Why does the Zone not allow bread if it is whole wheat, whole grain type of product?
I make my own bread from whole wheat, flaxseed, barley or purchase wholegrain bread for carbohydrate count.
Also make my own protein bars which includes oats along with the above.

If packaged snack bars can be used in the Zone, why not bread?

probably your own bars would be good if you zoned them, but bread is difficult to use in the zone...not impossible, but is used in such small amounts, not how we think of using bread. Like in a meal, say a half slice, and that's it for the day. That said, I often indulge in a low glycemic very thin slice of French Meadows 100% rye with my omelet.

re: Why does the Zone not allow bread if it is whole wheat, whole grain type of product?

Because even whole grains are dense carbohydrates that will increase the GL of a meal too much, taking it right out of Zone balance. If you include bread in a Zone meal, it should be eaten in small amounts as a condiment.

I only been in the Zone for 10 days (-2.9) and I'm surprise that I don't miss bread more. Bread and cake are my weakness but I really haven't missed them.

That's great ana. Good job!

Hey Mischief!

Can you share what ingredients you are putting into your protein bars? I know many of us are always looking for some home made alternatives to the overly processed storebought bars.

<div class='NTForums_Quote'>Posted By Cranberrycat on 08/10/2009 12:05 PM

Hey Mischief!

Can you share what ingredients you are putting into your protein bars? I know many of us are always looking for some home made alternatives to the overly processed storebought bars. </div>

Hi! Sorry but I haven't been around lately to read your comment.

For No-Bake version:
4 tablespoons peanut butter
4 ounces applesauce
4 ounces (1/2 cup)fat free ricotta cheese
1 cup Splenda granular
1 teaspoon vanilla
2.5 scoops chocolate protein
1 cup Oats
40 g (1/4 cup) Flaxseed
8 tbsp cocoa
1/2 cup Craisins
===
1. Melt peanut butter, applesauce and cheese in microwave.

2. Mix in Splenda and vanilla. Make sure everything is mixed well before adding protein powder.

3. Add protein powder, 1/2 scoop at a time. You may need to use your hands to mix this towards the end.

4. Press into a small casserole and chill until firm.

5. Cut into 6 or 12 bars. Wrap bars in plastic wrap or put in plastic bag and store in refrigerator or freezer.
===================
For Bake version:
3/4 cup Flaxseed
1/2 cup Whole wheat flour
1.5 cup Old Fashioned Oats
3 scoops chocolate protein powder
8 tbs Cocoa, dry powder
2 cup Splenda ZERO CAL
1 tbsp baking powder
1/4 cup sugar free syrup
4 tbs SF Chocolate Syrup
4 oz applesauce
8 oz Yogurt, Plain, FF)
1 tbs vanilla
3.5 tbs peanut butter
6 tbs egg whites
==
Pulverize flaxseed in blender.
Mix dry stuff in blender*; add to mixed liquids in large bowl; pour into 7x10 glass pan; bake at 325° for 20-25 min or until inserted toothpick comes out clean. (metal pan may take longer or higher temp)
===
Exact ration of 1/2/3 for fat/prot/carb may depend on your brand of ingredients so adjust quantity accordingly.
Substitutions of oat bran, wheat bran, barley flour, FF cream cheese, SF pudding or anything you want to add can be made. experiment and enjoy!

Thanks!

You're welcome.
I forgot to say that for the baked version, I tried putting dough into cupcake liners/pans for individual servings and they turned out ok.

Re: protein bars:
If you don't want to use Splenda or artificial sweeteners, I would suggest Ideal which is natural erythritol and xylitol or the individual ingredients. I like erythritol but it is expenseive.

I have another question of why is barley considered unfavorable when it has a lower GI than oatmeal?
[I use barley for cereal because of high fiber and protein]

MischiefDM,

Barley has alway been on the favorable Zone carb list.

Here's an article on Dr.sears.com (Barry Sears' other Zone website that contains more scientific info than you'll find on this site) about sugar alcohols:


"Avoid low glycemic-index hype
Last Updated Aug 2007


In the food industry hype is always more important than reality. The current buzz phrase is low glycemic index. The easiest way to make a processed food product is to take out sugar and add back sugar alcohols. This was the trick used with such wild abandon during the low-carb food mania. Although sugar alcohols are classified as carbohydrates, the marketers of these products spawned a new idea that sugar alcohols aren't really carbohydrates after all so you can just subtract them. Now comes a new report that indicates besides being built on downright lying, such substitutions can be dangerous. It appears, according to an article in the Journal of the Veterinary Medical Association, that many dogs have overdosed on xylitol (commonly used in many "sugar-free" products) and died of liver failure. Other common sugar alcohols have their own problems. Erythritol is the newest favorite, but it can crystallize in the kidney (especially if the person is dehydrated) causing painful kidney stones. Maltitol is actually a high-glycemic sugar alcohol (so much for sugar alcohols having no effect on blood glucose levels) with nasty gastric side effects, such as diarrhea and flatulence. Sorbitol has a lower glycemic index than maltitol, but even greater gastric side effects. So here's a good rule: if you see a "sugar-free" or "low glycemic index" on a food product and it contains sugar alcohols, you are probably much healthier eating a mound of lard."

http://www.drsears.com/tabId/399/it...-hype.aspx

I was reading another thread that gave reference to http://library.crossfit.com/free/pd..._May04.pdf for blocks/foods and that states barley to be unfavorable but I see it is dated 2004.
At any rate, I'm glad it is zone favorable. :-)

That's pretty strong talk about sugar alcohols especially for erythritol which is natural in fruits and pears get there distinct taste from it. I think I'll pass on the lard.

While eating a mound of lard does not seem appetizing, it surely would be better than eating a whole lot of fake sugars (which cause more than weight gain, they will also cause neurological disorders)...but I do think that erythritol which from what I know, is made from stevia, is probably the best...but why does Dr. Barry Sears put such ingredients such as sorbitol in his Zone bars and sucralose in his Zone shakes. So, which is really the devil...maybe everything in moderation, or maybe we just can't stay away from all the "crap" that is really put into our food. I still don't understand this.

But back to the bread,...I eat a sprouted grain bread once in a while by the name of Bread For Life...I think it's a local Wisconsin thing, but it has 5 grams of protein and 4 grams of carbs per slice! You can find your own local sprouted grain bread. Just make sure you're not eating it with evey meal. It's more of a treat for me.

Yes, sprouted grain breads should be treated the same as other breads in the Zone, meaning consider it unfavorable and eat it in moderation.

<div class='NTForums_Quote'>Posted By Sarah on 09/20/2009 12:52 AM

While eating a mound of lard does not seem appetizing, it surely would be better than eating a whole lot of fake sugars (which cause more than weight gain, they will also cause neurological disorders)...but I do think that erythritol which from what I know, is made from stevia, is probably the best...but why does Dr. Barry Sears put such ingredients such as sorbitol in his Zone bars and sucralose in his Zone shakes. So, which is really the devil...maybe everything in moderation, or maybe we just can't stay away from all the "crap" that is really put into our food. I still don't understand this.

But back to the bread,...I eat a sprouted grain bread once in a while by the name of Bread For Life...I think it's a local Wisconsin thing, but it has 5 grams of protein and 4 grams of carbs per slice! You can find your own local sprouted grain bread. Just make sure you're not eating it with evey meal. It's more of a treat for me.</div>

Do you have a reference to an article pertaining to the neurological disorders? I know that aspartame cannot be used by epileptics but have not read anything about the others.
Truvia is a trade mark for stevia and erythritol but erythritol, itself, occurs naturally in fruits.

I make my own whole grain bread but will look for sprouted grain bread as 4 grams of carbs per slice is quite a difference. Thanks!
I only eat one slice for breakfast, main meal, but it will be easier to keep in zone with spouted grain bread.

I think I will pass on the lard, too. Sometimes I think that Barry gets a little carried away with his analogies. Saying something like that would make people think that it is ok to eat lard, which-of course-it isn't. I am really working towards a lifestyle in which very little of it is "artificial", so I will pass on the artificial sweeteners, when I can, and I will also pass on the bars and shakes!

Sarah, the sprouted grain bread sounds great, sounds like a good solution for bread lovers in the Zone. With 4 grams of carb per slice, one could eat 2 slices per block, and still have plenty of wholesome veggies and fruits to fill their plates! I have not seen that brand, though (in Wisconsin). Can you name a store chain that carries it?

Or, is it the Natural Ovens brand? I don't think their bread is sprouted wheat, but I think they do have a variety that is similar to that in protein/carb content.

Hi CC!

The brand is Breads for Life. I find it at Woodmans. I live in Southeast Wisconsin and shop at the woodmans there. It is organic, and it's made in Waukesha, WI. There is a website for the bread. It's www.cybrosinc.com It's definitely the best sprouted grain bread I have found yet. They also have other kinds of sprouted bread. My Woodmans has a seperate endcap with the bread by the organic produce. Hope you can find it! If not, you can ask your Woodmans to carry it. My mom and I have done that for other items and they are very accomodating!

OK, thanks! I will definitely look for it. I may not have thought to look for it in produce!

Am interested to learn of this program. But it is almost identical to the Scarsdale diet. Same philosophy exactly. Simple carbs do cause bloat and just a puffiness in me, I really notice a difference when giving them up. I will have to get some of the Zone bars though, that will help with craving for sweets.

We get Bread for Life at our local grocery store (Market Basket - New England - USA). Careful, not all of Bread For Life breads are as low Carbs as the one you cite, though they are all from sprouted grain, and all have a lower Glycemic value than most all other breads. They come frozen, here - and I have a slice about twice per week, lightly toasted.
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If you want to make your own bread, I would suggest that you get some sprouted flour, rather than using whole wheat.
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That said, the more reading I've been doing, and the more I am convinced that CHD has nothing to do with levels of LDL nor HDL in the blood. By the way VLDL, ILDL, LDL, & HDL are not cholesterol! There is no such thing as "good" and "bad" cholesterol. They are lipo-proteins of various densities, which all carry the one and the same cholesterol which is an essential nutrient. High levels of something does not equate to cause.
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There is also no way chemically, nutritionally, and biologically (from all I've recently read) that fat, any fat, saturated or other, actually contributes to cholesterol levels/production. However, that's not to say that some fats are or are not healthy, that's a topic Dr. Sears addresses.
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Back to point: As Dr. Sears points out, inflammation is the root of a lot of health issues. Cholesterol is part of a building block and part of the healing process for inflammation, hence the (misguided) association of LDL and HDL. And high quality fish oil and mono-fats in the diet are two nutrients that help us fight and prevent inflammation.
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Another fight prevention is the abstinence of certain (recent, "modern") foods. Specifically, two substances that can be traced in almost any study and any culture as having an actual effect on inflammation: Sugar (and by its breakdown into simple sugar: High Glycemic foods, such as grains). Whether by increase of CHD with increased modernization of diets or lower incidences of CHD with lack of modern diets (lack of processed grain foods and sugar foods).
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A columnist Dr. (Dr. Gott) carried locally in our newspaper - subscribes to one philosophy (a sort of very simplified Zone) - "No Sugar, No Flour". This simple first step is probably the hardest for 'addicted' western civilizations and "resistance is futile" thinking by Food and Drug Companies. But, if many did this, I think it would be a good start to main stream (and scientists) recognizing inflammation and coming to the conclusion that the Zone lifestyle has solid science behind it.
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So, what is the best approach for someone who chronically builds up plaque in his coronary arteries (thinking of my dad)?

Would you approach it in the way of reducing sugars and grain? or should there be a huge focus on reducing animal fats? Or a combination of the 2? (think I know the answer to that, LOL--but please share your thoughts, sometimes when it comes from someone else other than the "daughter", the words are heard differently)

Kind of veering off the topic, but...

From all I've read and been able to absorb, so far, it appears that Dr. Sears and the Zone incorporates all of the necessary steps: PGFO, Balanced P, F, & C, low Glycemic carbs, avoiding sugar and flour and all vegetable oils, esp. Canola oil. Some of the proponents advocate that some saturated fats are OK as well as the mono- fats: like Coconut Oil. They all advise staying away from vegetable oils, esp. Canola oil. I won't, myself advocate Sat fats. Here is a link to plenty of research. Esp. the research on Cholesterol:
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... http://www.coconutoil.com/cholesterol.htm ...
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Yep, agree.

I am not sure that my dad will follow a "diet book" plan, but I think that if he has the basics down, that will be a huge step.

He already does take fish oil, will have to find out exactly what he is taking. And, even though I am sure higher doses would be recommended as per the Zone, I also am hesitant to go further with that because he is probably on some other medications, maybe plavix, maybe lovenox or coumadin, etc.

I think that if we can just get him started on low glycemic thinking and choosing the right fats, we will take a huge step forward.

Back to bread, I hate to even suggest superzone breads due to cost (he is on social security income), but perhaps the sprouted grain breads may play a role, but not sure he would even consider a grainy kind of bread.

With the exception of SuperZone breads (they do not prompt the insulin increases that other breads do), it would be best for him to skip bread altogether. "Grainy" or not, bread isn't going to allow him to have the stricter insulin control he needs.

A suggestion is to find out if he is indeed on blood thinners and specifically which one(s). Then ask Zone Labs for Barry Sears' fish oil dose recommendations for an individual with your father's concerns who is taking those meds. The last step is to make sure his doc's agree prior to the supplementation. I've helped family friends with heart disease (including one with severely blocked arteries and multiple heart attacks) whose docs were very agreeable too adding high dose Omega Rx and Eico Rx.

#1, sprouted grain breads carry a lesser glycemic load than regular bread. We are talking about a huge lifestyle change, and not everyone can commit to all of it at once. I haven't mentioned all of the other changes that he is likely going to be making, related to smoking and alcohol, so this is a huge step. Throwing all of this at an individual is likely going to result in a failure somewhere in the mix.

Honestly, I think he will have good results making some changes for the better (maybe not optimal as defined by Barry Sears).

#2, knowing my dad, he will probably not put much importance on what someone from Zone Labs says about fish oil supplementation; he is more likely to listen to his doctor. I have not seen many docs around here who are willing to allow the fish oil to flow freely, especially in light of some of the medications that he is on.