The Truth about Your Bread
Live Lean Nation, on today’s episode let’s talk about the truth.
The truth about your bread.
You can’t handle the truth.
Or can you?
Let’s talk bread.
Raise your hand if you hate bread.
I love bread.
But I love my body more.
So use this video as a reality check.
Unfortunately the wholesome bread your grandmother made IS NOT the same quality of bread that you’ll find in traditional grocery stores.
Oh how the times have changed.
First of all, just look at the ingredients list.
How many different versions of sugar do you see?
But don’t just look for the word. Sugar.
Also be on the lookout for hidden sugar terms like high fructose corn syrup, honey, and molasses.
But that’s not it.
Why does your bread need to have 69 ingredients in it?
Did grandma use 69?
Be on the lookout for any words you can’t pronounce. These are typically additives and chemicals that potentially may increase your risk of cancer.
Remember when Subway announced they were removing this chemical from their bread. It was like they were doing you a favor. Maybe you shouldn’t have put it in there in the first place.
Other additives are actually added to bread to make it look like bread.
Yes, the hybrid grains used in the bread, contain less of the nutrients that actually give bread it’s color, so some food processors actually use caramel coloring to make it look like traditional bread.
Speaking of hybrid grains. Let’s take a look at the wheat that is being used in conventional bread.
Wheat is becoming more and more void of nutrients based on the modifications to the farming practices.
Sure the modifications may increase the crop yield and help resist pests, but in doing so, it’s reducing the parts of bread that contain some nutrition and actually increasing the gluten.
In other words, the hybrid wheat contains less nutrients than the wheat your grandma used.
What about the fiber?
Well the industrial processing grinds up the grain into fine particles so it’s easier to work with.
This grinding can also negatively affect the fiber.
And, as you know, it’s the fiber that slows the absorption of the carbohydrates from the bread, which then helps balance blood sugar and insulin.
Without the fiber, some breads can be digested as quickly as table sugar, which quickly spikes your blood sugar and insulin, and increases your hunger so much that you’ll likely grab another slice of bread.
It’s a never ending cycle of cravings people. In fact, some conventional breads are actually higher on the glycemic index than table sugar.
Now I’m not saying you can never enjoy bread.
I just want you to be aware of what you’re eating.
If you need bread, I recommend you flex your discipline muscles and save your favorite bread for your well earned cheat meal.
But if you’re already lean and are working out regularly, if you need to, you should stick to sprouted grain bread like Ezekial or 100% stone ground or stone milled whole grain Sourdough bread.
Or you can make your own bread.
It’s time to take control back of the ingredients you’re fueling your body with.
By the way guys, before you go.
If you haven’t yet followed me on Instagram, @BradGouthro, now is the time.
We just launched #60MinSwag.
Anytime I post something using that hashtag, you have 60 minutes to like and comment on the photo using the #60MinSwag.
I’ll then randomly select one person who can win, 1-on-1 workouts with us, Facetime coaching calls, memberships, free supplements, training program, our cookbooks, and so much more.
It’s going down on the gram.
I’ll see you over there.
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I love you guys and keep Living Lean.
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