Fat in bread

[Nugget]

Originally Posted by Chris T

Now gentlemen, this is a family forum

I tried not to, but my brain took over my hands

[Mr_love_monkey]

Originally Posted by Nugget

I tried not to, but my brain took over my hands

The problem is you see, the hardened fat they use in bread destroys the unsaturated fats, which the body needs to function properly - since I don't get enough unsaturated fats, my synapses can misfire, resulting in me typing things I shouldn't....

no, really.

Anyway, the fact about the hardened fat destroying the unsaturated fat is true - which is another good reason to make your own bread.

[Theodoric]

Originally Posted by Mr_love_monkey

The problem is you see, the hardened fat they use in bread destroys the unsaturated fats, which the body needs to function properly - since I don't get enough unsaturated fats, my synapses can misfire, resulting in me typing things I shouldn't....

no, really.

Anyway, the fact about the hardened fat destroying the unsaturated fat is true - which is another good reason to make your own bread.

Can you be a bit more specific about the mechanism for this. Saturated fats have a long chain backbone with only single carbon to carbon bonds. Unsaturated fats have the occasional carbon to carbon double bond. So what exactly is happening? Are the double bonds being saturated to give single bonds? Are the chains being broken at the double bonds? Is it some other mechanism? I'd like to see a few more details before agreeing with this.

[Ramrod]

Extra sugar, just for Britain

SOME OF Britainââ‚à ‚¬Ã¢â€žÂ¢s bestselling breakfast cereals contain about one-third more sugar and more than three times the amount of salt than the same brands sold abroad.

Source: The Sunday Times