Marmalade drifting, or, at least, its discussion thread ...

[Dave Plowman (News]

There should be no need if having a balanced diet. Vitamins were added to bread in the days when this was difficult.

[Robin]

Vitamin C is added to help the dough rise - especially wholemeal where many people don't like a very dense texture (as eg in the bread Cranks sold in the 1960s and 70s).

[RJH]

'Avoid Grapefruit' has recently appeared on my BP pills (amlodipine)

[Roger Hayter]

I think it is put in bread for textural purposes, and mainly destroyed by cooking.

[Roger Hayter]

Not vitamin C though.

[Robin]

That's another one where I'm a boring nerd who read the leaflet (in this case when my brother started on it). 'Tis a mild effect on which NHS has:

"Do not eat or drink lots of grapefruit or grapefruit juice while you're taking this medicine. Grapefruit can increase the concentration of amlodipine in your body and worsen side effects."

So if your hosts serve duck breasts with grapefruit sauce I don't think your from tucking in would be high - and as usual needs to be weighed against other factors such as the risk of upsetting your hosts - plus any expectations you have of inheritance from them :)

[T i m]

<snip>

Agreed, however, the full vegan Jains aren't falling by the wayside faster than the general population, that's the point.

Cheers, T i m

[T i m]

In the same way you could be considered an 'Animal cruelty enthusiast' you mean?

'So'? No, you know I haven't and sorry that has been the case. That said, we have never been big meat eaters and I haven't drunk cow excretions for around 7 years now.

But in my defence, I too was indoctrinated from an early age, indoctrinated into the acceptance / normalisation of the cruelty to and killing of animals for food.

Local like Danish bacon or New Zealand lamb you mean or all the soy based foodstuffs that's shipped round the world to feed to livestock? ;-)

But yes, considering 2/3rds of all our diets should be veg *anyway*, all we are actually talking about here is the other 1/3rd.

I believe we grow a lot of our own cerial crop, soy:

and they are working on growing baked beans here. ;-)

This could offer a general overview ...

"There is adequate, existing cropland in the UK to provide for the calorific, protein and nutrient needs of our entire population. The problem is that we are currently using 55 per cent of that cropland to grow animal feed ? a unnecessary and environmentally damaging waste of our natural resources. Using all UK cropland to grow food for human consumption would greatly augment our food self-sufficiency and our food security. With trade uncertainties due to our departure from the European Union, this becomes increasingly important.

Professor Tim Lang, the UK?s leading expert on food policy, points out that we have always expected someone else to feed us, which has made us dependent on an uncertain and fragile supply chain. By value, Britain imports more than 50 per cent of the food it consumes, including over 90 per cent of its fruit and veg.

Currently, only 2.8 per cent of UK cropland is used to grow fruit and vegetables. If we expand on this ? even modestly ? we can significantly increase food production. Take a crop such as strawberries that is grown widely in the UK. The amount of strawberries that could be produced on 1/100th of the cropland currently used to grow animal feed could provide 1.9 million adults their ?5 a day? for an entire year; or 1.3 million, 2.4 million, and

2.1 million, respectively, for raspberries, apples and tomatoes.

It?s not just about fruits and veggies. It?s about expanding the potential of some of the other crops that we already grow ? such as peas, beans, wheat and oats ? and resurrecting some of the oldies ? such as hemp ? to feed us whilst cashing in on innovative and expanding markets."

Cheers, T i m

[polygonum_on_google]

I have a hunch that you can't actually grow baked beans.

The sauce gets washed off when it rains.

[Harry Bloomfield, Esq.]

charles laid this down on his screen :

Doesn't the yeast consume the sugar?

[polygonum_on_google]

The yeast consumes some of the sugar. But in some circumstances, particularly when the amount of sugar is relatively high, enough sugar remains to be noticeable.

I find that simply allowing enough time lets the yeast produce enough sugar from the starches in flour. Yesterday morning I made a couple of loaves and they were ready and almost cool by lunchtime.

[T i m]

<snip>

Is that like using a plastic bag with some butter in to catch kippers? ;-)

Cheers, T i m

[Andrew]

The ratio between High Density and Low Density lipoproteins was known to be important back in the late 70's.

One of my colleagues, the path lab biochemist at the local hospital was doing a part-time post-grad course at Guildford and this was what she was working on.

It took quite a while for health authorities to start measuring both types though.

[Andrew]

Well that is fine in the village where I live because grapefruits and fresh grapefruit juice are rarer than GP appointments

[Andrew]

Still is sold, but I can only get it in Waitrose where I live. They also sell a very dense Rye-bread loaf that could be used as weapon or blunt object, but that it too dense (for me).

[Andrew]

It makes it 'fluffy'. I like Cranks nice solid wholemeal loaves.

[Max Demian]

Mine isn't fluffy.

[Robin]

We felt the Cranks bread sold today at Waitrose et al is "fluffy" (to adopt your term) compared with the dark stuff of old.

I quite like the rye but 'er indoors is among those who feel it's kin to dwarf bread of the Pratchett variety:

[1]

[michael adams]

As a broad generalisation, most modern bread at least as sold in supermarkets, appears to be softer. Possibly simply so at to appeal to customers used to squeezing loaves to gauge the bread's freshness.

michael adams

...

[polygonum_on_google]

I sometimes add a bit of rye flour to my bread - especially if I have for a change decided to make a "white" loaf. Somewhere between an eight and a quarter rye. Adds some character but avoids the weapons-grade status!