- Time of past OR future Camino
- Frances 15,16,18
VdlP 23, Invierno 23, Fisterra 23
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Brown or wholegrain bread is ‘pan integral’. Bread with seeds is ‘pan con semillas’.What would you ask for if you wanted some 'real' bread in a cafe
Brown bread is ‘pan integral’. Bread with seeds is ‘pan con semillas’.
In my experience, yes. I always try to get non-white bread while on camino and usually find that I can. As you would expect, the bigger the town/bakery/shop, the more likely you are to find more variety.Many thanks @jungleboy .
Is it fairly easy to find these days?
There was a Galician bread called "broa" (a germanic word, I think) made of 100% corn, that was the bread of poor people. Now, Mercadona offers a bread called "broa" with 24% of corn that has been succesful and I think is tasty. It is rather yellow.
Actually, whole grain breads contain lectins (which are found in the husk part of the grain). Lectins are bad for your gut. (Also found in tomatoes, eggplant, and bell peppers along with a few other vegetables). So if you have gut problems stay away from whole grains. The grains in Europe are GMO free and generally gluten free, also. People who cannot eat the bread and pasta here in the US find they can eat them in Europe and are perfectly fine.I have to confess, that I love the Spanish bread.
The while fluffy stuff that is not unlike French Bread.
OK a different shape....
In the past, I have eaten far too much of it though.
I'm 'trying' to be a bit more health conscious these days.
And steadily losing some excess weight prior to my next Camino.
Also doing a bit of research here and there on different foods.
Nothing too serious, more just out of curiosity.
It seems, that white fluffy bread has little nutritional value
and tends to just turn into sugar in the body.
We haven't eaten it at home for decades.
We eat wholemeal, sour dough, wholegrain breads and so on.
So it got me thinking.........
I've ever only noticed white bread whilst on Camino.
Have things changed in recent years?
What would you ask for if you wanted some 'real' bread in a cafe
I must pay more attention in the bread shops!
Just ask. Remember that the Spanish prefer their bread fresh. So they will run out later in the day.I have to confess, that I love the Spanish bread.
The while fluffy stuff that is not unlike French Bread.
OK a different shape....
In the past, I have eaten far too much of it though.
I'm 'trying' to be a bit more health conscious these days.
And steadily losing some excess weight prior to my next Camino.
Also doing a bit of research here and there on different foods.
Nothing too serious, more just out of curiosity.
It seems, that white fluffy bread has little nutritional value
and tends to just turn into sugar in the body.
We haven't eaten it at home for decades.
We eat wholemeal, sour dough, wholegrain breads and so on.
So it got me thinking.........
I've ever only noticed white bread whilst on Camino.
Have things changed in recent years?
What would you ask for if you wanted some 'real' bread in a cafe
I must pay more attention in the bread shops!
They may be GMO free, but all forms of wheat contain gluten regardless of where it's grown.The grains in Europe are GMO free and generally gluten free, also.
A person with celiac disease (celiaco) who must follow a gluten-free diet cannot eat wheat, rye, barley, bulgur, farro, spelt, triticale, einkorn, or kamut. Just as in the U.S. those grains are not gluten-free in Europe.Actually, whole grain breads contain lectins (which are found in the husk part of the grain). Lectins are bad for your gut. (Also found in tomatoes, eggplant, and bell peppers along with a few other vegetables). So if you have gut problems stay away from whole grains. The grains in Europe are GMO free and generally gluten free, also. People who cannot eat the bread and pasta here in the US find they can eat them in Europe and are perfectly fine.
As far as white breads, sourdough is the best healthy option. So I wouldn’t stay away from white bread, just eat less of it.
I never heard of this norm. Maybe is for La Rioja. I read on Internet that they have a strong bread called " pan sobado".Yes, my problem is that I love Spanish bread, French fries, and other assorted high carb choices like pastas and tortilla. I do well controlling my Type 2 diabetes at home since our breads are pretty blah, but it is more of a temptation in Spain. Our friend, Suzanna the baker in Grañón says that one loaf of Spanish bread feeds three at supper. Don't know if that is donativo math/rations to fill people up at supper since it is inexpensive or the norm across Spain.
I would love to spend a week in their company and another week with all the people in his documentaries. Now that would be a Camino. They are like the Hands series on Irish RTELiam, I love this video. Great for practising my Spanish! I know you were joking, but the camino is full of retirees who are not too crook, including myself.
Sorry..what is a damper? I am not familiar with that term.Try making your own damper in the Albergue kitchen. That’s what I’m doing today at home: it’s Australia Day!
The worst will be to purchase a dark bread for a couple of days if necessary.A quick type of bread, often made on the ashes of a wood fire: an Australian icon.
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