Asklemmy

Regular store bread has lots of preservatives. I do not think you want that. Many small bakeries make good basic breads without preservatives, but they are usually expensive. If you can afford that price, buy it! Making bread takes a lot of time, but it is cheap, If you can afford that time, make it! Personally, I like whole-grain flavors for almost everything from sandwich bread to fried rice ... but not for the rice in sushi.

Whether you bake or buy, I'd suggest moving toward whole grain bread. Looking at the amount of fiber per serving is a good way to assess how 'whole' a bread from the store is.

Personally, I think anyone who can should give at least one shot at home baked bread, if only to see whether or not it's something they want to do. I think for most it's going to come down to whether or not they have the time for it in their day to day, week to week, routines. If you've never tried, there's a nice recipe on youtube, first (or top 5) result when you search '5 minute baguette', by Voila. I found this to be pretty doable in a daily routine. The 5 minutes is only referring to final prep time once you got a handle on it; no matter what the dough in this recipe needs to set up for 8 hours.

I'm not sure how lazy you are, or how much you like to experiment, but someone on Lemmy mentioned Artisan Bread in 5 Minutes a Day. While it isn't hyperbole, it will be a while before you reach this speed.

The big points for me are that most of the steps are, "do something else while stuff happens." There is no kneading and no need for special tools, although a big container you can mostly seal and something that can withstand having water poured into it while being at oven temperatures are a big help. A mixer with a dough hook is also helpful if you don't want to put in the effort to mix by hand, but a bowl, plastic wrap, a wooden spoon, and measuring spoons and cups are all you need.

I liked the results enough to buy their book, and everything I've made has turned out at worst alright (which isnt a whole lot because...lazy). Depending on the recipe, you can store the dough in the fridge for a couple weeks (do this regularly), or you can parbake and freeze loaves (never done this). Before doing this, I had only made bread in a bread machine, which never worked out too well for me, or helping my mom with kneading decades ago, which I hated.

Hey, send me a DM, I'll give you my recipe collection and you can ask for tips any time you like.

i've had cgm's for several years and they were effective at telling me which of the foods i made were good or bad and it lead me to using crock pots like i described.

the cravings overpower any sort of sensibility when it comes to my diet and invariably bump me off the wagon for months to years at a time and that's the one thing i haven't yet figured out. i've learned that that fast food is addicting and i think that explains the cravings.

whole grains are an easy source of complex carbs

This is just my opinion but I wouldn't consider wholegrain a source of complex carbs. It still spikes your blood sugar levels a lot. Actuall complex carbs lie in vegetables mainly especially leaf vegetables.

Saturated fats are still problematic and try and look for some articles published outside of the U.S.

I’m not going to lie it was difficult to find a non u.s. but here is a comprehensive European review compiling many studies finding that there is no reasonably correlation between saturated fats and cardiovascular disease or heart attack.

Then while fats may by a good source of energy (because they offer 9 calories per gram) they are also an easy way to over consume calories because they are so dense.

This is true when you eat straight butter but when you have it with meat or dairy or other natural sources of fat it's generally lower volume

Also olive oil is not a vegetable oil you can search it up. I agree olive oil is healthy, that's because it's not a vegetable oil.

That is a ton of misinformation

Actually it's really solid advice and lines up with my reading.

Starting off with stating that bread and other grain are only simple carbohydrates when whole grains are an easy source of complex carbs.

It really doesn't matter, complex or simple all carbohydrates get turned into blood glucose, the only difference is a 15m onset delay. Blood glucose is blood glucose, if you want to fight cravings and low energy, you want to keep it low and even.

And while sugar can be addictive it’s literally a nutrient that our body needs and if we fail to eat it, our body will just break down protein to produce it

We absolutely do not need to eat sugar, the body will produce the tiny amount of glucose required via gluconeogenesis, when someone is fat adapted the vast majority of the body will run on fat, reducing the need for any glucose at all (only red blood cells, and 3-5% of the brain will still require glucose)

Then while fats may by a good source of energy (because they offer 9 calories per gram) they are also an easy way to over consume calories because they are so dense.

Fat is very satiating, it is VERY difficult to overeat fat in the absence of sugar. As a example think about eating a stick of butter by itself, that would be a difficult task if your not very hungry indeed.

Saturated fats are still problematic and try and look for some articles published outside of the U.S.

https://www.dietdoctor.com/low-carb/saturated-fat#evidence-to-date

Saturated fat has been pilloried unfairly by the lipid heart hypothesis which is based on fabricated data. It's vilification does not stand up to modern scrutiny. Basically fat is good for you.

Then you start talking about vegetable oils being bad when olive oil has been the gold standard for healthy oil. There has been a ton of misinformation going around about seed oils trying to make them into the devil but again look for some RFK free Studies

Industrial oils are examples of extremely processed foods which have many downsides, causing whole body inflammation, interfering with cholesterol rafts, artificially lowering lipoproteins (this is a bad thing). It's true real authentic olive oil can be produced without heavy processing and avoids these issues, but it's nearly impossible to source genuine olive oil, it is almost always adulterated with cheaper industrial oils (vegetable oils).

There is no nutritional requirement in human health for industrial oils, they provide nothing essential, it is more prudent to eat real animal fats instead of fats from a chemical factory.