There's often a wrong misconception that those who are on a low carb diet have about not being able to consume any types of bread. The fact of the matter is, you can actually have bread, as long as it's the right low carb type of bread. There are tons of great low carb bread recipes out there that you can use for your bread feast and snacks, from low carb cheesecake recipe to a low carb apple muffins recipe.
The following low car bread recipes, which will be shared with you, are simply mouth-watering, yet incredibly fast and easy to prepare. The easiest of the bunch is the low carb bread recipe. Ingredients you will need to have include Â½ cup of room-temperature water, Â½ cup of cream, 1 egg, a tablespoon of oil, Â¼ teaspoon of salt, 1 cup of gluten and oat flour, 2 tablespoons of yeast and a tablespoon of sugar.
For efficiency, this recipe requires you to have a bread machine, where you just simply mix all the ingredients together in the machine based on the order given above. You will want to use the dough setting in the machine for mixing and then take out and bake in a bread pan. However, you can still do it manually with your hands if you don't have a bread machine lying about. Proceed by baking the bread at 375ÂºF for at least half an hour and voila -- you will have a healthy self-baked bread that contains only 4 carbohydrates per slice.
Another recipe that is more challenging for both your creativity and taste buds is the delectable cheddar cheese bread. Don't be discouraged by the title, as this one can be easily done in 30 minutes. Ingredients you will need include 1/3 cup of soy flour and soy protein, 2 eggs, Â½ teaspoon of baking powder, 2 tablespoons of sour cream, 2 tablespoons of olive oil, Â½ cup of cheddar cheese - preferably grated - and 2 teaspoons of oregano.
Mix well together the soy flour, soy protein, baking powder, eggs, sour cream and olive oil into a container - then put half of the cheddar cheese in. After, you will want to pour the batter into a greased pan and then put in the other half of the grated cheese on top. Proceed by baking in the oven at 375ÂºF for about 25 minutes.
There you have it, two easy healthy and tasty recipes that you can try out. You can always browse for more low carb bread recipes online and try the one you feel you will fit your taste buds the most.
Jessica Tanady loves to write articles since 4 years ago, both offline and online. While she's keen on topics of beauty, fitness and weight loss, she has demonstrated her writing skills on a wide array of topics. Visit her latest articles on [http://www.flavoreddecafcoffee.org] which reviews and discuss about flavored decaf coffee [http://www.flavoreddecafcoffee.org].
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Food can be prepared in such a way that helps people fight weight gain; and low carb diet recipes are the way to go. Of all the food groups, carbohydrates and fats are the known enemies of dieters. The reason for this is that carbohydrates are generally broken down as sugar or glucose; and too much glucose in the body is a recipe for disaster. The ironic thing is that humans actually need carbohydrates to function, because this is where we get our energy from. We cannot totally eliminate carbohydrates from our diets, and any diet that totally eliminates one food group should be reexamined. Instead, what we can do is limit our carbohydrate intake or be selective about the types of carbohydrates that we eat.
Unbeknownst to many, carbohydrates come in all forms possible. Your favorite green leafy vegetable is a carbohydrate just as much as your slice of moist chocolate cake is. There are good carbohydrates and there are bad carbohydrates, and if you want to lose weight you have to be aware of the distinction between the two. The reason why many people fail in fighting weight gain is that they lack the right information. Instead of limiting their diet to complex carbohydrates that are high in fiber, they end up eating carbohydrates that are refined and processed. These bad carbohydrates are the worst enemies of anyone who's trying to lose weight, because these food items spike the insulin levels in the blood and makes weight loss so much harder.
Low carb diet recipes focus on what are known as good carbohydrates. These carbohydrates aren't as easily absorbed by the bloodstream, which means that they don't really cause a spike in blood sugar levels. As an example, if you compare the effect of one Danish pastry with all the caramel and butter to a slice of multi-grain bread, the latter will help you in your diet more. Both are carbohydrates, but the slice of multi-grain bread will give you the fiber you need without any of the unnecessary sugar and added calories. These recipes focus on using such sources of fiber, and these ingredients are necessary to any diet. Examples are whole grains like oat bran, whole wheat pasta, rye, whole wheat bread, barley, rolled oats, and others. These may seem like such boring food ingredients but given the right recipe, they can actually be very delicious and healthy.
Other ingredients that low carb diet recipes usually make use of are fruits, vegetables and beans. Fruits are a natural source of sugar, which makes it a carbohydrate. Aside from sugar however you get a lot of other benefits from fruits such as all the vitamins and minerals that you need. Eating an orange will give you Vitamin C while eating a banana will give you Potassium. Fruits are also perfect for recipes because they add a distinct taste to the food that we eat. Vegetables are another source of vitamins and minerals, and focusing on these good carbohydrates instead of the bad ones will truly help you fight weight gain.
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(PRWEB) December 3, 2004
Watching the big amount of low-carb, diet-friendly versions of foods that appear on the market, one would say that the South Beach Diet has not affected only people who want to get slim and healthy. Companies involved in the food industry have also been feeling the South Beach Diet effects: some of the products in great demand have brought profit while sales for high-carbs, diet unfriendly ones have drastically fallen. The owners of many businesses have taken measures to adapt their range of products to the needs of the market, offering low-carb versions of their products.
Some pizza owners have introduced into their menus the low-carb pizza, inventing new dough recipes: Donatos Pizzeria from Columbus, Ohio makes a pizza dough of soy protein and other ingredients and it is said to be very tasty too. Others just offer pizza in a bucket - no dough at all, only the topping ingredients (Escondido, California, Pit Stop Pasta).
Doughnut producers have been experiencing serious inconvenience The New York company, Krispy Kreme Doughnuts Inc. has registered a serious decrease in sales that diminished its quarterly profit by more than half and lowered 17 percent of the value of its stock. It plans a change in menu offering sugar-free, low-fat products.
Bakeries are at a pinch. George Weston Ltd. has halted the production of an Entenmann's baked goods factory in Northlake, Illinois in the process of cutting costs. The company produced bagels, pastry and other goods. The flat-bread maker Damascus Bakeries substituted the flour wih grains such as flax, soy and added oat fiber. Healthy sandwich roll-ups with reduced amount of carbs resulted and a high fiber content.
Citrus producers introduce low-carb drinks. Florida is the second world oranges producer after Brazil and most of the production is transformed into juice. With the South Beach Diet book advising people against the consumption of orange juice because of its high fructose levels, the State Department of Citrus, Floridas $ 9 billion industry, has every reason to be concerned. The consumption had a noticeable drop since these diets reached a critical mass. The state Department of Citrus tries to direct its marketing strategy to convince consumers that orange juice can be compatible with dieting and to emphasize its benefits for health. The introduction of low-carb drinks will cause wholesale prices to rise.
Even chips producers find a way out of the diet situation: Jays Foods LLC has created Sweet Baby Jays chips made from sweet potatoes which are South Beach diet friendly. Strategically, they also raised the prices, as a healthy item is a costly one! And it seems that this strategy works!
Kraft Foods Inc. has already created South Beach Diet friendly products and has come to an agreement with Dr. Agatston to use the South Beach Diet trademark to promote them. In 2003, Kraft had already begun its campaign for encouraging healthier lifestyles, offering the consumers low-calorie, reduced carbs products.
Beer producers try hard to regain the lost ground because of the diet's claim that the beer contains carbohydrates, its consumption leading to beer bellies. Important beer producers such as Anheuser-Busch Inc. say that this theory is inaccurate and sustain that all beer is low-carb being thus suitable for the diet. They have launched ad campaigns urging people to Have a Beer With Your South Beach Diet.
On the other hand, companies that have as business object poultry, meat and fish trade and those that process dairy products have increased their profit lately:
It seems that the US chicken industry has benefited more than the beef or pork industries. In the top of preferences, poultry comes first, followed by beef and pork. The sales of beef also boasted significantly and the variety of the products offered for sale increased accordingly.
Fish industry is certainly favored by the South Beach Diet, but apparently seafood is friendly to all diets.
Another boost in sales was registered by the producers of Laughing Cow cheese, warmly recommended during the diet. The demand has reached as far as to surpass the power of supply.
The low-carb diets seem to gain more and more ground and their influence spreads faster and stronger than anything the food industry has ever seen and probably on a long-term basis too. Food-consciousness has acquired new meanings together with the power of leading businesses towards success if adopting the latest nutritional directions, or towards failure if not responding to the market demand.
Laura Ciocan writes for http://www.south-beach-diet-101.com where you can find more information about the South Beach Diet.
Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared at email@example.com
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Bread is one of the few kinds of food that are continuously popular despite their centuries-long presence in our diets. Paleontologists discovered, that it was known even to the oldest of civilizations. Its simple recipe has been being taught from mother to daughter and has not changed very much since then. Moreover, it has not lost any of its popularity either. We reach for bread almost day by day, very often a couple of times in a single day. We eat it for breakfast, we eat it for supper, and we have it for dinner as aperitif. However, dietitians discovered, that many types of bread are very rich in carbohydrates, saccharide that serves as fuel for our bodies. Nowadays, people are less and less active, which means they need less and less chemical fuel. Unfortunately, they often forget about this and dismiss any warnings from dietitians, who advise switching to low carb bread.
To begin with, carbohydrates can have complex and simple structures.
A common bread contains its complex variations, which are difficult for our bodies to break down and salvage chemical energy from them. In other words, it takes time before they can be used as fuel. That is why, scientists advise to eat food rich in proteins and fat as well, as they are more efficient sources of energy for our bodies. Unfortunately, people are not interested in the nutrition facts about their diets, and the truth is that unused carbohydrates pile up, causing obesity which of course comes with various risks as well. One ought to be active enough to balance out the increased intake of carbohydrates contained in common bread, which very often is not the case. Therefore, by switching to low carb bread one can decrease his intake of this substance and thus his body will be able to break it down and use it as fuel which translates into no surplus that would be piling up. People who because of modern lifestyle cannot find a time and will to exercise should consider this alternative especially, at least if they care about staying fit.
However, this does not mean that this type of bread is not for active people. As it was already mentioned, complex carbohydrates in white bread take a long time before they can be used as a source of energy, while athletes and sportsmen need energy sources that are available instantly, and these are simple carbohydrates, such as sugar. In fact, the increased intake of carbohydrates would make their training less efficient as their bodies would have to burn its surplus first before it would reach for the supply of fat, which is often what active people want. By eating low carb bread, they can decrease the amount of carbohydrates in their bodies and thus they can reduce weight much faster.
To conclude, modern lifestyle demands changing our dietary habits. As people are becoming less active they require less chemical energy. We should take that into consideration and learn to be aware of the fact that the nutritional information on the package should be another guideline for choosing a product, apart from its price and quality.
I am a dietician and a healthy lifestyle enthusiast I write publications about healthy products like this diabetic friendly pita bread or low carb bread.
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Many people that are on a low carb diet often have a misunderstanding when it comes to their intake on how much bread that they can eat. They quite often think that they cannot consume any kind of breads at all but this is not true.
Some bread is still okay to eat as long as they are the right kind of breads. Of course the bread will need to have low carbs. There are many different low carb recipes that you can choose from to eat whether the recipe includes bread or perhaps other kinds of snacks.
One of the first delicious low carb recipes that you might want to consider trying, is known as the Low Carb Bread recipe. For this recipe you will need:
cup of luke warm water
cup of cream
tsp of slat
1 tbsp of oil
1 cup of gluten/oat flour
1 tbsp of sugar
2 tbsp of yeast
Keep in mind that if you would like to try this recipe, it is recommended that you have bread machine so that the ingredients will mix properly. On a bread machine there are different settings on the machine and the one that you will need to use is the dough setting for proper mixing. You do not have to have the bread machine for this recipe you can use your hands as well if need. You will bake the bread in a pan on about 375 degrees for 30 minutes. When it is finished you will have a loaf of bread with only four carbohydrates in each slice.
Here is another healthy recipe that you might want to try as well:
Cheddar Cheese Bread
1/3 cup of soy and protein flour
2 tbsp sour cream
tsp baking powder
cup of cheddar cheese; grated
2 tbsp of olive oil
2 tsp oregano
You will mix all of the ingredients together well in a bowl and sprinkle the cheese on top after mixing the ingredients. Then you will pour them into a greased pan. Bake the ingredients on 375 degrees for 25 minutes.
Once it is finished you will have a healthy and very tasty loaf of low carb bread. There are many other recipe ideas online for you to search for that is both delicious and healthy. You dont have to sacrifice good tasting food for healthy choices because you can have both.
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(PRWEB) May 25, 2005
As The Vegetarian Society celebrate the 13th National Vegetarian week with a Rude Food video, new recipes, new products and a early day motion for a legal definition of vegetarian in Parliament, questions are being asked about vegetarian catering, it's authenticity and its nutritional value.
Unfortunately chefs such as Gordon Ramsay and his public displays of ignorance about vegetarian diets are far too commonplace in the industry. He thinks its amusing to feed vegetarians meat but its not a joke. One day someone is going to get killed. Some people are allergic to these foods, which is why there is legislation going through the European Parliament to protect the consumer from this sort of humour.
McDonalds have just paid out $ 10 million to vegetarian and vegan groups in the USA after wrongly labelling fries and hash browns as vegetarian.
Gordon Ramsay needs to change his comic routine or he will find his jokes very expensive.
It's not just authenticity. Caterers need to have basic training in nutrition and improve the standard of their so called healthy options. The good work in educating the public by UK Chef Jamie Oliver and TV evangelist nutritionists such as Gillian McKieth, Patrick Holford and Ian Marber The Food Doctor to encourage better diets needs to be replicated in the contract catering and foodservice sector says London Nutritionist Yvonne Bishop-Weston, from Foods For Life.
As well as Nutritional Therapy Yvonne also provides catering consultancy services for some of the companies in the FT top 100, Worldwide investment banks in the City of London. Even here, at some of the best companies to work for in the UK, the nutritional content of the vegetarian offer in the on-sight catering facilities is woeful she says.
Healthy eaters are choosing the vegetarian option thinking its healthier when quite often the dish is full of Supersize Me type white carbohydrate, sugar, salt, saturated fat, hydrogenated fat and seriously lacking in any worthwhile protein from a health perspective they may as well not have bothered
The availability of nutritious food from restaurants and caterers is a major problem for meat reducers yes you can get a vegan all day breakfast in a Little Chef roadside cafe but its usually swimming in saturated fat and worse still full of dangerous hydrogenated trans fats.
Unlike meat reducers, 51% (vegsoc) of vegetarians are vegetarian mainly for ethical reasons and 62% of vegans hardly ever worry about their health (Imaner 2001) but most of the purchasers of meat free foods are meat reducers who do it for health reasons (FDF 2004)
Typical vegetarian dishes are
Stir fry not too bad if it includes lots of brightly coloured vegetables, nuts and tofu but usually its just noodles in a sugary sauce and no quality protein.
Cheese Sandwich usually full of saturated animal fats and with processed white rather than real whole-meal bread.
Veggie burger often just a sad mix of potato and peas served with lashings of simple carbohydrates and saturated fat.
Sweet and Sour vegetables Usually served with white rice and a sugary sauce guaranteed to tax your insulin levels to their limit.
Deep Fried Spring rolls Usually not even vegetarian as the meat free ones often contain fish but soaked in denatured fat with little protein.
Vegetable Curry If the curry was lentil based with exotic vegetables and served with brown basmati rice then that would be great but so often its just a sad combination of nutritionally empty carbohydrates swimming in saturated fat.
Vegetable Fajitas So often a sad excuse for a great Mexican dish containing a mix of beans, cactus, corn and tahini more likely to be some overcooked oily vegetables with more hydrogenated fat and sugar than protein.
Vegetarian Pasta Pasta and cheese you may as well have a cheese sandwich if you are looking for nutrients at least you may get a bit of salad in it. If its in tomato sauce then you could argue the guys were getting help for their prostate but theyd be better all round with more essential fatty acids rather than saturated ones.
Vegetarian Pizza If you are looking to put on a few pounds to store up body fat for your winter hibernation you may be in for a treat other wise just think deep fried cheese and tomato sandwich and imagine the look on Gillian Mckieths face. If you manage to find one made with whole meal flour, artichokes, asparagus, capers, plump olives, wild mushrooms and melted dairy free cheese then enjoy!
Vegetarian Tabouleh More wheat, usually served with roasted vegetables. Wheat has evolved so far from its less allergenic cousin spelt that its now chocker block full with gluten as its bred to grow quick and big not nutrient rich, organic and full of sunshine.
These are the sort of foods which are stopping vegetarians reach their true healthy potential.
A combination of ill informed caterers and complacent vegetarians could mean that fewer people may choose vegetarian in the future if consumers improve their knowledge of nutrition via TV nutritional evangelists and caterers dont keep up with the current trends.
1 National Diet & Nutrition Survey 2001
2 The Vegan Research Panel Survey 4 (October 2001) http://www.imaner.net
Vegan Trends in Foodservice
In a survey of 100,000 US college students conducted by Aramark, 24% said vegan dishes were important to them, while 18% wanted low-carb dishes on the menu.
London Nutritionist, Yvonne Bishop-Weston BSc Dip ION used to be a director for Cranks the original vegetarian health food company and restaurant chain that started in Londons trendy Carnaby Street in 1961 and now works for The Food Doctor as well as running her own consultancy firm Foods For Life.
The Foods For Life Worst Vegetarian Caterer of The Year Award - British Airways
Vegetarian Society http://www.vegsoc.org
Rude Food Movie http://www.rudefood.org
Yvonne Bishop-Westons advice for healthy nutrition can be found in her new cookbook Vegan by Hamlyn
Yvonne Bishop-Westons Top Ten Tips for vegetarians can by found in the new guide from Vegetarian Guides - Vegetarian Britain.
Further guidance from Yvonne on healthy diets can be found at
London Nutritionists http://www.london-nutritionist.co.uk
Vegan Cookbook - http://vegan-cookbook.com
Healthy Recipes http://recipes.for-life.org.uk
Health News http://news.foodsforlife.org
Vegetarian News - http://veganworldwidenews.blogspot.com/
Pictures can be found at http://www.prweb.com
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Sales in the Sweet Spreads Market in the United States Increased by 11% Over a Five Year Period, in 2005 Forecasts Estimate the Market will be Worth $1.8 Billion
Dublin (PRWEB) November 4, 2005
Research and Markets (http://www.researchandmarkets.com/reports/c26605) has announced the addition of Sweet Spreads in the United States to their offering
Sweet spreads, comprising jelly/jam/preserves, honey, and peanut and other nut butters, saw sales increase 11% between 2000 and 2005. These sales, which include FDM channels, natural food stores and specialty/gift/department stores, have grown slightly but steadily in current terms every year since 2000, except from 2004 to 2005. From 2004 to 2005, sales in these channels remained stable at approximately $ 1.8 billion.
The slight growth each year in the sweet spreads category has not outpaced inflation, resulting in a general 2% decline in sales since 2000. A number of factors have influenced the sweet spreads market in the six years studied here. Firstly, the products do not usually stand on their own as food products. Rather, they are ingredients used in making sandwiches or snacks, garnishing ice cream or yogurt, or in baking, cooking, marinating, and other recipe preparations. As such, part of their success relies on the relative popularity of other ingredients or of cooking and baking techniques. Low-carb diets have not supported sales over time.
The products also lack an image of convenience. Many consumers eat breakfast and lunch on-the-go and manufacturers have invented a host of "grab and go" food items that provide instant gratification. While making a sandwich or a snack with peanut butter and honey or jelly is not a complex operation, it still takes longer than taking a ready-made snack bar or pastry to eat on the run. Understanding this difference, J.W. Smucker successfully launched "Uncrustables," pre-made peanut butter and jelly sandwiches for grab-and-go eating, in 2004. Their success came at the expense of sweet spread sales, however, as consumers are trading the products for the ready-made items.
But, peanut butter, honey, jam and jelly remain household staples, working in combination for many lunches. Still, as more products are unveiled with these items as the main flavor, manufacturers must ask themselves how much peanut butter or fruit jam consumers will eat in a typical day before being "maxed out." The situation calls for innovations in the category from new, distinctive tastes to more convenient packaging.
This report defines sweet spreads as the following products:
Peanut and other nut butter, including almond butter and cashew butter. Flavored nut butters (e.g. Nutella) are also included, as are peanut butters that are mixed with jelly in the packaging.
Jam, defined as a thick mixture of fruit, sugar that is cooked until the pieces of fruit are very soft and almost formless.
Jelly, defined as a soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar. Jelly does not contain pieces of fruit, but is smooth and clear in appearance.
Fruit butter, which is defined as a sweet spread for bread made by stewing fresh fruit with sugar and spices until it becomes thick and smooth. Fruit butters do not contain dairy products.
Preserves, defined as fruit cooked with sugar and usually pectin, used as a spread or filling. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
Honey, in comb, liquid, or solid form. Flavored and unflavored honeys are included.
Not included are products containing peanut butter (e.g. confectionery, ice cream), jam (e.g. yogurt), or honey (e.g. honey roasted nuts, honey confectionery).
This report contains US IRI InfoScan data.
For more information visit http://www.researchandmarkets.com/reports/c26605
Research and Markets
Fax: +353 1 4100 980
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