Pal - you guys are mentally ill , you just think you aren’t .
But - please continue to shit posts dozens a threads a day, because you’re “normal”.
The war against “Big Food” ???
- Thread starter str61166
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But - please continue to shit posts dozens a threads a day, because you’re “normal”.
It won’t last for the trip -
Since it’s not full of preservatives.
So it gross stale in 3-4 days .
dang, good point.
joking aside, i really need to quit eating white bread. every damn person who knows this food stuff just says it's absolute garbage for you.
White bread is for kids
Any adult who eats it is OCD or arrested development.
90% the world thinks you (and the rest of your cult) are insane for being unable to decipher facts and reality from your beliefs.
whole wheat dough pizza. never seen that option on the menu to be honest..
i just asked my Alexa, "what restaurants near me offer whole wheat dough Pizza" and Alexa called me a fag.
Breads- to aldi and her the organic sprouted Breads or the organic sourdough boule.
Pizza- if it's made with sourdough starter and rises for 4-5 days, all should be good.
A Slice of NY in the east (Export/Manor) does it right.
I don’t need help .
I’m not obsessed with strangers personal lives , as a proxy for my
Own unhappiness.
thank you very much Joey for this reply. while others insulted me, you were very helpful.
i hope you have a wonderful afternoon and something good happens to you.
The easiest path to cleaner eating is by downloading the "Bobby Approved" app to your phone.
There's a a bar code scanner that analyzes 90% of the food on the shelves. If it's approved it's good. I finally have my parents using it.
The sourdough option above is a good "white bread" substitution.
sorry you're out of luck, enjoy your white town talk american bread in Magaville. I will savor Irish soda bread next year in person in the dangerous location of Dublin! Stay safe you tough alpha males!
Slick, did you not read any of my previous posts about Dublin?
you and me bro, irish pub, pitt vs wiscy, guiness and jameson and hot red headed irish chicks, its already on my calendar my man.
oh wait, i think those posts about me and you in the pubs is in another thread. https://pittsburgh.forums.rivals.co...nd-it’s-painful-to-watch.246099/#post-4827535
this forum is nuts today, you guys are all over the place. white bread and trannies and fema, fake masculinity. i cant keep up.
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LOL yeah not being able to define what a woman is, promoting mental illness and genital mutilation in kids and allowing drag queens to tell stories to kids is normal. You clowns should be in padded rooms
Organic bread is still made with American 'mutated' strains of wheat. Organic just means that our U S. grown Frankengrain isn't sprayed, basically. Organically grown poison is poison nonetheless.
Reportedly, La Gourmandine, the French bakery at Cochran Road and Cedar Blvd imports its wheat for their bakeries. Mostly pastries, but they sell loaves of white bread and sourdough, and baguettes. Save yourself the jet fare. I'd call ahead to reserve any loaves. They go fast.
Best bread I've ever eaten. I recommend their Boulangerie baguette (cheese and bacon)
Bakery in Pittsburgh | La Gourmandine
We offer a little taste of France with delicious baked goods, breakfast pastries, custom cakes, breads, take-out coffee and lunch sandwich specials.
"Modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical-, gamma-, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offpspring. This is how BASF’s Clearfield wheat was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, that is highly toxic to humans.
By definition, hybridization, backcrossing, and mutation-inducing techniques are difficult to control, unpredictable, and generate plenty of unexpected results. In short, they are worse than genetic-modification. Imagine we were to apply similar techniques of hybridization and mutagenesis to mammals–we’d have all manner of bizarre creatures and genetic freaks on our hands. I am no defender of genetic-modification, but it is pure craziness that Agribusiness apologists defend modern wheat because it is not yet the recipient of “genetic modification.”
Just as Agribusiness is lobbying to prevent truth in labeling that proposes to require food manufacturers to include a “genetically-modified” declaration on foods since they feel it is none of your business, they are likewise muddying the water by defending modern high-yield, semi-dwarf strains of wheat, created through extensive genetics manipulations, as not the product of “genetic modification.”"
Wheat is NOT "genetically-modified" - Dr. William Davis
Alright. The Wheat Lobby has its lackeys out there, countering the Wheat Belly arguments by saying things like, “Davis says that wheat is genetically-modified and it’s not. So how much more can you believe of what he says?” (This Amazon review, for instance, looks and smells like somebody with...
drdavisinfinitehealth.com
Word of warning. Never blindly accept nutritional advice from a pharmacist or allopathic physician. 🤭
Organic bread is still made with American 'mutated' strains of wheat. Organic just means that our U S. grown Frankengrain isn't sprayed, basically. Organically grown poison is poison nonetheless.
Reportedly, La Gourmandine, the French bakery at Cochran Road and Cedar Blvd imports its wheat for their bakeries. Mostly pastries, but they sell loaves of white bread and sourdough, and baguettes. Save yourself the jet fare. I'd call ahead to reserve any loaves. They go fast.
Best bread I've ever eaten. I recommend their Boulangerie baguette (cheese and bacon)
Bakery in Pittsburgh | La Gourmandine
We offer a little taste of France with delicious baked goods, breakfast pastries, custom cakes, breads, take-out coffee and lunch sandwich specials.lagourmandinebakery.com
"Modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical-, gamma-, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offpspring. This is how BASF’s Clearfield wheat was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, that is highly toxic to humans.
By definition, hybridization, backcrossing, and mutation-inducing techniques are difficult to control, unpredictable, and generate plenty of unexpected results. In short, they are worse than genetic-modification. Imagine we were to apply similar techniques of hybridization and mutagenesis to mammals–we’d have all manner of bizarre creatures and genetic freaks on our hands. I am no defender of genetic-modification, but it is pure craziness that Agribusiness apologists defend modern wheat because it is not yet the recipient of “genetic modification.”
Just as Agribusiness is lobbying to prevent truth in labeling that proposes to require food manufacturers to include a “genetically-modified” declaration on foods since they feel it is none of your business, they are likewise muddying the water by defending modern high-yield, semi-dwarf strains of wheat, created through extensive genetics manipulations, as not the product of “genetic modification.”"
Wheat is NOT "genetically-modified" - Dr. William Davis
Alright. The Wheat Lobby has its lackeys out there, countering the Wheat Belly arguments by saying things like, “Davis says that wheat is genetically-modified and it’s not. So how much more can you believe of what he says?” (This Amazon review, for instance, looks and smells like somebody with...
Word of warning. Never blindly accept nutritional advice from a pharmacist or allopathic physician. 🤭
pretty sure they don't make baguettes any more. Capacity issues since opening the Oakland location.
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on second thought, white bread does have some redeeming qualities. A slice of white bread served with BBQ/ribs is classic.
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Mt Lebo had the Boulangerie as of a week or so ago. That's the reason I go there. I don't need pastries at my age and activity level. 🥴
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