351–360 of 437 posts
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Smokers are often experts on why cigarettes are bad for you.
I don't meet smokers arguing smoking isn't actually bad though...
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I think there's some fudging of the terms here. When the article is talking about "bread" being healthy- well, there's bread, and then there's bread. Supermarket bread (sliced, packaged) typically lists a couple dozen ingredients. Ordinary bread... you know, bread-bread, like the one some of us bake at home, is made of: flour, water, salt, leavening agent (yeast or sourdough for those as have the patience). Bread-bre…
I bake bread at home nearly weekly, it goes stale and crumbly in about 3 days at room temperature and moldy by 7. I bought some pita and didn't use it all up. It was still soft, pliant, mold-free after 2 weeks. I tossed the thing, never going to buy it again.
If you added preservatives to your bread it wouldn't stale quickly either. Add a small amount of white vinegar to your bread and it will stale much less quickly.
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the root cause, at least for bread, is pretty simple; US supermarket bread has a lot more sugar than freshly baked bread, because sugar is a preservative.
You’d be wrong about that, though. Wonder bread white has 140 calories, 1.5g of fat, 5g of protein, and 29g of carbs for two slices. 5g of claimed added sugar. In comparison, a recipe I’ve used to make very good white bread (the zojirushi recipe for their bread maker, for reference) has, for an equivalent weight of bread: 137 calories, 2.2g of fat, 3.9g of protein, and 24.8g of carbs. The recipe has roughly 2.5g of “…
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the root cause, at least for bread, is pretty simple; US supermarket bread has a lot more sugar than freshly baked bread, because sugar is a preservative.
You’d be wrong about that, though. Wonder bread white has 140 calories, 1.5g of fat, 5g of protein, and 29g of carbs for two slices. 5g of claimed added sugar. In comparison, a recipe I’ve used to make very good white bread (the zojirushi recipe for their bread maker, for reference) has, for an equivalent weight of bread: 137 calories, 2.2g of fat, 3.9g of protein, and 24.8g of carbs. The recipe has roughly 2.5g of “…
Yeast ferment sugar, so depending on how much yeast you have, how active they are and the fermentation time, a small amount of sugar can easily be long gone by the time the bread comes out of the oven.
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In Australia, our supermarket bread almost always has “vegetable oil” in the ingredients. They can’t even be bothered sticking to one type of vegetable oil or listing which ones they use. I’ll take the home bread
Because they use the oil for how it changes the texture, not for the taste. So corn oil is just as good as soy oil is just as good as canola... and they're going to use whatever is cheapest.
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You’d be wrong about that, though. Wonder bread white has 140 calories, 1.5g of fat, 5g of protein, and 29g of carbs for two slices. 5g of claimed added sugar. In comparison, a recipe I’ve used to make very good white bread (the zojirushi recipe for their bread maker, for reference) has, for an equivalent weight of bread: 137 calories, 2.2g of fat, 3.9g of protein, and 24.8g of carbs. The recipe has roughly 2.5g of “…
I mean, that’s double the added sugar. The US recommends only 50g of added sugar per day. And you’re generally not eating only two slices of bread; in the US breakfast mainstay that is peanut butter and jelly, both the peanut butter and jelly also usually have sugar.
Aren't you? What meal typically has more than 2 slices of bread? A sandwich is two. Breakfast meals where toast is used is typically 2 slices.
And, if we limit ourselves to the 50g of added sugar a day, I'd say 10% of that for a component of one meal is pretty reasonable.
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You can make bread at home.
with ultra processed flour and pressed seed oils :)
Also, I'm not sure what bread you make at home but when I do make bread at home its pretty much just flour, water, yeast, salt, and maybe a touch of honey. Maybe sometimes some extra herbs or other stuff, but not usually any oil.
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That doesn't make any sense. If I have a bowl of oatmeal, and I sprinkle sugar on top, it does not magically become ultra-processed.
It does make sense if we're talking about yogurt. The sugary yogurts sold at super markets etc don't have sugar sprinkled on top, but mixed in. Normally, you can't do that. If you make yogurt the standard way [1] and try to add sugar to it while it's still a fluid, it will all sink to the bottom and then you'll just have some yogurt with a layer of sugar on the bottom. If you add it when it's not a fluid anymore, the…
Are you sure? Won't the sugar just dissolve into the water that is part of the yogurt? Or if a granule texture remained, just mix in sugar syrup?
I've definitely mixed honey into yogurt and put it in the fridge and it was fine the next day, no separation or anything. Why do you think you'd need a stabilizer?
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My understanding (albeit only gathered from blogs/YouTube videos/Google Maps) is that the biggest difference is parking. On-street parking is mostly not allowed, free parking at businesses is mostly limited to car-centric ones like mechanics and dealerships, and you can't register a car without proving that you have a place to park it. Tens of millions of Japanese people living in less-dense areas have no problem wit…
When I worked in Japan for a year and lived in the company subsidized dormitory, a coworker half-joked that it cost more to house his car in a payed parking spot than it did to house himself in the dorm.
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I bake bread at home nearly weekly, it goes stale and crumbly in about 3 days at room temperature and moldy by 7. I bought some pita and didn't use it all up. It was still soft, pliant, mold-free after 2 weeks. I tossed the thing, never going to buy it again.
Why? Are you scared of perfectly good products? If you added preservatives to your bread it wouldn't stale quickly either. Add a small amount of white vinegar to your bread and it will stale much less quickly.