protienpowder
Don Juan
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Anyone know of toasting bread affects its nutritional values.
"She Liked You in March. It's October Now."
Attraction runs on a clock.
She flirted for weeks. Touched your arm. Found reasons to be alone with you. And you were careful. Respectful. Waiting for the right moment.
The moment had a shelf life. It expired around month two, and by the time you asked her out, she'd quietly filed you under "little brother."
One of the hardest lessons inside the 22 Rules: women rarely wait. Interest either grows or it decays, and nothing decays it faster than a man who never moves.
Make the move while she's still inventing reasons to be near you.
nutritional affects of toasting bread
- Thread starter protienpowder
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"So, What Do You Do for Fun?"
She asks it casually, mid-sip. And you feel the floor open up, because the honest answer is work, gym, and a couple shows you're half-watching.
Women rarely say this out loud, but a man with a life is attractive before he says a word. The guy who spent Saturday deep-sea fishing and came back with photos and a story — he walks in already interesting.
The "22 Rules" pushed me to build a life worth talking about. Turns out the fastest way to be interesting to women is to be interested in your own life first.
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:
"She's Out of Your League"
You've said it a hundred times. Maybe a thousand. And every time you say it, you train your brain to freeze the next time she walks into the room.
Leagues are a myth invented by guys who are scared of women.
She's a person. She has bad breath in the morning. She picks songs she can't sing in the shower. She overthinks her own texts.
Walk over. Say something. The league dissolves the second you open your mouth.
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.