The problem with low-carb bread
A lot of people miss bread on a low-carb diet. There are lots of special low-carb breads sold in stores, but be careful! They usually suffer from one of two common problems:
- The bread is full of carbs and the nutrition information is full of lies
- The bread is not edible
A good example of the first problem was Julian Bakery’s low-carb bread. As I wrote earlier it turned out that people’s blood sugar increased just as much as by eating real bread. And when the “low-carb” bread was sent for analysis it turned out to contain 17 times more carbs (!) than specified.
Julian Bakery’s bread used to be an example of the first problem: high-carb bread fraudulently marketed as low-carb.
After being exposed they apparently decided to change the recipe into a truly lower-carb version. Instead of using “Sprouted Whole Grains” i.e. wheat flour as the main ingredient they are now using “Non-GMO Wheat Protein Isolate” i.e. gluten (!) as the number one ingredient. Not very Paleo. The result can be seen in the video above.
Have you found a good option for real low-carb bread? Share it in the comments below.