If there's always meat on your thick slabs of bread you're more like an English lord. Or at least a farmer who's having a very good year. It's really hard to get your head round how poor people used to be.
I think the thing with prisoners is that just bread and water leaves you deficient in various essential micronutrients, so it gets very unpleasant after a while if you really don't ever get anything else.
PUFA-content wise you probably want to look at PUFA grams per 1000kcal or something. The calories is what will determine how much you eat and the amount of PUFA is the thing we worry about.
I don't know the answer! Does home-made bread actually beat cream by this metric? It might be close and home-made white bread might be nearly PUFA free. We should make an ordered list of common foods for people who are just avoiding PUFAs rather than actually trying to fix things by depleting them.
It doesn't get much less oily than white rice! I'd imagine white flour is similar... But doesn't taste as nice. I'm not sure why people decided they preferred white bread in the first place...
Anyway those amounts are pretty negligible I guess. About 3% of calories as PUFA sounds fine, although of course we are trying to get rid of the damned stuff, so *none* is probably the best amount.
I think bread is more energy dense by virtue of being more dry, and hence keeps slightly better. You can carry a loaf of bread and some cheese or meat for a sack lunch on the field. With rice, it's not quite as easy. Not impossible, of course, but I could see how if wheat grew better 'round these parts anyway, you'd go with that.
I had also experienced some wtf satiety moments recently(mixed diet. convenience), and a very noticeable higher overall satiety response to most foods in my roster. Something about <15g daily flux makes it significantly more manageable for the body.
If the body's daily linoleic output from stores is <15g(plus the linoleic acid from food, of course), perhaps the body is able to manage the n3:n6 ratio and the general onslaught of n6 much better than before.
I've had only minuscule observable improvements in anything up until now. So, very happy with this sudden satiety boost.
Beef and vegetables and home-made bread! I could absolutely live on that, although I think I'd want butter on the bread. Best of luck.
Man, this morning I ate dry (left out overnight) bread & water for breakfast.
It's delicious! Prisoners didn't used to have it as bad as I thought..
I also felt like an English peasant eating thick slabs of grey bread with my meat & vegetables, hah. Not sure why I have that association.
Home made bread is the best!
> English peasant
If there's always meat on your thick slabs of bread you're more like an English lord. Or at least a farmer who's having a very good year. It's really hard to get your head round how poor people used to be.
I think the thing with prisoners is that just bread and water leaves you deficient in various essential micronutrients, so it gets very unpleasant after a while if you really don't ever get anything else.
PUFA-content wise you probably want to look at PUFA grams per 1000kcal or something. The calories is what will determine how much you eat and the amount of PUFA is the thing we worry about.
I don't know the answer! Does home-made bread actually beat cream by this metric? It might be close and home-made white bread might be nearly PUFA free. We should make an ordered list of common foods for people who are just avoiding PUFAs rather than actually trying to fix things by depleting them.
Yea, that's what I'm looking at. Per carolie, whole grain wheat flour actually beats heavy cream per these USDA entries:
https://app.exfatloss.com/foods/168893?grams=294
https://app.exfatloss.com/foods/170859?grams=294
But it's 3g vs 4g per 1,000kcal, so not a massive difference. I think the natural fluctuations in either product probably more than make that up.
But at least it's not clearly much worse!
Oats are just over 6g per megacarolie, so now we're getting into "potentially 2x" (from the bread) territory. So I'm not doing ad-lib oats all day.
Of course, white rice is about 0.1g of PUFA per megacarolies, so basically everything I eat in rice is "as low PUFA as it gets."
It doesn't get much less oily than white rice! I'd imagine white flour is similar... But doesn't taste as nice. I'm not sure why people decided they preferred white bread in the first place...
Anyway those amounts are pretty negligible I guess. About 3% of calories as PUFA sounds fine, although of course we are trying to get rid of the damned stuff, so *none* is probably the best amount.
I think bread is more energy dense by virtue of being more dry, and hence keeps slightly better. You can carry a loaf of bread and some cheese or meat for a sack lunch on the field. With rice, it's not quite as easy. Not impossible, of course, but I could see how if wheat grew better 'round these parts anyway, you'd go with that.
I had also experienced some wtf satiety moments recently(mixed diet. convenience), and a very noticeable higher overall satiety response to most foods in my roster. Something about <15g daily flux makes it significantly more manageable for the body.
<15g LA flux you mean?
Very cool experiment! How are you making the bread? Long ferment, e.g. overnight? Sourdough? Or just a regular 4-ish hour loaf?
Just a bread machine. No fermenting or sourdough, I’ve tried home made sourdough and it doesn’t taste much better I thought.
I just toss in water, flour, tiny bit of yeast (sometimes no yeast) and the machine takes about 3h.
Do you plan to do OmegaQuant test after?
If I last long enough for it to make a difference (say 3+ months), yes
is it getting warmer where you are? could be causing water retention
Yea that was my suspicion in previous summers. I do tend to drink a lot more when I’m out in the sun, sort of “overdrinking” happening maybe?
If the body's daily linoleic output from stores is <15g(plus the linoleic acid from food, of course), perhaps the body is able to manage the n3:n6 ratio and the general onslaught of n6 much better than before.
I've had only minuscule observable improvements in anything up until now. So, very happy with this sudden satiety boost.
Yea, could be. I do suspect there are these thresholds. How did you come up with exactly 15g?
12g according to your app/tool :)
Oh, at an estimated 5% you mean?
Yea, might as well be the threshold heh. Maybe it's individual, too.
10% on 37lb fat mass = 13g/d
Right now I’m mostly doing bread in the bread machine, rice, and (unenriched) pasta. I suppose fries could be good in an air fryer?