for MS patients only, bread without saturated fat

[H2O]

if you are a MS patient you should not eat saturated fat
it just so happens that Western bread is filed to the brims with saturated fat

here is the solution

Pita Bread

https://www.josephsbakery.com/shop/whol ... bread.html

or go in any Arabian food store and get it there, but still, you do need to look at the nutrition table to make sure it's original Middle Eastern bread.

forget about any other shops offering Pita Bread, chances are high they put in saturated fat

[mountain]

I make my own bread these days....and very rarely. Most of the time I make pita bread or wraps, so easy to make and tasty.
Always have dough in the fridge....take out a piece...roll it out....into the pan and...couple of minutes later ready to eat!
Fresh and never stale!

[patty]

I make my own bread these days....and very rarely. Most of the time I make pita bread or wraps, so easy to make and tasty.
Always have dough in the fridge....take out a piece...roll it out....into the pan and...couple of minutes later ready to eat!
Fresh and never stale!

That's great making your own pita bread. If you don't mind what is your recipe? I found using the portobello mushroom a great substitute for pizza bread.

Aloha, patty

[AlwaysAgnes]

I would think the breads high in saturated fat are breads made with milk, eggs or oils that are high in saturated fat. There are breads not made with those ingredients that have 0 saturated fat. Here are two examples in my area, one whole grain and one not whole grain.
http://www.daveskillerbread.com/21-whol ... and-seeds/
https://californiagoldminer.com/sourdough-breads

For a whole grain pita, Toufayan brand is good. You can see info on it here http://www.fooducate.com/app#!page=prod ... FD45A4D471

Video for making unleavened flatbread. Ingredients: flour, water, salt. https://www.youtube.com/watch?v=ikW3WUHkpUs

Recipe for flatbread using whole wheat and white flours, water, salt, and spices. https://bunnykitchen.com/2013/07/02/fiv ... -fat-free/

There's an old thread about flatbreads/tortillas here. You might find it if you do a search.

[colonyofcells]

For least processing, I prefer to just soak farro wheat overnight and simmer them in the morning. Farro wheat is more chewy than brown rice. I usually buy a few bags of farro wheat whenever I see farro wheat being sold at costco and it seems like a seasonal item. The san francisco ferry farmers market also sells wheat.
For unfermented bread, there are commercial unfermented bread heated at lower temperatures and the only ingredient is whole grain sprouted rye (no salt, no sweeteners, no preservatives). An example would be manna organics manna bread whole rye found in the freezer section of whole foods.
Can also steam whole grains like the steamed idli (mix of rice and bean flour) of south India. Can also make idli with rice only.
For fermented bread, I probably would prefer to just steam my own whole grain bread. Steamed bread is the staple in northern china. In chinese dramas set in ancient times, the characters are usually eating round steamed breads or wheat noodles (the later chinese empires were ruled by northern groups). Steaming might be healthier than baking which produces those crunchy crusts. Internet sells automated steamed bread maker that looks like a rice cooker.
For commercial baked breads, I would look for the no salt added whole grain breads.

[H2O]

I would think the breads high in saturated fat are breads made with milk, eggs or oils that are high in saturated fat. There are breads not made with those ingredients that have 0 saturated fat. Here are two examples in my area, one whole grain and one not whole grain.
http://www.daveskillerbread.com/21-whol ... and-seeds/
https://californiagoldminer.com/sourdough-breads

For a whole grain pita, Toufayan brand is good. You can see info on it here http://www.fooducate.com/app#!page=prod ... FD45A4D471

Video for making unleavened flatbread. Ingredients: flour, water, salt. https://www.youtube.com/watch?v=ikW3WUHkpUs

Recipe for flatbread using whole wheat and white flours, water, salt, and spices. https://bunnykitchen.com/2013/07/02/fiv ... -fat-free/

There's an old thread about flatbreads/tortillas here. You might find it if you do a search.

that's really great that you can buy this bread overseas, but Germany is a different story

I'm busy but would love to go with you guys on a video shopping tour through Germany's saturated fat everywhere.
Basically, at the moment I eat only fresh vegetables, on the occasion fruits (rarely because of sugar) and drink a lot of water with medium sparkling, quit everything animal but bread which has sf in all German bread with no exceptions. It actually makes me a bit angry that they really have got the urge to put saturated fats in really every food there is. It's sick....

Then there is the German health and food association or whatever it's called saying saturated fat is very good for ya... yeah, right...

I go so far to say, it must be a conspiracy

[colonyofcells]

Some Mestemacher whole grain breads from germany are sold here in america and I buy some from whole foods bec they keep for many months without refrigeration :
https://www.google.com/search?q=mestema ... IQ_AUIBygC

[AlwaysAgnes]

I would think the breads high in saturated fat are breads made with milk, eggs or oils that are high in saturated fat. There are breads not made with those ingredients that have 0 saturated fat. Here are two examples in my area, one whole grain and one not whole grain.
http://www.daveskillerbread.com/21-whol ... and-seeds/
https://californiagoldminer.com/sourdough-breads

For a whole grain pita, Toufayan brand is good. You can see info on it here http://www.fooducate.com/app#!page=prod ... FD45A4D471

Video for making unleavened flatbread. Ingredients: flour, water, salt. https://www.youtube.com/watch?v=ikW3WUHkpUs

Recipe for flatbread using whole wheat and white flours, water, salt, and spices. https://bunnykitchen.com/2013/07/02/fiv ... -fat-free/

There's an old thread about flatbreads/tortillas here. You might find it if you do a search.

that's really great that you can buy this bread overseas, but Germany is a different story

I'm busy but would love to go with you guys on a video shopping tour through Germany's saturated fat everywhere.
Basically, at the moment I eat only fresh vegetables, on the occasion fruits (rarely because of sugar) and drink a lot of water with medium sparkling, quit everything animal but bread which has sf in all German bread with no exceptions. It actually makes me a bit angry that they really have got the urge to put saturated fats in really every food there is. It's sick....

Then there is the German health and food association or whatever it's called saying saturated fat is very good for ya... yeah, right...

I go so far to say, it must be a conspiracy

Yes. I saw you were in Germany. Maybe, if you really really really want to eat bread and can't find it at the stores, you'll have to make your own bread. There are a bazillion recipes out there on the internet. Here's one. Just substitute for the buttermilk. You could use either plant milk with a little vinegar or just plain water. http://www.mygerman.recipes/recipe/germ ... /#more-458 Here's another.: http://www.quick-german-recipes.com/art ... ecipe.html

Or you can just skip the bread and eat veggies, intact grains, beans, and fruits. Me, I would probably want to make bread, at least once in a while, because I do like bread.

[patty]

Recipe for flatbread using whole wheat and white flours, water, salt, and spices. https://bunnykitchen.com/2013/07/02/fiv ... -fat-free/

A great fix for bread. I made some tonight. I had forgotten how simple it is. What jumped out at me tonight is how the flour/water sticks to the side of the bowl. In the morning I think I will make some more only make half with kale or another green to hope cut out some of the stickiness.

Mahalo, for posting, patty

[astirle]

Can MS patients have sweet potato?
This is my latest favourite thing to make! It is divine
http://veganlovlie.com/sweet-potato-fla ... added-oil/

[H2O]

Can MS patients have sweet potato?
This is my latest favourite thing to make! It is divine
http://veganlovlie.com/sweet-potato-fla ... added-oil/

according to Dr. McDougall, yes MS patients can have sweet potatoes
potatoes are starches and have a lot what we need every day, rice is starch based but has to be supplemented with vegetables for vitamins.

personally, I couldn't eat every single day potatoes and need something else now and then. to do this, I discovered Quinoa to fill the gap.

one day potatoes
next day rice
other day Quinoa
then Amaranth bread with a big salad
and then potatoes again

I got used to it and feel great

[mountain]

Aloha Patty,

I use 3 cups of whole wheat flour, a pinch of salt and about a 1/4 teaspoon of baking soda....might just work as well without
it, but I haven't tried that yet.
Add water until you have a nice dough (either do it in a bowl by hand or like I do, in a machine).
Roll into a roll and cut into 4 pieces....put into individual containers and in the fridge.

When you are ready for one, roll out and put it in a hot, non stick pan, wait until it almost starts a bubble, turn over and....
that is important.....put an empty pot or pan in the size of the wrap on it while the second side bakes. After a couple of minutes
take of the empty pan (clean the underside with a damp rag) and check if your wrap is done. If not, put pan on and wait a little
longer.
With the weight of the pan the dough stays together and doesn't build those huge bubbles.
Use right away.....sooo good!!!

[Roey]

Hey there, nice to hear about your finding bread without saturated fat! I have also heard about the connection between MS and saturated fat (and conveniently, the Maximum Weight Loss program minimizes intake of saturated fat). My question is, are we MS patients supposed to be avoiding gluten? I've actively avoided eating gluten since adopting the McDougall Plan to treat my MS back in 2012, on the advice of Dr. Pam Popper, who advocates Dr. McDougall's approach. The idea behind it is that gluten wears on the one-cell-thick intestinal lining of the villi, allowing larger proteins into the bloodstream (aka "leaky gut"). This, in conjunction with the body's immune system recognizing these proteins as foreign invaders and manufacturing antibodies that end up attacking anything that resembling these proteins--including our own tissues ("molecular mimicry")--is the reason why I do not risk eating gluten.

Has anyone else hear heard of this as a reason to avoid gluten? For what it's worth, I look fondly back on the the taste of wheat pastas and breads. Sigh

Update: I found a study here from 2013 about gluten, intestinal permeability and autoimmune diseases: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705319/

[colonyofcells]

Most people are not allergic to gluten.