8 thoughts on ““Low-Carb” Bread”

  1. Wow, that is something.

    Personally, I avoid eating foods I don’t understand. I’ve excised grains almost completely from my diet with no regret. After rebuilding my habitual diet from the ground-up, my LDL dropped 33mg/dL in 3 months.

  2. The only way to do low-carb “bread” at this point is to bake with nut or seed flours, principally almond flour, coconut flour, and flaxseed. They work…OK, I guess. They are rather dense, and lack the fluffy, springy texture that we associate with normal grain-based baked goods. They don’t really form crusts, nor do they have the same, wonderful, Maillard-reaction flavors of regular bread.

    I have tried Carbquik before, and this is supposedly legitimately low carb. It works pretty well for things like pancakes, but attempts at making breads or buns always end up with a biscuit-like product.

  4. So…

    After watching (and giggling) about bacon salt, bacon shakes, bacon-crazy-thing-here, what we could -actually- use is bacon -flour-. Somehow.

  5. Maybe the government should regulate such claims. Oh, wait they do. Or at least will until Governor Romney gets in and eliminates such needless regulation 🙂

  6. I second the findings on Dreamfeilds pasta; it spiked by blood sugar every bit as much as regular pasta, even when I followed the instructions exactly.

    Stuff like this is bad. How long would they get away with it if they were putting gluten in gluten-free bread, or nuts in nut-free stuff?

    1. [[[How long would they get away with it if they were putting gluten in gluten-free bread, or nuts in nut-free stuff?]]]

      Until some lawyers did a class action lawsuit that is violation of the 1914 Federal Trade Commission Act the prohibits making false claims about a product. Really, what they are doing is exactly why the FTC Act was created to prevent.

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