Re: Re: warrior diet question - how long theundereating...

[Guest guest]

In a message dated 9/26/03 7:53:01 PM Eastern Daylight Time,

heidis@... writes:

> White bread commonly has added gluten also -- whole grain wheat is lower

> than flour used in breads, so I don't know what the actual load is per person.

Who knows. I've noticed over the last couple years that lots of breads,

hamburger buns, etc, are having soy flour added to them, which doesn't contain

any

gluten, and would push the ratio towards the lower-gluten end. With all the

additives, the gluten composition might not be changing very much.

Chris

[Guest guest]

>Who knows. I've noticed over the last couple years that lots of breads,

>hamburger buns, etc, are having soy flour added to them, which doesn't contain

any

>gluten, and would push the ratio towards the lower-gluten end. With all the

>additives, the gluten composition might not be changing very much.

>

>Chris

Interesting. I wonder why soy flour? It tastes awful.

-- Heidi

[Guest guest]

In a message dated 9/27/03 12:34:33 AM Eastern Daylight Time,

heidis@... writes:

> Interesting. I wonder why soy flour? It tastes awful.

I was wondering the same. The first place I saw it was crap hamburger buns

at a BBQ I went to with my girlfriend several years ago-- so it can't be an

appeal to health. Since soy flour doesn't rise much at all without the addition

of gluten, I don't see why it could be for texture.

The only possibility I can see left is that they had a really cheap source

and are cutting costs?

Chris