Table of Contents:
Why Sourdough Bread Is Better Than Most Breads
Video taken from the channel: Healthline
5 Incredible Health Benefits Of Rye
Video taken from the channel: Foods4Health
These Health Benefits Prove Why Eating Rye is Good for You
Video taken from the channel: The health-and-fitness
Is Rye Bread Good for You?
Video taken from the channel: Pete Weintraub Permanent Weight Loss Specialist
Is Rye Bread Good For Diabetes?
Video taken from the channel: Beat Your Diabetes
Counting Carbs? Consider The Oft-Neglected Pumpernickel Bread
Video taken from the channel: Wochit News
Pumpernickel Bread Health Benefits and Nutrition Facts
Video taken from the channel: The health-and-fitness
Health Benefits of Pumpernickel Bread. 1 ¼ cups of water. ¼ cup honey. 2 tbsp. of olive oil.
1 cup of whole wheat flour. 2 cups unbleached flour. 1 tbsp. of sugar.
2 tbsp. dry milk powder. 3 tbsp. cocoa powder. 2 tsp. caraway seeds. 3 tsp. of active dry yeast.
Vitamins and Minerals. Pumpernickel bread is an excellent source of manganese, a mineral used in the body to maintain strong bones, healthy reproduction, blood clotting, and a strong immune system. 3. Pumpernickel is also a good source of selenium, providing about 7.8 micrograms per slice.
According to the USDA National Nutrient Database, one slice of pumpernickel bread contains 3.00 g of protein, 0.50 g of total fat, 14.00 g of carbohydrate and 1.00 g of fiber. Pumpernickel is also cholesterol free and low in fat, with one slice containing a diet-friendly 70 calories — less than the amount found in an apple.Although it sometimes tastes slightly sweet, it is recommended to prevent diabetes. Reduce the risk of cancer.
The high level of dietary fiber in dark pumpernickel bread can also perform as antioxidants which fight the formation of cancer. The fiber is able to form protective lining in the colon.Nutrition facts and Information for Bread, pumpernickel. ESTIMATED GLYCEMIC LOAD™ Glycemic load is a way of expressing a food or meal’s effect on blood-sugar levels. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry.
Health Benefits of Pumpernickel Bread. Helps reduce blood sugar levels. Glycemic index (GI) ranks the food according to their effects on blood sugar. The food which is rich in carbohydrates also has a higher glycemic index, while those that are low in carbohydrates.Folate: 8.8% of the DV.
Rye bread also contains small amounts of zinc, pantothenic acid, phosphorus, magnesium, calcium, and other micronutrients. Compared with.This results in a bread that has a much lower phytate content than other types of bread. One study showed that sourdough fermentation may reduce the phytate content of bread by 24–50% more than.Pumpernickel benefits your health because of its manganese content. Consuming two slices of pumpernickel bread boosts your manganese intake by 0.7 milligrams and.
grams oz slice (5″ x 4″ x 3/8″) Nutrition Facts. For a Serving Size of 1 slice (5″ x 4″ x 3/8″) ( 29 g) How many calories are in Pumpernickel bread? Amount of calories in Pumpernickel bread: Calories 79.8. Calories from Fat 8.9 ( 11.1 %) % Daily Value *. How much fat is in Pumpernickel bread?Health benefits: Pumpernickel bread is extremely low in fat and generally cholesterol free.
A slice of bread contains only 65 calories, which is lower than the amount of calories found in an apple.There are 65 calories in 1 regular slice of Pumpernickel Bread. Calorie breakdown: 11% fat, 75% carbs, 14% protein.Soft Rye Bread. Seedless Rye Bread.
Seeded Rye Bread. Featured Recipes. Chicken Teriyaki Burgers. See Recipe. Caramelized Onion Bacon Cheeseburger.
See Recipe. Cinnamon Swirl Baked French Toast. See Recipe. Blue Cheese, Bacon & Fig Grilled Cheese.
See Recipe. Open Faced Chicken Parmesan Sandwiches with Creamy Vodka Sauce.Sugar in a Pumpernickel Bread is about 0.14 g and the amount of protein in a Pumpernickel Bread is approximately 2.26 g. Please refer to the nutrition facts label seen to the left for a full breakdown of complete nutrition found in a Pumpernickel Bread.Pumpernickel Bread Health Benefits and Nutrition Facts. Pumpernickel Bread Health Benefits and Nutrition Facts.
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List of related literature:
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| from Flour and Breads and their Fortification in Health and Disease Prevention | |
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| from Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It | |
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| from Functional Additives for Bakery Foods | |
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| from Racial Hygiene: Medicine Under the Nazis | |
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| from Cultured Food for Life | |
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| from The New Oxford Book of Food Plants | |
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| from Food in Early Modern Europe | |
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| from Food Processing Technology: Principles and Practice, Second Edition | |
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| from Nutrition in the Prevention and Treatment of Abdominal Obesity | |
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| from Minimally Processed Foods: Technologies for Safety, Quality, and Convenience |
44 comments
Thanks I appreciate the time that you save me from reading the journal feeds, and the concise way you summarize some of the research.
For 7000 years bread has been consumed by Serbs (I2a1 haplotype population, including modern Croats). They’ve dug them up still formed.
Well, some people would say its bad but rye bread is better then whitebread if you ask me and we all know that we need to eat bread. I would pick rye bread over all other types of bread.
I would if it didn’t feel like i was chewing a dry sponge that tasted like cardboard.
I read a study that said sourdough is better for digestion, not because gluten, but because other proteins are broken down in this process.. gluten was actually never a problem with bread, obviously except for people who are allergic to it
What about sprouted grain bread? Is that better than sourdough? What we need is a schematic of ranking on breads!
I ate Rye bread for the first time and I absolutely love it! Up next Pumpernickel bread ��
I always thought that the reason why sourdough bread doesn’t spike blood-sugar levels is because the bacteria digests most of the sugar/simple carbohydrates in flour, during the fermentation process. The sourdough bread that I make remains mostly colorless when I toast it because there’s no sugar to caramelize.
not eat grains at all? lol no credible resources. get another day job
This is so wrongIn Denmark rye bread is normally everyday food
It is typically eaten for lunch with meat toppings and green on top
And this is good Just look at how tall and strong we are 😉
I used to love sour dough bread. but unfortunately it still has carbohydrates and so therefore it’s not a good food for the ketogenic diet.
Aren’t there studies showing how rye can fight cancer cells?
What a lot of BS. Rye was eaten thousands of years in central Europe at times when your country wasn´t even discovered. Further more the stuff over-modified is wheat. This is mainly by companies like Monsanto from your country. The same ones that poison any wheat on the market with pesticides so that you eat roundup on a daily basis. Further more: if you want to use the same bad bread baking that is happening with wheat for stores I give you that: Don´t do that with i.e. Rye. However. Nobody with a brain would use i.e. yeast with rye flour. you make sourdough and use no yeast. after 4 weeks of fermentation this breaks down anything unhealthy in your bread which you prepare with time and effort over 2 days letting it ferment. You should not spread opinion based on no-facts.
Very heplfull pala ang rye grains…same din tsyo ng palayaw..rye din ako…apiran na…
Now what about white flour, if we bake bread using sourdough method but with 100% white flour, would it still be better or healthier than if we use commercial instant yeast for bread baking but with 50% whole wheat flour? I personally think the main problem is actually white flour.. I really want to hear from an expert like you ��
Youre so wrong recent studies have shown incredible benefits of rye bread
Blood sugar….yes of course but main reason is because of acetic acid. Same stuff as vinegar
Nice, I’ve just started making sour dough breads and I love it. I had thought that it simply had a ‘health halo’ because it’s usually hand made and more expensive.
Nice to know that there are some health benefits.
I’d like to point out though that not all sour dough uses whole flour and also that sour dough breads can vary greatly in their fermentation times.
Thank you for sharing this wonderful teaching information video on rye������❤️❤️❤️������✋✋✋����������������������������������
in my area it is near impossible to buy quality sourdough bread. respectable real bakeries are rare. and what the stores sell is a joke.
When I shop for sourdough bread, it seems like it is almost always white. Is there some reason for this? I want whole grain, sprouted, sourdough bread.
In one study they only fermented the sourdough for 8 hours! That’s not nearly enough. These scientists are not good bakers!
In the Philippines, rice is everywhere like people eat 3 rice meals per day and we live happily.
Just made a loaf of sourdough bread with my starter so delicious
It’s NOT! Sourdough-bread is just a difference taste. But it’s NOT any better than bread based on regular east! The taste deepens on other tings. I’ve been baking bread weekly for over ten years and use both sour and instant east.! And you don’t know a shit if you ask me and you’d better do something else than give people false device. Thumbs down…
Get my diabetes diet and management guide here https://goo.gl/9NFJhL
Thank you for sharing this wonderful teaching information video on rye ❤️❤️❤️������❤️❤️❤️����������������������������
Love it. How much of the nutrients remain when processed into the bread?
Some one is talking out of the top of their hat, who do you believe? Take a look at this Video https://www.youtube.com/watch?v=eHanEuqcLT4
Free that rabbit behind you. How you feel in a cage like that.
Just recently I found out that the sourdough bread is good and healthy��
0:50 Rye is not hybrid, actually is the original wheat.. rye is even pre-dating spelt and einkorn… i ve seen rye as child in remote moutain villages in Europe and it is the same rye berries like you can buy in the US or elsewhere… if you look at faults of foods then even water is harmful, but i could not grow as big as i am without grains… without grains or without meat/diary i always felt hungry
Hi there. That kind of bread I am looking for my diet, Thanks
I am from Latvia (currently living in Denmark) and my conventional bread isn’t the white bread, but the whole grain rye bread:D So the question is is the sour dough bread better than the rye bread?
Have you previously addressed the grain/inflammation connection such as what was discussed in book Grain Brain?
Pumpernickel from GERMANY doesnt have GMO which is not allowed in Europe i thought
Why is it called “baker’s yeast”, if you are a real baker, you will only use sourdough.
It’s hard to overstate how full of kakka this moron is…I’ll bet he doesn’t vaccinate his kids either…
Lawd child you have got some spellbindinglly gorgeous lips. This is actually the only reason I had to watch this video
Dude you make some obscene shape when you pronounce your words. I wasn’t able to attend to the knowledge that you provided but I’m sure that no one enjoyed this video more than i
Sourdough is what we make and do flapjacks once a week. Kids love it.
Love your video’s! So great to see someone out there actually showing the evidence to back up their information!
Sourdough bread has always been my favourite since mother made it from a growth named fred that lived in fridge. Hers was best but trader Joes is pretty good. Just started eating it again. Wonder why i crave it
Overall, is sourdough more healthy or less healthy compared to sprouted non sourdough bread?
Hmmm, this is more confusing and conflicting information. On Ezekiel bread, I think you stated like we should not consume them too much as they are still wheat products even though they are heathier choice than regular bread. Is Sourdough bread healthier than Ezekiel? Can we consume them as much as we like? Or is a certain limitation/moderation necessary?