...wtf?
Need suggestions, I'm taking over a business
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Veegie[Temp]
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Monkey Terd
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Multi-Genre
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Veegie[Temp]
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My grandfather died of alzheimers.spartan-198 wrote:so im retarded for trying to uphold the rules here am i?
If that so then im veegies grandad.
Hijikata wrote:The fact you love Jesus doesn't change the fact you're a fucking mental patient. It just means you're a mental patient with a great imaginary friend.
Yes, Some-Random-Guy said 8 people get fat.
88% of the words population likes whitebread. Brown bread is very healthy for you, white bread is very bad. Ever noticed doing a smelly shit after eating white bread? Well... that's whitebread giving you the bad stomache. If you want a more detailed explanation, then here's one.
White bread gets its goodness from the flour that is used to make it. The white flour used in white bread is produced from the endosperm of the grain, which is a rich source of carbohydrate and protein. White bread has approximately the same carbohydrate and protein content as wholemeal bread, and contains some dietary fibre and a good percentage of the nutrients of wholegrain bread.
Some consumers perceive white bread to be fattening. Energy in bread comes from the complex carbohydrates present, not from fat or sugar as with most processed foods. The energy content of white bread is approximately 1040 kJ per 100 g, or 380 kJ in each 37 g slice. This is actually a lot lower than other snack foods, such as potato chips (approximately 2180 kJ per 100g or 981 kJ per 45 g bag) or snack bars (1600 kJ per 100 g).
The quantity of fat in white bread is small at around 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in small amounts to improve the texture and the keeping quality of the bread. The most commonly used vegetable oil is canola. A monounsaturated oil or 'good oil', canola is known to lower total fat and LDL cholesterol in the blood. Bread contains no cholesterol as no animal fats are added during its manufacture.
Be aware of what you are spreading on your bread as this can dramatically increase the amount of fat and energy of the meal or snack. All yellow spreads (butter, margarine) are high in fat, with some margarines containing 12-14 g fat in every tablespoon. It is not the bread that is fattening but the spread. Try using jam and honey on bread without butter or margarine or choose alternatives such as light cream cheese (3 g fat per tablespoon) or avocado (4 g fat per tablespoon) for sandwiches.
White bread may not contain the same high levels of fibre that wholemeal or multigrain breads contain, but it is still a valuable source of fibre, especially if the total amount of white bread consumed in the diet is considered. 100 g of white bread contains approximately 2.5 g fibre, whereas wholemeal and mixed grain products contain between 4 g and 7 g fibre per 100g bread. However, there are now high-fibre white breads available on the market such as Natures Fresh Hi-Fibre White and TipTop UP Iron & Double the Fibre. These breads contain added vegetable or cereal fibre which doubles the amount of fibre present in the white bread to approximately 4.8 g fibre per 100 g.
White bread is also an important source of protein in the New Zealand diet. 100 g of white bread contains 8 g of protein
White bread gets its goodness from the flour that is used to make it. The white flour used in white bread is produced from the endosperm of the grain, which is a rich source of carbohydrate and protein. White bread has approximately the same carbohydrate and protein content as wholemeal bread, and contains some dietary fibre and a good percentage of the nutrients of wholegrain bread.
Some consumers perceive white bread to be fattening. Energy in bread comes from the complex carbohydrates present, not from fat or sugar as with most processed foods. The energy content of white bread is approximately 1040 kJ per 100 g, or 380 kJ in each 37 g slice. This is actually a lot lower than other snack foods, such as potato chips (approximately 2180 kJ per 100g or 981 kJ per 45 g bag) or snack bars (1600 kJ per 100 g).
The quantity of fat in white bread is small at around 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in small amounts to improve the texture and the keeping quality of the bread. The most commonly used vegetable oil is canola. A monounsaturated oil or 'good oil', canola is known to lower total fat and LDL cholesterol in the blood. Bread contains no cholesterol as no animal fats are added during its manufacture.
Be aware of what you are spreading on your bread as this can dramatically increase the amount of fat and energy of the meal or snack. All yellow spreads (butter, margarine) are high in fat, with some margarines containing 12-14 g fat in every tablespoon. It is not the bread that is fattening but the spread. Try using jam and honey on bread without butter or margarine or choose alternatives such as light cream cheese (3 g fat per tablespoon) or avocado (4 g fat per tablespoon) for sandwiches.
White bread may not contain the same high levels of fibre that wholemeal or multigrain breads contain, but it is still a valuable source of fibre, especially if the total amount of white bread consumed in the diet is considered. 100 g of white bread contains approximately 2.5 g fibre, whereas wholemeal and mixed grain products contain between 4 g and 7 g fibre per 100g bread. However, there are now high-fibre white breads available on the market such as Natures Fresh Hi-Fibre White and TipTop UP Iron & Double the Fibre. These breads contain added vegetable or cereal fibre which doubles the amount of fibre present in the white bread to approximately 4.8 g fibre per 100 g.
White bread is also an important source of protein in the New Zealand diet. 100 g of white bread contains 8 g of protein
Re: Yes, Some-Random-Guy said 8 people get fat.
[quote="Hikaru"]88% of the words population likes whitebread. Brown bread is very healthy for you, white bread is very bad. Ever noticed doing a smelly *** after eating white bread? Well... that's whitebread giving you the bad stomache. If you want a more detailed explanation, then here's one.
White bread gets its goodness from the flour that is used to make it. The white flour used in white bread is produced from the endosperm of the grain, which is a rich source of carbohydrate and protein. White bread has approximately the same carbohydrate and protein content as wholemeal bread, and contains some dietary fibre and a good percentage of the nutrients of wholegrain bread.
Some consumers perceive white bread to be fattening. Energy in bread comes from the complex carbohydrates present, not from fat or sugar as with most processed foods. The energy content of white bread is approximately 1040 kJ per 100 g, or 380 kJ in each 37 g slice. This is actually a lot lower than other snack foods, such as potato chips (approximately 2180 kJ per 100g or 981 kJ per 45 g bag) or snack bars (1600 kJ per 100 g).
The quantity of fat in white bread is small at around 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in small amounts to improve the texture and the keeping quality of the bread. The most commonly used vegetable oil is canola. A monounsaturated oil or 'good oil', canola is known to lower total fat and LDL cholesterol in the blood. Bread contains no cholesterol as no animal fats are added during its manufacture.
Be aware of what you are spreading on your bread as this can dramatically increase the amount of fat and energy of the meal or snack. All yellow spreads (butter, margarine) are high in fat, with some margarines containing 12-14 g fat in every tablespoon. It is not the bread that is fattening but the spread. Try using jam and honey on bread without butter or margarine or choose alternatives such as light cream cheese (3 g fat per tablespoon) or avocado (4 g fat per tablespoon) for sandwiches.
White bread may not contain the same high levels of fibre that wholemeal or multigrain breads contain, but it is still a valuable source of fibre, especially if the total amount of white bread consumed in the diet is considered. 100 g of white bread contains approximately 2.5 g fibre, whereas wholemeal and mixed grain products contain between 4 g and 7 g fibre per 100g bread. However, there are now high-fibre white breads available on the market such as Natures Fresh Hi-Fibre White and TipTop UP Iron & Double the Fibre. These breads contain added vegetable or cereal fibre which doubles the amount of fibre present in the white bread to approximately 4.8 g fibre per 100 g.
White bread is also an important source of protein in the New Zealand diet. 100 g of white bread contains 8 g of protein
White bread gets its goodness from the flour that is used to make it. The white flour used in white bread is produced from the endosperm of the grain, which is a rich source of carbohydrate and protein. White bread has approximately the same carbohydrate and protein content as wholemeal bread, and contains some dietary fibre and a good percentage of the nutrients of wholegrain bread.
Some consumers perceive white bread to be fattening. Energy in bread comes from the complex carbohydrates present, not from fat or sugar as with most processed foods. The energy content of white bread is approximately 1040 kJ per 100 g, or 380 kJ in each 37 g slice. This is actually a lot lower than other snack foods, such as potato chips (approximately 2180 kJ per 100g or 981 kJ per 45 g bag) or snack bars (1600 kJ per 100 g).
The quantity of fat in white bread is small at around 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in small amounts to improve the texture and the keeping quality of the bread. The most commonly used vegetable oil is canola. A monounsaturated oil or 'good oil', canola is known to lower total fat and LDL cholesterol in the blood. Bread contains no cholesterol as no animal fats are added during its manufacture.
Be aware of what you are spreading on your bread as this can dramatically increase the amount of fat and energy of the meal or snack. All yellow spreads (butter, margarine) are high in fat, with some margarines containing 12-14 g fat in every tablespoon. It is not the bread that is fattening but the spread. Try using jam and honey on bread without butter or margarine or choose alternatives such as light cream cheese (3 g fat per tablespoon) or avocado (4 g fat per tablespoon) for sandwiches.
White bread may not contain the same high levels of fibre that wholemeal or multigrain breads contain, but it is still a valuable source of fibre, especially if the total amount of white bread consumed in the diet is considered. 100 g of white bread contains approximately 2.5 g fibre, whereas wholemeal and mixed grain products contain between 4 g and 7 g fibre per 100g bread. However, there are now high-fibre white breads available on the market such as Natures Fresh Hi-Fibre White and TipTop UP Iron & Double the Fibre. These breads contain added vegetable or cereal fibre which doubles the amount of fibre present in the white bread to approximately 4.8 g fibre per 100 g.
White bread is also an important source of protein in the New Zealand diet. 100 g of white bread contains 8 g of protein
Logan is dead.
