Curious

[lucylocket61]

Am I right in thinking that the way bread was made changed in the 60's too, and it became lighter and quickly proved so the gluten didnt have time to be naturally changed by the rising process?

I have a big difference in the way i react to slow wholemeal bread, made at home, with only yeast, and no flour improvers or breadmaker (except my husband) and the shop bought wholemeal bread.

and thats not taking into account the different gluten found in the changed wheat we now grown, with the shorter stalks and more gluten.

 

[derry60]

I am sure the introduction of the Chorleywood Process for mass-producing bread has contributed. Buy a loaf from an artisan/traditional bakery - here's one that sells its bread in the area http://www.evershotbakery.com/ - and it is a world away from Hovis, Warburtons etc. Then there's the insidious adding of sugar and corn syrup to everything. You have to be very careful these days when buying something you think can't possibly have sugar - I was caught out by hot-smoked salmon with black pepper. Yum, I thought as I munched away; halfway through: 'this is too sweet'. Sure enough, Demerara sugar was one of the ingredients. Ok if it said sweet chili but pepper-coated? Lesson learnt!

I remember buying a Lamb Shank in mint sauce.I did not realise the sugar content. Goodness, it was very high..never again I will look at your link thank you

 

[Alexandra100]

I think this is spot on. No-one grazed when I was growing up. 3 square meals a day, and a small supper at bedtime. Oh and a third pint of milk at school break time.

This is not my memory at all. Growing up in the 50s in a family reacting against recent wartime austerities, I had breakfast, elevenses, lunch, afternoon tea, dinner plus even supper before bed. Not to mention lots of sweets, crisps and fizzy drinks. Unsurprisingly, I was a plump child.

 

[Alexandra100]

Yes, and it was always warm! In my day we got it throughout school, right up to and including 6th form. Then it was stopped for secondary schools.

When I was learning to be a teacher, we we spent a day observing an Infants' school in a poor area. There the milk was not saved for playtime. It was served out to the children first thing. They all sat at their desks solemnly drinking it up and there was not a squeak out of them. The teacher explained that many came to school without breakfast, and it was not possible to teach hungry children. When Mrs Thatcher stole the children's free milk I felt very sad.

 

[LouWilk059]

Yes @derry60, you are correct.
Red potatoes
17.8 NCs/100g (53.2 NCs/299g = average size)
Russet potatoes
19.1 NCs/100g (57.2 NCs/299g)

It's said that cooled potatoes (resistant starch) is better for us diabetics, although I haven't tested that yet.
https://www.healthline.com/nutrition/resistant-starch-101

 

[lucylocket61]

I grew up in the 60's. My family were very poor. We often had only our school meal, and milk. I can remember crying in bed because I was too hungry to sleep. And too cold too, as we only had the coal fire, no heating in the bedrooms, and not enough blankets or money for coal. We would top and tail for warmth.

 

[derry60]

Yes @derry60, you are correct.
Red potatoes
17.8 NCs/100g (53.2 NCs/299g = average size)
Russet potatoes
19.1 NCs/100g (57.2 NCs/299g)

It's said that cooled potatoes (resistant starch) is better for us diabetics, although I haven't tested that yet.
https://www.healthline.com/nutrition/resistant-starch-101[/QUOTE
One of the reasons besides sugar I will not eat potatoes is because even a small portion puts weight on me. Although I have not tried red potatoes. Scared of weight gain after losing.