To get to 11 stone or no Australia trip

Horseygirl123

Gloomendoom wrote: »

Probably because of articles like this...

http://www.healthcentral.com/diabetes/c/17/163538/peanuts-managing-diabetes/

As ever, there are others that take the opposite view.

Oh thanks for that. Funny enough I love peanut butter but don't like peanuts. My home made 'peanut' butter is made from almonds - delicious.

[Deleted User]

Gloomendoom wrote: »

You need to add sugar to bread. It's what the yeast feeds on to make it rise.

No you dont need to add sugar to bread whatsoever, but thats not stopped the big commercial manufacturers from adding prodigious amounts of added sugars to virtually every loaf.Bread needs, and has always needed, flour, water, salt , (to assist yeast to rise NOT sugar ) and yeast. Just take a look at the food labels attached to , say, a thick sliced Hovis wholemeal loaf.you will see on the label "added sugars " 2.5 gram per SLICE for gods sake.They know the UK have an addiction to sugar and they feed our addiction.Nearly every commercial loaf has huge amounts of sugars added, and much more salt as well .Also theres about four other dodgy ingredients to keep the shelf life, make it lighter etc. No wonder the UK public is the Fatman/girl of Europe, and getting fatter, and getting more and more diabetic

[Deleted User]

Horseygirl123 wrote: »

Sacsquacco - did you check your blood glucose level after eating those bananas?

I bought a meter to see how my body responds to carbohydrates as my grandfather was diabetic and I have been overweight all my life. I have cut out all refined sugars but still eat fruit/potatoes//bread/rice etc. My blood glucose never go above 6.2 after eating those foods. Does that mean I should give still give them up? Am I walking slowly towards Type 2 diabetes.

Another thing I would like to ask you is why you told First Trouble that peanut butter was rubbishy/junk. Why? I'm genuinely interested as I always thought it was healthy and make my own. Alright it may be a bit calorific but wouldn't affect blood sugars in any way.

In the clinics they all use for a diabetes test , about a pint of Lucozade, on a fasting ( about 12 hrs fasting ) blood test. then take another blood test a full 2 hours later, sitting still with no activity, to determine if you re diabetic. . I was 8.3 after two hours.I was 5.6 at the start, showing that my pituitary gland could nt lower the sugar levels to less than the safe 6 level . I suggest you google "fasting glucose test " for the correct way of doing it before you get stabbing your finger for a drop of blood after eating carbs or sugars .Randomly testing after eating bananas or carbs wont reveal if you re diabetic.
I also really, really rubbish those other "natural " healthy drinks, Orange juice and any fruit smoothies, and I can equate those two as just a massive sugar high with a vitamin c overload and an absolute disaster to anyone on a diet or who does nt want to join me in the diabetic statistics list for the UK.
Oh and by the way..white rice is a big no no for diabetics and worse than bananas.Brown rice only allowed for us
I ve never heard of homemade peanut butter to be honest but the commercial stuff I virtually guarantee to have a big chunk of good old white sugar for the British and American sugar addict taste.

Gloomendoom

sacsquacco wrote: »

No you dont need to add sugar to bread whatsoever, but thats not stopped the big commercial manufacturers from adding prodigious amounts of added sugars to virtually every loaf.Bread needs, and has always needed, flour, water, salt , (to assist yeast to rise NOT sugar ) and yeast.

Are you saying that the yeast feeds on salt? That's a new one on me.

I brew my own beer and I know yeast loves sugar.

Much of the sugar in bread is naturally occurring and not added afterwards.

[Deleted User]

Gloomendoom wrote: »

Are you saying that the yeast feeds on salt? That's a new one on me.

I brew my own beer and I know yeast loves sugar.

Much of the sugar in bread is naturally occurring and not added afterwards.

yes mate, for centuries thats how bread is made.4 ingredients only.Also, as an ex brewer myself you DON T need sugar in any beer.thats just a cheap way of brewing .well known in the UK to add sugar to the barley .In Germany its against the LAW to add sugar to brew beer. I think the law is called the Rheinheitsbegot law or something similar.All Becks beer is to that standard.Adding white cane sugar to any brew makes a LOUSY beer...Ask CAMRA, the campaign for real ale.They ve been trying to ban added sugar to brews for donkeys years..If you want a decent pint, go brewed in Germany
The sugars in british bread is wholly added..for our sweet tooth only.the companies are competing amongst themselves to see who can make the sweetest and saltiest bread..Try making your own.Yeast needs a pinch of salt to get it rising for a loaf of bread. I tried it myself without salt and its too heavy so now I only make flatbread/chappattis the Indian/muslim way..unleavened and its lovely, better than any Hovis rubbish.Made fresh every day in 5 mins flat !

Gloomendoom

sacsquacco wrote: »

yes mate, for centuries thats how bread is made.4 ingredients only.Also, as an ex brewer myself you DON T need sugar in any beer.thats just a cheap way of brewing .well known in the UK to add sugar to the barley .In Germany its against the LAW to add sugar to brew beer. I think the law is called the Rheinheitsbegot law or something similar.All Becks beer is to that standard.Adding white cane sugar to any brew makes a LOUSY beer...Ask CAMRA, the campaign for real ale.They ve been trying to ban added sugar to brews for donkeys years..If you want a decent pint, go brewed in Germany
The sugars in british bread is wholly added..for our sweet tooth only.the companies are competing amongst themselves to see who can make the sweetest and saltiest bread..Try making your own.Yeast needs a pinch of salt to get it rising for a loaf of bread. I tried it myself without salt and its too heavy so now I only make flatbread/chappattis the Indian/muslim way..unleavened and its lovely, better than any Hovis rubbish.Made fresh every day in 5 mins flat !

If British bread has flour in it, the sugar isn't wholly added because flour is about 2% sugar straight from the mill. I've tried making bread without adding a little sugar and it just isn't as good. Turns out like a brick.

As for the beer, I don't add cane sugar, just malt extract which , as you probably know, is maltose produced from grains. Sugar in other words.

[Deleted User]

you are defending the bread manufacturers to the hilt Gloomanddoom.look at the labels to see the carbohydrate level per loaf/slice and then the bit what says " as sugars to see the basic white sugar added purely to keepo their market share from their competitors who are doing the same thing.salt levels in bread have also been steadily rising for the same reason..Money ! Just google how to make bread. In the UK we would all consider a plain loaf made in the traditional way bland compared to what Kingsmill and Hovis turn out.
Beer is never brewed commercially using malt extract alone. They use a barley mash. Malt extract is for kit brewers because its simple and the recipe may call for a bag of white sugar to make it stronger. Malt extract is maltose, not strictly sucrose but close enough. there are five types of sugar, maltose, sucrose, fructose, lactose and glucose.
You must listen to what the heads of the NHS have been saying in the news about diabetes bringing down the NHS with the cost of treating it. Diabetes takes more out of the NHS than any other illness and excess sugar, all types of sugars are mostly to blame. Dont defend big business, supermarkets and food producers in their quest to make us all fat to make themselves rich. Its a battle with them against us in my book. You have only got to look at the food labels to see the added sugars.Now they are producing ever sweeter tomatoes I ve noticed, tomatoes which taste as if they are made from sugar.

Gloomendoom

sacsquacco wrote: »

you are defending the bread manufacturers to the hilt Gloomanddoom.

Ha ha. I would say that I was just trying put things into their true perspective.

Beer is never brewed commercially using malt extract alone. They use a barley mash. Malt extract is for kit brewers because its simple and the recipe may call for a bag of white sugar to make it stronger. Malt extract is maltose, not strictly sucrose but close enough. there are five types of sugar, maltose, sucrose, fructose, lactose and glucose.

Malt extract is simply a condensed form of the barley or wheat mash that brewers use. Commercial beer, German beer, any beer, starts out as a mix of water, sugar and yeast, plus various flavourings such as hops.

[Deleted User]

Gloomendoom wrote: »

Ha ha. I would say that I was just trying put things into their true perspective.



Malt extract is simply a condensed form of the barley or wheat mash that brewers use. Commercial beer, German beer, any beer, starts out as a mix of water, sugar and yeast, plus various flavourings such as hops.

Sorry , you re SO wrong again. look , just google "Rheinheitsgebot for gods sake and stop bickering.. They are NOT allowed to use white SUGAR in the brew by law .Of course the UK brewers muck it all up in the interests of bigger profits and lousy beer or lager.Anything brewed under licence in the UK is suspect for adulterating the brew with a proportion of Tate and Lyle. Maybe the real ale producing good bitter brewers play it straight and just use a barley mash, NEVER malt extract. You will have to google CAMRA to get the low down on the rotten beer/lager that we produce in the UK.Its so bad its blamed for some of the violence our drunks get involved in, bad beer means a bad drunk.In Germany the "purity laws forbid adulteration with white sugar in the brew..not here tho, they love it in the UK. Mexican beer is good also, but NOT American or Australian rubbish

Gloomendoom

sacsquacco wrote: »

Sorry , you re SO wrong again. look , just google "Rheinheitsgebot for gods sake and stop bickering.. They are NOT allowed to use white SUGAR in the brew by law .

I suggest you read my last post again. Did I mention white sugar at all? The sugar used in brewing is the result of the malted grain starch being broken down during the mashing.

Malt extract production

Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting, immersing barley in water to encourage the grain to sprout, then drying the barley to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis, and turned that portion into various other carbohydrates.

In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. Modern beer mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture. The concentrated wort is called malt extract.

Source