OT; Full English

[Andy Hall]

No, because lager has a high equivalent sugar content which will have had its effect before the kebab. The other way round, possibly.

[Andy Hall]

I completely agree. The PIL is a reasonably useful piece of first information. They certainly don't contain all the information that may be relevant but which is not required to be included, especially if it is deemed that patients might not understand the complexities. Typically there is much more information available from the manufacturers and from qualified sources of clinical information.

It's the same as if one researches protocols for the management of certain conditions as published by NICE. There are typically patient versions in simple language and versions used by the medical profession which have more detail and can be used as pointers for further checking of information.

Certainly I would never rely *solely* on information in PILs any more than I would rely *solely* on information from a GP or for that matter even a specialist without very careful cross checking,

[Andy Hall]

Goodness only knows. Typically it's being used as a replacement after some reduction of fat, in order to be able to make claims in the low fat arena.

Ironically, the inclusion of such sugars can have a worse effect on blood lipid profile than if the original fat had been left in and sugars not added.

[Andy Hall]

I was wondering whether he was confusing it with golden showers.

[John Rumm]

The problem there being would you fancy a kebab unless pissed? ;-)

[Arfa Daily]

I too love breakfast in America. I even like the combinations of pancake, maple syrup, bacon and sausage. Whilst I seldom eat breakfast here (except on a Saturday morning, when I toddle off down to my wife's caff for one of hers), I never miss breakfast whenever I am stateside a couple of times a year. In Vegas, all the breakfast buffets have an egg station, where you can get any type of cooked egg you like, and amazing omelettes full of all sorts of good stuff, freshly made for you as you wait ...

Arfa

[Arfa Daily]

Little kebab shop in my village, run by genuine Turks, who always offer you a glass of their Turkish tea if you are a regular, and insist on shaking your hand, do some of the best shish I have ever tasted, and very reasonably priced too. One of those with a can of Fosters (yes I know I'm a Philistine, but I actually *like* the taste of the stuff) goes down a treat with chips for an evening meal when we've both had a hard day, and can't be bothered to cook. On the other hand, the donners that my lad has in his hand when I have to pick him up from town, are definitely only edible, after six or seven pints ... d;~}

Arfa

[Huge]

Yes, but American bacon is horrid.

[Huge]

Well, not everything. And not in all places - it is, after all, a continent sized country.

I wondered why some Californian friends of ours made a fuss about "sourdough bread", thinking "this is just, er, bread". And then I had some ordinary American bread....

[Huge]

I put sugar in most things that also have tomatoes in them.

[Arfa Daily]

*Some* is. Depends what they've cured it with. On the whole, I've always liked streaky bacon here, and that's predominantly what they use for breakfast over there. They just do it a bit more until it crisps up ...

Arfa

[Arfa Daily]

Used in a 'proper' culinary way, I don't see a problem with sugar, particularly, as you say, in stuff with tomatoes in. If you make tomato soup from scratch, using either tinned or real tomatoes, a small quantity of sugar added, takes away a lot of the acidity, and makes for a smoother, more 'rounded' taste. Without it, the soup can turn out a little bit 'suck your cheeks in' >:-o

Arfa

[Andy Hall]

That depends on how the body processes the sugar.

Refined sugar, used unecessarily like this simply produces a short lived rise in blood glucose level and the liver will then do a good job of turning it into other substances

[Rod]

On the other hand, the addition of some glucose might help to balance the high fructose content of the tomatoes (and, I assume, onions).

(But I wouldn't add any sweetener/sugar myself.)