I'm a fan of rye bread, but most of it contains white flour. Since I try to avoid simple carbs, I always bake my own. Rye bread can be a little tricky, especially when you use whole grain flour instead of all purpose. I've found that making a sponge with white whole wheat flour really creates a wonderful foundation for the loaf. Coupled with vital wheat gluten, the texture of the bread is nice and soft, so you can slice it super thin to keep the calories at bay.
Many of you expressed disgust when you found out that fish and eggs were added to microwave popcorn. The brand I bought was Act Movie Theater Popcorn. My kids wanted it, so that's what I got. It's kind of funny, because whenever their friends come over, they push popcorn on them so we can use it up.