protienpowder
Don Juan
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Anyone know of toasting bread affects its nutritional values.
"You Can't Argue a Woman Into Liking You"
You made your case like a lawyer. Stable job. Good guy. Ready for something real. All true. All irrelevant.
She weighed your points, nodded along, felt nothing — then fell hard for some tattooed bartender with a motorcycle and a gambling problem.
Logic is where attraction goes to die. The "22 Rules" work a level deeper, on the subconscious switches that decide within minutes whether you register as a MAN or as part of the furniture.
Stop presenting evidence. Start flipping switches.
nutritional affects of toasting bread
- Thread starter protienpowder
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"I'm Not Looking for Anything Serious Right Now"
When a woman says it, guys hear a confession. A heads-up. A scheduling conflict.
Here's the translation: I don't feel anything. Right now. With you.
Watch what happens when a man triggers actual attraction. The busy career, the recent breakup, the "not in a place to date" — all of it evaporates instantly. The same woman who was guarding her freedom is suddenly free every night.
The "22 Rules" explain why. When the right switches flip, her timeline rearranges itself around you.
Bible_Belt
Master Don Juan
Within just the past few years, it has been discovered that cooking food also generates acrylamide, which is a cancer-causing chemical. The effect seems to be worse with foods that are cooked at very high temperatures, like chips and crackers. This discovery came out I think in 2002. The next WHO study went around to restaurants and sampled for acrylamide. The strange part was that the same food item at two different chain restaurant locations would vary tremendously in the amount of acrylamide. One Mcd's fries might be 500 ppm and the next Mcd's down the street would be 1500 ppm. These results were confusing - maybe the variance relates to the change frequency of the cooking oil?
Current studies are underway to attempt to find ways to understand the earlier data and minimize acrylamide in the diet. This is all new, and it does not make good news, so we rarely hear about it.
I think the "correct" answer to your question is that toasting does not change anything. But looking forward with some of what we now know about acrylamide, I'd guess that toasting generates a little more acrylamide. Toast lightly, if at all.
http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/
Current studies are underway to attempt to find ways to understand the earlier data and minimize acrylamide in the diet. This is all new, and it does not make good news, so we rarely hear about it.
I think the "correct" answer to your question is that toasting does not change anything. But looking forward with some of what we now know about acrylamide, I'd guess that toasting generates a little more acrylamide. Toast lightly, if at all.
http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/
Bible_Belt
Master Don Juan
True, there are many unanswered questions. The acrylamide thing is the bleeding edge of nutrition science. There are more questions than answers.
protienpowder
Don Juan
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Oh yeah. . .. . . .wait, then why doesn't bread get toasted when it bakes??Desdinova said:
"The Coffee Shop Girl You Never Spoke To"
You've replayed it a hundred times. She stood three feet away, scrolling her phone. You had an opening. You composed the perfect line — after she was gone.
For all you know, she's married now. To some guy who said something. Anything.
Openers are cheap. Almost any sentence works when it's delivered within three seconds. The expensive part is the standing there, drafting and deleting, while the window quietly closes.
The "22 Rules" stripped out my hesitation. What to open with, how to keep it alive, and the one habit that costs guys more women than anything else: waiting for perfect.
Boschy
Senior Don Juan
I remember reading that anything charred (black) contains carcinogens. This includes burnt toast and charred meat. So if you have to eat toast, don't burn it.
I've scratched bread off my shopping list since going low-carb years ago and recently, low-GI.
I've scratched bread off my shopping list since going low-carb years ago and recently, low-GI.