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The eating habits of secretaries in my workplace (an office) in central Warsaw are typified by sandwiches (even when at home) Mon-Fri. They eat cooked meals only at weekends.
Pressure of work and long hours are to blame.
Now read below:
There was a study in Baltimore of a group of healthy adults with a normal body mass index (BMI). They had two eight week meal treatment periods, both meal treatments containing all of the calories needed for weight maintenance. In treatment one these calories were delivered in three meals per day, in treatment two the calories were all delivered in one meal per day.
During the one meal per day period there were changes in cardiovascular disease risk factors, including increases in total cholesterol and low density lipoprotein (LDL)-cholesterol and an increase in blood pressure. One-mealers also had higher morning fasting blood sugar levels, higher and more sustained elevations in blood sugar concentrations, and a delayed response to the body's insulin, compared to when they were three-mealers.
Reading between the lines ...
Skipping breakfast might make you lose a little bit of weight, but it damages your health.
Yes but the secretaries are probably having more than one meal of sandwiches per day. In Poland you often have sandwiches for breakfast and lunch with a main meal in the evening. Technically you can get just as much nutrition from a sandwich as from a cooked meal (unless you are eating jam sarnies)...It sounds like the perfect diet for a diabetic to keep blood sugar constant (small and regular meals with Low gi). The bread they have in Poland is superior in terms of nutrients than the toasty bread you get in the UK. You can probably live on just bread in Poland,especially rye bread.
I'd imagine that any diet where you eat your daily intake in one sitting is unhealthy as it puts a strain on your system and probably overloads your liver and kidneys to stuff yourself once a day.
>>The bread they have in Poland is superior in terms of nutrients than the toasty bread you get in the UK. You can probably live on just bread in Poland,especially rye bread.
Polish bread is full of salt!
So is english toasty bread, but the grain content is crap. Salt is one of the ingredients for making bread.
Actually it's not required at all - it's just added to make it taste salty. As is usually the case with salt.
If delia says you need salt, then you need salt!
People make a huge fuss about salt in the diet, but then carry on drinking alcohol and coffee which is worse for blood pressure...
The bread they have in Poland is superior in terms of nutrients than the toasty bread you get in the UK.
I have had this conversation with so many Poles. Yes true but tost bread is also sold in nearly all polish shops too. Bread just like Polish bread is sold in nearly every supermarket in the UK.
The big problem is: Stop buying Tesco own toast bread because it is only 32p, go to bakers like you would in Poland and buy a decent loaf of bread.
Yes it is £1.45 but you are earning more here.
Also the taost bread you are moaning about will still be OK to use tommorow so you won't throw half a loaf away every day like in Poland or have stale bread for supper again.
We don't moan about your crap cheese. Oh sorry yes we do
Not my crap cheese. I don;t make cheese. It's not yours/mine, it's Polish or British etc. Why can't you be objective, instead of getting personal?
The bread in the supermarkets that looks like Polish bread is actually pretty rough. Polish bread in Polish shops here is also not the real thing and also tastes vile. When I was a child my parents would always buy a fresh bloomer or rye bread from the bakers and we never had toasty bread, but I always wanted it because that's what everyone else had. These days we don't have a decent bakery. There is some fantastic rye bread in one shop locally but it's not easy to get to. It's not a Polish shop and I think the bread is east european rather than Polish. The rye bread in the supermarkets tastes vile in comparison.
There's a fantastic choice of bread in the UK - it's just that Brits far prefer to eat crap.
By the way, my sister-in-law could only fall pregnant when she changed her diet away from sandwiches to real eating
And that was on the recommendation of her gynacologist
What nonsense is this! Polish bread is full of salt and most often of a cardboard consistency. Polish food in general is of a poor quality.
"By the way, my sister-in-law could only fall pregnant when she changed her diet away from sandwiches to real eating "
Well eating large quantities of bread isn't very good for you anyway. It's an acidic food and you are supposed to have 80% alkaline : 20% acidic to have a healthy diet.
They probably eat too many acidic foods in Poland (kielbasa, pierogi, meat, coffee, etc) although most Polish soup is very good for you and very easy to make so I'm surprised nobody is bothering these days.
Hans needs to get out and do the shopping himself instead of outsourcing it ...
Anyway, as for bread - I'm still using my bread-making machine regularly
varsovian ... this question is for *yoooo*.
What make is your bread machine ... what would you change were you to buy another one ... what are the 'must haves' and the 'don't bothers' ...?...
/lets head thud back onto keyboard/
I do must of our shopping myself. I rather like wandering around large hypermarkets. But we don't buy much in Poland.
My bread machine is still in its box.
I have to agree with Dajwid and Hans. Polish bread is dreadful stuff compared to quality English and/or German bread. And plenty of Poles eat white toast bread nowadays.
Errrm - dunno what sort it is!!
Hold on, hmmm ... Moulinex.
Opens another internet search screen and looks. Finds, copies and VOILA!!
Do's - buy.
Don'ts - buy the wrong flour (look for the highest number flour you can get - 650 or more if possible). I have problems getting it as brown as I like, even though I put it on the maximum setting. I usually just bung it in the conventional oven for 5 mins to finish it off.
The whole process is easy - put the ingredients in and turn on. It mixes, proves, raises, bakes. You pull it out 3 hours later, finish in the oven for 5 mins and then put it on a rack to cool. Yummy. Good texture too.
I made bread sticks (grissini)on Saturday - you know the crunchy snacky stuff. It makes the dough and then you bake it separately in the oven. Didn't turn out perfectly because I baked them a touch too long, but they were OK and I didn't feel as if I'd wasted a whole load of time kneading etc. Same day consumption required - not usually a problem in our house as the kids devour our bread.
One problem is our daughter - she feels hard done-by because she reckons it doesn't taste the same unless her mummy is tired out.
thanks for the link. ... i'm still dithering though the thought of fresh hot cross buns might tip me over the edge