Those mince pies won't eat themselves, you know.
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Ahh yes, I remember now. Had a brief senior midlandsgrimpeur moment.
Pinno, מלך אידיוט וחרא מכונאי1 -
Just catching up on yesterday, seems like a lot of people didn't have much to do. Funny remembering the series of bullshitters. I think I missed when the MFs got caught out and left, must have been on holiday or something. I am indeed as dull as I make out on here. Can vouch for a few others, Richard was the name HD used when he bought some brakes off me and the rest of it sounds plausible.
Belated birthday greetings Seano.
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The only one I'm never sure about is #sungod. His liver must be pickled with all the champers he quaffs. PS JK. What's happened to #wheelspinner as he's gone quiet. Hopefully all good.
Too many bikes according to Mrs O.0 -
bubbly never hurt anyone, churchill made it to a ripe old age
after surviving the amount of vodka i got through in my earlier decades perhaps favourable genetics plays a part, not mixing it might have helped too, kept it pure
rarely drink spirits these days, and always keep up a good water:wine ratio
it's amazing what we used to knock back in the 70s, but many are still around
my bike - faster than god's and twice as shiny0 -
I suspect your constitution is better built than the last few generations.
Too many bikes according to Mrs O.0 -
hatred of fat/greasy food probably helps too
my bike - faster than god's and twice as shiny1 -
This ^. Full English? No thanks. I learnt to like Vodka in Sweden land (and not to mix). Got drunk on Laphroaig once and haven't touched Whisky since. The mere smell of it makes my head spin. It's the Devil's juice.
...and milk before bed after drinking. I haven't been sloshed for over a decade. Just a waste of a day the following morning.
seanoconn - gruagach craic!1 -
As I've grown older and more mature I've moved away from meat and greasy food. I much prefer the nicer things in life now. But definitely not champers or spirits of any kind, unless in food.
Too many bikes according to Mrs O.0 -
Tbf, Laphroaig is very much a left field stand alone marmite style whisky. I love quite a few malts (and drink way more than I should) but I can't stand the smell of Laphroaig.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
What’s wrong with meat?
Pinno, מלך אידיוט וחרא מכונאי0 -
I wonder if this is an age thing? As I have got older I can't stand greasy/fatty foods either. Never eat fast food or takeaways anymore. I reckon probably 80% of the food I cook now is veg based, I just enjoy it far more.
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Nothing, just you can get to much of a good thing so I've cut down intake of red meat and eat a more diverse diet. Still enjoy bacon when it's crispy with an egg in a butty, just cba with a full English. Should add it shuts the GP up when she trys to quote bad diet, and as to exercise i pointed out her parkrun times are nowhere near as good as mine and she's 30yrs younger. Basically she has to take my BP seriously rather than fob me off with diet and exercise sheets.
Too many bikes according to Mrs O.0 -
Goes through the gut easier and assists with keeping the weight down apparently.
Too many bikes according to Mrs O.0 -
I try to avoid processed, including bread, swapped that for sourdough with as few ingredients as possible. Meat and dairy are fine, like plenty of fish, keep carbs low unless training. Plenty of eggs. Avoid sugar. Then get hit by a bus tomorrow.
Pinno, מלך אידיוט וחרא מכונאי0 -
Aaah but... if you are going to get hit by a bus, then have a quality of life beforehand.
IMHO, you have to spend big to get quality red meat. I prefer fish. My BP is low so no GP/practice nurse can chuck the diet card at me.
What is it with supermarket in house baked bread? It's horrible.
Sorry @seanoconn Sourdough or Sourfaux?
Neuroscientist nutritionist Laurentia Campbell talks us through what makes a bread good for our health and helps dismantle manipulative marketing claims.
Bread has been demonised recently, particularly the sliced white kind. But every bread, even ultra-processed has some benefits. Some, such as unprocessed, seeded, complex carbohydrate, wholegrain, rye, spelt, pumpernickel, and real sourdough breads, can be nutritional jackpots. They can contain energy-sustaining fibre, protein, and healthy fats and can be mineral-rich and gut-microbiota-boosting. However, these nutrients come from ingredients that can cost more.
Food companies know that there is no legal definition for bread types and so we are often sold ultra-processed loaves branded as “healthy”, “farmhouse”, “artisan”, “baked in-store,” “seeded” or “wholegrain” for a premium, that in reality have no special specific health aiding ingredients.
So how do you know what to buy – and how do you see through manipulative marketing?
The sourfaux con
It’s easy to assume a brown wholemeal loaf or white sourdough is more nutritious than a French baguette or a basic white sliced. In fact, the truth lies in the ingredients.
The healthiest bread contains the simplest ingredients, ones you instantly recognise, such as yeast, flour, and salt. Some ultra processed supermarket loaves, including brown and sourdough breads, contain a myriad of chemicals. These can include; emulsifiers, mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, preservatives calcium propionate, flour treatment agents such as ascorbic acid.
However, all these ultra processed ingredients may come at a cost to our health. They are seen as foreign by our bodies and cause inflammation and huge spikes and troughs in our blood sugar, which can make us tired, irritable and more susceptible to weight gain.
However, many farmhouse-style wholemeal brown loaves and sourdough breads from supermarkets also contain these artificial ingredients. This is seen on loaves such as Iceland luxury sourdough white bread, priced at £2.95, which is ultra processed, and no different to the £1.50 white bloomer loaves. Some supermarket brown breads are simply white bread flour with as little as three per cent bran added to dye the white bread brown. This is the bread lie.
Trust the ingredients and always check the label; brown is not always healthier.
seanoconn - gruagach craic!1 -
...
The wholegrain con
The grain in flour has three parts; a high-fibre shell called the bran (loaded with B vitamins fibre and protein), the inner endosperm (mainly starch and protein) and the germ, or embryo (rich in essential fatty acids, protein, minerals, and vitamins B and E).
Most of the health benefits lie in the aleurone layer between the inner endosperm and outer bran parts of the grain. Most white flour is ultra-refined and highly processed, removing all the bran, aleurone layer and endosperm health benefits and then fortified to reintroduce some vitamins and minerals. This lower fibre, refined flour can cause spikes in glucose levels as it has a high glycaemic index.
The layers of bread grains
Wholegrain flour you would expect, and should, be made of the whole grain. While in some cases this might be true. However, without a legal definition, something marketed using the word wholegrain might not be. Some wholegrain products are made using a mere 6% wholemeal flour." Whereas on the other hand the Bread and Flour Regulations require that, for the word wholemeal to be used to name/advertise a product, all of the flour used must be wholemeal. The FSA’s guidance notes on the Regulations state: ‘it is generally accepted that wholemeal flour is the entire wheat grain, which contains the bran and the germ."
Real wholegrain or high-bran, higher fibre, wholemeal bread is less refined, and so, although it does cause blood sugar spikes, it is at a slower and longer-lasting rate, giving you more sustained energy and keeping you full for longer.
The best supermarket loaves, although higher in calories, are the seeded loaf varieties, as they are the most filling, delicious and are best for blood sugar and the gut microbiota. Adding seeds and nuts to bread adds protein and healthy monounsaturated fats. These help to reduce the glycaemic index of the bread and, as protein is the most satiating macronutrient, it makes it more texturally satisfying and tasty.
Sourfaux or sourdough?
Genuine sourdough bread is made without additives and leavened only by a live sourdough starter culture, with no added yeast or other raising agent and fermented flours (wheat, spelt, rye). Yet many companies sell “artisan sourdough” at a premium without these ingredients – check the packaging to make sure you’re getting real sourdough rather than ‘sourfaux’. Sourdough is good for health as it is fermented and has a less high glycaemic index and helps the gut microbiota. Emerging research also suggests is also lower carbohydrate, and less likely to cause symptoms of IBS.
Which breads are really healthiest?
Less healthy
Mexican Fajita kit wraps, supermarket sandwich wraps, tacos, street food shawarma flatbreads, pittas, wraps, gyros, tortillas and bagels are often made from ultra processed high glycaemic index white flour, inflammatory additives and contain added sugar and salt. If you want a wrap or bagel, try one without added sugar or salt or go for a low processed one. Avoid New York Bakery bagel products which are additive-laden, highly refined ultra-processed white flour (UPF) and instead try bakery made-in-store, or Fitzgerald’s multi-seed bagels which although still UPF, contain more fibre and anti-inflammatory seeds. Alternatively, try a seeded tortilla.
Most gluten-free and diet “skinny breads “such as Genius, Sainsburys Free-From, Tesco Finest are ultra processed and full of inflammatory additives.
Burger breads, white rolls, and brioche bread tend to contain added sugars which increase the glycaemic index of the bread. Naan bread is high GI white flour and most often contains added ghee which increases its saturated fat content.
Iceland Sourdough is ultraprocessed, as is Co-op Irresistible Hand Finished Slow Roast Tomato Sourdough which is made using an additive, while Co-op Sun Dried Tomato & Jalapeno Sourdough Bloomer is made using an additive and added yeast so both are Sourfaux.
More healthy
Brown bread
Hovis Wholemeal is a cheap (£1.20), less processed and tasty bread. Even better, try Hovis Seed Sensations (£1.50) which although ultra processed, has added fibre, vitamin E and protein rich seeds. Warburtons seeded loaf and plant power seeded loaf are also ultra processed, but contain seeds, rye, pulses, and grains which add health benefits.
Biona Organic Yeast Free Rye Chia & Flax Seed Bread (the wheat free variety), Dutch and Danish rye bread. These both taste amazing and are full of anti-inflammatory selenium, low glycaemic index rye and no ultra-processed brown or white flour. Great for health.
Vogel Soya and Linseed bread is full of fantastic health benefits. It is not cheap (£2.40) but worth the price for health and tastes great in sandwiches. Dillon Organic Original Flax Keto Bread 250g is also great as this is super low glycaemic index and contains omega3 rich flax seeds. All Dillon bread has simple ingredients and yet a long shelf life.
Soda bread can contain buttermilk which adds protein (but be careful if lactose intolerant) and again check the ingredients.
Chapatis without added fat are unprocessed – often just wholewheat flour, oil, salt and water, but check the label to make sure.
Wholemeal pitta breads. These are cheap and most (not all-check the ingredients as some are high in additives) contain just wheat flour, water, yeast, vinegar, salt. The Food Doctor Grains and Goodness pittas have added seeds and are delicious.
White bread
The French baguette can be part of a healthy diet. It is about portion and processing. If this bread contains simply flour, water, salt and yeast, it is not ultra processed. Supermarket and on-the-go baguettes often contain additives, though, so check the ingredients
Cheesy Tiger bread can be a great choice as it contains protein-rich cheese. However, watch serving size and be careful as some varieties can simply have a crust brushed with rice flour paste to give it a crackled appearance.
Traditional focaccia bread contains monounsaturated fat olive oil which is anti-inflammatory and makes it more satiating and helps with heart health. However, check the ingredients as some replace the oil with additives.
Mexican Tacos, Mediterranean-style flatbreads in Turkish and Greek restaurants are the best wraps as they traditionally contain added olive oil and tend to be less processed. Be careful though as some, such as the Tesco supermarket Deli kitchen variety, contain ultra-processed flour. Many donor kebab shops, street food gyros and shawarmas flatbreads do not contain olive oil and have calcium propionate additive added to increase their shelf life.
Sourdough
Jasons Sourdough is proper sourdough (instead of white bread labelled sourdough) as it contains a starter culture, yeast, wheat flour and sprouted spelt. The best type is the seeded variety which is high in protein.
Waitrose “no 1 sourdough” is great as a sourdough as it contains starter cultures and rye flour and is far healthier than ultra-processed bread (just wheat flour, water, wholemeal wheat flour, rye flour, salt, starter culture, durum wheat semolina), however, they are still white flour bread (not wholegrain).
Gluten-free options
Some unprocessed gluten-free breads do tend to be lower carbohydrate and so good for weight loss and diabetes management such as Schneider Brot German Vollkornbrot.
Living Seedful Gluten Free Pure Grain Bread tastes epic and is low carb and minimally processed with high fibre, magnesium and omega 3-fatty acids.
seanoconn - gruagach craic!1 -
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i hated fatty food even as a kid
proper crusty bread, nom
my bike - faster than god's and twice as shiny1 -
Yes me too. I had the luxury of tropical fruits as a child. Such as Papaya for breakfast. We also had the luxury of eating out (free) at many restaurants due to my step fathers connections. The food there was stunning. My mother on her visits to Kenya remarked how the food in Nairobi was x times better than in the UK. Unless of course, you frequent certain outlets in London as it is and has been for a while, considered as one of the best places to eat in Europe having superseded Paris in the late 80's. But and it is a big BUT, you'll pay a premium for it.
I found on my travels France to be hit and miss, Spain to be good across the board - if a little simple but simple works if it's good ingredients and cooked well. Britain generally, pretty shyte. Germany not bad at all. German patisserie and cakes top the lot of them for quality and VFM. Switzerland/Austria/Denmark/Sweden - expensive. Portugal - cheap and simple. As the late T47b said to me whilst I was in Lisbon: "Simple food cooked simply by simple..." lol. We were a stones throw from a market and bought fresh everyday but it was fish and 3 veg, nothing fancy. Most of the restaurants served just that. I haven't spent enough time in Italy to have formed an opinion.
seanoconn - gruagach craic!1 -
Second that @crumbcschief
was he a foodie?
I’m sure I said sourdough with as few ingredients as possible. As it happens, I only eat Jason’s.
Pinno, מלך אידיוט וחרא מכונאי0 -
This is why I bake my own.
300 wholemeal; 100 Rye; 50 White. Tbs brown sugar. Yeast. Tsp salt. 2 tbs olive oil.
50g pumpkin seeds. 50g sunflower. 15g poppy. 15g sesame. 325ml water.
This is for breadmakers. Hand made is adjusted from this.
Sometimes. Maybe. Possibly.
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And his lunch money
Pinno, מלך אידיוט וחרא מכונאי0 -
You've got style Seano. I'll give you that.
seanoconn - gruagach craic!0 -
I buy sourdough from two local bakeries where I would be reasonably confident thst the only ingredients are flour, water, yeast/starter and salt. At £4.50 a loaf though it is a monthly treat.
I have to admit one reason I eat so little meat is that most of it, even the very expensive organic/grass fed/free range stuff has little flavour IME. I went to catering college as a much younger man and am lucky to have eaten in a fair few Michelin starred restaurants. Even in these places, the flavour is hit and miss and never blows you away, and they are using the most expensive produce you can get. IMO you have to use it as a protein in a dish with lots of other flavours to make it taste really good, at which point I think you can really just substitute it for veg which is much cheaper and healthier.
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I disagree as we have a local butcher who supplies very tasty ribeye steaks. Cooking is simple and nothing more than heat and seasoning is required. I wouldn't order a steak at a Michelin restaurant as I want them to do something I can't do at home. It all comes down to personal taste of course and everyone is right, for them.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.1 -
That's a fair point, it is very much down to personal taste. I just think for the cost, a lot of meat, even good quality stuff, does not justify the price tag. Personal opinion as you say though.
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