"I just moved here from Florida."

That sentence contains at least five follow-up questions she WANTS you to ask. Where in Florida? What brought you here? How long have you been in the area? What do you miss? How does it compare to here?

She handed them to you on a silver platter. And you said, "Oh cool. I come here every week. I love this band. Ummm... pretty crowded tonight."

She smiled politely. Nodded. And never texted you back.

I was that guy for years. Talking too much. Listening too little. Panicking about my next sentence while she was literally feeding me the answers.

Then I found 22 rules that fixed the whole thing. Rule number one: shut up and listen. She'll tell you exactly what to say.

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Rye bread

"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.

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Francisco d'Anconia

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Rye has a few more carbs and a little less protein but the difference isn't enough to really worry about. Any of the truly dark breads are typically better than any made with white flour.
 

mrRuckus

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I don't remember exactly off the top of my head but i'm under the impression that rye bread is lower gi than most other breads but i don't feel like looking it up right now to be certain.

Most 'whole wheat' bread is bogus anyway. I even think there's some nonsense going on with subway's wheat bread being dyed white bread.
 

Francisco d'Anconia

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mrRuckus said:
I don't remember exactly off the top of my head but i'm under the impression that rye bread is lower gi than most other breads but i don't feel like looking it up right now to be certain.

Most 'whole wheat' bread is bogus anyway. I even think there's some nonsense going on with subway's wheat bread being dyed white bread.
Breads made with the dark grains typically have a lower GI. As for the 'whole wheat,' it's best to go for foods which are labeled "100% Whole Wheat" in order to select the most beneficial products.
 

speakeasy

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mrRuckus said:
Most 'whole wheat' bread is bogus anyway. I even think there's some nonsense going on with subway's wheat bread being dyed white bread.
What???? Is this really true?
 

"Why Women Dump the Guys Who Try the Hardest"

You paid for dinner. You drove. You said "whatever you want is fine" every single time. All the effort, no expectations.

And she left anyway — probably for a guy who makes her pick up the pizza.

Painful. Also predictable. Her mind quietly concludes that anything requiring zero effort from her is worth exactly zero. You became a free sample, and free samples get taken for granted.

The 22 Rules flip the dynamic. Small shifts that get her investing effort, money, and time in you — until SHE'S the one afraid of losing YOU.

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mrRuckus

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Francisco d'Anconia said:
Breads made with the dark grains typically have a lower GI. As for the 'whole wheat,' it's best to go for foods which are labeled "100% Whole Wheat" in order to select the most beneficial products.
That's my point. They'll say that, claim it, whatever but it still won't be true. "100% whole wheat" covers a lot of bread and it's not just one thing. It's more a marketing gimmick than anything.


*google google*
ok, i'm back. I didn't spend much time but here's a start:
http://www.theloseweightdiet.com/blog/37/whole-wheat-bread/

See, how can it be 100% whole wheat if they added a bunch of sh1t?!
 

Francisco d'Anconia

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mrRuckus said:
That's my point. They'll say that, claim it, whatever but it still won't be true. "100% whole wheat" covers a lot of bread and it's not just one thing. It's more a marketing gimmick than anything.
Actually the Department of Agriculture says "100% Whole Grain" can only be used if the product contain the entire grain and not stripped away or hybrid flour mixtures.
 

Francisco d'Anconia

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Kerpal said:
And even that isn't enough sometimes. At my grocery store there is only ONE kind of 100% whole wheat bread that doesn't have high fructose corn syrup!
Well, at least you've found it. The other breads may have been of the "honey wheat" variety.

Another source of nutritious foods is that which are made for people with certain food allergies. Typically it's from some type of processed foods so there are now producers who make healthy, natural alternatives to several of the foods people eat on a regular basis.
 

Throttle

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subway's wheat doesn't even claim to be 100% whole wheat. b/c it isn't. the white & wheat have the same fiber/sugar profile, while the wheat actually has more starch! lest you think honey oat sounds better, it's got even more sugar & starch, and one extra gram of fiber (the ratio's about the same). the estimated glycemic loads are all nearly the same.

white: http://www.nutritiondata.com/facts-C00001-01c21ij.html
wheat: http://www.nutritiondata.com/facts-C00001-01c21ik.html
honey oat: http://www.nutritiondata.com/facts-C00001-01c21ip.html

conclusion: forget going low carb w/ a subway sandwich.
 

"She Made Her Decision Before You Finished Your Sentence"

Three seconds. That's how long it took. Your shoes. Your posture. The way you held your drink. Whether you looked at the floor or looked at her.

She already filed you away. Interesting. Boring. Safe. Bold. Before you even opened your mouth.

Everything you say after that is just her confirming what she already decided.

So stop rehearsing lines. Fix the first three seconds. Stand tall. Look up. Smile like you mean it. Walk like you belong wherever you're standing.

The words come later. The impression comes first.

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Throttle

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some of the starch in potato bread comes from (surprise).

ergo, it's ratio of fiber to starch will be even worse, unless they get cute and throw some form of fiber in. check the package, your mileage may vary.

(in particular, bread producers manipulate serving sizes, slice sizes, and the fact that everything gets rounded to the nearest whole number to paint whatever picture they want)
 

Bonez

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Its cheaper and healthier to make the bread on your own anyways.

You can buy the ingredients in bulk. You can choose your own gluten, you can choose to mix in a few tablespoons of protein, you can use oats, white flour, whole wheat, mix wheat. You can choose if you use milk at all, or skim, or whole. You can choose to use sugar or aspartame (kidding).

When you make it on your own its so much better. Also, learn how to make the bread WITHOUT a breadmaker, it tastes better coming out of the oven in my opinion.
 

DarthJuan

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I went to pick up some rye bread yesterday. They were all listed as being made from enriched flour. Is that the stuff we should be avoiding?
 

Francisco d'Anconia

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DarthJuan said:
I went to pick up some rye bread yesterday. They were all listed as being made from enriched flour. Is that the stuff we should be avoiding?
Not necessarily. Enriched (by FDA rules) means "added vitamins." Now if the vitamins are added to any white/bleached, refined flour then I would say pass.
 
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