COMING SOON Fresh Bread & rolls direct from the best bakery in Pattaya

[nookiebear]

HAPPY NEW YEAR..........Next delivery Friday 13th Jan.........
 Usual Drop off points ,usual Times,,,,,,,,,but its a FRIDAY .
GET YOUR ORDER IN EARLY

[Nobby]

HAPPY NEW YEAR..........Next delivery Friday 13th Jan.........
 Usual Drop off points ,usual Times,,,,,,,,,but its a FRIDAY .
GET YOUR ORDER IN EARLY

Is this a quiz?

[nookiebear]

HAPPY NEW YEAR..........Next delivery Friday 13th Jan.........
 Usual Drop off points ,usual Times,,,,,,,,,but its a FRIDAY .
GET YOUR ORDER IN EARLY

Is this a quiz?

Could be BUT You couldnt raise the entry fee

[nookiebear]

Next Delivery 4th Feb............Usual rules apply!!

[Surinexpat]

10 Reasons to NOT EAT WHITE BREAD


The problem with bread today....

1. Grains the way God made them are highly nutritious. Processing strips the nutritional value down to nothing... 90 and even 100% of some nutrients is lost. When grown in well-nourished, fertile soil, whole wheat is rich in complex carbohydrates, vitamin E and B complex, many minerals, including calcium and iron, as well as omega-3 fatty acids, fiber and protein. Proper growing and milling methods are necessary to preserve these nutrients and prevent rancidity. Unfortunately, due to contemporary farming and processing of modern wheat, the end result is so far from the original that many people have become intolerant or even allergic to this once-nourishing grain. These indiscretions include depletion of the soil through the use of chemical fertilizers, pesticides and other chemicals, high-heat milling, refining and improper preparation, such as extrusion.

2. The chemicals added are carcinogenic and lower our resistance to other diseases. Although all these chemicals are approved for use and considered safe, we are wise to reduce their exposure as much as possible. Besides contributing to the overall toxic load in our bodies, these chemicals increase our susceptibility to neurotoxic diseases as well as to conditions like cancer.

3. Many of these pesticides function as xeno-estrogens, foreign estrogen that can reap havoc with our hormone balance and may be a contributing factor to a number of health conditions. For example, researchers speculate these estrogen-mimicking chemicals are one of the contributing factors to boys and girls entering puberty at earlier and earlier ages. They have also been linked to infertility, abnormalities and hormone-related cancers including fibrocystic breast disease, breast cancer and endometriosis.

4. Farmers apply hormone-like substances or “plant growth regulators” (such as Cycocel) that affect wheat characteristics, such as time of germination and strength of stalk. These hormones are either “natural,” that is, extracted from other plants, or synthetic. There is substantial  evidence about the dangers of increasing our intake of these hormone-like substances.

5. Chemicals Used in Storage.  Chemical offenses don’t stop after the growing process. The long storage of grains makes them vulnerable to a number of critters. Before commercial grain is even stored, the collection bins are sprayed with insecticide, inside and out. More chemicals are added while the bin is filled. These so-called “protectants” are then added to the upper surface of the grain as well as four inches deep into the grain to protect against damage from moths and other insects entering from the top of the bin. The list of various chemicals used includes chlorpyrifos-methyl, diatomaceous earth, bacillus thuringiensis, cy-fluthrin, malathion and pyrethrins.
Often, grains are fumigated to “maintain a toxic concentration of gas long enough to kill the target pest population.” The toxic chemicals penetrate the entire storage facility as well as the grains being treated. Two of the fumigants used include methyl bromide and phosphine-producing materials, such as magnesium phosphide or aluminum phosphide.

6. High Heat is a serious problem that results from the artificial drying of damp grain at high temperatures. Overheating kills all enzymatic activity, causes denaturing of the protein and can also partially cook the protein, ruining the flour’s baking properties and nutritional value.

7. Milling and Processing. A grain kernel is comprised of three layers: the bran, the germ and the endosperm. The bran is the outside layer where most of the fiber exists. The germ is the inside layer where many nutrients and essential fatty acids are found. The endosperm is the starchy middle layer. The high nutrient density associated with grains exists only when these three are intact. The term whole grain refers to the grain before it has been milled into flour. It was not until the late nineteenth century that white bread, biscuits, and cakes made from white flour and sugars became mainstays in the diets of industrialized nations, and these products were only made possible with the invention of high-speed milling machines. The unmistakable consequences of these dietary changes not only resulted in tooth decay, but problems with fertility, mental health and disease progression.

Flour was originally produced by grinding grains between large stones. The final product, 100 percent stone-ground whole-wheat flour, contained everything that was in the grain, including the germ, fiber, starch and a wide variety of vitamins and minerals. Without refrigeration or chemical preservatives, fresh stone-ground flour spoils quickly. After wheat has been ground, natural wheat-germ oil becomes rancid so refrigeration of whole grain breads and flours is necessary.

For mass-production, the industry uses high-speed, steel roller mills that eject the germ and the bran. Much of this “waste product” (the most nutritious part of the grain) is eliminated. The resulting white flour contains only a fraction of the nutrients of the original grain. Even whole wheat flour is compromised during the modern milling process. High-speed mills reach 400 degrees Fahrenheit, and this heat destroys vital nutrients and creates rancidity in the bran and the germ. Vitamin E in the germ is destroyed--a real tragedy because whole wheat used to be our most readily available source of vitamin E.

8. Diabetes, heart disease, elevated triglycerides, cholesterol and obesity.. are just a few of the health problems associated with our high intake of refined grain products. The conversion of the complex carbohydrates natural found in whole grains to simple carbohydrates, lacking fiber, proper minerals and essential fatty acids needed for the body to metabolize these carbohydrates correctly.

9. Literally dozens of dough conditioners and preservatives go into modern bread, as well as toxic ingredients like partially hydrogenated vegetable oils (containing transfatty acids which are also carconogenic). The extrusion process, used to make cold breakfast cereals and puffed grains, adds insult to injury with high temperatures and high pressures that create additional toxic components and further destroy nutrients--even the synthetic vitamins that are added to replace the ones destroyed by refinement and milling.

10. People have become accustomed to the mass-produced, gooey, devitalized, and nutritionally deficient breads and baked goods and have little to no idea of how real bread should taste. Chemical preservatives allow bread to be shipped long distances and to remain on the shelf for many days without spoiling and without refrigeration.

[trevor1]

what a load of bullshit i buy and eat perfectly good bread made in buriram which stays fresh tastes as good as the bread i buy back in the uk and made by bakers who know how to make good bread.ican get it any day of the week without ordering it from sin city and the price is good. so lets cut out all this crap and try muang pizza bread or the swiss loaf from v mart. support your local baker .com

[Farang pete]

what a load of bullshit i buy and eat perfectly good bread made in buriram which stays fresh tastes as good as the bread i buy back in the uk and made by bakers who know how to make good bread.ican get it any day of the week without ordering it from sin city and the price is good. so lets cut out all this crap and try muang pizza bread or the swiss loaf from v mart. support your local baker .com

Do they make a nice wholemeal bread that hasn't got all the Chemicals in it that most bakers use

[chester paul]

what a load of bullshit i buy and eat perfectly good bread made in buriram which stays fresh tastes as good as the bread i buy back in the uk and made by bakers who know how to make good bread.ican get it any day of the week without ordering it from sin city and the price is good. so lets cut out all this crap and try muang pizza bread or the swiss loaf from v mart. support your local baker .com

Well said Trevor

Do they make a nice wholemeal bread that hasn't got all the Chemicals in it that most bakers use

[Vombatus]

what a load of bullshit i buy and eat perfectly good bread made in buriram which stays fresh tastes as good as the bread i buy back in the uk and made by bakers who know how to make good bread.ican get it any day of the week without ordering it from sin city and the price is good. so lets cut out all this crap and try muang pizza bread or the swiss loaf from v mart. support your local baker .com

What is v mart ?

[trevor1]

its a family thing tweekit plaza owned by the father is opposite city hall tweekit super centre commonly known as we mart is owned by the son and is situated on the buriram nang rong road. an alternative source of good bread is the french loaf at big c but you have to be there early to get it fresh from the oven.there are a further two sources of french loaves available here in the city but it is limited to only a few loaves a day and is a closely guarded secret for a few lucky farang who have been able to tap into this source needless to say i am keeping my mouth closed to protect my supply.thanks for the support at least there is one other sensible guy in the area.

[aparasher]

Why people can't buy a bread maker?

Costs around $100 and all you need is good self raising flour or you can experiment your own combination. That is what I use at home and make fresh bread including loafs. You can even make fancy multi grain bread with seeds, walnuts or anything you fancy.

[Prakhonchai Nick]

Coco and I buy our bread when on our Angkor Experience tours in Siem Reap. Costs approx 25% of what you would pay in Thailand (if you could find the equivalent),  is excellent quality and freezes well.

Makes our Angkor tours even better value!

[Charlie]

I personally think it is great that the likes of Nookiebear and Starman making the effort to have all of this great farang fare on offer and delivered to your door.

Dont knock it. There are enough of us around to support everyone.

[davu]

now that I know, I will occasionally be a customer for white bread. I do generally agree with 'Surinexpat' though.  My plans at the moment are to build a bread oven using charcoal to heat. Wheat is easy to cultivate on a small scale even in Thailand and as long as you use freshly milled flour (all of it) you don't need self raising. So I'll do that. I was a bit confused about the remark about 'bread as good as I get in England' - the mystery is why they call the stuff they generally sell in England bread at all. They extract some many vitamins and minerals during the industrial process of 'bread' making that they have to put artificial stuff back in.
I have seen English people complain in Switzerland about there not being any sliced bread available. There is, but it is generally well away from the bread shelf in a ghetto of its own.
mm a good Berner Ruchbrot would be something to drive a hundred miles for

 

[nookiebear]

I personally think it is great that the likes of Nookiebear and Starman making the effort to have all of this great farang fare on offer and delivered to your door.

Dont knock it. There are enough of us around to support everyone.

Charlie as you know there is always one oddball around....If the bread wasnt up to it then I wouldnt have around 100-110 ordered every time.