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i make my own bread...50% unbleached white and 50% whole wheat. i don't know if i can make 100% whole wheat bread without adding a bit of gluten [readily available at $$$ health-food stores $$$]. Think i'll give it a try on my next round. i also add sunflower seeds to raise the fat&protein to carb ratio. Keep the dough on the moist side, and even the sunflower seeds on the crust will remain soft. If there's interest, i can report results as they come in, over the next few weeks/months.

The big problem is portion size. A slice of real (homemade) bread is as heavy as several slices of balloon-bread ... likely 3-to-1. [can't weigh the balloon-bread because i neither have nor want any.]

The diet manual i was given said to get about 50% of my calories from carbs, with strong preference to complex carbs. Nothing was absolutely excluded. Perhaps i need a new diet manual.


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