Why Broccoli

Why do we make our bread out of broccoli ?

Bread is such a brilliant product. It’s pretty much the oldest surviving foodstuff in history (preceded only by beer). Every culture seems to have it’s own version – be it Middle Eastern flat bread, Indian naan, Italian ciabatta or a traditional loaf.

All of these have a similar base to them with flour (almost always wheat flour) at the core of the recipe.

The flour (read wheat flour in the vast majority of cases) contributes almost pure carbohydrate which digests very quickly to glucose. The amount and speed of glucose it gives us and the lack of nutrients in the raw ingredients means that bread is at best neutral for our health. In many cases people do feel bloated, have sugar crashes and struggle to maintain or lose weight when eating a lot of it.

So let’s take a product that we all enjoy but make it incredibly healthy…

How Broccoli

How do we make our bread out of broccoli ?

Our Broccoli Bread recipe…

Our recipe is naturally very important to us. We can’t publish the full list of cooking instructions but we are very happy to talk about the core of how we get from raw broccoli to a range of sandwiches.

The broccoli flour is the most important component.

Start by only taking the broccoli florets. The stalk has most of the stored sugar and a lot of water. This does not help the taste, the texture or the nutritional aspirations of the bread. We take our broccoli florets we cook them for only a couple of minutes to retain as many nutrients as possible. These are then drained and carefully dehydrated to remove some of the water. The resulting broccoli florets are then combined with some gluten free fibre as well as some fresh herbs and milled to a flour. This flour is the main constituent of the bread.

Other ingredients involved in our super healthy bread

From this point we proceed in a similar way to a standard bread recipe but we omit yeast so that bloating problems are avoided. Air natural gets in the the mix during kneading and mixing. There is some added egg white and a small amount of soft cheese to boost the protein content and help with the texture and moisture. Hence the bread is not suitable for people who have intolerance or dietary preferences that include any of the ingredients mentioned. We then choose our sandwich fillings appropriately to compliment the broccoli bread. Hope this answers any questions or queries that anyone has about our bread.

Popular Myths Slammed

We sympathise with people who are sceptical of any advice or information on dieting and weight loss. There are countless fatuous and factitious claims made as to the winning formula.

We would like to assure everyone that the research and claims made on this website supporting our product are from internationally respected published research, which can be found in medical journals. We started with the established facts, then tried to create the best products we could from the vast quantities of evidence available.

Let’s run through some of the major questions and topple some

Why High Protein Low Carbohydrate

“Convincing evidence exists that protein exerts an increased thermic effect when compared to fat and carbohydrate. Evidence is also convincing that higher protein diets increase satiety when compared to low protein diets.” – Department of Nutrition, Harvard School of Public Health 1

1. A Calorie is not a calorie

We’ve all heard “it takes more calories to digest celery than the food actually contains”. This is talking about the “Thermic Effect of Food” – How much energy it takes to digest and process food. If our bodies are very efficient at the process then it will have a low thermic energy – so the majority of the calories we put in to our mouth are then available for energy or storing as body fat when excess energy is not required. Proteins have a high thermic effect, carbohydrates have a low thermic effect as shown below.

Let us look at the process from eating food to storing body fat of 300 calories of pure protein and 300 calories of pure carbohydrate:

More information if you hover over each step and click to get published research

2. Proteins keep us feeling fuller than Carbs

Some fascinating trials have been conducted to observe how different diets affect how hungry we feel.

References and credits:

1 The Effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: A Critical Review – Halton TL, Hu FB – Journal of the American College of Nutrition, Vol. 23, No. 5, 373–385 (2004)