De Mystifying Bread….
But after spending a day reviewing what actually goes into the process of bread making and listening to Dr Joanna McMillan, I don’t feel so guilty for offering them white bread anymore.
Our family is actually a big consumer of bread. We would go through on average at least a loaf and a half each day.
I have my own bread that I like and the kids have theirs…..
School lunches and breakfasts make up the bulk of our bread consumption. The challenge I have found however is finding new and different fillings each day for their sandwiches, so they don’t end up coming back home again.
Bread gives our bodies more fibre than any other food and 75% of Australians are not getting enough wholegrain in their diets.
It seems everyone is cutting the “carbs” these days in an effort to lose weight. But our bodies actually need carbohydrates to refuel. So the consumption of “smart” carbs are essential for a healthy diet. Choose carbs that are low GI and have lot’s of wholegrain, to make you feel fuller for longer, not all carbs are bad.
We were also genuinely surprised to learn that Australian bread had no added sugar. We were given the opportunity to try bread with added sugar and compare that to what we are eating each day. A staggering 67% of people believe that sugar is added during the bread making process.
It is low GI which means it keeps you feeling fuller for longer. I also love the fact that it doesn’t need any butter or margarine. Now Miss 16 and Miss 14 are starting to eat it which is fantastic.
Chicken and Avocado Sandwich (“Burgen” Soy and Linseed)
1 loaf of “Burgen”Soy and Linseed Bread
Pre cooked chicken (fleshy breast section used, no skin)
Mixed lettuce leaves
Low fat Mayonnaise
Pre cook one whole chicken (One cooked chicken can be used for sandwiches right through the week)