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Table of contents Carbohydrates in bread Whole grains When is bread not healthful? Losing weight. Fast facts about bread Here are some key points about bread. More detail is in the main article. White bread may do more harm than good, by providing excess calories and few nutrients. Whole-meal bread contains the whole grain and provides fiber, vitamin B, and minerals.
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After I laughed and told my cousin to come see, he also spewed half a gallon of red Kool-Aid down the side of the house. It was a rental, but I vividly remember driving away when we moved out and seeing the red streaks still stained into the side of the house. Fruity-O dust , and sometimes, weird bits of cereal so hard it could break your teeth will end up in the box.
Catsup — People will tell you that Ketchup and Catsup are the same things, only with different spellings, but I will tell you that any product that calls itself Catsup is a disgusting watery tomato-sauce like substance that will make you already soggy Ore-Ida fries even more soggy.
Why did our ancestors prefer white bread to wholegrains?
Heinz or GTFO. Cube steak is very flat about as thik as four pieces of paper, stacked and incredibly tenderized. Even then, swallowing a piece of cube steak is like an hour-long event. It is one of the most disappointing desserts in the history of mankind. Now white bread rules the world. It was an industrially produced bread; soft, white pre-sliced and pre-packaged.
To hundreds of millions of families worldwide this was good bread. But this loaf of bread was outside its community.
To the group of people in that room it was not just bad bread: it was not food. It was trash. It all depends. It all depends on income, alternative foods, quality of bread, quantity consumed, other foods consumed. There is no one, single, knock down answer.
Before white bread became ubiquitous
I did not want to bog this post down in the complex government definitions of different kinds of bread labelling. This Wikipedia article is as good a place as any to begin understanding the differences between brown bread, whole meal bread, whole wheat bread, whole grain bread , etc. Hi Mat, Thanks for commenting. Before that it was a matter of pounding in a pestle and mortar and I think it would have been impossible to cope with the entire harvest.
I can find that on the internet, but without any links to source. Is it documented in the Petersen book you mention?
Thanks Jeremy. How did I miss it. Any social historians out there? Accustomed to the pretty refined diet of the British army, they were taken aback at the stool size of Indians eating wholemeal or millet.
Eating in France, restaurants, and French food
I could probably rustle up that reference. There is very little consumption of Whole grain, even pot barley and wheat are processed to a degree. I think that the main source of calories in grain is the starch, which is very effeciently digested. The way bread was eaten historically was a bit different to now.
Bread was used to mop up liquids or even thicken them. But bread to eat for its own sake manchet, pandemain , was made fresh in small loaves from refined flour. Maybe it is less about food preference and more about way we eat that people ate bread that changed? Bolting flour is not easy to do, I wonder how much white bread was really eaten before the industrial revolution? On wheat germ, it is clear that you had to use flour quickly. Or are you suggesting it went rancid while the grain was still unmilled? I agree that manchet and other fine breads were soft.
The crust was even often rasped off to make them softer. They were however out of reach for most people. I agree bread even for the poor would often have been used to mop up a thin vegetable soup perhaps flavored with a scrap of lard or bacon. It was also often take to the fields or pastures or on journeys, and then the liquid would not have been available. I agree about the spectrum of bread types. They mapped fairly neatly on to social class, though, so I think what I say about manual laborers probably holds.
Clearly bolting was the technological catch. Not much white bread was eaten before the steel roller mill which changed the whole calculation. Thank you for sharing your thoughts and research about this question which has been on my mind for years. There are so many layers to it. Love the story about the surprised army doctors in India, and never heard of the laxative troubles of mill workers in Britain.
Bread: Is it good or bad for you?
What are your thoughts on the psychology of color? Could it be that we humans might also have a preference for eating something lighter, something white—versus something brown or darkish gray, associating it with cleanliness perhaps e. Or were they too just concerned about frequent trips to the bathroom? Last but not least, thank you so much for your kind words about my book. Knowing that you are enjoying the read means a lot to me.
On color. I think the color of food is a very important topic. I am a bit wary about assuming universals though white does often or usually signify purity worldwide.
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If we are talking about the western tradition, then clearly it signifies purity. It was also harder to adulterate white bread. You could use chalk or other white minerals. Your choices, though, were more restricted. On nutrition.
This is a complex issue. The more slowly the bread and any accompanying foods passed through the bowel, the greater the nourishment. In the s, in the US, in the interest of wartime feeding, the relative energy value of the various grains was estimated. If you take wheat as the standard , then the same quantity of rye came in at 85, of barley at 83, and oats at That is of course with modern processing. There are other issues involved such as milling methods roller milled flours are easier to digest than stone ground flours and costs of baking. How about white bread tastes better? Even aside from social connotations, desire always associated with refinement and class.
I think it actually has a nicer flavor. But a white flour? Much better tasting. Hi Ken. Kidding aside, I think we have a basic disagreement about whether tastiness can be used to explain culinary change.