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If Hollywood is to be believed, carbohydrates are the devil of the food pyramid.

And while the vast majority of nutritionists are at pains to stress the importance of a balanced diet (one which includes carbs), many of us still eye the bread aisle with an air of suspicion.

However, it appears a group of researchers from Lubeck University in Germany have discovered a wonderful reason to load up on carbohydrates at breakfast, and if you're of an indecisive nature, you may want to listen up.

According to their findings, individuals who eat a carb-rich breakfast are more likely to make good decisions in comparison to those who opt for a protein-based breakfast.

After recruiting participants, researchers made note of the breakfast they had consumed that day, and then asked them to take part in a computer game called Ultimatum.

Ultimatum allows players to offer fellow players a part share of their money, however the individual offering the cash will always end up with more than the intended recipient.

Players offered the deal could either accept the unfair amount and keep the money or reject it and receive nothing, and researchers soon established that those who ate a carb-rich breakfast were more likely to reject the unfair offer.

In fact, 53 per cent of the high carb breakfast group rejected the unfair offer compared to just 24 of the participants who ate otherwise.

Speaking of the study, which was published in the journal of Proceedings of the National Academy of Sciences, the researchers said: "Our results shed new light on the striking relevance of food intake."

Investigating the hypothesis further still, researchers then provided participants with a controlled breakfast.

One breakfast contained 80 per cent carbs, 10 per cent fats and 10 per cent protein while the second contained 50 per cent carbs and 25 per cent of fats and protein. Both breakfast came in at 850 calories each.

Researchers again confirmed that those who were provided with the carb-heavy breakfast made better decisions, with 69 per cent declining the poor offer in Ultimatum in comparison to 60 per cent in the other group.

“This opens new perspectives on problems, such as antisocial behaviour as well as the global problem of poor nutrition. The latter may not only have negative consequences on physical health but also on social decisions," researchers concluded.

“With that background, popular diets – as for example low-carb diets – might be treated with caution."

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It's a common opinion that white bread is less healthy than brown, wholemeal, or sour dough, and one team of scientists decided to test the throry. 

Scientists at the Weizmann Institute of Science assessed the nutritional levels in a group of test patients, to see exactly what the difference is between white bread and brown.

The results? They found it made pretty much no difference to their health. 

The carb connoisseurs decided to test whether or not white bread actually had a significantly lower nutritional value than brown in a human diet.

To do so, they split 20 volunteers into two groups and asked half to eat whole-wheat sourdough for a week, while the others had white bread.

They then switched for a second week, so each group had one week on white and one week on fancy sour dough. 

The researchers then tested a number of markers in the two groups to assess their nourishment levels at the end of each week.

They looked at the participants' vitamin, mineral, fat and cholesterol levels.

Despite popular belief that white bread is less healthy, the team found no significant difference between the two groups at the end of the experiment. 

'The initial finding, and this was very much contrary to our expectation, was that there were no clinically significant differences between the effects of these two types of bread on any of the parameters that we measured,' Researcher Eran Segal told The Sun.

'We looked at a number of markers, and there was no measurable difference in the effect that this type of dietary intervention had.'

'The findings for this study are not only fascinating but potentially very important – different people react differently, even to the same foods.'

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While some people will throw out anything that has the slightest sight of abnormality on it, there's always the ones that will cut off that mouldy corner of bread and proceed to make a ham and cheese sandwich.

And those people probably have reasons for doing so; mostly not to waste any food.

But, it turns out that if there's mould on your bread, you should just throw it out straight away.

Sliced Bread

A new study carried out in the US found that "with soft food, it's very easy for the roots [of the mould], or the tentacles, or whatever creepy word you want to use, to penetrate [deeper into the food]."

So, basically mould goes much further into the bread than we can actually see.

Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture told NPR that while you may think you have some wiggle room with mould, it's best to just throw it out.

"I have seen mould spread from one slice to the next. I'm sure some people would really want to press the situation, but bread is cheap. Go buy some more."

Image result for mouldy bread

Bread isn't the only food that prompts this problem, though. Soft fruit, jam and deli meat should also be thrown away if there's any sign of moulding.

However, harder foods such as chorizo, carrots, and hard cheeses can be salvaged by cutting off the mould since its roots aren't able to cut through their surfaces. 

But to be on the safe side, Marianne recommends cutting off an additional inch of food around the mould.

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We love new carb creations here in Shemazing! HQ, and this has sent our taste buds soaring.

The Croloaf is M&S's latest creation, and it's safe to say everyone is going mental over it.

The croissant loaf of bread has been described as the "perfect fusion of the French and British breakfast.

"Our croissant loaf is perfect for those who like the convenience of grabbing a slice of toast for breakfast but love the delicious buttery taste of croissants," the M&S spokeswoman said.

"Now they don't have to compromise and can enjoy the best of both worlds."

And better still, a slice of the croloaf is only a fraction of the calories of a regular croissant. The whole loaf contains about 1,000 calories, and a slice is about 114.

The loaf is around €3 and people are seriously impressed by it:

We can't wait to try it!

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‘Round SHEmazing! Towers we’re fond of the odd little indulgence.

Simple things like shameless lie-ins, cheeky afternoon pints, pay-day splurges and epic Netflix binges.

But what trumps them all? Why that would be the humble food-group known affectionately as ‘all the carbs, please’.

Because while some folk love chocolate, and others lust after a chilled glass of Pinot Grigio, we’re in a fully-committed, long-term relationship with bread, pasta, potatoes, and crackers and cheese.

You too? Here are the six signs to look out for:

 

You’re a bonafide breadophile:

It’s not simply a case of ‘brown or white’ – no siree. That’s because you know your wholemeal stoneground soda from your brown round soda. Chia-seed cob? Yes please. Rye sourdough with sunflower seeds? Why not.

FYI, Supervalu has launched a new range of bread and cakes and suffice to say just looking at the range sent us to our happy place.

 

A fry is the breakfast of kings:

Beans, a treble round of white sliced pan with butter, and salty hash browns piled high. You’re happy to throw in a couple of fried eggs to make it ‘healthy,’ but there’s no denying that the ultimate breakfast fry has its very foundations in pure stodge.

 

Chicken fillet roll with mayo:

Hit your local deli counter; ask them to take their freshest, warmest baquette. See it filled with spicy breaded chicken, lashings of mayo, and possibly a hint of ‘special sauce’. The result? A small sample of delicious carb heaven. Acceptable – nay, celebrated – at any time of the day.  Those with notions might even be tempted to through in a bit of iceberg lettuce.

Cereal makes for a delightful dinner:

You laugh in the face of the recommended 30g serving. Instead, a pasta bowl is your vessel; a family-sized box of Alpen your cargo as you navigate through an late-evening carb-binge. The perfection solution for when you’re too lazy to make dinner, and too poor to order it.

 

The perfect marriage: crisps and bread:

 

Chip… just chips:

You look your server straight in the eye as you tell them that you will be requiring 'LOADS of salt and vinegar'. Afterwards, you eat them on the hoof, delightfully scorching your mouth on the first few burning-hot specimens. A dud bag is tragic – but a heralded perfect concoction is one of life's great pleasures. 

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With so many varieties to choose from and such wonderfully comforting properties, if any food is BAE, it’s got to be bread.

And if you’ve ever wondered which type of bread best represents your personality, an online quiz now exists which could help you find the answer.

Earlier this year, 25-year-old college admissions employee Liz White used a quiet day at the office to develop the bread personality quiz which is now dominating the Internet.

The quirky personality test – which links humorous human traits to different categories of bread – has been shared tens of thousands of times in recent weeks and has caused a major stir on Twitter.

The test makes a connection between people who love wholegrain bread and those who suffer from the dreaded Resting Bitch Face.

It also claims that those of us who enjoy a bit of French stick always feel cold and have a strong liking for tequila.

Since the quiz is based on the personalities of its creator’s friends, it can’t exactly be called scientific.

But for those who love bread, it certainly is a lot of fun.

Feat image: 100ita.com

GIFs: giphy.com

 

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This week is bread week on the Great British Bake-Off, and if you are a bit of a novice in the kitchen (like some of us here in Shemazing! HQ), then this recipe will make you feel like you're cooking alongside the GBBO contestants.

So even if the only thing you've cooked in the kitchen is a microwave meal, this easy four step recipe will impress all your friends:

Granary Bread

Ingredients:

  • 500g granary, strong wholewheat bread flour
  • 7g dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp clear honey

Method:

1.Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml warm water with the oil and honey, then stir into the dry ingredients to make a soft dough.

2. Place the dough onto a lightly floured surface and knead for five minutes, until the dough no longer feels sticky. If you need to, sprinkle in more flour.

3. Oil the loaf tin and place dough inside, pressing it down evenly. Then, place tin in a large plastic food bag and leave to rise for one hour. It's perfect when the dough has risen to fill the tin and it no longer springs back when you press it down.

4. Heat oven to 200C/180C fan/gas 6. With a knife, make several slashes to the top of the loaf, then bake for 30-35 minutes. When risen and golden, tip the loaf onto a wire rack and tap the base of the bread to ensure it's cooked. Leave to cool.

Now, just slather on some butter, sit on your comfy couch and enjoy GBBO!

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Subway fans, your usual footlong is about to get a whole lot better.

The sandwich company is on its way to introducing pretzel bread – which sounds totally weird, but hear us out.

It's not going to come in the normal 6-inch or footlong style, instead it'll be like a large bun, with all of your favourite fillings inside.

Just imagine the wonderful salty, crisp bun teamed with melted cheese, and slathered with some meatball marinara. Mmmm…

According to Delish, the chain is rolling it out in only a few selected stores around the world to test the waters, but hopefully if all goes well, it could be available in all subway outlets soon.

This might just be better than our beloved footlong.

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If you are constantly burning toast every single morning, we hear you. The dread of watching the slice pop up as a charcoal-covered mess can be somewhat awful. 

But then this ultra-modern design has been made. The contemporary toaster has been formed by Stumpf Studio, and is only a prototype for now, but the final product has some serious potential. 

It is fitted with bamboo wood and glass panels so you can see exactly how well-done your toast is. And there's even a touch screen timer and temperature metre for you to make your perfect piece of toast. 

Some are referring to the design as the Eco Toaster and it's in a series of sustainable kitchen appliances by James Stumpf.

We're just hoping it hits the market soon so we can kiss burnt toast goodbye!

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We've only just recovered from the announcement that personalised Nutella jars are now available in Dublin – when yet more chocolatey, hazelnutty, sugary news comes our way – this time from Milan.

Yes, some 60 French and Italian chefs have now created a Guinness World Record-breaking baguette – which stretches to an astonishing 120-metres.

Better still, once the record had been authenticated, it was sliced, diced and smeared with lots of lovely Nutella – being then passed around to the waiting crowd of hungry observers. 

"It's very difficult to do a big baguette because we are outside, you know, the temperature, it's cold and we are outside so for the dough it's not easy," said Dominique Anract, one of the bakers and owner of the La Pompadour bakery in Paris.

The Italian city is currently hosting the six-month long Expo 2015 – a world fair that Michael D Higgins visited back in June as part of an official three-day tour of Italy. 

It was at least the fourth world record declared during the Expo, which closes October 31. Further world bests include the longest pizza, which came in at an astonishing 1.6km.

The talented bakers worked for nearly seven hours on Sunday to bake the impressive baguette. Kneading at a rate of 20metres an hour, a specially designed portable oven was also constructed on site for the task.

 

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Lunchtime has become awful fancy in recent times: and a victim of all these 'notions' is certainly the humble sandwich. 

With bread fast falling out of fashion, it's little surprise that luncheon wares have become more of the sushi/soup/salad/spiralized veg variety.

Pish-posh to all that, we say! We love our sambos – though we'd like to think our taste-buds can on occasion be more sophisticated than a hang and cheese sanger.

Enter the 'artisan' variety: think almond butter, hummus and LOTS of avocado.

Inspired by the tempting BuzzFeed.com/Food, here SHEmazing! brings you 12 of the best, most delicious daytime concoctions to satisfy even the most demanding of rumbling tums…

 

1) The green goddess:

 

2) Chicken gyros with tzatziki: 

 

3) Loaded Med veggie:

 

4) Smashed white bean and avocado:

 

5) Four-layer vegan:

 

6) Spicy carrot and hummus:

 

7) Chickpea sunflower sandwich:

 

8) Peanut butter and basil: 

 

9) Chicken soft tacos:

 

10) Roasted red pepper, feta, and hummus:

 

11) Crispy tofu with sweet potato:

 

12) Greek yoghurt with chicken salad:

 

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There are a lot of common food and nutrition myths that frequently make the headlines – and many of us believe them. 

In some cases the facts are just wrong and for others, they may not be as straight forward as you once thought. 

Healthista spoke to nutritionist Rob Hobson to separate the science from the hype and figure out what is fact and what is fiction:

1. High cholesterol foods (like eggs) can raise blood pressure

Previous advice to cut down on your egg intake has since been changed as we now know foods naturally high in cholesterol have very little impact on our blood levels. 

Eggs are super nutritious and have been shown to aid in weight-loss. However, those with diabetes should limit high cholesterol food intake to three times a week. 

 

2. All carbs make you fat

Yes and no. Nutritionally, there is nothing fattening about complex carbs with a low GI, such as oats or wholegrain pasta, which contain four calories per handful. 

When eaten in sensible portion sizes, these foods are a good source of nutrients such as fibre and vitamin B. However, what you choose to eat with these carbohydrates will only add to your calorie count and an excess of any food will lead to weight gain.

 

3. Saturated fat is bad for you

Fats are probably the most complicated of nutrients. All health advice points towards cutting down our saturated fat intake to help maintain healthy cholesterol levels.

However, new research suggests that saturated fat may not be as strongly linked to heart disease as previously thought. 

 

4. Eating after 7pm will make you gain weight

OK, first of all, your body doesn't just decide to turn food you eat after 7pm into fat. And secondly, although your metabolism may by slower when you sleep, it still continues to digest food in your gut. 

The amount of fat you have is determined by the amount of calories you consume during the day and how active you are. 

 

5. A raw food diet is better for you

Raw foods are highly nutritious and a great addition to your diet but some reasons given about the benefit of a raw food diet don't quite add up. 

The are several antioxidants made more available in cooked food such as lycopene (found in red veggies) and beta-carotene (found in orange and dark green veg). 

However, raw food is a great source of enzymes, and we can't function without them. 

 

6. You need dairy in your diet for calcium

Most people know the importance of including calcium-rich foods in their diet for healthy bones, but you don't soley have to rely on dairy products. 

While milk and cheese provide a readily available source of calcium, other foods rich in this mineral include dark green vegetables, almonds, tofu and ground spices.

 

7. Eating small portions regularly will help you lose weight

While it’s true that your metabolism increases slightly as you eat, it's not enough to cause any significant weight loss. The only way to actively boost your metabolism is with regular exercise and healthy eating.

 

8. Bread causes bloating

Putting gluten-sensitivity and coeliac disease aside, some people are sensitive to wheat, which may cause bloating. However, sensitivity is not that common and wheat allergy is rare.

So if you're bloated it may be due to another reason such as IBS, skipping meals, a lack of good bacteria in the gut and foods rich in fermentable carbohydrates (like onions).

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