Bread-heads, Bread-heads Everywhere: Day 50 and 51

It is the bread-lovers dream! This week Peter Reinhart from Johnson and Wales University hosted the first ever International Symposium on Bread. I was honored to be invited to this event and hang out with crazy bread-heads like myself. Peter is true to his vision in bringing together so many bakers, and lovers of the bread trade. It’s a great event that gathered bread experts, milers, agriculturists, bread historians bakers, and more.

The speakers were amazing!

Stefan Cappelle gave a talk, “The Future of Bread Lies in its Past,” about how we are re-discovering sourdoughs as a solution to more than just flavors by having a sourdough library.

the International Symposium on Bread

Bread Heads pack the lecture hall at the first ever International Symposium on Bread

A whole host of other topics were touched on like Dr. Ann Madden’s talk on microorganisms, “New Microorganisms from Strange Places for Better Breads,” Tom Gumple’s presentation “Innovation, Compromise and Real Life—Finding the proper Balance in a Multi -Unit, Growing Company, or Francisco Migoya’s “Insights from Modernist Bread—Shaping the Future of Bread through Science. The days were packed full of speakers, socials and Q&A Panel.

Peter Reinhart

Peter Reinhart, Executive Director, International Symposium on Bread

Puratos was the main sponsor of this event. So of course we got to taste phenomenal sourdough breads from them. I even got to tour their Sensobus!

Hats off to Eric and Tom from Panera bread. I was not expecting such push back from bread heads on me consuming so much bread. Eric questioned the philosophy behind me eating so much bread and was concerned that I was sending the wrong message to people who have diabetes. Again, to concur with Eric, this is not a diet meant for diabetics.

Though, I do think diabetics shouldn’t give up on eating bread. They should look for options like the Alvarado St. Bakery Diabetic Bread. In addition, Tom said what I’m doing is not anything new; it’s an exclusion diet. I agree with this too because what I have been doing is following the information that science has given me.

Here’s what I ate on Days 50 and 51 of EB90:

Food Portion Calories
Day 50 
Whole Grain Bread 6 slices (40g) 500
Whole Grain Baguette 250g 300
Bread from King’s Kitchen 6 slices 400
Butter 2 Tbsp 200
Honey Butter 2 Tbsp 200
Chicken Salad 1 C 105
Salad 1 C 120
Fruit Salad 1C 150
Macaroon 2 200
Walk -200
Total 1975


Day 51
King’s Kitchen Rye Bread 4 slices 300
King’s Kitchen Ciabatta 4 slices 400
King’s Kitchen Egg Challah 3 slices 400
Puratos Whole grain roll 1 roll 150
Pesto 1 Tbsp 80
Mrs T’s Bloody Mary Mix 1/2 Can 35
Greek Salad 1 C 150
Dry Airline Pretzels 2 bags 160
Chicken skewer 1 200
Baklava 200
Sugar Free Strawberry Jam 1 Tbsp 20
Nutella 1 tbsp 100
Justin’s Almond Honey Nut Butter 1 Tbsp 190
Calcium Supp
Total 2385


No Need for a Sugar-high: Day 19

sugar-diabetic-eat bread 90

Sprouted diabetic lifestyle bread from Alvarado St. Bakery.

I’m really digging this Sprouted Diabetic Lifestyle bread from Alvarado St. Bakery. Their organic grains are sprouted and directly made into bread sweetened by only organic dates. This produced a bread that was clinically proven by the Glycemic Research Institute in Washington DC, to be low glycemic.

A low-glycemic diet is one that selects foods on the basis of minimal alteration of circulating glucose levels. Glycemic index (GI) and glycemic load (GL) are measures of the effect on blood glucose level after a food containing carbohydrates is consumed. Remember, a low glycemic diet is helpful to diabetics managing their blood sugar. Whether it applies to the rest of us or not is arguable. The push that all carbs are not created equal, and the creation of the low GI diet has propelled the South beach and high protein diets.

I believe this bread would suit those diets very well. However, I still like eating this bread because it has a very low sugar content, and yet, it was very palatable when eaten by itself. I have a lot of respect for Alvarado St. Bakery who has put so much work into producing this type of bread. Today is unusually sunny and in the 70s in Portland. I ended this long crazy week with w 5K run down the waterfront corridor. Portland weather is turning amazing and I may eat more bread because of this.

Here’s what I ate on Day 19 of EB90:

Food Portion Calories
Alvarado St. Bakery Sprouted California Style 7 slices (34g) 630
Alvarado St. Bakery Sprouted Diabetic Lifestyle 6 slices (34g) 480
Apricot preserve 3 Tbsp 150
Salami 6 Slices 180
Barney ® Almond butter Vanilla + Espresso 1 Tbsp 95
Orange 1 orange 45
Quiche 1 250
Run -444
TOTAL 1386