Eating bread for breakfast can help you LOSE weight

t’s long been assumed that in the battle to lose weight carbohydrates are enemy number one.

But a recent study from Tel Aviv University may have just turned that notion on its head, with experts suggesting a slice of toast for breakfast could actually help you lose kilos.

‘A slice of bread leads to a lower glucose response and is less fattening than an identical slice of bread consumed in the evening,’ said lead study author Dr Daniela Jakubowicz.

‘The hour of the day – when you eat and how frequently you eat – is more important than what you eat and how many calories you eat,’ she continued.

The study revealed people who ate a big breakfast, a medium-sized lunch and small dinner lost four times more weight than individuals who ate the more traditional six portions a day.

While it was testing people suffering from diabetes and obesity, it’s a good indicator of how the average person might expect to lose the extra bulge.

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With one in four Australians over the age of 18 struggling with obesity, it’s good news for those who enjoy their Sunday brunch but want to maintain their control as well.

Australian nutritionist Susie Burrell agrees with the findings and believes it to be an encouraging statistic.

‘This is more evidence to show that meal timing and carbohydrate distribution throughout the day is an important part of weight loss and weight control long term,’ she told FEMAIL.

 ‘Optimal glucose, and as such insulin regulation, is the most powerful thing each of us can do for long term weight control and eating portion controlled carbs is the easiest way to achieve this.’

For example, topping your bread with a nut butter, banana and chia seed would be a healthy and delicious choice to kick start the day.

If that doesn’t appeal the trend of adding avocado to a slice of sourdough has a fan base for a reason – this type of dough reduces bloating and has been known to regulate blood sugar levels.

Even the humble Vegemite on toast can be eaten as a healthy treat – particularly if you choose the low-salt variety.

It has a good source of B vitamins like B1, folate and B6 and potassium to act as an ‘antagonist’ to the sodium content.

Read more: dailymail.

You’ve been doing it wrong! The best way to slice a loaf of bread revealed (and it’s the method that restaurants and bakeries use)

Slicing a loaf of bread doesn’t require much skill: you just pick up a knife and get cutting.

But a restaurant worker has revealed how we’ve all been slicing our loaves in the wrong way.

New Yorker Sarah Jampel, who says she works in a restaurant two days a week, has said that you can produce more consistent slices if you cut a loaf on its side rather than from the top down.

Unconventional: New Yorker Sarah Jampel revealed on Food 52 that she cuts bread on its side when slicing loaves at a restaurant where she works

Unconventional: New Yorker Sarah Jampel revealed on Food 52 that she cuts bread on its side when slicing loaves at a restaurant where she works

Sarah, who shared the advice on website Food 52, says she never cuts bread from the top down, with the bread resting on its bottom, and flattest, side.

Instead, she stands the bread on its side, scores it with a ruler and then slices using clean sawing motions.

The method requires a steady hand – the one that’s not wielding the knife – to hold the bread in place as the loaf is no longer resting on its flattest, and most stable, side.

It can be particularly tricky if you are cutting loaves of sourdough, or long loaves, as the sides are often narrower than the thick top and bottom.

However Sarah says cutting the bread in this way will preserve the loaf’s shape and also produce more consistent slices.

She says many restaurants and bakeries cut their loaves in this way.

The technique works particularly well for airy or filled loaves, which have a tendency to squash when cutting.

She says slicing using her side-on method means that these loaves won’t squash.

The method also works well on tough, crusty bread, which normally requires a lot of pressure in order to cut through the tough top layer, she states.

Cutting these loaves on their side means there is less of the tough crust to saw through, she says.

Sarah wrote: ‘At the restaurant where I work a couple days of the week, I slice two-foot-long loaves of gluten-free bread into 1/2-inch-thick slices.

‘The best way to get consistent slices and preserve the shape of the loaf, which has a tendency to crumble, is to turn the bread on its side.’

Read more: dailymail