KhunLA

Doesn't matter what you eat, unless extreme vegan, and IMHO, not the healthiest diet, and if you don't burn it off, (fat/sugar/carbs) as BM2 stated, you will get fat. I exercise very little, and far from fat or obese, and eat whatever I want, in moderation of course, and pay attention to leaner cuts, fats, oils & sugar intake. Contrary to all the internet BS, I consume a lot of carbs, simple & complex. Did cut back on dairy the last couple years.

That depends on what sugar or sweetener is used. Natural sugar still retains it's nutritional value, and honey, and maple syrup can be quite healthy for you, or so I read. Stevia, probably the healthier of all, but I'm not a fan. You also have: Coconut Raw Agava Brown White Just the OTC ones, most home cooks use. Didn't even get into the ones, not so healthy, that processors use, besides the ones listed above.

Thought that was a bit silly myself. Look at any red tomato sauce/pasta/pizza sauce recipe, and you'll probably see sugar added, to counter the acidity of tomatoes. How much of course, depends on the vendor. Same with sugar in dough, and unless a silly amount, the yeast is consuming a good portion if not all of that. Damn headline reader are nothing but uninformed echo boxes. Apparently many folks, after leaving mommy never cooked for themselves, and surely never worked in restaurant or a bakery, as I have.

Once again, reading comprehension goes a long way. Pretty sure I never said sugar was good for you, just there are healthier versions, if you actually know what the different versions are & how they are utilized in processed food. You should actually read the post you are replying to: "I did post a most informative vid about sugar, and if anyone watched that, that pretty much explains most things. I even noted many would probably want to skip through to the more pertinent stuff that might interest them. " Sugars obviously affect different people differently, along with the type and amount consumed, and what you do after eating it. Linked to obesity, as is everything, if you don't burn it off. I'm guessing the amount of sugar I eat is far less than what most people consume. One soft drink, depending which, and a person has probably consumed more sugar that I would in a week.

What is it with EV thread trolls. Do they think they are actually going to change anyone's mind about EVs. Especially considering all the BS they spew. They make up 75% of my ignore list. Others are CH, TH & USA, bashers, along with label users (left/right/rep/dem), or those that want me to use silly labels/pronouns.

Don't be a CC, turn the lights on once in a while, they don't use much juice ????????

As long as you don't have bank accounts in TH with $10k, then you have no worries. And that would be an IRS issue, not SS, as they still wouldn't care.

"The report highlights Thailand’s low rates of poverty" How low a bar do they consider living in poverty ????

????

Not that I ever voted, but what does happen there (birth country), does affect the exchange rate & COLA

Makes sense, considering the demographic of people watching gangster/killer movies, most being male. Along with Thailand being one of the most visited country, with apparently most males coming here as sex tourist. Pattaya's reputation precedes itself worldwide. Even the most ignorant movie goer couldn't avoid Hangover 2's, Bangkok nightlife storyline. Any USA military movie will mention it as R&R stop.

I get greeted every time I enter a 7-11. Recently, I get the same greeting when leaving ????

Now we're talking flavor ... ????

Only thing worse you could do to that flavorless white fish, is deep fry it.

I read their 'financials' one time, and IMHO, thought their administrative cost alone were way OTT

Sugar will enhance the Maillard reaction in baking and all cooking. Also why onions brown & caramelize. It will also make the bread softer & wetter, as sugar, since dissolves in water is sometimes considered a wet ingredient, as it will add volume to the water. "Here are some ways sugar affects baking: Sweetness: Sugar is primarily used to sweeten baked goods, providing a desirable taste that balances other flavors in the recipe. Flavor Enhancement: Sugar enhances the flavor of baked goods by adding a subtle caramelized or “browned” flavor during baking. This is particularly true for recipes where sugar is heated, such as in cookies or caramelized toppings. Texture and Moisture: Sugar helps create a tender and moist texture in baked goods. It absorbs moisture and helps to retain it during baking, resulting in a soft and moist crumb. Browning and Caramelization: Sugar aids in the browning and caramelization process during baking. The Maillard reaction, which occurs when sugar combines with proteins in the presence of heat, leads to the desirable golden-brown color and the development of complex flavors in baked goods. Structure and Volume: Sugar contributes to the structure and volume of baked goods. When sugar is beaten with fats or eggs, it incorporates air, creating a light and fluffy texture. Sugar also helps tenderize gluten, resulting in a more delicate crumb. Moisture Retention: Sugar has hygroscopic properties, meaning it attracts and retains moisture. In baked goods, sugar helps to keep them moist and fresh for a longer time. Shelf Life: Sugar acts as a natural preservative in baked goods. Its ability to absorb moisture and reduce water activity helps inhibit the growth of microorganisms, extending the shelf life of certain baked products. Yeast Activation: In yeast-based baking, sugar acts as a food source for the yeast. It helps activate and feed the yeast, allowing it to ferment and produce carbon dioxide, which contributes to the rise and texture of yeast-leavened breads and other baked goods. It’s important to note that reducing or omitting sugar in baking can affect the overall taste, texture, and structure of the final product. The specific amount of sugar used in a recipe should be carefully considered to achieve the desired results."

3 thoughts: ... why did I even bother ... people (men & women) are all the same ... women lie just as much as men

Depends what address you have given SS. If a USA address, they wouldn't know where you live. And simply assume you are in the USA.

Just rechecked the site I peeked at for ones I listed, and all ICE, though did have a 911 turbo @ 2.6 seconds ???? Still slower than the fast EV out there, but 2.6, that's damn impressive.

Doubtful. There were a few more 911s listed on the site, quicker, but that was the query, and don't know if they EVs either. Surely if a 911 EV, it would be faster than the Volvo.

Yes I know, you stated faster than a Porsche 911, he asked, which one ... more than a few ????

Then it fails miserably IMHO

2023 Porsche 911 Carrera 0-60 Time: 4.0 seconds 2023 Porsche 911 Carrera T 0-60 Time: 4.3 seconds 2023 Porsche 911 Carrera Cabriolet 0-60 Time: 4.2 seconds 2023 Porsche 911 Carrera 4 0-60 Time: 4.0 seconds 2023 Porsche 911 Carrera 4 Cabriolet 0-60 Time: 4.2 second 2023 Porsche 911 Targa 4 0-60 Time: 4.2 seconds

Brekkie today ... an excellent Chicken Massaman. Guess I'm having cereal for dinner ????