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You can eat some bread, but not too much

Bread is permitted on the Budwig diet. It must be made from whole grains; white flour is not permitted.  Some people use sprouted grains.

You can have bread for breakfast or lunches, with hard cheese or spread with oleolux and/or quark-linseed oil cream.

Bread is there to be eaten if you are still hungry after eating all the other things you have to eat.

You will probably want to make your own bread

Almost all commercially-made bread in bakeries or supermarkets has added fat and even if that is olive oil it isn’t compatible with the Budwig Diet so is not acceptable.  Many breads also include sugar and other chemical accelerators to get the yeast working faster.

Sourdough is fine so long as it has been made with no additives, accelerators, fats or sugar.

If you have wheat intolerance, you may find you can tolerate oats, barley, rye or spelt, though for many people their reaction to wheat is a warning for them to avoid the whole grain family.

Bread could problem

If there is any possibility you have an intolerance to grains or they raise your blood sugar leave them out of the diet. Lots of intolerances  to other foods are issues with grains. There are plenty of alternatives.

Choice of grains and alternatives

There are plenty of alternatives flours or flakes you can make breads from: buckwheat, quinoa, amaranth, ground linseed, chick peas, broad beans or brown rice. These don’t have gluten and are usually tolerated by people who have problems with other grains. You may find that you will need to make flatbread or crispbread from these alternatives but that is better than  making artificially-risen bread.

Whatever your bread is made from, it is important you know that everything that goes into it is suitable for the Budwig diet.

"Let food be thy medicine and medicine be thy food" – Hippocrates