Some Nutritional advice please.
Ok I have some questions for you all - How is it that when I try to buy a loaf of bread from the supermarket it has a use by date of about a week and is baked on the other side of the country? How is this possible? Does anyone know what they put in bread to keep it fresh for so long and are there any problems with it?
My next question is regarding low gi white bread. I usually try to buy wholegrain brain but there is two different bakery chains that have low gi white bread and low gi multigrain loaves. If i got this instead at least I would know that it is fresh but to me it sounds like over processed rubbish?
Next is how much sodium is to much? Is it something I should be concerned with that would help me lower bodyfat or should I just try to drink more water to flush it out?
As for my training I have just completed the 2nd week of running with a quick arm session last night followed by 4kms on the treadmill set at 6% incline (6% is the average incline of my mountain race) I average about 9.5kph but I did it at varying speeds -
1st km at 9.5kph
2nd km at 12kph
400metres at 6.5kph (walking)
500 metres at 12.5kph
400 metres back at 6.5kph
Final 700metres starting at 11kph and slowly increasing through to 15kph.
October 31, 2008 at 11:51 pm
We stopped buying our bread. We just make it. I have a really good recipe for whole wheat bread with oats if you are interested. I also knead it for 15 minutes so I get a little workout at the same time.
November 1, 2008 at 5:59 am
Hey Bro … don’t buy or eat eat bread with enough regularity to be able to comment on your concerns, but if you think yourself one who takes in a fair amount of salt, I would say to drink more water. Most of us do not drink enough. I take in one, and some days two gallons a day - only disclaimer: turn off the spigot about 3 hours before you go to bed so you are not getting up multiple times in the night to piss. Cool!