I am mostly eating sandwiches these days - is that good for you?
Cheese, lettuce and tomato or chicken or egg or salami?
Sandwiches: I am mostly eating sandwiches... - Healthy Eating
Sandwiches
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23 Replies
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I am not allergic to gluten
Activity2004Administrator
How many times a week do you have sandwiches.
• in reply toActivity2004
Monday to Saturday as working but sometimes few days miss
Do you like hummus? You can mix hummus with tuna or egg instead of mayonnaise and use your choice of bread.
• in reply toActivity2004
I will definitely try as looking for healthy - thanks
You’re welcome! The hummus flavors I use for tuna/egg sandwiches are: roasted red pepper, roasted garlic/classic, olive/pine nut/etc..
PhilFreeToAsk• in reply to
Might consider having hummus with Pitta bread (white or wholemeal) and salad as Pitta is a simpler product than some breads.
I'm using both sometimes white and then brown or wholemeal
Thanks for tips, will use
Not sure wholemeal is as good as you think. These are the ingredients of Hovis: Wholemeal Flour (Wheat), Water, Wheat Protein, Yeast, Granulated Sugar, Salt, Soya Flour, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Emulsifiers: E471, E472e; Preservative: E282, Caramelised Sugar, Flour Treatment Agent: Ascorbic Acid.
I would not regard massed produced breads as healthy. When I bake my bread it is flour, yeast, water, honey and salt. Quite simple really. Do you wonder why they put so much extra ingredients into bread?
• in reply toPhilFreeToAsk
Very very good point and will think of making own
Very good ideas like lemon and pepper so will use!
Better. Just wanted to make people aware. The individual needs to decide based on their own health and circumstances. Attitude to food is always important. It is most important to love everything that goes in your body. So enjoy the food. Also put into context.
The good news these days are supermarkets produce better quality breads ‘cos of the artisan bakers. There are quality breads available but more expensive.
Using the freshest least processed bread is best, especially if it has some added seeds. Whole foods fillings rather than processed are healthier so rather than salami, try tinned fish, egg variations or you can make spreads like hummus or other bean based things. Beetroot is nice, other types of cheese eg feta or mozzarella offer variety. Grated carrot, roasted aubergine or peppers, avocado, even cooked tofu. So many options! Always think whole fresh foods before processed.
hi, I’m no nutritionist but I think as long as your filling is in wholemeal bread, wraps, ect:: you’ll not come to much harm.
Make your fillings with good protein and enjoy I say😃😃
In a word - NO, especially as I expect it is not real wholemeal but the supermarket version of wholemeal which is highly processed white bread with a handful of wholemeal flour thrown in. Not only is it high in gluten which is a common cause of autoimune problems, and causes leaky gut which makes you absorb the starches quicker as well as contributing to gut issues like chrons disease and irratable bowel. but the flour is almost pure starch which is metabolised into blood sugar and contributes to weight gain, high choleserol, cardiovascular disease etc. Take a look at this video youtu.be/UbBURnqYVzw
Why is the GI index of wholemeal bread so high?
Why is the GI index of white bread almost the same as wholemeal?
Why is GI index of sourdough bread lower than the first two?
I have been always puzzled why wholemeal bread had such a high GI index and came to the conclusion that it’s excessive processing in the factory causes this and not for the consumers benefit. Nice marketing adverts though!!!
Wholemeal bread has a slightly lower GI although it poses the same Glyceamic Load. I suspect that most wholemeal bread is not pure wholemeal and even it it is, it's milled so fine that the starch is broken down quickly.
Sourdough's lower GI is because the prolonged fermentation lowers the ammount of starch (lowering the glycamic load) and the acids produced y the fermetation slow donw the absorption of the sugars derived from the starches due to the fermentation.
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Cooper27Administrator
I tend to limit sandwiches - for one, I'm GF and the bread is super expensive, but typical bread is also very heavily processed. I default to bread if I don't feel well, because it's easy and filling, otherwise I try for more wholesome lunches.
Would making your own be something that interests you?
• in reply toCooper27
Yes - now realising what I can put in it - I feel I can do it with lovely ingredients - thank you all
See my answer to PhilFreeToAsk above.
I just did shopping and got myself salami yummy - along with coleslaw carrots cucumbers beetroot and chicken turkey and ham. Please enjoy
One simple way to make your own bread is with an automatic "bread machine". They mix, knead, and bake all in the same little machine. You basically (after reading the manual for specifics on your machine) dump in the ingredients and turn it on. That way your bread is far cheaper, very fresh and you have full control of what goes into your bread. As for sandwich ingredients - the more colors of veggies you add in, the more nutritious the sandwich. The meats and cheeses become more of a flavoring than the main ingredient.
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