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Ed Pawlowski

On 9/21/2018 12:27 PM, U.S. Janet B. wrote:
> On Fri, 21 Sep 2018 09:30:20 -0400, wrote:
> snip
>> How does refrigerated bread absorb moisture... I doubt anyone
>> refrigerates bread without wrapping it in plastic...
> snip
> The flour used to make bread contains high quantities of starch
> molecules, which, in their natural state, form a crystalline (i.e.
> highly organized) structure. Adding water to the flour undoes this
> structure, allowing the starch molecules to take on a more
> disorganized, gel-like arrangement that gives bread a soft, fluffy
> texture when it comes out of the oven.
>
> As bread starts to cool, however, water leaves the starch and moves
> into other parts of the mixture, allowing starch molecules to return
> to their crystallized state. Its this recrystallization €“ not drying
> €“ that makes bread go hard, and it happens even in humid conditions
> Recrystallization happens more quickly at cooler temperatures (unless
> its below freezing), so bread will go stale much faster when
> refrigerated.
>
> Unless you are bringing home a whole, live chicken and butchering it
> yourself, you have no idea what disease existed in the animal or gut
> parts of the chicken. Just because you can't see a tumor doesn't mean
> that the live cells of the tumor aren't already circulating in the
> body of the animal. In fact, there was an article just yesterday
> about 6 or so people getting cancer from tissue transplants from the
> same donor.
> Bird flu and swine flu can be transmitted to other creatures before
> there is any evidence that the animal is sick. You know yourself that
> smokers can transmit tobacco mosaic virus to tomato plants simply by
> handling the plants.
> In other words, you can continue to continue to believe whatever you
> wish.
>

Please stop confusing people with FACTS. It make my brane hert.