each slice. They also contain trans fats unless otherwise stated, and most of the "nontrans fat" breads are full of it. Marketing scams are very common (i.e. low carb bread). The insulin spike will be there...I can assure you.

Just as Cardinal stated, monosaturated/satured has nothing to do with it. When insulin is spiked, fat cells begin to absorb. Whatever happens to be around that environment will get sucked in and cause fat cells to expand in size. Healthy fats may be utilized as fats are for a certain period of time, and benefit the body to a small extent, but will be stored if not burnt off with exercise in a short period of time.

You did point me out to one thing though...
Since whole grains are not sweet, sourdough bread is simply wheat bread with no sweetener added. Once a sweetener is added - often high fructose corn syrup in commercial breads, but typically brown sugar, honey, or molasses in fresh baked breads - it becomes the typical bread you are used to buying.

So my answer is use sourdough bread

And Cardinal needs to learn about fats...

 

[|D_J^B_J|]

I limit my consumption of bread to 2/3 times per week and have no trouble maintaining a low BF%.

Yes, bread is more processed than other complex carbs such as brown rice, potatoes, beans, oats, etc but as long as you choose the right bread, it shouldn't do too much harm.

The bread I use is rye sourdough -
Ingredients: Organic Rye Flour, Water, Rye Sourdough (Rye Flour, Water, Culture from Naturally Occuring Bacteria and Yeasts), Salt, Guar Gum.

Nutritional info per slice:
Energy 368kJ
Protein 4.6g
Fat - Total 1.0g
- Saturated 0.1g
Carbohydrates - Total 13.5g
- Sugars 1.2g
Dietary Fibre 3.0g
Sodium 142mg

 

[pintoca]

Most real breads are made overseas, that's obvious.

It's good to be overseas...

Did I ever tell you about this magnificent new bread I am now eating???

yougottagetyousomeofthis:

http://www.elitefitness.com/forum/showthread.php?t=382217

 

[JKurz1]

GEEZUS.........there is NOTHING wrong with a good whole wheat bread or flax bread and ANPB...are you kidding me???? Try ezekiel bread or a good 100% whole grain.......as for natty peanut butter, jar a week minimum!

 

[gjohnson5]

To give StellarTiggy some more props, it is a fact that fat cells absorb chemical such as insulin ie (type 2 diabetes) but fat cells absorbing fat before it is broken down... I'm not sure about that one

 

[Goldprospector]

Bran bread is least processed. It is composed of wheat bran, wheat gluten, soybean oil, and sea salt...I think. It's 70 cals, 11g carbs and 6g fiber. Sold here in the U.S. usually in healthfood stores or gnc. They also make flax bread which has the same fiber count/carb count and is made using flaxseeds. I use to buy it when I craved sandwiches. Most real breads are made overseas, that's obvious. Bran bread is about the healthiest bread you can get your hands on in the U.S. Even sprouted grain breads don't measure up to the benefits of bran/flax...they may be sprouted, they may form a complete protein, but they don't make ya poop all that tuna...

The Wheat bread that I use "Nature's Own Whole Wheat" Seems to be a little lower on the scale that the one you mention.
Calories...50, Total fat..1g, Sat fat..0, Trans fat..0, Poly fat..0, Carbs..10g, Fiber...6g, and Protien 4g, It is sweetened with Brown sugar and has NO other sweeteners. Sugar content is 1g.

I don't know my ass from a whole in the ground when it comes to the fat absortion and insulin spikes...But I do know my Bread! LOL