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DNA tests show Subway sandwiches could contain just 50% chicken

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Re: DNA tests show Subway sandwiches could contain just 50% chicken

#181

Post by aaronblohowiak »

graycat wrote: post #118
kaybe wrote: post #89

Earlier quoted context omitted.

And let me just note that what the English-speaking world considers bread is an abomination. Sincerely, a German. (Seriously, if you can compact it easily to a third of the size, that's just wrong. And don't get me started on the strange interior.)

To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread , that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not…

Most American bread is made using https://en.m.wikipedia.org/wiki/Chorleywood_bread_process which produces the blandness that we know and hate

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#182

Post by graycat »

jimmaswell wrote: post #168
graycat wrote: post #118

Earlier quoted context omitted.

To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread , that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not…

Wheat/whole grain bread always tasted like mud to me, with an unappealing rough distracting texture. Never really got how there was enough demand for it to be produced even 1/3 as much as white wonderbread-type bread, which has always seemed perfect to me.

Whole wheat flour is somewhat bitter. Children are especially sensitive to bitter flavors and, thus, don't like wheat bread, coffee, etc. But, grown up, wheat bread, along with dark breads from Central Europe, etc. can no longer seem too bitter and can have some desirable texture and flavors. So, can get some liver wurst on rye bread with brown mustard or some such!

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#183

Post by jhasse »

realusername wrote: post #135
Cyph0n wrote: post #56

Earlier quoted context omitted.

Since it's Subway, yes, because they use the 6in/12in measurement in their stores worldwide AFAIK.

In France it's in 15/30cm, using imperial would sound incredibly weird and outdated.

Also in Germany.

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#184

Post by graycat »

greendestiny_re wrote: post #146
graycat wrote: post #118

Earlier quoted context omitted.

To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread , that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not…

Carbs are like Lego blocks. The singular blocks are called "sugars" and include things such as fructose (fruit sugar) and blood sugar. When fructose or glucose enter the digestive system, they are readily processed and enter the bloodstream as glucose. Here, cells take up as much glucose as they can, which can turn into a problem if decades-long oversaturation continues unabated. The only way cells can block glucose…

Nice! Thanks!

Yup, in a convenience store can see lots of evidence of the five main food groups -- sugar, fat, caffeine, alcohol, and nicotine! :-) Can see a lot of the first three at fast food restaurants! Or at a donut shop, 24 x 7, can see sugar, caffeine, and fat.

So, right: Late at night, a dozen glazed donuts and a gallon of strong coffee with a lot of sugar and real cream will keep one awake a few more hours!

That case of pig out gives a lot of instant energy that will likely pay for later: Get fat; develop some insulin immunity; raise blood pressure. So, the body pumps out too much insulin; the blood sugar is all burned off; and now the insulin has the blood sugar too low; the person feels weak or sleepy and returns for some more coffee and donuts!

Better to get off that addiction to fat, sugar, and caffeine. Maybe wheat bread is better for this than the usual US white bread.

Thanks for the clear definition, description, and use of fiber.

Gee, for all the insults I've done to my 30' feet of intestines over the years, I just got back the results of a blood test of my stool sample: "Normal". So, apparently so far I've avoided colon cancer! Supposedly the fiber and its actions can help avoid colon cancer.

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#186

Post by graycat »

vonmoltke wrote: post #144
maxerickson wrote: post #126

Earlier quoted context omitted.

Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Also lots of dough conditioners which are added for various reasons. I know I've eaten commercial bread with enough lactylate ( https://en.wikipedia.org/wiki/Lactylate ) in it to give me some pretty awful gastrointestinal symptoms. My test wasn't blinded, but the effect was dramatic enough. At the momen…

> Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Contrary to graycat's ingredient list, sugar is a key ingredient of nearly every leavened bread recipe. About 40g/loaf is the typical amount (about three tablespoons). I would be very surprised if you could find a bread recipe that doesn't have about that much sugar, unless it is specifically trying t…

I wrote

> made almost entirely just from flour, water, yeast, and salt.

So my "almost entirely" was my qualification or safety valve! I didn't know just how much sugar, dough conditioner, etc.

I did know that the French bread I've had in the US claims loudly that ALL it has is "flour, water, yeast, and salt" so concluded that US white bread doesn't actually need a lot more. This list of 4 for French bread is also elsewhere in this thread.

So, thanks for the corrections on sugar, etc.!

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#187

Post by graycat »

DrScump wrote: post #123
graycat wrote: post #118

Earlier quoted context omitted.

To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread , that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not…

made almost entirely just from flour, water, yeast, and salt Read the entire ingredients list; you may be surprised. Even the "flour" is generally made from just the endosperm. Only if it says "whole wheat/grain" do they use the whole seed.

Thanks. Right.

The wheat bread I eat I believe has some whole wheat flour in it.

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#189

Post by 08-15 »

AndyNemmity wrote: post #15
TheCoreh wrote: post #4

> The majority of the remaining DNA? Soy. The headline got me sorta terrified, imagining what sort of repugnant, monstrous creature was being grinded and mixed into my Subway sandwich. Good to know at least it's just soy.

Not good for low-carb/keto eaters. Soy has carbs, chicken doesn't. There has been some discussion regarding subway and carbs in the chicken, because their nutrition shows far fewer than some app trackers do. If it's 50%, that's a serious level of carbs, and makes Subway not an option.

> Soy has carbs, chicken doesn't.

Soy protein doesn't have carbs, though.

I also wonder where the DNA ends up when the soy protein is extracted. DNA is naturally bound to proteins, amnd I don't know if that bond is broken in the extraction process. If it isn't, the concentration of DNA in soy protein would be much higher than in soy beans, so there is a real possibility that 1% soy protein in the patty equates to 50% soy DNA in the whole DNA.

That also means the title overstates the case. It can only confidently make a statement about the fraction of chicken DNA, and adding the weasel word "may" to an unsound conclusion makes it unscientific in my opinion.

Re: DNA tests show Subway sandwiches could contain just 50% chicken

#190

Post by bencollier49 »

TheCoreh wrote: post #4

> The majority of the remaining DNA? Soy. The headline got me sorta terrified, imagining what sort of repugnant, monstrous creature was being grinded and mixed into my Subway sandwich. Good to know at least it's just soy.

Soy is an endocrine disrupter in men. Teenaged boys in particular would do extremely well to avoid it.
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