File :-(, x, )
Anonymous
Hey /fit/,

Is there actually a real nutritional difference between eating white bread and whole wheat bread? People have told me white bread has no nutrition, breaks down too fast, etc... but is wheat really all the better?
>> Anonymous
Yes. http://en.wikipedia.org/wiki/Empty_calories
>> Anonymous
Compared to vegetables, nuts, beans, and meat whole wheat bread falls short. There are many better things to eat but it IS a little better than white.
>> Anonymous
the taste, damn it, white bread is like eating flavourless styrofoam.
>> Anonymous
>>48401
I fucking love flavored styrofoam.
>> Anonymous
>>48401

That's why it's good with butter. All you taste is hot melted sin.
>> Anonymous
White flour has been refined down to the point where it is basically absorbed like sugar, it's a simple carbs in my opinion.
>> classy guy
>>48376
switching from white bread to wheat bread and wheat noodles instead ive lost 3 pounds in 2 weeks.
>> Anonymous
>>48508
well i guess since it is your opinion then it must be true
>> Anonymous
http://en.wikipedia.org/wiki/White_bread
>> RSI guy !HjbWRiSTJ.
>>48376
>>48511

all bread is derived from wheat, both white and brown. just "wheat bread" doesn't mean jack unless it says "whole" first. it must say whole wheat or whatever it is is just using white flour.
>> Anonymous
>>49092
You mean most bread.
>> Anonymous
whole wheat = superior.
>> Anonymous
>>49106
no, all bread, including rye bread, cornbread and banana bread is made from wheat, they just add flavoring and coloring to get those other effects
lur/ck/ moar
>> Anonymous
>>49112
Rice bread for people with wheat allergies, faggot.
>> Anonymous
>>49131
its made of very low gluten wheat flour (it is the gluten people are allergic to) with rice flavoring.
you CAN NOT make bread without wheat.
it is not possible
>> RSI guy !HjbWRiSTJ.
>>49131
never heard of or seen rice bread in my local super nutritious markets. will have to hunt for it.
>> play !3rZQiXcf5A
>>49134
CORNBREAD (WITHOUT FLOUR)

2 cups cornmeal
2 eggs, beaten
buttermilk

Preheat oven to 425 degree F. Grease an oven-proof skillet and place in oven to preheat.

Mix together cornmeal and eggs. Stir in just enough buttermilk to make the mixture moist. Pour into the hot skillet.

Bake at 425 degrees until browned.
>> Anonymous
>>49141
Don't do it, it's awful.

>>49134
http://www.fastq.com/~jbpratt/recipes/allergiesintol/breads.html