BREAD 6 TIMES PER DAY AND RYE BREAD HELPS TO LOSE WEIGHT ? - POSTED JUNE 2016
Many false beliefs exist around nutrition and in the case of bread the popular myth is that it should be eliminate or restrict when being on a weight loss diet. This false belief according to which carbohydrates make you fat and lack nutritional importance, has caused bread consumption to fall far behind the World Health Organization (WHO) recommendations to eat bread several times a day. A number of European countries recommend a daily bread intake of about 250g, which corresponds to 4-8 slices depending on national food habits (World Health Organization, 2003).
In fact eating Eating whole grains breads is a sound weight loss strategy.
On a normal day people on a 2,000-calorie eating plan need six servings a day rom the grain group. That includes all bread, pasta, oatmeal. At least half of those should be whole grains.
Rye bread is 100% wheat-free, it helps alleviate bloating and discomfort helping you feel more energetic on a daily basis. It contains four times the fibre and 20% fewer calories than wheat sliced bread. Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of vitamins, minerals, nutrients, in contrast to wheat flour.
Rye bread to lose weight?
Losing weight requires you to burn more calories than you consume. A combination of moving more and eating less creates this deficit. Eating less, though, can mean you have to endure feelings of hunger. Rye bread can help you feel fuller from meals, so you don’t find sustaining the dietary restrictions as overwhelming. Substitute rye bread or rye crisp bread for your typical whole-wheat toast as part of a low-calorie breakfast to support weight loss.
THE GERMAN BAKERY OF WINDSOR NOMINATED AS THE BEST BAKERY IN BERKSHIRE
- POSTED MAY 2016
The German Bakery of Windsor nominated as the best bakery in Berkshire!
Voting takes literally seconds and it’s free.
The Muddy Stilettos Awards 2016
BREAD FOR A QUEEN - POSTED APRIL 2016
In this year, 2016, for the celebration of Her Majesty Queen Elizabeth II’s 90th birthday, the German Bakery of Windsor has created a unique loaf, especially for The Queen, with the finest combination of the finest of natural grains; rye and spelt.
The loaf is specially baked by Stefan Hamann, one of the best German Master Bakers in the UK and the only one in Windsor. Herr Hamann has seven years of training and education in the art of baking. He holds a German Master Degree Diploma in is the latest in four generations of Master Bakers. Stefan comes from the birthplace of Prince Albert – Coburg in Germany.
Prince Albert introduced many Christmas traditions to the UK whilst Stefan Hamann has introduced the art of German bread baking to these islands – creating the best and healthiest bread in the UK.
Bread is a core building block of the food pyramid, with suggested consumption of bread and other grains at six to eleven portions per day. This concept has been as important to the people of Germany, as it has to the people of the UK. Its consumption aids in the prevention of obesity and chronic diseases and its reassuring sustenance is welcomed during good times and bad.
For the Queen we hope that this unique German bread can play an important role in her daily diet. German bread is increasing in popularity, due in part, to its robust nutritional value and delicious taste.
Rye and spelt were selected for this loaf, for their unmodified nature – the highest quality grains with the lowest gluten content. We believe that these quality grains reflect Her Majesty’s refined manners, and solid devotion to duty, endlessly dependable and always with a courteous and gentle smile regardless of the weather or occasion.
This exquisite bread can only be named “The Queen’s Loaf”. With this bread we wish Her Majesty good health and longevity. We look forward to her 100th birthday when we shall create a unique cake for her centenary celebrations.
Long live the Queen
LONG LIVE THE QUEEN! - POSTED MARCH 2016
The Queen’s Loaf
2016 marks the 90th birthday of Her Majesty Queen Elizabeth II and to celebrate this historic occasion The German Bakery of Windsor has created a unique handmade loaf combining the finest of natural grains, rye and spelt.
This newly created artisan loaf will be freshly baked in the heart of Windsor by Stefan Hamann, one of the best German Master Bakers in the UK. Herr Hamann is the latest in four generations of Master Bakers and has seven years of training and education in the art of baking and holds a German Master Degree Diploma.
Stefan comes from the birthplace of Prince Albert – Coburg in Germany. Prince Albert introduced many German Christmas traditions to the UK: and Stefan Hamann has enabled people in this country to experience at first hand the real art of German craft bread making by producing some of the best and healthiest bread in the UK.
The importance of freshly baked, good quality bread has long been recognised both in Germany and the UK. Its consumption is believed to aid in the prevention of obesity and chronic disease. Authentic German style bread is increasing in popularity, due in part to its robust nutritional value but also because of its delicious taste and authentic natural ingredients.
Rye and wholemeal spelt were selected for this loaf in the light of their unmodified nature – the highest quality grains with the lowest gluten content. We at The German Bakery of Windsor believe that these quality grains reflect Her Majesty’s dependability, good humour and solid devotion to duty. This celebratory loaf named “The Queen’s Loaf” in honour of the occasion, is our birthday tribute. We hope that everyone will enjoy eating it as much as we have enjoyed creating it.
The German Bakery of Windsor wishes Her Majesty continued good health and looks forward to celebrating her 100th birthday in a similarly unique manner.
Long live the Queen!
GIANT KINDER EASTER EGGS IN THE UK ONLY SOLD BY THE GERMAN BAKERY OF WINDSOR
- POSTED MARCH 2016
Giant kinder Easter eggs in the UK only sold by the German Bakery of Windsor
Dear customers as Easter approaches, we have a exclusive selection of Giant kinder eggs and other treats such Asbach and Niederegger marzipan eggs. Please visit our online shop http://www.thegermanbakery.co.uk/ page for further details
RYE BREAD V WHOLEMEAL WHEAT BREAD, AND THE BENEFITS OF SOURDOUGH
- POSTED FEBRUARY 2016
Wheat has a very complicated modified genetic structure in the seeds and is high in gluten. Rye is very low in gluten, but in a form which is not able to form the tight, stretchy network found in wheat flour. Rye flour has a really high protein and fibre content as well as good levels of Zinc, Iron and Calcium. Wheat has high GI meaning the carbs are quickly absorbed sending blood sugar levels to soar — not good news for the waistline and reducing the risk of type 2 diabetes.
Rye reduces body weight
In this study conducted at Lund University in Sweden, mice were fed whole grain diets based on either wheat or rye, for 22 weeks. Body weight, glucose tolerance, and several other parameters were measured during the study. The researchers concluded that whole grain rye “evokes a different metabolic profile compared with whole grain wheat.” Specifically, mice consuming the whole grain rye had reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.
Nutrition. February 2010; 26(2): 230-9. Epub 2009 Jul 31.
Rye lowers insuline response and improves glucose and suppress hunger
In the fight against diabetes and obesity, foods that produce a low insulin response and suppress hunger can be extremely useful. Scientists at Lund University in Sweden examined the effects on 12 healthy subjects of breakfasts made from different rye flours (endosperm, whole grain rye, or rye bran) produced with different methods (baking, simulated sour-dough baking, and boiling). This cross-over study showed that the endosperm rye bread and the whole grain rye bread (especially the “sourdough” one with lactic acid) best controlled blood sugar and regulated appetite.
Nutrition Journal. September 25, 2009; 8:42
Benefits of Sourdough
Sourdough doesn’t cause a spike in your blood sugars like processed white and wheat breads often do
Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body.
But most of all, Sourdough also render the gluten in flour more digestible and less likely to cause food intolerance.
Please click in our online shop for the healthiest sourdough rye delivered to your door anywhere in the UK and beyond.
WHY WHEAT, WHOLEMEAL AND ORGANIC IS NOT GOOD FOR YOU - POSTED JANUARY 2016
Wheat is inflammatory and causes the same swelling you get with a sprained ankle but inside your body and because wheat seeds are genetically modified. The plants can grow “organically” as it is the seeds that has been modified !!!! Thus a growing number of people are switching to wheat-free diets as eating wheat increases the potential for a surprising number of health problems.
Here’s why wheat whether wholemeal and organic is not good for you
Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work, which was the basis for the Green Revolution — and one that won U.S. plant scientist Norman Borlaug the Nobel Prize — introduced some compounds to wheat that aren’t entirely human friendly. This being the reason why you have a wheat belly. The body is unable to digest it. Remember the modification is on the seed and not on the Plants.
As cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today’s hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing.
For more in why you should not eat wheat whether organic or wholemeal
This article is intended for recreation. For medical advise please visit your GP.
KEEP UP WITH OUR LATEST NEWS
LIKE US ON FACEBOOK
FOLLOW US ON TWITTER