I quit eating bread for a week and it had an insane effect on my body

I’m a terrible baker. Baking is such an exact science – you can’t get creative and add a little more salt or flour or baking powder to the mix the way you can when you’re cooking. Because of this, I’ve never attempted to make my own bread.

The temptation of the bread basket in restaurants often leads to feeling overly full, which affects appetite for main dishes and overall wellness. This is particularly challenging for those who love bread, as the emotional attachment to carbohydrates and carb cravings can complicate dietary decisions.

That is until I came across a recipe for beer bread, which can be made without yeast or having to wait for it to rise. It’s dangerously easy to make, and as such, has contributed to me gaining the COVID 19 during quarantine.

It was time for me to say goodbye to bread – at least for a week. I hoped this change might help me lose a few pounds and see how it would affect my motivation and lifestyle.

But when I did, I noticed some pretty interesting effects on my body. Here’s what happened during my week without bread. Whole grain bread might be a healthier alternative to reintroduce later.

Preparing for the Challenge

Before diving into my week without bread, I knew preparation was key. I stocked up on lean proteins like chicken and fish, and filled my fridge with steamed veggies such as broccoli and bell peppers. To avoid the temptation of processed foods, I cleared out my pantry of any bread and other carbs that might derail my efforts. I even made a detailed meal plan and grocery list to keep me on track and avoid any last-minute trips to the bread basket.

Support from my entire family was crucial. I informed them about my challenge and asked for their encouragement. Knowing they were behind me made me feel more accountable and motivated to stick to my plan. With everything in place, I felt ready to tackle the week ahead.

Day 1: Lean Proteins

I skipped my morning hunk of beer bread, and instead opted for two eggs with a handful of strawberries, incorporating more complex carbs into my diet. This surprisingly kept me full until lunch, where I had to forego my typical turkey sandwich for a salad with some leftover turkey meat, tomatoes, cucumbers, onion, and bell peppers. By choosing higher-quality, nutritious foods, I found that I could eat more food without feeling guilty.

Incorporating nutrient-dense foods into my new diet was essential for maintaining energy levels and overall health.

By 4 pm I was starving and ended up having an early dinner – grilled butternut squash along with a small piece of salmon. It hit the spot at the time, but by 9 pm I was craving a snack. I decided to call it an early night to keep myself from being tempted. A spoonful of almond butter was considered as a snack but was avoided to keep the experiment strict.

Day 2: Steamed Veggies

I woke up feeling starved on day two, so I decided to make some homemade sausage patties out of lean proteins like ground pork to go along with my morning eggs and fruit, which did the trick.

The meal choices were suitable for the entire family, emphasizing whole foods and healthy eating habits to cater to everyone’s nutritional needs. By focusing on nutritious options, I was able to enjoy more food while still maintaining a balanced diet. Portion control was also a key aspect of maintaining this balanced diet.

For lunch I decided to use the rest of my turkey deli meat to make turkey roll ups with lettuce, tomato and American cheese inside. Steamed veggies were considered as a side dish but were skipped to keep the meal light. It almost felt like a sandwich. For dinner I made turkey bean chili – which really made me wish I had some cornbread to dip into it! But overall, day two was better. Maybe this wouldn’t be so hard after all?

Day 3: Processed Foods

Here’s where it starts to get weird. When I cut out bread, I figured I would start to feel better – hopefully more energized and focused. Instead, my day three felt like the total opposite.

I was tired, and couldn’t force myself to be productive. I had the same lunch I ate on day two but felt like I needed a nap instead of lunch when noon rolled around.

I did some research and found out that the reason I was feeling this way was because my body was used to breaking down the beer bread I’d been consuming into glucose, which spikes energy levels. Without bread, my blood sugar levels dropped, leading to tiredness. Now that it didn’t have that as an energy source to rely on, it had to learn to rely on the complex carbs I’d been eating – like the butternut squash. The goal was to feel more energy by the end of the week, despite the challenges of reducing or eliminating other carbs. Additionally, the absence of bread affected my glucose levels, making it harder to maintain consistent energy.

Day 4: Blood Sugar

I woke up in a bad mood on day four, ate that same breakfast and started picking fights with coworkers for no reason.

After looking into side effects that happen when you cut down on carbs, I learned that this was also due to the lack of bread in my life, which led to significant mood swings.

As it turns out, carbs increase the production of serotonin in your body – that mood-regulating chemical that makes you feel good by boosting serotonin levels. Which was why I was feeling bad. Emotional eating also became a challenge during the week.

Overcoming Emotional Challenges

One of the toughest parts of this challenge was dealing with emotional cravings for bread and other carbs. There were moments when I felt a strong urge to reach for a slice of bread, but I reminded myself that it was okay to feel hungry and that my body would adjust. To cope with stress and emotions, I found healthy outlets like going for a walk or practicing deep breathing exercises.

I also discovered that indulging in a spoonful of almond butter helped satisfy my cravings and kept my blood sugar levels stable. Ensuring I got enough sleep and stayed hydrated was essential in managing mood swings and preventing my joints from hurting. These small adjustments made a big difference in how I felt throughout the week.

Day 5-6 

The last two days of this experiment, I felt like I had the flu. Avoiding processed foods was part of the experiment, and I had no appetite, barely ate breakfast and pushed myself through work. Dinner on night five consisted of a plain veggie burger I fell asleep while toasting, and a slice of tomato.

Could this all be from me saying goodbye to bread? Apparently so. Red meat was also avoided to keep the diet light. Drowsiness, nausea and aches have all been associated with cutting back significantly on carbs and nutritional deficiencies. This happens when your body no longer has glucose to rely on as a source of energy but hasn’t made the switch to use stored fat as an energy source. Lucky me. It highlights the importance of maintaining a balanced diet to avoid such symptoms.

Day 7

At the close of this experiment, I got on the scale to see if this had all been worth it. The goal was to lose weight, and I’d dropped 1.5 pounds, which didn’t seem like much of a fair exchange for what my body had been through that week. The weight loss experienced was a result of the dietary changes.

Moving forward, I’ll probably still incorporate carbs in my diet to avoid the side effects that come from cutting them out suddenly. But I’m planning to consume more whole grain bread in the process, to keep from spiking my glucose levels. Additionally, I will include healthy fats as part of a balanced diet.

Reintroducing Bread and Maintaining Weight Loss

After completing the challenge, I was eager to reintroduce bread and other carbs into my diet, but I wanted to do it mindfully. I started by incorporating small amounts of whole grain bread into my meals and gradually increased my carb intake over time. Balancing my diet with lean proteins, healthy fats, and plenty of fruits and veggies helped me maintain my weight loss.

I continued to monitor my weight and made adjustments to my diet as needed. Staying active and exercising regularly kept my metabolism boosted and my energy levels up. This balanced approach allowed me to enjoy the foods I love while maintaining the progress I had made.

Conclusion

In conclusion, giving up bread for a week was a challenging but rewarding experience. I learned a lot about my body and my eating habits, and I was able to achieve my weight loss goals. I also gained a new appreciation for the importance of lean proteins, healthy fats, and whole grains in maintaining a balanced diet. While it was difficult to overcome emotional cravings for bread and other carbs, I found healthy ways to cope and stay on track. I’m proud of myself for completing the challenge and excited to continue making healthy choices to maintain my weight loss and overall health.