sprouted bread Archives

May 2, 2018June 15, 2018 by Lin Carson

Week 5: Diet and Exercise Don’t Mix…Or Do They?

In order to move on from this plateau, I need to add more activity to the picture. After all, I sit in front of the computer all day! So I started with 30 mins everyday before I woke up the kids. This is hard. I mean, I’m sacrificing sleep for 30 mins of exercise.

I started with 30 mins that become 20 mins then 11 mins. It’s hard to just run for 11 mins. It’s almost like not running at all because I don’t crack a sweat. I wanted to do the most minimal exercise to see if I can jolt my metabolism without going overboard and making myself hungry.

Making diet and exercise work

I think it is working. My body feels so much better. I am not famished after the exercise. My body doesn’t feel lethargic during the day either. So, I am quite confident that I have found a good balance between exercise and dieting. Hmmm, maybe they do go together hand in hand. It is possible to lose weight on a high carb diet and exercise!

Honestly, I’ve done nothing new here. Nutritional research has shown for decades that anyone can lose weight as long as there is a caloric deficit. I am really digging this diet because there are literally no cravings. The high amount of complex carbohydrates found in bread keeps me satiated all day and has really deprived me of any cravings to do with candy, chips or chocolate. This is one of the amazing things I have found with this diet.

A great sprouted grain bread

This week, BBU Brazil sent me a line of Nutrella sprouted bread. It was slightly sweet and high in fiber. Their clean label sprouted bread lines include whole wheat bread, whole wheat and fruit bread and whole multigrain bread. Thank you BBU Brazil! You made my week five diet wonderful:

Food	Portion	Calories
Sprouted bread	4 slices	440
Turkey sandwich	2 slices	350
Butter	2 Tbsp	200
Orange juice With Calcium and Vitamin D	8 oz	110
Strawberries	1	80
Soup	1C	200
Steamed broccoli	1C	50
Exercise		-100
Total calories		1330

The first weigh-in: 147.4

Week 5 weigh in: 144.0 lbs.

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June 2, 2017June 28, 2017 by Lin Carson

Bread, Forward Thinking and Celebrations: Days 60 and 61

I received some hearty and wholesome naturally leavened bread today from Columbia County Bread & Granola. This is a wonderful bread, from a wonderful company. They bake organic flourless sprouted breads and flax-based granolas, as part of their mission to help make the world a little better. This is reflected in part of their name, Columbia.

Throughout the history of America, Columbia has been a symbol of forward thinking and inspiring change. As they put it in their brochure, the company “revere(s) Colombia as the embodiment of what we aspire towards. She symbolizes our efforts to craft the world’s finest breads and granolas and our belief that, working together, we can help shape a better world.”

Country BreadPita Bread flourless Colombia County Bread & Granola.

Country Bread and Pita Bread from Colombia County Bread & Granola.

Their take on sprouted bread is a little different than most other bakeries. During the sprouting process, gluten chains are degraded. So, many sprouted-grain breads have vital wheat gluten and yeast added back in to the formula. However, CCB&G want to stay true to the old-time traditions of sprouting and fermentation. Their sprouted wheat mash ferments a wild yeast culture, lactobacillus and bifidobacterial. And no gluten is added back in.

This gives their bread a truly unique flavor. It also makes it an ideal choice for gluten-sensitive people.

Today we also celebrated out podcast launch, and dined on bread from Little T bakery, Rotella’s, Bob’s Red Mills, Eat the Ball® and Columbia County Bread & Granola. Quite a few people turned up to honor our launch.

I’m so grateful for my podcast team, and all their hard and excellent work!

I was really happy to see so many people enjoy the bread we brought in. We also brought in some of my favorite donuts from Blue Star Donuts to celebrate National Donut Day! Oh wait, maybe that’s why they all came….oh well.

We brought in my favorite donuts from Blue Star Donuts. Unfortunately, it was all gone before I was able to get to it.

Here’s what I ate on Days 60 and 61 of EB90:

Food	Portion	Calories
Day 60
Everything Bagel	2 (100g)	420
Oroweat Whole Grains Double Fiber	6 slices (38g)	480
Ricotta Cheese	1/4 C	100
Butter	2 Tbsp	200
Pineapple	8 oz	80
Apple	1	95
Coconut water	2 C	100
Pizza Slice	1	220
Orange	1 orange	45
Calcium Supp
Total		1740
Day 61
Everything Bagel	1(100g)	210
Wholegrain Sourdough	80g	103
Croissant		240
Baguette	100g	255
Columbia Sprouted Country Wheat Loaf	3 slices (45g)	150
Columbia pita bread	1 pita (85g)	100
Honey wheat Nugget Bread	2 slices (45g)	190
Meatloaf	5 oz	241
Corn	150g	155
Ricotta Cheese	1/4 C	100
Apricot Sugar-Free Jam	2 Tbsp	40
Butter	2 Tbsp	200
Steamed Broccoli	1C	35
Strawberries	1C	50
Calcium Supp
Total		2069

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May 7, 2017June 28, 2017 by Lin Carson

Adding Beta Glucans to my Diet: Day 35

Today, my loaf of choice is Alvarado St. Bakery sprouted Barley Bread. Why Barley? Well, because barley is high in beta glucans: prebiotics that are beneficial to your gut bacteria. It was a hearty loaf, and it make me feel full all day. Thank you Alvarado St. Bakery!

Here’s what I ate on Day 35 of EB90:

Food	Portion	Calories
Alvarado St. Bakery Sprouted Barley Bread	13 Slices (34 g)	1170
Lemon Curd	2 Tbsp	120
Nutella	2 tbsp	200
Spring Rolls	5 rolls	250
Capocollo	6 slices	160
Spinach	1 C	48
Banana		105
Orange	1 orange	81
Cookie	1	100
Coconut water	2 C	100
Dark Chocolate Penut Butter	2 Tbsp	170
Calcium Supp
Walk		-250
Total		2254

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May 5, 2017June 28, 2017 by Lin Carson

Sun and Sprouts: Day 33

This week again I was surprised with 2 boxes of sprouted bread from Alvarado St. Bakery. So I guess you’ll be hearing me talk a lot about them. The unique thing about Alvarado St. Bakery is that they sprout their grains and seeds all at the plant with the use of solar power. Solar powered sprouts? Yes, I’ve found another deeply passionate baking company!

I gave Michael Girkout, Director of Marketing, a call for an interview. I wanted to learn more about how they are depending on solar power, how the red kitty Greta was in charge of food safety, and most importantly, why they are not located on Alvarado St. Hear more about this interview on Podcast #5.

Least to say, I enjoyed their sprouted onion poppy seed bagel with ricotta cheese and pesto, and had a wonderful day eating their sprouted whole wheat bread.

Fresh baked bread waiting to be sliced on a solar powered line.

This was Greta taking her naps in between catching rodents at the bakery. Greta left the bakery in the ’80s and has since passed on.

The Alvarado St. Bakery logo with Greta on it.

Here’s what I ate on Day 33 of EB90:

Food	Portion	Calories
Alvarado St. Bakery® Sprouted whole wheat	10 slices (38g)	900
Alvarado St. Bakery® Onion Poppy Seed Bagel	1 Bagel (95g)	250
Ricotta Cheese	1/4 C	100
Orange	1 orange	45
Homemade Pesto	1 Tbsp	80
Sugar Free Strawberry Jam	2 Tbsp	160
Steamed Broccoli	1C	35
Butter	1 Tbsp	100
Pan Fried Chicken	113g	230
Almond and cashew nut butter	2 Tbsp	190
Apple	1	95
Orange	1 orange	81
Coconut water	2 C	100
Calcium Supp
Bike		-200
Total		2121

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April 28, 2017June 28, 2017 by Lin Carson

The Sisterhood of the Travelling Loaf: Day 26

I looked at my half-eaten loaf of Sonoma Sun bread from Alvarado St. Bakery and said, “You’re coming with me.” I have to go to Seattle this weekend to meet a couple of my convent high school friends, one of whom I haven’t met for 30 years. I packed my bread up and headed to the train station.

The traveling Sonoma Sun loaf in my bread bag.

The accompaniments in the bread bag.

I have to admit, I was fearful and excited at the same time. I had never boarded an Amtrak train before and I really don’t know what is proper train etiquette. Plus, this is the first time I am traveling on a bread diet. You know how diets are ruined with travels!

lin - eat bread 90

I started the day really disciplined, until I saw Ivar’s clam chowder soup at the Bistro car. Yes! My mind was saying no, but my taste buds were screaming for a taste of delicious creamy and chunky clam chowder. So, this happened.

Ivar’s Clam Chowder with slices of Sonoma Sun bread is the ultimate Amtrak combo!

That was truly a bad choice for my diet, but I doubt it would be the last bad choice I’ll make this trip.

I immediately went for a 2 mile run upon reaching my destination. Wished I could do more, but I had to meet another friend of mine for dinner at Anchovies and Olives (a seafood tapas restaurant). My challenge was to make sure that I consumed the rest of the bread in the restaurant.

Grilled sun choke salad with Aioli, scallion and mint (top left), smoked fish crostini with pickled onion (top right), and grilled macrina foccacia with bang caudal (bottom): my meal at Anchovies & Olives.

Did you know that you can judge a restaurant by the bread it serves? This restaurant had no clue what a foccacia is. Their grilled focaccia was a glamorized ciabatta with grill marks. I could hear my husband say, “Don’t be a bread snob,” and I really needed to consume my fill of bread for the day, so I had to eat it—regardless of whether or not it met my standards of foccacia. It just puzzled me why they can’t just call it grilled ciabatta.

Here’s what I ate on Day 26 of EB90:

Food	Portion	Calories
Brioche French Toast		800
Grand Central Baking Rye Sourdough	4 slices (50g)	560
Egg		300
Ham	1	105
Macaroons	2 pc	120
Potato Roll	80g	120
Meat plate		300
Tomato Basil soup	1/2 C	75
Caramelized Brocolli	1 1/2 C	150
Tiramisu		250
Prosecco	1 glass	90
Port	1/2 glass	50
Coconut water	2 cups	90
Walk 8 miles		-800
Total		2210

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April 27, 2017June 28, 2017 by Lin Carson

Food Trucks and Donuts: Day 25

Sonoma Sun from Alvarado St. Bakery.

The Sonoma Sun loaf from Alvarado St. Bakery was my bread of choice today. The bakers at Alvarado St. Bakery sprout their own grains to make their Sonoma bread. I tried it with something different today: Avocados. My nutritionist Connie wants me to eat avocados (listen to podcast #2).

I’ve never liked the bland taste of avocado, and I felt it is best eaten in guacamole. I am surprised that it is so rich in potassium and it helps me counteract my sodium levels. So today I mixed it up and tried avocado slices with Greek cream cheese on Sonoma Sun Bread.

Avocado with Sonoma Sun Sprouted Bread.

Today, I had friends from out of town visiting me and I brought them on a food truck tour. Unfortunately this time, I had to skip most of the eating. However, when we stumbled on the poke bowl shop, I had to try one. Can I say, it was a taste explosion in my mouth!

What’s a Poke bowl? It’s rice and raw tuna mixed with fish roe, seaweed greens and sesame brittle with a sweet sauce. The Poke originates from Hawaii, so it has that tangy and sweet taste to it.

A colorful Poke bowl with bigeye tuna, roe, sweet onion, avocado, sea salt, sesame brittle, cucumber, mixed seaweed and classic Hawaiian sauce.

Our last stop was Blue Star Donuts. The thing about Blue Star that is not known to many people, is that if you buy three donuts, and you’re really nice to the cashier, they give you an extra donut (yes, do that next time). Their donuts range for $3-4 apiece, but these are my favorite donuts in town. They have by far the best (brioche) dough, and the highest quality fillings and toppings. If I were to bring a box of Blue Star to you, you’d know that you’re special.

$Valhorna Chocolate Crunch (bottom center) is a custard filled donut.\$

Valhorna Chocolate Crunch (bottom center) is a custard filled donut. It is truly the star of this bunch from Blue Star Donuts.

Here’s what I ate on Day 25 of EB90:

Food	Portion	Calories
Alvarado St Bakery® Sonoma Bread	5slices (43g)	600
Sprouted wheat bread	200g	420
Banana	1	105
Dickinson’s® Lemon Curd	2 Tbsp	120
Tilamook Butter (Salted)	2 Tbsp	200
Homemade Pesto	1 Tbsp	80
Avacado	1/2 cup	184
Greek yogurt spread	1 Tbsp	22
Blue Star Donuts	1	200
Poke Bowl + Chips	1	150
Steamed Brocolli	1C	30
Calcium Supp
Bike		-100
Total		2011

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April 20, 2017August 6, 2017 by Lin Carson

Sprouted Grain Bread Nutrition is AMAZING! Day 18

With more and more sprouted grain bread popping up on grocery store shelves, you may be wondering, is it really THAT much more nutritious? Yep. Not only are you getting more vitamins and minerals by the sprouting process, but you’re also getting a uniquely delicious bread!

Sprouted multi-grain bread.

Alvarado St. Bakery is serious about their spouted grain bread. So serious that they sprout their grains in filtered water for several days until they begin to grow, then they grind it down and make it into bread. By using this special process, they make their special sprouted line without the use of flour.

Alvarado St. Bakery is the nation’s oldest and largest cooperatively-owned organic bakery. Today, I had the opportunity to taste their Multigrain and Diabetic Lifestyle bread. It was slightly sweet, and very moist.

Why sprouted grain bread?

Sprouted grains helps to increase the availability of some nutrients. Sprouted whole grains are also easier to digest and contain essential vitamins, minerals and fiber. After I ate 4 slices, I felt so full I couldn’t eat anymore for another couple of hours. I really think this really is the best kind of bread, and being so high in protein, you feel full forever!

sprouted grain bread nutrition healthy diet

Breakfast sandwich with fried egg and skyr topped with romesco on Sprouted California Style bread from Alvarado Street Bakery.

My days’ worth of bread.

Here’s what I ate on Day 18 of EB90:

Food	Portion	Calories
Alvarado St. Bakery Sprouted Multigrain	7 slices (34g)	630
Alvarado St. Bakery Sprouted Diabetic Lifestyle	6 slices (34g)	480
Nutella	2 tbsp	200
Apricot Sugar-Free Jam	2 Tbsp	40
Dickinson’sÂ® Lemon Curd	4 Tbsp	240
Siggi’sÂ® Skyr Vanilla	1/2 C	60
Grilled Pork	2 oz	150
Coconut Cardamon Almond Cashew Butter	1 Tbsp	95
Egg	1	78
Orange	half	23
Romesco	2 Tbsp	100
Bike		-200
Total		1896

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April 16, 2017May 9, 2017 by Lin Carson

Why Raw Kale Can Make You Fat: Day 14

Sonoma Sun from Alvarado St. Bakery.

I woke up feeling very hungry, so I made a ham egg and cheese sandwich with Sonoma Sun from Alvarado St. Bakery for breakfast this morning. That really hit a spot. Sometimes it takes a good hearty sandwich to start the day right.

Someone critiqued my menu choice and said I don’t eat enough salad and raw green vegetables. I personally am not a salad person. I just find it too troublesome to prepare salad for my whole family, where I could prepare the same amount of nutrients and antioxidants by just blanching some green vegetables and serving it with delicious butter.

“But eating raw vegetables are good for you, all the fresh vitamins and antioxidants are killed in the cooking process.”

I hear this and see kale and spinach salads and smoothies gaining popularity these days. Did you know that eating raw broccoli and kale or other cruciferous vegetables could be harmful to your thyroid? These raw vegetables contain chemicals that block the production of thyroid, and can be harmful to people struggling with their weight, not knowing that they could have hypothyroidism. If you love eating raw kale and arugula, and you’re having weight and depression issues, go check out your thyroid hormone level, and stop eating these raw.

In addition, raw spinach contains oxalic acid which blocks iron and calcium absorption. In order for you to reap the benefits of iron from spinach, you have to cook it. Yes, that is why Popeye got his spinach from a can! I don’t know which health guru started this eating-raw-vegetable trend, but obviously, they didn’t study the science of nutrition. I did try to get a green smoothie the other day, but the lady behind the counter told me she couldn’t blanch my spinach before putting it into a smoothie. So I moved on.

Some other raw veggies that I turn and run from:

Edamame: Yikes! Protease inhibitors! They reduce your digestibility of proteins.
Mushrooms: Gross. Do you know what these are grown on? Horse manure.
Sprouts: Food safety alert!! The water that sprouts grow in are the best medium for E.coli. Why? Because the workers don’t clean their hands when they plant these sprouts. My stomach churn for people who eat organic sprouts because they are not chemically sanitized!

I truly believe that is why humans grew bigger, stronger and lived longer when fire was discovered. We physically used fire to make more nutrients available to us, and this killed all the necessary bacteria that made us sick. So let’s use some heat and logic, to make food more nutritious.

Now, back to bread eating. Bread, a perfectly safe food to eat that is rich in nutrients that are readily available.

My dinner tonight included steak, caramelized onions, portabella mushroom, asparagus and Puratos O-tentic Baguette. Note: my steak is always well done because its proteins are more easily digestible.

Steak, veggies and O-tentic Baguette.

Here’s what I ate on Day 14 of EB90:

Food	Portion	Calories
Alvarado St. Bakery® Sonoma Sun	5 slices (43g)	600
Puratos O-tentic Baguette	285g	750
Tillamook® Salted Butter	2 Tbsp	200
Mango		200
Egg	1	78
Tillamook® sliced cheddar	1 Slice	45
Smucker’s Sugar Free	1 Tbsp	10
Dickinson’s® Lemon Curd	2 Tbsp	120
Skippy® Peanut Butter	1 Tbsp	95
Orange	1 orange	25
Asparagus	1 C	27
Steak & Onions	3oz	271
Almond Breeze® Chocolate Almond Milk	1 C	40
Easter Candy		250
Run		-200
Total		2531

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April 15, 2017May 9, 2017 by Lin Carson

You Must be Cheating: Day 13

Sonoma Sun from Alvarado St. Bakery.

You only eat bread all day? How can you finish so much bread in a day? I don’t believe it, you must be cheating on your diet. There’s no one who can eat so much bread and not gain weight.

Honestly, these are some of the more common remarks that come at me every day. Yet when I started this challenge, I knew it would be controversial and turn people’s heads. Which brings up the real reason I’m eating so much bread: I did this to make a point! I’m showing others (the doubters and believers) that anyone can eat this amount of bread, and still not gain weight.

For those who don’t believe that I am eating this large amount of bread, just hang out at NedSpace—the co-working space where BAKERpedia is headquartered at. You’ll see me stuffing my face all day. I place a portion and calories table at the end of each blog to show all my followers that eating bread can be fun, and it can be done with a variety of bread. So no cheating is needed.

Open faced cheese and egg sandwich to launch my spring training day.

It was a beautiful day in Oregon, and we had to clear some brush (due to the windstorm that came by last week), so we started a campfire in our backyard. Today is also the start of my Spring training. As you can see, I expanded quite a lot of calories, so I treated myself to roasted marshmallows tonight.

Roasted marshmallows on a slice of Sonoma Bread.

Yes, I ate that with bread too (as you can see in the picture). Honestly, it didn’t taste that great, but some chocolate would have pushed the envelope on calories. I really did this because I had to finish the last slice of the day.

Here’s what I ate on Day 13 of EB90:

Food	Portion	Calories
Alvarado St. Bakery® Sprouted Wheat Coffee Pumpkin Cranberry Bread	4 slices (32g)	400
Alvarado St. Bakery® Sonoma Bread	8 slices (43g)	960
Kraft® Marshmallows	8pc	200
Egg	1	78
Tillamook sliced cheddar	1 Slice	45
Nutella®	2 tbsp	200
Nature’s Hollow Sugar Free Strawberry Jam	2 Tbsp	160
Skippy® Peanut Butter	1 Tbsp	95
Apple	1	95
Green Beans	1 C	31
Hebrew National® Beef Hot Dogs	2	340
Bike & Run		-550
Total		2054

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