@jckaelin.bsky.social#OTD #TDIH #October3: The #3OctoberFestival (Dutch: #3Oktoberfeest, #3Oktober, #LeidensOntzet): #October3, 1574: The #SecondSiegeAndReliefOfLeiden occurs, commemorated by eating #Herring, #WhiteBread, and #Hutspot ( #CarrotOnion&PotatoStew), as I do :)
en.wikipedia.org/wiki/Hutspot
@jckaelin.bsky.social#OTD #TDIH #October1, 1573: The #FirstSiegeOfLeiden begins, commemorated by eating #Herring, #WhiteBread, and #Hutspot ( #CarrotOnion&PotatoStew), as I do :)
en.wikipedia.org/wiki/Hutspot
@leshoshin.bsky.socialIndustrial white bread contains much less phytic acid than whole wheat bread. This refining process removes a large portion of phytates from the bran, increasing the bioavailability of specific minerals like iron, zinc, and calcium by preventing them from being blocked.
@leshoshin.bsky.socialIndustrial white bread is digested faster, especially compared to fiber-rich whole wheat bread. White flour contains less fiber, making its starch quickly accessible to digestive enzymes.