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Post by Baron von Lotsov on Jan 2, 2024 0:45:09 GMT
Milk has cream in it. The cream is the stuff with the protein in it and sells at a higher price than milk, so tell the proles low fat milk is better for you, take out the cream and then sell the cream at a higher price than the milk.
Now lets say you have decent bread. The gluten is like the cream of the bread. A plant stores a high concentration of stuff in a seed, including protein, which is meant to nourish the seedling so it can survive for the first few days enough to grow a root and a couple of leaves to pick up the sun's energy, enabling it can start surviving on its own. Take the gluten out and you are left with a dry and tasteless bread, much like when you take the cream (called fat) out of milk. The body needs this protein to build muscle fibre and of course brain tissue as well. In fact it is known the consumption of protein will make the eater of it feel full up, whereupon they stop eating so they don't get fat. Mind you the consumption of protein also reduces the amount the prole spends in the supermarket.
Anyway, this much I know. What I was wondering is what are they selling this gluten as.
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Post by johnofgwent on Jan 3, 2024 9:56:49 GMT
Incredibly, apart from being ADDED to bread and baked goods as a flour improver, contributing to the lightness and aeration of the dough and finished product, gluten removed from flour to allow the onward production of ‘gluten free’ and ‘gluten reduced’ baked goods for the unfortunate buggers who cannot tolerate it finds its way into the assembly lines manufacturing so called plant based meat. Discovering that has made my bloody day. en.m.wikipedia.org/wiki/GlutenGiven it was the easiest thing in the world to look on the biggest search engine for this ….. |
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Post by Montegriffo on Jan 3, 2024 11:09:23 GMT
I used to buy 'mock duck' regularly when I lived in the city. Made from wheat gluten and sold in tins. The Indian food stores sold it at a reasonable price. Out in the sticks it's harder to find. I've never seen it in supermarkets. I could probably find it in the health foods shop but they are too expensive.
I like it, it has a much nicer texture and taste than tofu or TVP.
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Post by Ripley on Jan 3, 2024 20:49:43 GMT
Incredibly, apart from being ADDED to bread and baked goods as a flour improver, contributing to the lightness and aeration of the dough and finished product, gluten removed from flour to allow the onward production of ‘gluten free’ and ‘gluten reduced’ baked goods for the unfortunate buggers who cannot tolerate it finds its way into the assembly lines manufacturing so called plant based meat. Discovering that has made my bloody day. en.m.wikipedia.org/wiki/GlutenGiven it was the easiest thing in the world to look on the biggest search engine for this ….. Ugh, I got a tummy ache just reading that link.  Informative, though. |
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Informative, though.