[carlo3b]

I really feel sorry for all of the small businesses that are getting caught in the center of these changes. Everyone continues to think of this as a fad. Empirical evidence aside, it is a seismic shift in 3 generations of accepted thought, bolstered by a medical community that has too much invested in their failed theories.. sad.

They could and really should change their ways, there are ways to bake LowCarb breads, and I know hundreds of dieters that would jump at the chance to buy affordable breads again..
 

[sd-joe]

>>>"This one person asked me, 'Can you make a low-carbohydrate bread?' I said, 'I wouldn't know how to do it,'" she said. <<<

Thats strange, the Atkins company produces a mix for low carb bread. So it can be done.

[Hugin]

She's a bit incredulous when customers ask if she produces anything consistent with the Atkins diet. "This one person asked me, 'Can you make a low-carbohydrate bread?' I said, 'I wouldn't know how to do it,'" she said.

Learn.

[Betteboop]

I really miss bread on Atkins--a nice Italian bread with a real crisp crust, or a fresh bagel, or a real dark German pumpernickel bread....yummmmyyyyy. My mouth is watering.
Maybe someone smart will figure out how to do it....well!!!

[afraidfortherepublic]

The pain I felt from my month on the Atkins diet was NOT in my bread!

[carlo3b]

 
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[demkicker]

Bread bakers aren't the only ones hurting. The pasta industry, the tortilla industry, bagel makers and even brewers of beer have taken their lumps for having too many carbohydrates

I'm sitting here sipping on a Michelob Ultra, listening to a football game and surfing FR. If the food and beverage industry would quit their wrist wringing and get creative making low carb food & drinks, they'll get rich beyond their dreams. Tick tock.....

[Marie Antoinette]

Exactly! They must adapt, or die. I've made LC bread type products here at home. The woman who "wouldn't know HOW to make" a low carb bread would do well to LEARN. The successful entrepreneur will do just that, and make big $$ during this time.

Moi, I will stick to my few loaves of home-baked whole grain breads, my kids love my honey wheat bread. Much more nutritious than any of that stuff at the grocery.

[Little Bill]

I love to cook and I cook the way my grandmother did, Yankee cooking, a lot of fats and meats balanced with carbos. My Step Father is Italian and a real good cook, the same balance between Fats and Carbos, all though more fish. We are all skinny, Italians and Yankees, beats the hell out of me.

[SeaDragon]

and I know hundreds of dieters that would jump at the chance to buy affordable breads again..

Those breads are out there. The Nature's Own low carb bread runs around $2.50 and is quite good. We recently discovered a low carb bread made by Franz that is called 7-7-90 and it is very good, similar price. The Nature's Own is at 5 net carbs and the Franz bread is at 4 net carbs.

[stanz]

Senza pane, abbiamo fame.
Senza carne, siamo sane.

[Squantos]

All I know is once I dropped sugars, wheat, starch, most fruit and all high carb veggies from my meals I have lost 41 pounds and have gotten my self back to fighting weight.....Ham 'n cheese omelets, scrambled eggs with bacon . Snacks of turkey or chicken. All the brisket, steak and pork one can desire and weight still falls off slow and steady. Not what per se yer eating , just how one prepares and cooks it.

I still have a small baked potato , slice of fresh baked bread or a slice of desert now and then. I just limit such stuff to twice a week or so...... certain things about the low carb style of consuming food has given me more energy, less weight on my frame and thus has led to less pain and stress related health problems for my back and knees also.

I hate the word diet as diet has never worked for me . Having run 6 plus miles a day for 26 years I was used to eating what I wanted without worry. An injury that caused me to be a bit more sedate in my activities put the pounds on as I ate like I was still running that 6 miles a day.

Older age and sudden stops have just caused me to adjust and the low carb route is working for me now........no problems at all. Blood tests and recent physical was first in 10 years that all was within the set limits.

It's good to be average again..........:o)

Stay Safe !

[SBprone]

Here in So Cal there are many small Mexican shops where you can buy hot tortillas by the kilo, made from fresh white corn. I doubt you will find these on any glycemic index chart because the researchers seem to think tortillas are made from processed corn meal. Only the really bad ones are.

The white corn is grown in the US and Mexican visitors have been known to take several kilos back across the border with them because their oily yellow corn makes really crummy little tortillas.

Anyway, for folks who can get these, you can heat them in the microwave and wrap them around your protein du jour for a wonderful soft taco. This is the easiest meal or snack I know of that will satisfy without spiking your blood sugar.

[XBob]

1 - It appears from your article, that the major bakeries are starting to figure it out, and pretty soon we will have store shelves stocked with reasonable priced bread. And the local waitress will ask, "Would you like that on white, rye, or whole wheat or low-carb?"

[SWake]

I keep reading that the problem with modern bread is that the flour is over-processed. Is bread made from freshly-ground grain "better" than using store-bought flour? Do you know of a reference on the web I can check out?

[Victoria Delsoul]

Thanks Carlo, but I still love my toasts. ;-)

[TC Rider]

They could and really should change their ways, there are ways to bake LowCarb breads, and I know hundreds of dieters that would jump at the chance to buy affordable breads again..

Mmmm bread!

We've been doing Atkins for about 8 weeks now, I'm down about 25 pounds.

Went to the store today and saw for the first time, "low carb" bread.

Nature's Own is the brand. Their "Wheat 'n Fiber" bread has 7 grams/slice, mostly fiber, no sugar.

We lathered some up with mayo, dropped on a bunch of bacon, smothered in cheddar. Mmmmmmm

(I did toast mine, figured it wouldn't hurt to carbonize a gram or two.)

[christie]

I really feel sorry for all of the small businesses that are getting caught in the center of these changes.

It seems to me that the dairy and meat industries were hit hard for the last 20 or so years due to the low fat craze. Now ADM will feel the pinch. Too bad!!! Yes, some small business will have to adjust, but that's life.

[mlmr]

Perhaps, but every yuppie in Portland with an oven opens a bakery.

[diamond6]

Well, all I can say is for the rest of us bread lovers... take advantage of the sales on bread makers!!!

[IonInsights]

bread = sugar = fat.