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PaperclipPerfector  1yr ago (text post)   29463 thread views

Culture War Roundup for the week of August 7, 2023

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I mean, lots of things could be the cause. But I'd say the lowest of hanging fruit is the fact that everything has way too much sugar.

Like, I just finished a killer workout. I went to make myself a post workout snack, protein, banana, got out some bread, Pepperidge Farm 15 Grain Whole Wheat, and the third ingredient is sugar. It has 4 grams of added sugar per serving. A fun size Snickers has 8g of added sugar.

You know... maybe I should start baking my own bread from week to week.

When I bake bread I put 7g (one teaspoon) of sugar in ~400ml of water with 600g of flour.

That Pepperidge loaf seems to be 624g, which at the same 1:0.66 ratio would make it roughly 380g flour, 250ml water, of which some part is 48g of sugar.

7/600 = 0.01g sugar per g flour
48/380 = 0.12g sugar per g flour

So roughly 10x as much sugar.

For comparison a can of Coke has 35g of sugar in 330ml. They're making bread with water that is more sugary than Coke.

Everything is sweeter in the US - that's true. But it's not the HFCS, it's just that there's more sugar (including hfcs) in everything, so people get more food energy.

Mind you, you can buy decent bread in the US. Not sure about Walmart, but when I visited New England the local supermarket chain's bakery was producing fairly decent ciabatta bread. I think it was called 'Market Basket'?)

IIRC Mexicans bake bread too. Also 'German bakeries' maybe ?

It does seem obvious, but sugar consumption hasn't grown in the last decade while obesity continues to rise. I'll concede that it could be a delayed effect from childhood consumption.

You know that flour has just as many calories as sugar, gram per gram, right?

Also, it's not for flavor that most bread recipes (except ones that use chemical leavening) call for added sugar. Yeast cannot thrive on flour alone.

In fact I’m pretty sure refined flour has a higher glycaemic index than sucrose, owing to the fructose part of sucrose being more difficult to metabolise by humans.

That said putting extra sugar in surely doesn’t help

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