Wheat bread?

If we are going to have bread what is the best kind? Light wheat 40 cals a slice or reg wheat 70 cals a slice? confused about the wheat contents.

Can you post the nutrition facts label??

Don't have them.

What about flourless bread and pasta also? www.foodforlife.com  witch would be better?

There's really no need to go to "flourless" - it is usually more expensive and unnecessary unless you have a wheat intolerance. The "light" breads are usually : 1. a smaller slice = lower calories 2. Processed wheat which removes the oil and therefore, the fat calories. Take a look at the bread.  A little fat is ok if you are getting fiber - often 5g fiber per serving in a whole wheat bread.  In processing, when they remove the bran, they also remove the oil.  I think it's better to get the bran with the little bit of oil that is present.  Also, reducing the processsing maintains the other excellent nutrients that a whole grain product can provide. To be a whole wheat bread, the first ingredient should be the exact words"whole wheat flour" - not enriched wheat flour or any other type of wheat flour.  Many breads with wholesome sounding names are not really whole wheat - but white flour with some added food coloring to make it look darker.  One more reason to keep an eye on those labels! Hope this gets you started!

Thank You Danielle, Just 2 more questions, should we stay away from the bread and how often can we have it?  Can we have sweet potatos? I have tried to look up on how much sugars are in them...but no luck.

Should you stay away from bread? Why? I know some people have a hard time tolerating bread - feel like it "clogs" things up.  If you tolerate it, there is no reason to avoid it.  As in all things, you need to look at your daily goals for protein and calories.  You should eat your protein first, always.  Your remaining calories will be some combination of carbohydrates and fat.  Ask your dietitian to help you with the daily goals if you are having trouble organizing it all or figuring out which foods fit. The same goes for sweet potatoes - sure you can have them.  They are a great source of many vitamins and carotenoids.  If you cover them in sugar, maple syrup, marshmallows (a'la Thanksgiving casserole) they may cause dumping with the sugar load.  But I know you really meant a nice baked sweet potato - right?  It would be difficult to get a sugar number because it depends on growing conditions, method of cooking, degree of cooking, etc. - technical, chemistry type stuff. I posted on sugars a few months back and maybe need to resurrect that post.  This is the low-down.  ALL carbohydrates break down into sugars.  Depending on the complexity of the carbohydrate molecule, this will happen faster or slower.  Sugar, starch, & soluble fiber will eventually turn into sugar (glucose) because that is your body's preferred source of energy.  The goal should be to choose nutrient-rich, fiber containing sources of carbohydrates.  A sugar cube contains energy - but it doesn't have any vitamins or minerals.  A sweet potato has sugar and starch and fiber and vitamins, minerals and phytochemicals.  This is a good choice for carbohydrates, as is whole grain bread.  Don't get hung up on the sugar - unless you are adding it yourself.  Maybe it has happened, but I have never heard of someone dumping on a sweet potato.

Again thank you.................This has been a big help!