6 ms·

Subway prides themselves on having low or no fat in sandwiches as a great way to lose weight. The catch is that the carbs are there. ie, bread. Sneaky.

by Joakal 10y ago

djsumdog 10y ago
Yea I switched to a keto diet a few years back and it's made a world of difference. Bread is really terrible for you, especially in the quantities we eat in the western world. A subway sandwich is terrible for you with its bread to filling ratio, and now we see their chicken salads may not be as healthy as we thought as well.
- JumpCrisscross 10y ago
  > Bread is really terrible for you Maybe for some people. But we don't have the nutritional science to say this definitively, let alone universally.
  - kaybe 10y ago
    And let me just note that what the English-speaking world considers bread is an abomination. Sincerely, a German. (Seriously, if you can compact it easily to a third of the size, that's just wrong. And don't get me started on the strange interior.)
    - tedmiston 10y ago
      If you think our bread is bad, stay far away from American cheese...
      - realusername 10y ago
        I'm French so I'll pass on that one...
    - aaronblohowiak 10y ago
      Most American bread is awful, but I disagree that a really open crumb is an abomination. A very crusty, tangy open-crumbed sourdough is practically heaven. That said, I'd love to find a decent schwarzbrot near Belmont..
    - graycat 10y ago
      To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread, that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not quite so soft on the inside. One reason for white flour instead of whole wheat flour is that white flour keeps and whole wheat flour, with the wheat germ and its oil, will go rancid. IIRC early on, white flour was considered a luxury item because it was easier and cheaper just to grind whole wheat. Recently there are claims that whole wheat is better nutritionally, e.g., has more fiber, whatever the heck that is, is less of a shock to blood sugar, and has some nutrients missing from white flour.
      - maxerickson 10y ago
        Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Also lots of dough conditioners which are added for various reasons. I know I've eaten commercial bread with enough lactylate (https://en.wikipedia.org/wiki/Lactylate https://en.wikipedia.org/wiki/Lactylate) in it to give me some pretty awful gastrointestinal symptoms. My test wasn't blinded, but the effect was dramatic enough. At the moment I don't recall if it was Sodium stearoyl lactylate or Calcium stearoyl lactylate. Fiber is simple, it's any carbohydrate that humans can't digest.
        vonmoltke 10y ago
        > Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Contrary to graycat's ingredient list, sugar is a key ingredient of nearly every leavened bread recipe. About 40g/loaf is the typical amount (about three tablespoons). I would be very surprised if you could find a bread recipe that doesn't have about that much sugar, unless it is specifically trying to work around sugar.
        maxerickson 10y ago
    - vonmoltke 10y ago
      Seriously, what bread besides Irish soda bread can you not easily compact to a third it's size?
      - blackguardx 10y ago
        The German bread that he is talking about is probably this: https://www.amazon.com/Mestemacher-Bread-Whole-17-6-Ounce-Pack/dp/B00472672C https://www.amazon.com/Mestemacher-Bread-Whole-17-6-Ounce-Pa... It is incredibly dense, like a brick. A slice is more like a non-crunchy cracker. I like it because it doesn't seem like it ever goes stale. (Or maybe it does and the texture doesn't change?) It is good but you would have to be an extreme German nationalist to enjoy it more than a good French baguette.
        kaybe 10y ago
        Yes, something like that, but this shop version is not good. You want it fresh from a baker, and then it will be a little bit less dense and have a much more pleasant texture. It is excellent the day it was made and the next and then stays okayish for about 3 more days, when stored in a paper bag or a wooden box. It keeps a bit longer in plastic but will go moldy instead of dry. But the way it goes dry does not fit the word 'stale' imho. If you put it in a toaster it will still be good after 5 days. The time also depends on the flour - rye keeps longer than wheat, and things like a generous amount of sunflower seeds help. Baguette is good too, but is only good for like half a day. And I feel better if I go for the darker bread most of the time.
        vonmoltke 10y ago
        Oh yeah, I forgot about that one. As you say, I think you'd have to be a German to consider that typical bread. :P
    - Symbiote 10y ago
      I can't deny that the awful bread has the majority of the market in Britain -- [0] has a very good overview -- but traditional English bread exists and should be much more appealing to you, for example these [1]. Naturally, it's closer to French than Germany style -- historically, there's much more French influence on at least English food. [0] http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html http://www.independent.co.uk/life-style/food-and-drink/featu... [1] http://www.hambletonbakery.co.uk/range/ http://www.hambletonbakery.co.uk/range/ (not many local bakeries have websites, this is the best site I found)

Subway prides themselves on having low or no fat in sandwiches as a great way to lose weight. The catch is that the carbs are there. ie, bread. Sneaky.

by Joakal 10y ago

Subway prides themselves on having low or no fat in sandwiches as a great way to lose weight. The catch is that the carbs are there. ie, bread. Sneaky.

djsumdog 10y ago

Yea I switched to a keto diet a few years back and it's made a world of difference. Bread is really terrible for you, especially in the quantities we eat in the western world. A subway sandwich is terrible for you with its bread to filling ratio, and now we see their chicken salads may not be as healthy as we thought as well.

JumpCrisscross 10y ago
> Bread is really terrible for you Maybe for some people. But we don't have the nutritional science to say this definitively, let alone universally.
- kaybe 10y ago
  And let me just note that what the English-speaking world considers bread is an abomination. Sincerely, a German. (Seriously, if you can compact it easily to a third of the size, that's just wrong. And don't get me started on the strange interior.)
  - tedmiston 10y ago
    If you think our bread is bad, stay far away from American cheese...
    - realusername 10y ago
      I'm French so I'll pass on that one...
  - aaronblohowiak 10y ago
    Most American bread is awful, but I disagree that a really open crumb is an abomination. A very crusty, tangy open-crumbed sourdough is practically heaven. That said, I'd love to find a decent schwarzbrot near Belmont..
  - graycat 10y ago
    To give American grocery store sliced white bread some texture, just toast it! Still, essentially American bread is just bread, that is, made almost entirely just from flour, water, yeast, and salt. Maybe the main difference is that with machines the dough is kneaded a lot and, then, permitted to rise (have the yeast grow) a lot. Commonly can also get wheat bread that has some whole wheat flour and typically is not quite so soft on the inside. One reason for white flour instead of whole wheat flour is that white flour keeps and whole wheat flour, with the wheat germ and its oil, will go rancid. IIRC early on, white flour was considered a luxury item because it was easier and cheaper just to grind whole wheat. Recently there are claims that whole wheat is better nutritionally, e.g., has more fiber, whatever the heck that is, is less of a shock to blood sugar, and has some nutrients missing from white flour.
    - maxerickson 10y ago
      Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Also lots of dough conditioners which are added for various reasons. I know I've eaten commercial bread with enough lactylate (https://en.wikipedia.org/wiki/Lactylate https://en.wikipedia.org/wiki/Lactylate) in it to give me some pretty awful gastrointestinal symptoms. My test wasn't blinded, but the effect was dramatic enough. At the moment I don't recall if it was Sodium stearoyl lactylate or Calcium stearoyl lactylate. Fiber is simple, it's any carbohydrate that humans can't digest.
      - vonmoltke 10y ago
        > Typically it has a significant amount of sugar (like, considerably more sugar than salt, 1 gram or more per slice). Contrary to graycat's ingredient list, sugar is a key ingredient of nearly every leavened bread recipe. About 40g/loaf is the typical amount (about three tablespoons). I would be very surprised if you could find a bread recipe that doesn't have about that much sugar, unless it is specifically trying to work around sugar.
        maxerickson 10y ago
  - vonmoltke 10y ago
    Seriously, what bread besides Irish soda bread can you not easily compact to a third it's size?
    - blackguardx 10y ago
      The German bread that he is talking about is probably this: https://www.amazon.com/Mestemacher-Bread-Whole-17-6-Ounce-Pack/dp/B00472672C https://www.amazon.com/Mestemacher-Bread-Whole-17-6-Ounce-Pa... It is incredibly dense, like a brick. A slice is more like a non-crunchy cracker. I like it because it doesn't seem like it ever goes stale. (Or maybe it does and the texture doesn't change?) It is good but you would have to be an extreme German nationalist to enjoy it more than a good French baguette.
      - kaybe 10y ago
        Yes, something like that, but this shop version is not good. You want it fresh from a baker, and then it will be a little bit less dense and have a much more pleasant texture. It is excellent the day it was made and the next and then stays okayish for about 3 more days, when stored in a paper bag or a wooden box. It keeps a bit longer in plastic but will go moldy instead of dry. But the way it goes dry does not fit the word 'stale' imho. If you put it in a toaster it will still be good after 5 days. The time also depends on the flour - rye keeps longer than wheat, and things like a generous amount of sunflower seeds help. Baguette is good too, but is only good for like half a day. And I feel better if I go for the darker bread most of the time.
      - vonmoltke 10y ago
        Oh yeah, I forgot about that one. As you say, I think you'd have to be a German to consider that typical bread. :P
  - Symbiote 10y ago
    I can't deny that the awful bread has the majority of the market in Britain -- [0] has a very good overview -- but traditional English bread exists and should be much more appealing to you, for example these [1]. Naturally, it's closer to French than Germany style -- historically, there's much more French influence on at least English food. [0] http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html http://www.independent.co.uk/life-style/food-and-drink/featu... [1] http://www.hambletonbakery.co.uk/range/ http://www.hambletonbakery.co.uk/range/ (not many local bakeries have websites, this is the best site I found)