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    Registered User userZSHKO4XFVF4's Avatar
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    Question Is bread a viable replacement for rice?

    When I bulk I would eat 4 ounces of chicken with 1/2 cup of rice each meal. One day I didn’t have rice, so I just used a slice of bread for each meal. It had the same cals as the rice, and was so much easier to eat. Would eating bread as a substitute to rice be healthy or viable? Side question would be why is rice so popular in diets. Thanks.
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    If the macros are the same, it shouldn't matter at all; however, bread is probably going to be less satisfying and a smaller portion at the same caloric amount.
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    team ketchup AdamWW's Avatar
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    Originally Posted by EliKoehn View Post
    If the macros are the same, it shouldn't matter at all; however, bread is probably going to be less satisfying and a smaller portion at the same caloric amount.
    Really?

    Bread, especially wholemeal, has more fiber, protein... for me it's way more satiating.
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    I really don't overthink it. Bread is carbs, rice is carbs - bread is much better in my opinion. Having to pish about making rice when I got home always made it a chore. Now I just slap a wholemeal pitta on the plate, around 147 calories and very filling. Eat whatever makes you happiest.

    Rice is so popular because it's basic. Chicken, broccoli, rice. It's 'the' diet. You can't go wrong with it. It's got the protein, the carbs and micronutrients from the veg. And it's cheap as chips and easy to make. As long as you're getting the equivalent in macros(protein/carbs) it doesn't matter if you eat chicken/steak, rice/bread etc.
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    Brb making some curry and roti.
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    Originally Posted by AdamWW View Post
    Really?

    Bread, especially wholemeal, has more fiber, protein... for me it's way more satiating.
    To me, yes, but I like to combine rice with egg whites or Greek yogurt and find that allows me a much larger portion when I'm hungry than bread. Maybe I ought to test it, though.

    When I have bread, it's usually a couple of pieces of toast with breakfast, and sourdough is my favorite, so possibly not the best example.
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    Originally Posted by AdamWW View Post
    Really?

    Bread, especially wholemeal, has more fiber, protein... for me it's way more satiating.
    Originally Posted by EliKoehn View Post
    To me, yes, but I like to combine rice with egg whites or Greek yogurt and find that allows me a much larger portion when I'm hungry than bread. Maybe I ought to test it, though.

    When I have bread, it's usually a couple of pieces of toast with breakfast, and sourdough is my favorite, so possibly not the best example.
    Yea I'm with Adam here (of course). Bread is actually way more satiating than rice to me.
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    Originally Posted by userZSHKO4XFVF4 View Post
    When I bulk I would eat 4 ounces of chicken with 1/2 cup of rice each meal. One day I didn’t have rice, so I just used a slice of bread for each meal. It had the same cals as the rice, and was so much easier to eat. Would eating bread as a substitute to rice be healthy or viable? Side question would be why is rice so popular in diets. Thanks.
    Deffiately worth baking the broad yourself. More nutritious, instead of using sugar or unnatural sweeteners use stevia. Got myself a bread machine from amazon, its brilliant!
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    Originally Posted by userZSHKO4XFVF4 View Post
    why is rice so popular in diets. Thanks.
    Wouldn’t you know since you choose to eat it?
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    Yes, you can swap rice for bread.

    If you're in a calorie deficit, you'll probably want to choose the one that's more satiating for you.

    If you're in a surplus, you might want the one that doesn't make you feel quite as full, so you can hit your calorie goal. If you don't struggle to hit your calorie goal and your appetite is there, choose whichever one you want.
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    I suck at cooking rice so I actually prefer to eat partially cooked whole oats when I want a grainy side. Salt, pepper, touch of butter or oil, sautéed onions, mushrooms if I have them. Quick filling fiber fix.
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    Originally Posted by Xpiro View Post
    I suck at cooking rice so I actually prefer to eat partially cooked whole oats when I want a grainy side. Salt, pepper, touch of butter or oil, sautéed onions, mushrooms if I have them. Quick filling fiber fix.
    A rice cooker is like $30 and extremely convenient. Would recommend.
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    Originally Posted by Xpiro View Post
    I suck at cooking rice so I actually prefer to eat partially cooked whole oats when I want a grainy side. Salt, pepper, touch of butter or oil, sautéed onions, mushrooms if I have them. Quick filling fiber fix.
    They have microwaveable rice bags that are convenient to keep around if you're in a pinch, or if you suck at cooking rice. Surprisingly edible.
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    Originally Posted by air2fakie View Post
    They have microwaveable rice bags that are convenient to keep around if you're in a pinch, or if you suck at cooking rice. Surprisingly edible.
    i actually keep the Trader Joes ones in my freezer. sometimes i get home late from work and just want to eat NAO! both the brown and the jasmine are good with stir fry etc. literally throw the bag in microwave and push the number 3 on the keypad and i get perfect rice in 3 minutes. they are much more expensive though, so i use my rice cooker when I can wait a while until dinner.
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    Originally Posted by desslok View Post
    i actually keep the Trader Joes ones in my freezer. sometimes i get home late from work and just want to eat NAO! both the brown and the jasmine are good with stir fry etc. literally throw the bag in microwave and push the number 3 on the keypad and i get perfect rice in 3 minutes. they are much more expensive though, so i use my rice cooker when I can wait a while until dinner.
    On rare occasions I'll zone out while cooking and make a meat, a vegetable and be ready to eat and realize I forgot to make any kind of rice, potato, pasta, etc. So having a couple of bags around comes in handy. Think the Uncle Ben's ones are pretty cheap and take 90 seconds.
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    OP it’s just a matter of preference. I’d just stay away from the ultra processed breads and stick with the whole grain types. Don’t overthink it.
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    Originally Posted by Anonymous000 View Post
    Liver has the HIGHEST density nutritional value, there is nothing to compare it to .
    Starting in August I'll consume 1 serving of liver a day for 30 days and take notes. In June I ate a dozen oysters every day for the whole month. July I'm eating 2 raw eggs a day.
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    Originally Posted by paulinkansas View Post
    Starting in August I'll consume 1 serving of liver a day for 30 days and take notes. In June I ate a dozen oysters every day for the whole month. July I'm eating 2 raw eggs a day.
    Paul, as much as I like your fun stories.... i question your reasoning skills when you buy into the childish BS that people like ManWittaPlan and this new 'Anonymous' person spew...
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    Originally Posted by AdamWW View Post
    Paul, as much as I like your fun stories.... i question your reasoning skills when you buy into the childish BS that people like ManWittaPlan and this new 'Anonymous' person spew...
    Tbh there's a lot of better reasons to question his reasoning skills, but for dietary purposes I consider his body to be a petri dish wearing a wifebeater.
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    Originally Posted by AdamWW View Post
    Paul, as much as I like your fun stories.... i question your reasoning skills when you buy into the childish BS that people like ManWittaPlan and this new 'Anonymous' person spew...
    I did the oyster thing because I know they are high in zinc, plus I've never read a study about eating oysters every day for 30 days. So I was curious.

    Raw eggs, I was skeptical about it from the onset. But thought I'd give it a try. I'm still skeptical after 3 weeks.

    Liver. From Google "Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B, vitamin A, and copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency"

    Like oysters, I'm curious what would happen if I consume a serving every day for 30 days.

    I like to experiment. I was the first person in the world to publish a unique technique to reload tungsten shot into shotgun shells without the use of filler or spacers in the wad. Now my technique has become a standard among reloaders.
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    Originally Posted by air2fakie View Post
    Tbh there's a lot of better reasons to question his reasoning skills, but for dietary purposes I consider his body to be a petri dish wearing a wifebeater.

    I'm just noticing an eagerness to jump on basically any fringe dietary suggestion if it involves some kind of animal bodypart... but never does it involve something like a new flavor of cereal, or a pizza recipe, or a sauce...

    It's always some random new forum poster who comes in talking about how they have some obscure organ or gland from an animal they chose to consume that gets his interest... it's odd to me...

    It never even sounds appetizing at all.
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    Originally Posted by paulinkansas View Post
    I did the oyster thing because I know they are high in zinc, plus I've never read a study about eating oysters every day for 30 days. So I was curious.

    Raw eggs, I was skeptical about it from the onset. But thought I'd give it a try. I'm still skeptical after 3 weeks.

    Liver. From Google "Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B, vitamin A, and copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency"

    Like oysters, I'm curious what would happen if I consume a serving every day for 30 days.

    I like to experiment. I was the first person in the world to publish a unique technique to reload tungsten shot into shotgun shells without the use of filler or spacers in the wad. Now my technique has become a standard among reloaders.
    Yeah, but to that end, you can get all the nutrients you'd get from liver from other places that offer better taste... why opt for something that is literally the filtering organ of another animal which can actually contain near toxic amounts of certain things?

    Copper toxicity is an actual concern with regular liver consumption... heavy metals are accumulated in the liver and you don't always know exactly how much you're getting.

    The same thing goes for a lot of these obscure animal products that people say are 'powerhouses' for whatever reason and then eat them every day... I don't understand that logic at all.

    Even fish is cautionary with daily consumption due to mercury, so why TRY to overload on things like copper from liver or zinc from oysters like that?

    Humans don't require or even benefit from overloading on certain nutrients and it can often lead to negative health effects.


    I mean what if I said brazil nuts are a powerhouse of selenium so I eat 20 a day? That's actually dangerous as hell, even though selenium is a vital nutrient....
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    Originally Posted by AdamWW View Post
    I'm just noticing an eagerness to jump on basically any fringe dietary suggestion if it involves some kind of animal bodypart... but never does it involve something like a new flavor of cereal, or a pizza recipe, or a sauce...

    It's always some random new forum poster who comes in talking about how they have some obscure organ or gland from an animal they chose to consume that gets his interest... it's odd to me...

    It never even sounds appetizing at all.
    I never got the impression taste was high on PinK's list of reasons why he eats what he eats. To each their own. Personally if it keeps him entertained, helps him get through the day and doesn't hurt anyone else, that's a good enough reason to do anything IMO.
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    Originally Posted by air2fakie View Post
    I never got the impression taste was high on PinK's list of reasons why he eats what he eats. To each their own. Personally if it keeps him entertained, helps him get through the day and doesn't hurt anyone else, that's a good enough reason to do anything IMO.
    Certainly yes.

    As long as it doesn't encourage those ITT spreading misinformation to keep going...
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    Anyone who eats liver without a gun to their head must be from another planet or something
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    Originally Posted by AdamWW View Post
    Certainly yes.

    As long as it doesn't encourage those ITT spreading misinformation to keep going...
    Oh I don't think I've ever seen him seriously endorsing anything he does. If anything, he normally adds caveats that label his eating choices and general life decisions as cautionary tales.
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    Originally Posted by Tommy W. View Post
    Anyone who eats liver without a gun to their head must be from another planet or something
    I've actually never had it, but simply knowing it's a liver is enough for me to say no-thanks.

    Given what the organ does, i imagine it has a very metallic taste... hence why it's often made with things like onions to mask it.

    Frankly, although it's high in copper, iron, and b12... there's plenty of other foods way way higher in other vitamins and minerals that actually taste delicious.

    The fixation on consuming foods that are HIGHLY concentrated isn't always the best idea.


    A bit of a tangent, but I've also noticed a repeated argument that vitamin pre-cursors like beta-carotene aren't 'as good' as retinol/animal based ones.

    Well... here's the thing: we evolved to convert those precursors for a reason... if we weren't able to safely regulate the conversion, then that mechanism wouldn't exist.

    Same goes for heme iron... sure it's more 'bioavailable', but that isn't always a good thing either.
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    Originally Posted by Tommy W. View Post
    Anyone who eats liver without a gun to their head must be from another planet or something
    Granted I pretty much eat every kind of food, but if you like meat I'd guess liver can be prepared in some way/combo that you'd enjoy.




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    Originally Posted by AdamWW View Post
    I've actually never had it, but simply knowing it's a liver is enough for me to say no-thanks.

    Given what the organ does, i imagine it has a very metallic taste... hence why it's often made with things like onions to mask it.

    Frankly, although it's high in copper, iron, and b12... there's plenty of other foods way way higher in other vitamins and minerals that actually taste delicious.

    The fixation on consuming foods that are HIGHLY concentrated isn't always the best idea.


    A bit of a tangent, but I've also noticed a repeated argument that vitamin pre-cursors like beta-carotene aren't 'as good' as retinol/animal based ones.

    Well... here's the thing: we evolved to convert those precursors for a reason... if we weren't able to safely regulate the conversion, then that mechanism wouldn't exist.

    Same goes for heme iron... sure it's more 'bioavailable', but that isn't always a good thing either.
    I grew up in a Basque household. They were historically extremely poor, living in the Pyrenees and wasted no part of the animal. We had liver, tripe, lamb heads, beef tongues all the time. Liver was the only one I didn't like
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