Ezekiel Bread & Wheat Bread Tips

Ezekiel_Sprouted_Grain_Bread food 4 life food 4 life sprouted

When I first started my weight loss journey, I started following a lot of female bodybuilders and noticed a common thread of all of them consuming Ezekiel bread. So, I replaced by bread with Ezekiel, but it wasn’t until recently that I realized how much it played a large part in my weight loss.

I stopped eating Ezekiel for about 6 months, up until 1 month ago when I decided to go back to it. During the 6 month absence of Ezekiel bread I did not lost any weight, I was merely able to maintain my weight, but did not lose. However one month ago I decided I was going to incorporate Ezekiel bread, oh & tortillas, but that will be a different post, back into my  daily nutrition. This was the only change I made this last month, and I lost 5 pounds and seem to be a lot leaner.


Ezekiel bread is considered a sprouted bread. There has been a lot of controversy on whether Ezekiel bread is worth the extra cost. My answer would be “YES!” This specific type of bread is:

  • *kept in its live state; not processed or broken down, so the nutrients are kept in the grain
  • *contains NO yeast/flour
  • *more protein
  • *more fiber
  • *less preservatives;near to none
  • *low on the GI scale; so it does not spike your blood sugar like other bread

All of these are factors to look for when watching your nutrition, so that you can lose weight. Our bodies are built to break down natural earth food. All this genetically modified crap is harder for our bodies to break down, so instead it takes longer for us to digest it or just stores it as fat.

P.S. Be sure to keep your Ezekiel bread in the refrigerator or freezer, due to the lack of preservatives it needs to be refrigerated.

Now I am not say that wheat bread is bad, but not all wheat bread is created equal.

Now If You Are Not Ready To Make A Commitment To Ezekiel Bread Here Are Some Tips On How To Pick Wheat Bread

When I was growing up, my family always bought wheat bread. I had no idea why, all they knew was that it was supposed to be better for you. Lack of knowledge and habits passed down from generation to generation can sometimes really hurt our health in the long run. My family was on the right track. Wheat bread is way better for you than white bread. However, you need to know how to pick wheat bread. Nowadays, consumers have gotten very tricky & can mislead you into buy a wheat bread that isn’t really wheat, but white flour bleached.

Now I am not say that wheat bread is bad, but not all wheat bread is created equal.

“Bread Myth No. 1: If it looks brown and has the word “wheat” in the name, it has lots of fiber and whole grain.

The Truth: The first ingredient listed on the ingredient label tells the story. If it’s “wheat flour” or “enriched bleached flour” (or similar), that tells you white flour was mostly used, not “whole-wheat flour.”

What is “Enriched Bleached Flour”:

1.Means that things such as metallic iron and flour have been added to the bread. Metallic iron is unknown to the human body and not meant to be consumed.

2. Once the grain is stripped and processed you are left with a starch. Our bodies react to starch, like it reacts to sugar, it increase your insulin levels. The higher your blood sugar goes the more likely you are to gain weight.

“Bread Myth No. 2: Breads with healthy sounding names like “seven-grain” or “100% natural” are the best choices.

The Truth: Just because the name of the bread on the package sounds super-healthy, it doesn’t mean the bread actually is. Oroweat’s seven-grain and 12-grain breads, for example, list “unbleached enriched flour” as their first ingredient. Nature’s Pride 100% Natural Honey Wheat bread, likewise, is mainly made with “wheat flour,” not whole wheat.

Bread Myth: Rye bread is a 100% whole-grain, high-fiber choice.

The Truth: The first ingredient listed on the label of most brand brands of rye bread, from Russian Rye or Jewish Rye to Dark Rye or Extra Sour Rye, is none other than unbleached enriched flour. The second ingredient is usually water, and the third, rye flour. That explains why most rye breads have only 1 gram of fiber per slice (one dark rye in my supermarket has less than that). So, rye bread isn’t usually 100% whole grain (although there might be some enlightened brands out there I haven’t seen yet). I wouldn’t call them high in fiber, either.

Best Bread Tip No. 1: Go for 100%

Just “whole wheat” doesn’t cut it. Neither does “made with whole grain,” Look for labels that say “100% whole wheat” or “100% whole grain,” and don’t settle for anything less. If it’s 100% whole wheat, the first ingredient listed in the ingredient label will be whole-wheat flour or 100% whole-wheat flour.

You want whole grains because they’re naturally low in fat and cholesterol free; contain 10% to 15% protein, and offer loads of healthy fiber, resistant starch, minerals, vitamins, antioxidants, phytochemicals, and often, phytoesterogrens (plant estrogens). With all those nutrients in one package, it’s no wonder whole grains provide so many health benefits, including protection from heart disease, stroke, diabetes, obesity, and some cancers.”

I don’t know about you but All this wheat bread stuff is to complicated to remember. Keep it Simple and just invest a few extra bucks on what you know is going to benefit your body. 

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