Training & Nutrition - White bread

I made some sandwiches today with white bread. I keep expecting to chew something, but there doesn't seem to be anything for my teeth to crush.

:confused:

While I sit here and look at it, it reminds me a little of angel food cake, without the flavor.

Well, remember: I am the human garbage disposal (beats bonking, at least, I think it does.)

When I was a kid we'd roll white bread on little balls and use it for fish bait. :D

I thought fish were smarter than that. I figured they'd hold out for the good stuff. Something nutritous and tasty.

OK Pete, now I'm embarrassed. :blush:

I just got back from lunch (at Subway) a short while ago and guess what I had? WHITE BREAD!! :eek: :eek:

Subway camouflages their breads with names like Hearty Wheat, Parmesean Oregano, etc. It's nothing more than white bread with a fancy name.
I had the Parmesean Oregano and guess what? I couldn't taste any oregano or parmesean. Just white bread. Surprise, surprise!

Maybe I should try their sub rolls for bait. If I use the parmesean oregano maybe I'll catch an Italian fish. ;)

Servus Petey!

Oh man, do you need to come here! I hadn't had white bread in so long that when I finally did, it tasted like wet cardboard. I have two bakeries on my street, both about two minutes walk from the house. Fresh, brown, hearty breads that have seeds and whole grains in 'em! Real FRESH pretzels! The smell alone wakes me up in the morning!

If you ever get to Germany, find the first bäckerei you can and prepare yourself for bread heaven!

Now that's just not right. White bread is what I normally eat. I guess it's just what I grew up with as a kid (plus the fact that my financial constraints mean that I pretty much have to go to the supermarket anyway). :cry:

Chris

Jake,

What's up with American "bread?"

Hey, the best bread I ever had was baked by a German couple, Claus and Hilde, who built a business here in Stone Mountain from the ground up. Twenty years ago, Hilde was giving out free samples of her amazing loaves. Today, over 20 years later, they own a bakery/German restaurant (and live upstairs).

I'm getting hungry...

P.S.--Chris L, no offense! Anyone as active as you are must be doing something right! :thumbup:

If you want to race then don't eat healthy food as your last meal before racing.

Carbos are what you need and no fibre (too indigestible before a ride)
I have found white bread (toasted with jam) is great (70 grams carbo per slice !!!) is just the right thing to have.

And YES I do win!!

Servus!

American bread is made for American tastes, Pete. A colleague of mine said she nearly died from lack of good bread in the States. She (and many other Germans) simply lives on the stuff. So do I...:D She related a story of a time when someone took her to a mall food court and offered to buy her a warm pretzel with that processed yelloy adhesive passed off as "cheese". She accepted and after one bite proclaimed "I don't know WHAT it is, but it's NOT a pretzel!" Now I know the difference.

The hammer here is that the bread is fresh. We're talking baked this morning fresh. The only white bread you can buy is under teh label of "Golden Toast" aka toastbrot.

White bread is only palatable when transformed by heat into that wonderful thing we call "toast" It then becomes the perfect vehicle for a cornucopia of spreads, schmears, meats, cheeses, etc. Toast can make you well when you are ill, can help you start your day, and make you feel at home no matter where you are. I'm a big toast fan, can you tell?

Originally posted by Ranger Jake
The hammer here is that the bread is fresh. We're talking baked this morning fresh.
There's one street I take on my morning rides sometimes that always has a wonderful baked goods smell (probably something sweet and sinful, no doubt). But I never can see exactly where it's coming from! :cry:

Well, I'm not much for pastry these days, but someone is tempting me rather fiercely.

Get into whole wheat or whole rye etc for the complex carbohydrates and get away form the empty carbos- lot sof researcha nd reasons why
Ride Whole
Pat

Whole is the key. Research the origins of white flour. Goes back to the turn of the century when whole flour would go bad on it's way to the big cities. Refining all the nutrients out solved that, thus, white flour. "Enriched flour" is our goverments lame attempt at reconstituting some of the nutritional value lost. No dice. White flour is also high glycemic. Not good.

Same goes for white rice and pasta made with "enriched" semolina flour. Brown/wild rice and whole wheat pasta. Incidentally, mix brown rice and red or back beans and you've got whole protein.

That said, I dearly love a real sourdough baguette.

When it comes to American bread, there is only one brand I will eat. Brownberry whole wheat. It is the most flavorful store bought bread I have tasted. It is very dense and has a coarse texture (at least compared to white bread). It is a bit more expensive, but well worth it. I am sure it doesn't have a chance next to a fresh loaf of German bread, but until I make it to Germany (I am of Austrian heritage) I will stick to the Brownberry.