Elements of Health · White Flour

7,507 people have taken on rules to modify this element of their health.

Questions and tips about this rule…

These questions and tips are made from the Game Wall.

:)

rdr100 has a question about the Limit white flour rule.

Heart.full.16 11 · 0 pts

How bad is white flour for you?

:) autopilotfootprints
about 7 years ago

White flour lacks the nutritional value that whole grain or whole wheat flours have. It lacks nutrients and fiber. I think it’s somewhat like the difference between eating a potato chip or a baked potato – the potato chip is so refined and unlike a natural potato and lacks nutritional value, just as white flour is processed and has less nutrients than wheat flour.

At least this is my understanding. :)

:) elibeli1
almost 6 years ago

I think also carbs more generally are starting to get a bad rep. From what I understand, although I’m no scientist, carbs are pretty fattening foods, because they have a lot of calories, which the body processes fast, and if if it can’t use the energy pretty much straight away, it’ll turn the carbs into fat. So you end up storing a lot of fat although you didn’t think you’d eaten any. Nutritional advice in the past decades has urged us to eat more carbs, rather than fatty foods. But it turns out this might not have been such a great idea after all, and we’re probably eating too many of them.

On top of the fat thing, it seems that carbs don’t have much other nutritional value – unlike fats (butter, olive oil, lard etc.), that are necessary for absorbing vitamins, from what I understand. I think some carbs are worse than others – sugar being the worst. I’m not sure whether it’s because it has fewer nutrients, or because it’s processed differently by the body. Definitely not all carbs are processed in the same way.

Anyway, to summarise, I think it’s that flour is a carbohydrate and we’re eating too many of them. The body processes them fast, and stores what it can’t use immediately as fat, whilst not giving us much other nutritional value. White flour is worse than brown because, as autopilotfootprints said, it’s got fewer nutrients in it. But it also burns faster, storing fat faster and making us hungry sooner, so making us eat more (this is the glycemic index thing). If we’re going to eat flour, we should try to eat brown, but perhaps we should reconsider how much flour we eat full stop (although I’d never want to cut it out – it’d make me miserable!).

By the way, I’m basically summarising here from a load of stuff I read by somebody called Zoe Harcombe. She’s on a mission to convince people that it’s carbohydrates (especially in processed foods, but also more generally) that’s causing the obesity epidemic. It’s worth reading her stuff yourself, although it’d probably be good to read some other opinions too. There’s a lot to learn…

:) elibeli1
almost 6 years ago

I think also carbs more generally are starting to get a bad rep. From what I understand, although I’m no scientist, carbs are pretty fattening foods, because they have a lot of calories, which the body processes fast, and if if it can’t use the energy pretty much straight away, it’ll turn the carbs into fat. So you end up storing a lot of fat although you didn’t think you’d eaten any. Nutritional advice in the past decades has urged us to eat more carbs, rather than fatty foods. But it turns out this might not have been such a great idea after all, and we’re probably eating too many of them.

On top of the fat thing, it seems that carbs don’t have much other nutritional value – unlike fats (butter, olive oil, lard etc.), that are necessary for absorbing vitamins, from what I understand. I think some carbs are worse than others – sugar being the worst. I’m not sure whether it’s because it has fewer nutrients, or because it’s processed differently by the body. Definitely not all carbs are processed in the same way.

Anyway, to summarise, I think it’s that flour is a carbohydrate and we’re eating too many of them. The body processes them fast, and stores what it can’t use immediately as fat, whilst not giving us much other nutritional value. White flour is worse than brown because, as autopilotfootprints said, it’s got fewer nutrients in it. But it also burns faster, storing fat faster and making us hungry sooner, so making us eat more (this is the glycemic index thing). If we’re going to eat flour, we should try to eat brown, but perhaps we should reconsider how much flour we eat full stop (although I’d never want to cut it out – it’d make me miserable!).

By the way, I’m basically summarising here from a load of stuff I read by somebody called Zoe Harcombe. She’s on a mission to convince people that it’s carbohydrates (especially in processed foods, but also more generally) that’s causing the obesity epidemic. It’s worth reading her stuff yourself, although it’d probably be good to read some other opinions too. There’s a lot to learn…

about 7 years ago

:)

LibraryMama has a question about the Limit white flour rule.

Heart.full.16 10 · 187 pts

I’m confused. If an ingredient list says “wheat flour” am I to assume it’s white unless it says “whole wheat”? And what about durum wheat semolina?

:) rhichi
over 7 years ago

A lot of times, it will say “enriched wheat flour” when they really mean white. It would most likely say “whoe wheat” or “whole grains” or something to seem like it’s whole wheat. Another good indicator is fiber. If there’s no fiber in it, it’s almost definitely white flour.

What was the food item in question?

:) rhichi
over 7 years ago

Also, I believe semolina is better than white flour but not as good as whole wheat. That I’m not 100% sure on, though.

over 7 years ago

:)

LibraryMama has a question about the Limit white flour rule.

Heart.full.16 10 · 187 pts

I’m confused. If an ingredient list says “wheat flour” am I to assume it’s white unless it says “whole wheat”? And what about durum wheat semolina?

over 7 years ago

:)

LibraryMama has a question about the Limit white flour rule.

Heart.full.16 10 · 187 pts

I’m confused. If an ingredient list says “wheat flour” am I to assume it’s white unless it says “whole wheat”? And what about durum wheat semolina?

over 7 years ago

:)

rhichi has a question about the Limit white flour rule.

Heart.full.16 10 · 3,618 pts

So…what do I do with a rule that, in retrospect, I think is too strict? I am only allowing myself white flour once a week, but now that I think of it, there are some situations where I might have to eat it more than once a week, but it wouldn’t actually go against my weekly carb count or other goals.

I think it might have been better to allow it two or three times a week, but I can’t really change the rule now. What are other people doing once they realize there is a rule that is actually too harsh for them to follow?

:) EddFear
over 7 years ago

Seems to me this is YOUR challenge (all these rules), so it should be YOUR decision as to how to report on them. In the end, the idea is to make your life a little better, not stress you out over details.

I say be a little lax in the practice, and as long as you’re following YOUR best interests, tell the computer whatever it wants to hear. But that’s just me.

over 7 years ago

:)

lv3121 has a tip for the Limit white flour rule.

Heart.full.16 12 · 9,389 pts

Allow white flour 1 day a week,is it okay!?

:) Nikkooo
over 7 years ago

#Merdeka

over 7 years ago

:)

Nikkooo has a tip for the Limit white flour rule.

Heart.full.16 11 · 5,278 pts

Allow white flour 1 day a week,is it okay!?

:) lv3121
over 7 years ago

#Merdeka

over 7 years ago

:)

Terriniski has a question about the Limit white flour rule.

Heart.half.16 8 · 3,336 pts

My doc recommended eating more whole grains/less white flour, so I’ve set up a rule to help me track days when I eat white flour. I generally aim for whole wheat products, but doc says I have to be careful because many of them still contain white flour unless they say 100% whole grain.

Question: What are some tricky/sneaky things I need to look for on product labels?

(For example, I love Orowheat Multi-Grain Sandwich Thins. I don’t see anything that would indicate any white flour on the ingredients list, but maybe I just don’t know the tricks yet.)

:) MoiraIndigo
over 7 years ago

I’m looking at the ingredients list for the multi-grain thins. First ingredient is “whole wheat flour,” but the second is “unbleached enriched wheat flour,” which doesn’t look to be whole grain (white flour is made from wheat, too: “wheat flour”). The whole wheat sandwich thins appear to be all whole wheat flour, and do say “100% Whole Wheat” on the package. (You might also be interested to know that the “cellulose fiber” some breads list is actually wood added to increase the fiber content.)

I’ve had good luck with locally made breads, but it’s hit and miss finding them, and going through ingredients lists is time-consuming.

:) MoiraIndigo
over 7 years ago

To compare how they refer to their ingredients, I’m peeking at Orowheat’s white bagels. Their first ingredient is “unbleached enriched wheat flour.”

:) Terriniski
over 7 years ago

Thanks!

over 7 years ago

:)

corazon has a tip for the Limit white flour rule.

Heart.full.16 11 · 3,100 pts

.

almost 8 years ago

:)

corazon has a question about the Limit white flour rule.

Heart.full.16 11 · 3,100 pts

`

almost 8 years ago

:)

karena has a question about the Limit white flour rule.

Heart.full.16 11 · 4,563 pts

Hey Paleo People. Just curious, where do you stand on sprouted bread? Still out because it’s grain?

:) Brenfren
almost 8 years ago

Paleo is all about a framework to use to make healthy choices. So, it depends on how you feel. Strict Paleo, no grains at all. The thing to do is cut it all out for 30 days and then if you want, try to reintroduce some foods and see how you feel. This is the general guideline from Robb Wolf and Whole9. You might do a search for Whole9 and grain manifesto. They do a pretty good job of summarizing things.

:) karena
almost 8 years ago

Interesting, thanks!

almost 8 years ago

:)

pecus has a question about the Limit white flour rule.

Heart.half.16 8 · 6,989 pts

I’ve been trying to follow a slow-carb diet by sticking to the no white flour rule. But I’m in desperate need for snacks (I’m hungry 2/3 hrs past lunch) and:

1) I can’t have fruit (would have been perfect, but rule #4 is no fruit, to limit fructose)
2) I can’t have protein bars twice/thrice a day (I’d rather not hit kidneys and liver too hard)
3) No fridge at hand, so no yogurt (this would be my optimal choice given the other restrictions)

So what should I have? Chocolate? Nuts? (tried both but feel more like small treats than snacks) Whole Wheat cereal bars?

What’s your choice for snacks when on a low-carb diet or no white-flour rule?

:) wshaffer
almost 8 years ago

Hi, matteo. My usual mid-afternoon snack is some raw veggies (carrots, celery, red pepper usually) with hummus or some other kind of dip. I pack it in a little insulated container in the morning to take to work with me, and it doesn’t need refrigeration.

Another option would be whole-grain crackers with peanut butter or some other kind of nut butter.

:) pelly
almost 8 years ago

Nuts, definitely. string cheese (I know, no fridge, but these should keep for a day). peanut butter. beef jerky. They sell tuna fish already mixed up in little single-serve envelopes now, maybe keep a few on hand for when you need something more substantial. If you have no fridge, I might suggest you get a small insulated lunchbox dealie so you can expand yr options. Then you could have say, some slices of turkey or cottage cheese or whatever.

chocolate, yogurt, cereal bars: not typically low carb in my book. sugar counts!

Some fruits are higher carb than others. most berries and melons are pretty low.

:) pecus
almost 8 years ago

Lots of good suggestions, tx! for the record, yogurt is white, no sugar. cereal bars are indeed risky business: i favor pressed whole cereals with little extra stuff. turkey slices and tuna are great suggestions, I got to get a cool lunch box…

almost 8 years ago

:)

pelly has a question about the Limit white flour rule.

Heart.half.16 3 · 3,560 pts

OK, this happened to me last month, and I am pondering how I would respond now that the white flour rule is in effect.

Restaurant menu says that the turkey burger comes on a 100% whole wheat bun. Cool, I thinks to myself, I’ll get that, it will be good practice for next month when that is the law. Burger arrives, and while the bun is brown, it’s clearly too squishy to be 100% whole wheat. Partial whole wheat at best.

Survey time!

Would you (a) eat it and ding yourself a point? (b) say to yourself, oh well, I gave it my best shot, eat it, and NOT ding yourself a point? © send it back and be That Obnoxious Customer? (d) not eat the bun?

:) EvaC
almost 8 years ago

If I’m served something other than what the menu & wait staff say I’m getting, I send it back.

I got fake whipped cream on a drink a few weeks ago when the menu said whipped cream, and I had them make me a new one without that crap. The waitress hadn’t even realized it was fake, so I asked her to talk to the manager about it because it really ruined the drink, and the rest of their ingredients were so high-quality it seemed like it was probably a mistake in ordering. I think I was doing them a favor.

:) luelue1971
almost 8 years ago

I’m afraid to be “that” customer because I worry about what my happen to my food while it’s away from my table , you know? I actually make a whole wheat bread that is fully whole wheat and it is nice and “squishY”

:) EvaC
almost 8 years ago

You don’t have to be bitchy to ask for what you were supposed to get. I’m always polite about it, I just won’t accept something I wouldn’t have ordered. So I don’t worry about bad reactions.

You’re right that ww bread can be pretty squishy, so I wouldn’t necessarily assume it’s not—I’d ask to see the package if I doubted, though.

:) zarah
almost 8 years ago

I’m also too chicken to send it back. I would either eat it without the bun or eat it and ding myself a point.

:) eatingrules
almost 8 years ago

I’m with Eva-Lise, but I also wouldn’t assume that it’s “squishy” so it’s not 100%. I would ask the server to confirm that it actually is 100%. If they’re sure, they’ll tell you, and if they’re not, they should go back in the kitchen and double-check.

I can’t think of the last time I was at a restaurant and saw “100%” whole wheat on the menu. I’ve only seen “whole wheat.” I always ask if it’s 100%, and about 99% of the time, the answer comes back with “no.” So I order something else.

I do the same with Salmon. I always ask (before ordering) if the salmon is wild. If it’s not, I won’t order it.

If restaurants get enough polite requests for specific foods, they’ll start carrying them… because that’s what their customers want!

:) zarah
almost 8 years ago

Natasha, will you post your “squishy” whole wheat bread recipe? All my attempts to make it come out extremely dense!

:) pelly
almost 8 years ago

Andrew: I live in Santa Monica, baby! It is a magical, mystical land of hippies, new agers, outdoor sports enthusiasts, and health nuts of all varieties. “Whole wheat” is more common, yes, but I do see “100%” from time to time.

And yes, Natasha, I’d love that recipe! It is good to hear that squishiness is possible in a whole wheat breadstuff.

:) luelue1971
almost 8 years ago

Here’s the link to the recipe. http://www.food.com/recipe/100-Whole-Wheat-Bread-Bread-Machine-221429

I use 1 cup of milk with 1/2 cup of water in place of the water and powdered milk. I also use White Whole Wheat Bread and add 4 tsps of vital wheat gluten. That has made a world of difference in my bread but I know that some people avoid this.

I make this in my bread machine (which I got at goodwill for $5) and put it in a large tupperware container with a sealed lid before it cools very much.

I hope it works for you. My kids HATE wheat bread and this one they will actually eat. I know using the White whole wheat isn’t as good as the regular whole wheat but what good is it if nobody will eat it lol.

:) eatingrules
almost 8 years ago

Pellymelly – I live in Santa Monica, too! Now I’ve GOT to know…which restaurant are you talking about?

:) eatingrules
almost 8 years ago

Natasha – That recipe looks good… Though I hope if you’re using margarine (as the recipe calls for), that you have found something with no hydrogenated oils. Cocount oil might be a good subsitute, too.. :)

almost 8 years ago

:)

zarah has a tip for the Limit white flour rule.

Heart.full.16 11 · 1,429 pts

Triscuits are made with whole grains. Huh, who knew?

:) ginelit
about 8 years ago

We need a “like” button!

:) pelly
about 8 years ago

I did not know that, but that’s reason enough for me to pick up a box next time I need crackers.

about 8 years ago

:)

corazon has a tip for the Limit white flour rule.

Heart.full.16 10 · 1,573 pts

white flour . thats good !

about 8 years ago

:)

sara has a question about the Limit white flour rule.

Heart.half.16 8 · 6,183 pts

I got the “white flour” rule for my pop quiz, and I was wondering how y’all play it who have this rule. Do you count anything that’s not 100% whole wheat as containing white flour, or do you more aim for foods that are majority whole grain? For example, for breakfast I had a piece of toast from homemade bread that’s about 75% whole wheat/25% white…to me, this is whole grain bread, although there is a bit of white flour in there, obviously. Just curious! :)

:) Gianna
about 8 years ago

Well I took the white flour rule because I could not find a no gluten rule, and count it as that, but if I’d play it the normal way, I would count your bread as whole grain too.

:) Sterlingsu
about 8 years ago

I would consider your homemade bread as whole grain.

Gianna, do you eat gluten free for fun or profit?

:) Gianna
about 8 years ago

for profit, I don’t eat carbs during work day only on weekend, especially no gluten, due to two things one the diet and weightloss and second for my eczema… got much better since I started this…

:) Gianna
about 8 years ago

so once a week cheating day… made eating much more fun, I have found for me…

:) Sterlingsu
about 8 years ago

Ah! That’s part of cheating day!

I’m on a gluten free diet, myself.

:) Gianna
about 8 years ago

the problem with gluten free products is that most of them taste awful. I baked bread once with gluten free flour, and they turned out hard as stone and tasted like sand… so no carbs is perfectly fine with me. I also feel much more awake, especially in the afternoon… on weekends its chocolate, cookies, noodles, everything…

:) gowithGrace
about 8 years ago

Weekends is two “cheating days”? what about calling them rule-free days? (—since you aren’t really cheating and that has such a negative spin…)

:) Brooke
about 8 years ago

Sprouted grain flour can sometimes work for people with gluten challenges. They digest as vegetables. The grain is soaked, sprouted, dried, and ground.

Summers is a company that makes a variety of sprouted flours are excellent and can be used just as other flours. I’ve used their sprouted spelt for everything from bread, cakes, cookies, and pies, to dusting meat before pan frying it.

:) Sterlingsu
about 8 years ago

Here in the US there is a wonderful company that makes very good GF bread. It’s the very reason why I am setting up a “no white flour” rule for next month: I eat entirely too much of it. (http://udisglutenfree.com/) Plus I’ve found a local bakery that makes wonderful cupcakes.

Brooke, the sprouted grain flour, is it recommended for people with celiac disease, or just other types of gluten problems? I’ve eaten some rather tasty sprouted grain products in the past (and they tend to be much less expensive than their gluten free counterparts.)

:) Brooke
about 8 years ago

Ya know, I am not sure about that, Sterling.
Here is the website for Summers sprouted flours:

http://www.creatingheaven.net/eeproducts/eesfc/

When you get to the site, click on the first topic:
“About Sprouted Flour & Related Info”
and it will take you to a place where there are questions on gluten vs. starch.

I think it’s worth a peek.
Also, Summers is one company. I know there are others that make sprouted flours, but I like Summers best.

Another stellar bakery is the wheat-free SAMI’S:

http://www.samisbakery.com/

They make breads, crackers, and all kinds of stuff. I love their products, too.

:) Gianna
about 8 years ago

I know the sprouted flour bread, here it’s called ‘pain essene’ or Essener Brot. And I like it very much. For the moment I am already accustomed to the way I eat, but maybe later the year I will eat it… The other links are nice, but these company’s rarely ship to Switzerland and – to resume Luciek’s motto – I would not want bread that’s shipped all over the world…

Well it is either Sun or Saturday. I prefer Sunday, but the last Weekend we had plans on Saturday and Raclette without Bread and Anything is really boring…
I like to call it cheating day. I am a very honest person, I even queued twice last week during rush hour in a shop because I forgot to pay something… So I like the idea of at least cheating once at something…

:) Brooke
about 8 years ago

The Essene bread we have here is delicious but not like the sprouted grain flour bread. I think the Essene I’ve had is literally the sprouted grains and either not baked at all or baked very moderately, so it’s a bit sticky and extremely moist.

The sprouted grain flour, on the other hand, makes a bread that could be mistaken for what most people think of as bread. It is much drier than the Essene. And, it is definitely not eaten raw… at least I don’t think so.

The Sami’s arrives fresh to my nutritionist and sometimes even has condensation on the package if it was shipped the day it was baked. But, yeah, if you’re doing your best to eat locally, then shipping food probably ain’t the way to go.

:) gowithGrace
about 8 years ago

Sara, and anyone else reading this who is under 10 LP’s:
Make a Plea for fruit!
<3 G

:) Gianna
about 8 years ago

Interesting, If I should ever make it over the ocean, I will definitively try it out. I think Essene is just like pumernickel, just not that sour…

:) Brooke
about 8 years ago

Yes, the Essene I’ve eaten here is very much like pumpernickel except a little more rough or porous and not so sour, yeah…

about 8 years ago

:)

alicetiara has a question about the Limit white flour rule.

Heart.empty.16 -5 · 3,442 pts

Stacey’s Pita Chips. Fall into pita exception, or not?
More generally: healthy, or not?

:) ingopixel
about 8 years ago

i think as long as they’re not fried or coated in lots of salt you’re fine.

:) alicetiara
about 8 years ago

Ingredients: Pita Bread (Unbleached Flour, Water, Oat Fiber, Yeast, Salt, Evaporated Cane Juice), High Monounsaturated Canola Oil and/or Sunflower Oil, Sea Salt. Should be OK, right?

:) ingopixel
about 8 years ago

sounds totally fine. almost all the ingredients are easily recognizable.

about 8 years ago

:)

Buster Benson has a question about the Limit white flour rule.

Heart.full.16 12 · 8,096 pts

I haven’t had any white flour or even wheat for the last 4 days. I am feeling distinctly strange… almost as if I can feel my body going to its fat reserves for general energy instead of burning the easy calories from carbs. Is this just me imagining things?

Also… I am not normally one to crave sweets. I have no problem turning down a cookie usually. Yesterday and today, however, the slightest smell of something sweet and I can almost feel its gravity. The body is weird.

Why does the body crave sweets? What point is there to eating these refined flours and sugars?

:) sara
about 8 years ago

I would say the point to eating sweets is that they are delicious and make me happy. :) Put another way, I think you can have a perfectly healthy diet that includes sweets, if you happen to crave them. I’m a huge sweet tooth and I know I could never stick to any diet where I had to deny myself dessert…so I just factor that in to my calories every day and “budget” for it – mostly by eating way less white bread, pasta, and take-out food than I used to. If your body is craving it, my vote would be to go for it – just in moderation and in the context of a healthy diet that also includes lots of healthy whole foods and daily exercise.

:) Kellianne
about 8 years ago

The body craves LOTS of things that are not good! You know that, first hand!

I try not to eat ANY refined sugars or flours when it’s not the holiday season, which is why I need a staunch Health Month every January. =)

As for sugar in general, it’s not such a bad thing. An ALL protein diet ALL the time is crap for the body. Carbs are clean energy!

:) cassel
about 8 years ago

I have noticed that since I dramatically cut back my coffee intake, the chocolate in our lobby has become an almost irresistible lure.

I’ve unofficially added an extra chocolate limit rule to my game.

:) teababe
about 8 years ago

I think that we’re programmed to like those things because they’re concentrated calories, and the body wants calories, for safety, in case of famine.

Also, the first week or so of cutting something out is really tough. Stay strong and the cravings will go away, I promise!

:) dealingwith
about 8 years ago

Seems like your body is craving those carbs it needs for energy and sweets are the quickest route to what it wants. That said, I doubt you’re at risk of ketosis, you’re just (like the other commenters observed) re-training some metabolic pathways. Although your brain might benefit from a little glycogenesis kick-start. Maybe have a potato or something.

*It’s been a long time since my anatomy and physiology class in college, so I might be way off here.

:) blj
about 8 years ago

Welcome to withdrawal, Buster :-) It gets much easier. Stick with it! And be sure to eat sufficient calories (veg+protein+*fat*+legumesinyourcase)!

I recommend ‘Protein Power Lifeplan’ by Drs Eades which covers a ton of metabolism science, particularly related to sugars. Though it wasn’t marketed as such, they could easily re-release this book as Paleo Power Lifeplan. ‘Why We Get Fat’ by Gary Taubes is probably another good one (I haven’t read this book yet, but devoured his previous ‘Good Calories, Bad Calories’).

:) MiddleClassLady
about 8 years ago

Yeah, Ben nailed it, this is what I work with every single day. Your body is physically withdrawing from sugar and it ain’t pretty. And because you are withdrawing physically, you begin to withdraw emotionally/mentally which is why you might feel as though your mind is playing tricks on you. You’re heading into the worst day, but the good news is that by day seven, you will be in the clear. This is pretty much true of any chemical withdrawal, be it alcohol, cocaine, opiates, nicotine, caffeine…sure there might be residual effects of withdrawal but they will be negligible in comparison to right now.

:) ziarah
about 8 years ago

Are you getting enough calories every day? It sounds a bit as if you are not eating enough, and that puts a lot of strain on your body.

:) xenocid
about 8 years ago

Yeah, I do love sweats, but I was sure I can not eat sweat stuff and be just fine and thought that I will mostly crave fruits. Well, I do crave fruits, but OMG how I crave sweat stuff. It’s unbelievable. Both me and my wife (who also follows Slow-Carb this month) are dreaming of cake. Thanks God, tomorrow is a “cheat day”

about 8 years ago

:)

adeku has a tip for the Limit white flour rule.

Heart.full.16 101 · 9,442 pts

Pertanyakan vegetatif jenis ini berhasil dilakukan dengan media terbaik, yaitu cocopit, sekam pada perbandingan.21 v/v dengan menggunakan metode pengkabutan. Persentase stek hidup dan berakar mencapai 66,7%. (aju)

:) anggijumper
over 8 years ago

sup sup sup

:) WidyLiandy
over 8 years ago

Sundul lagi :)

:) t7andra
over 8 years ago

Geli ah disundul2 terus

:) dolyiqbal
over 8 years ago

sundul lagi

:) niatjandra
over 8 years ago

Tambah geli

:) anggijumper
over 8 years ago

geli2 enak

:) adeku
over 8 years ago

gelisah = geli2 basah

:) niatjandra
over 8 years ago

Dang ni gu dan ni hui xiang qu shui

:) t7andra
over 8 years ago

Maaf aku terpaksa begini ….

over 8 years ago

:)

kakak has a tip for the Limit white flour rule.

Heart.full.16 10 · 2,661 pts

Kembali terjadi perubahan ketika Herman Willem Daendels, Gubernur Jendral Hindia Belanda, penguasa tertinggi pemerintah Kolonial Belanda di tanah jajahan, berkuasa di Pulau Jawa (1808-1811). Tanggal 2 Maret 1811, Daendels yang oleh orang Sunda dijuluki Mas Galak (dari kata Maarschalk atau Marsekal), membubarkan Kabupaten Limbangan dan Sukapura. Pembubaran itu dilakukan karena masarakat di kedua kabupaten tersebut membangkang dengan cara menolak menanam pohon tarum/nila (indigo). Karena pembubaran tersebut, daerah-daerah bekas Kabupaten Limbangan, yakni Distrik Limbangan, Wanakerta dan Wanaraja digabung ke wilayah Kabupaten Parakan Muncang. Sementara daerah lain yang sebelumnya menjadi bagian wilayah Kabupaten Sukapura (Suci, Panembong, Batuwangi dan Nagara) digabung ke Kabupaten Bandung. Selain itu, Distrik Malangbong digabung dengan Kabupaten Sumedang, dan Distrik Cidamar digabung ke Cianjur.

:) ferico666
over 8 years ago

kok bisa gitu ya? bener juga nih…

:) t7andra
over 8 years ago

Wah sejarah nih ya

:) adeku
about 8 years ago

wah canggih ya

over 8 years ago

:)

adeku has a tip for the Limit white flour rule.

Heart.full.16 101 · 9,442 pts

The fate of a nation has often depended on the good or bad digestion of a prime minister.

:) t7andra
over 8 years ago

Go get an insurance to protect you

over 8 years ago

:)

baiueo has a tip for the Limit white flour rule.

Heart.full.16 12 · 5,853 pts

Hewan apa yg paling panjang?

:) ayah
over 8 years ago

kamu?

:) ferico666
over 8 years ago

aseeeeeekkkkk… :D

:) adeku
over 8 years ago

kalo aku?

:) Nino
over 8 years ago

hewan yg abis makan tiang listrik

:) ayah
over 8 years ago

panjang dan lama

:) Nino
over 8 years ago

itulah coki coki

:) adeku
over 8 years ago

butuh ☼ pencerahan…:p

:) Nino
over 8 years ago

Niño Nino Niño Nino Niño

:) ayah
over 8 years ago

hmmmm dia melakukan percoban… *ko bisa begitu?

:) WartegJumper
over 8 years ago

WARTEGJUMPER

:) adeku
over 8 years ago

gi^mana^ mak^sud^nya?

:) adeku
over 8 years ago

gi mana mak sud nya?

:) WartegJumper
over 8 years ago

betul

:) t7andra
over 8 years ago

Jempol

over 8 years ago

:)

adeku has a question about the Limit white flour rule.

Heart.full.16 101 · 9,442 pts

bahan baku gorengan?

:) godjesrahadi
over 8 years ago

masa?

:) bunda
over 8 years ago

mantap gan,….:beer:
saya sangat menyukai permainan ini,..
sangata mendidik dan memiliki visi-misi yg bagus

over 8 years ago

:)

bunda has a question about the Limit white flour rule.

Heart.full.16 13 · 2,495 pts

black,..any?

:) ayah
over 8 years ago

:))

:) WartegJumper
over 8 years ago

nope

:) adeku
over 8 years ago

nadda

:) Nino
over 8 years ago

zip

:) adeku
over 8 years ago

click…snaps…

:) godjesrahadi
over 8 years ago

lets do it :)

:) baiueo
over 8 years ago

yaya

:) Nino
over 8 years ago

nothing

over 8 years ago

:)

jojotjandra has a tip for the Limit white flour rule.

Heart.full.16 31 · 11,252 pts

Try not to eat all kind of white flour

over 8 years ago

:)

rhenneck has a question about the Limit white flour rule.

Heart.full.16 11 · 4,942 pts

My opinion is that white flour, white rice, regular pasta and tortillas should all be part of the same rule with regard to restriction/allowance. I like how customizable the rules are, but I thought it was silly that I’d have to make a separate pasta rule and white rice rule to get to the point that PROCESSED GRAINS ARE UNHEALTHY. All of them screw up blood sugar and insulin response and turn to glue in the digestive tract. You miss the point if you decide “no pasta” but allow baguettes, or vice versa. Can we do this next time? Do YOU think that would be a more health-promoting way to do the rules?

:) Buster Benson
over 8 years ago

I thought about this. There are two things to consider…

1) The “point” of the rule
2) The behaviors and habits people are trying to change

On the first part, you’re right about the point being to avoid processed grains. But not everyone is ready to tackle the whole hog at once, and might be more interested in changing one of the behaviors more than the others.

Curious what other people think though. I’m open to changing it if everyone thinks it’s a good idea.

:) aharbick
over 8 years ago

Maybe have both? I.e. a duplicate “Avoid processed grains” rule. Then watch what people do… If they always use the processed grains and not the ingredients rules then maybe kill them off?

:) liene
over 8 years ago

I personally do WAY better with incremental changes, as far as I can tell. If I try to run every day, I am super gung-ho for a while, and then stop entirely.

Giving me something I can succeed at initially makes me more willing to step up my game. I am terrified enough of having several no-white-flour days a week next month.

:) rhenneck
over 8 years ago

Right. I think what Andy suggests sounds most reasonable.

:) missleigh
about 8 years ago

I agree with Andy that’s it’d be great to have both. For people working on small changes, breaking up what they’re giving up increases their likelihood of success. And for people tackling processed grains (myself included) it’d be nice to have a more specific rule. It would also allow us to connect with other people giving up “whole hog”

:) pecus
almost 8 years ago

I vote for both. Bonus if the rule wizard signals you when “global” rules duplicate a subset rule.

:) pecus
almost 8 years ago

I vote for both. Bonus if the rule wizard signals you when “global” rules duplicate a subset rule.

:) ghenne04
over 7 years ago

I vote for both too. I have been using this rule to mean any processed grains, so that I don’t have to add another one for pasta or rice – even though it isn’t technically “white flour”.

:) ghenne04
over 7 years ago

I vote for both too. I have been using this rule to mean any processed grains, so that I don’t have to add another one for pasta or rice – even though it isn’t technically “white flour”.

:) Gramina
about 7 years ago

It might be useful to consider a rule regarding “high glycemic load foods” — that would cover the processed grains issue here, along with the various “added sugar” type rules, and let one choose, say, “limit high glycemic load foods to three items a week” or what have you. (On the dietary limitations rules, I very much prefer “times per week” to “days per week” because some days I want to seriously indulge — say, a birthday — but most days I’d like to be able to have say some rice with my thai food without feeling like that gives me license to have ice cream for dinner, you know? But if it’s “days per week,” then a half a cup of white rice at lunch is the same as having cinnamon toast for breakfast, mac-and-cheese for lunch, and ice cream for dinner :) I can fight the inclination, but I don’t have to fight it if it’s a times/week instead of days/week rule.

over 8 years ago