He could change it anyway
Isnāt that up to @ActionAbe?
That is why I said he could, not should.
Fair enough!
I have no idea what is happening on that websiteā¦
Oh, oh, can we do that ridiculous āI quit sugarā website next.
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Further to this line of reasoning, Food Turd probably endorses that we eat ricin or soman.
Scibabe: hot Foodbabe: not
Also, foodbabe has a degree in computer science (?) while scibabe holds a BA in theatre, BS in chemistry and a MSc in forensic science. Who would you trust on the subject? Brains are sexy and foodbabe has none.
Someone tell food ābabeā she isnāt fooling anyone and we can see those wrinkles through her inch of makeup.
Now now, take the volume down from eleven. Discussing ideas, good. Attacking people, bad.
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No. Attacking bad people good.
Her āideasā are so destructive to mainstream science understanding and sheās doing it from a point of celebrity and financial gain. Sheās totally a fair target because sheās put herself in the public eye. I have a huge problem with people miseducating or misleading the masses because the masses are gullible. Even BB posted something of her garbage (the fries crap) without knowing sheās always talking out her fucking ass.
I will personally do my best to make foodbabe as laughed at and discredited as jenny mccarthy and I will be mean as fuck, and make it personal.
Be good, donāt spread nonsense and I will be your friend. Be an egocentric uninformed and misleading profiteer at the expense of science and I will be your worst enemy.
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But makeup has nothing to do with it.
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Not that I want to wade into this particular circle jerk, but your bread has HFCS in it because it keeps it fresher longer. Small amounts of sugar added to bread prevent staling, gives it a longer shelf life. And its pretty common in even artisanal breads (depending on the type of bread). HFCS just happens to be the cheapest form of sugar available, so it tends to pop up in cheap bread over other forms of sugar.
It also deeply confuses me how frequently I hear HFCS demonized because of its fructose content from the same quarters that laud honey and agave syrup. Both of which have a higher proportion of fructose than HFCS.
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Since āFood Babeā started getting attention there seem to be a lot of younger skeptical and science bloggers cropping up with the aim of countering her. They all seem to pick some variation of science/skeptic/food/etc. babe/chick/hunk/stud/etc. as a name. I find it a little obnoxious, and little lazy, and a lot limiting. Very few of them seem to be any good too. Just sort of jumping on the band wagon, and seeking to garner attention by glomming onto Vani Hari as she rises in prominence.
Iād really like to see some one with a bit broader interest start going by Chemical Slut though. Thatād be something.
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Criticising the physical appearance of someone with enough gall to bestow upon themselves the title of ābabeā? Seems acceptable to me. Not classy. Not nice. Acceptable.
The trick to trolling is to pick the things that your chosen enemy will be most upset by. Considering image is the only thing that got her to where she is (since we can tell that itās not the quality or truthfulness of her content) and that sheās desperate to hide her ageing (bob forbid people age) under tons of makeup shows that itās something sheās particularly sensitive over.
Am I a bad person? Only to bad people 
Hey man the blowfish I eat is entirely safe. Provided you donāt eat the skin, guts, or roe. But I think that just gives you the poops or something. I have it authority from a sushi chef that they taste just like fugu, only without the tingly sensation of impending death. In other words theyāre delicious fried.
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Or liver. Or when they are still alive (choking hazard)
I really donāt need my bread to be shelf stable for two weeks. And I hate honey. Kinda like agaveā¦I tried it recently when some hippie friend gave it to me. I certainly wouldnāt want it in everything either. I think HFCS isnāt bad in moderation either. I just think it is by and far not in any sort of moderation if you look at ANY sugar content of food compared to 50 years ago.
But you might have jumped in the wrong comment to look for a circlejerkā¦my belief is purely that too much sugar in foods that donāt need it.
But the choking is all natural, holistic, and good for my chi or something.
It has other effects, but thatās just the major reason why its in supermarket breads and sandwich loaves. And while in that case its certainly about having a loaf thatās shelf stable for weeks, in other cases it can be the difference between a loaf that goes stale in a few hours, and one that goes stale in a day or two. It leads to a moister loaf (sugar is hygroscopic), gives you a more deeply browned crust thatās still tender rather than crunchy (and that browning effects the flavor of the whole loaf), among other things. My major point was there is a purpose to the sugar in your bread. And while its standard in mass produced loaves of all sorts, it isnāt unique to it. Some types of bread canāt be made without a bit of sugar. Sometimes you end up adding sugar to recreate a bread style with ingredients that arenāt suited to it. American recipes for brown Irish soda bread commonly contain small amounts of sugar an butter, both are there to make American flour mimic Irish flour. Which is much lower in gluten. Its not as odd as you seem to think it is, even if you decide to bake your own bread from scratch your going to find yourself putting some sugar in there from time to time, style of loaf depending.
Like you said the biggest issue with HFCS is that its so cheap it crops up everywhere in bulk volume. But the small quantity in your bread isnāt all that odd, or a particularly good example of that. Bottled sauces and dressings, soft drinks, and other highly sweetened crap sure.
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JESUSTAPDANCINGCHRISTNEVERPOSTTHATAGAIN
btw, did you read one of my posts in the ābread threadā? i have ideas around starch conversion in bread that may make a lotānot all (like Hawaiian sweet)āappropriate for not adding additional sugar.
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Did not catch it, but that sounds interesting. Personally Iād just as soon add sugar or not where dictated by style, or seek out appropriate ingredients where I can. Iām kind of a shit baker when you get right down to it. I do a few things pretty damn well, but deviating from recipes or standard techniques isnāt my friend.
Otherwise I try to seek out appropriate ingredients instead of using non-traditional adaptations. I use actual Irish flour for my brown bread for example, but that requires a trip to a distant expat market or supply drops from visiting family. Though I still end up adding the sugar some times, most of the family seems to prefer the very slight sweetness to go along with the tart from the butter milk. And I get a much better, darker crust with nice crispy bits when I go that route. Spits in the face of tradition though. Its a quick bread so a lot of the more modern bakers tricks (like no kneed, long ferment etc) donāt really apply.
And Hawaiian sweet bread disgusts me, or at least the packaged stuff.
