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Diet, Nutrition & Weight Loss
Reply to "Why are there so many calories in sandwiches? Like Jimmy Johns and similar?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]The "regular" size should be considered the 8 inch at 480 calories. A 16 inch sandwich at 960 is way too big a portion for lunch. If the 8 inch isn't enough you should add a fruit or salad or veggie as a side. Those sandwich shops, the bread is really going to get you. It's fine for once in a while, but you shouldn't be eating a white bread baguette daily. If I eat a sandwich, I like the Dave's thin sliced whole wheat/seeded bread. It's a good size for portion control, tasty, and filling. And, yes, mustard instead of mayo if you're really counting calories. [/quote] Actually, I'll take regular baguette over that Dave bread any time. No added sugar in baguette vs 3g/slice of Dave's bread. That's actually perfect example for the other thread - food marketed as healthy is actually worse than unhealthy one.[/quote] OP here. Why is there sugar in baguette bread? Even in the sandwich shop one? It did not taste sugary to me. I bake baguettes and I used several different recipes when I was learning and none called for sugar. I think it is my fault that I assumed many store bought sliced bread has sugar added, but that something plain like a Jimmy Johns baguette (or similar type) will have no sugar! Now that I know[/quote] Usually you have to add sugar to make the yeast activate.. unless it's sourdough. But again a lot of commercial places add sugar for the taste or the texture of the bread. Just watch your portion size and look for the total calories. [/quote] Most (all?) of the commercial flour in USA is malted (as in malted barley is added to whet flour). Malted flour does not need sugar to be added for yeast to rise. It's there already.[/quote]
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