question: Does bread or candy make you fatter?
comment: Any calories you eat beyond what your body needs will be eventually stored as fat. With that said, bread and candy are carbohydrates (carbs) which can make you hungrier after eating them, causing you to eat more in a day than you intended. Many carbohydrates, especially the ones in junk food, convert quickly to sugar and get pushed into your blood. Certain types of carbs like french fries convert faster than other types of carbs like oatmeal. The speed they convert is ranked with the glycemic index. Too much sugar in your blood is toxic so your body releases more insulin, a protein that works to push sugar into the cells of your body. Eat too much and your body releases lots of insulin which work quickly to neutralize all the sugar in your blood. Now, too **little** sugar in your blood is also not good. As your blood sugar lowers, it triggers the feeling of hunger so you want to eat something to increase your blood sugar. Eat more and your sugar spikes, rinse and repeat until you've eaten way too much. All that excess calories pushed into your cells will get converted to fat. In addition, the cycles of high and low blood sugar stress your body and its ability to make and use insulin. This can lead to type 2 diabetes where your body cannot control its own blood sugar levels.
passages: "Bad carbohydrates", such as those in sweets, potatoes, rice and white bread, may not be taken together with fats, especially during Phase 1 of the Method. According to Montignac's theory, these combinations will lead to the fats in the food being stored as body fat. (Some kinds of pasta, such as "al dente" durum wheat spaghetti, some varieties of rice, such as long-grain Basmati, whole grains and foods rich in fiber, have a lower GI.)
   While adding fat or protein will lower the glycemic response to a meal, the differences remain. That is, with or without additions, there is still a higher blood glucose curve after a high-GI bread than after a low-GI bread such as pumpernickel.
   Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be cooked further so the flavor of the filling permeates the flesh of the breadfruit.
  
  Section::::Uses.:Food.:Southeast Asia and Pacific Islands.
   In the Philippines, "pandesal" (or pan de sal, meaning "bread of salt" or "salt bread") is a rounded bread usually eaten by Filipinos during breakfast. The Philippines also produces a cheap generic white bread called "Pinoy Tasty".
  
  Section::::Across the world.:Europe.
   Due to the high volume or water content of fiber-rich foods, fiber displaces available calories and nutrients from the diet. Consumption of viscous fibers delays gastric emptying, which may cause an extended feeling of fullness. Satiety is also induced by increasing chewing, which limits food intake by promoting the secretion of saliva and gastric juice, resulting in an expansion of the stomach.
   Complicating matters is that the composition of the food eaten (see "glycemic index") affects intestinal absorption rates. Glucose from some foods is absorbed more (or less) rapidly than the same amount of glucose in other foods. In addition, fats and proteins cause delays in absorption of glucose from carbohydrates eaten at the same time. As well, exercise reduces the need for insulin even when all other factors remain the same, since working muscle has some ability to take up glucose without the help of insulin.
   Corn tortillas are the staple bread in most of Mexico, bread rolls in many varieties are an important daily food for city dwellers. Popular breads in Mexico include the bolillo roll and "pan dulce". "Pan dulce", which is Spanish for "sweet bread", is eaten in the evenings with hot drinks like traditional hot chocolate.
  
  Chapati breads are common in the Caribbean Islands and Guiana.
   In Sri Lanka, it is cooked as a curry using coconut milk and spices (which becomes a side dish) or boiled. Boiled breadfruit is a famous main meal. It is often consumed with scraped coconut or "coconut sambol", made of scraped coconut, red chili powder and salt mixed with a dash of lime juice. A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as "rata del petti". In India, fritters of breadfruit, called "jeev kadge phodi" in Konkani or "kadachakka varuthath" in Malayalam are a local delicacy in coastal Karnataka and Kerala. In Seychelles, it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled ("friyapen bwi") or grilled ("friyapen griye"), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called "ladob friyapen", where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt. In the South Indian state of Kerala and coastal Karnataka, especially near Mangalore, where it is widely grown and cooked, it is known as "kada chakka" or “sheema chakka”.
   In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
  
  In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example "macarrons amb grevi" (pasta).
   The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume.
   Section::::Uses.:Food.:Caribbean and Latin America.
   Today it is normally made of butter, sugar, eggs, and ground almonds.
  
  In some anecdotes it was the kind of sweet that the noblewoman Jacopa da Settesoli brought to St. Francis of Assisi in 1226, when he was dying.
   Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.
   "Como pan caliente" (like hot bread) is a Mexican expression that means that something is popular or in demand. Wheat bread is second only to the corn tortillas and its use can indicate social class and ethnicity. Mexicans do not generally make their own baked goods, even in the past when they generally made their own tortillas. White bread is most often consumed as part of street food such as tortas or as part of large meals as an alternative to tortillas. Sweet breads are most commonly consumed in the morning as part of breakfast or at night, as part of a ritual called "merienda," a small meal taken between 6 and 8pm, along with a hot beverage such as coffee or hot chocolate.
   The blood glucose concentration in humans is mainly dependent on diet, especially energy-ingestion and the percentage of carbohydrates in the diet. High glucose concentrations in the blood of pregnant women cause an intensified transfer of nutrient to the fetus, increasing fetal growth. Studies could link higher maternal glucose to an increase in infant birth weight as well as different extents of morbidity, among other things the incidence of congenital malformations, supporting the Hypothesis, that even moderately increased blood glucose in the absence of diabetes positively influences growth in the fetus.
   As told in the textbook "Nutrition: Concepts and Controversies" by Frances Sienkiewicz Sizer and Ellie Whitney, sedentary men have a recommended daily calorie intake of about 2400 kcal. For sedentary women the intake is about 2000 kcal. The average calorie intake during a meal is about 500 kilocalories leaving a range of 300-800 kilocalories for snacks between meals. Overdoing this daily allowance can cause weight gain no matter whether the snack is healthy or unhealthy.
  
  Section::::Healthy snacking.
   Bone cells release a hormone called osteocalcin, which contributes to the regulation of blood sugar (glucose) and fat deposition. Osteocalcin increases both the insulin secretion and sensitivity, in addition to boosting the number of insulin-producing cells and reducing stores of fat.
  
  Section::::Sex differences.
   Carbohydrates may be classified as monosaccharides, disaccharides or polysaccharides depending on the number of monomer (sugar) units they contain. They are a diverse group of substances, with a range of chemical, physical and physiological properties. They make up a large part of foods such as rice, noodles, bread, and other grain-based products, but they are not an essential nutrient, meaning a human does not need to eat carbohydrates. The brain is the largest consumer of sugars in the human body, and uses particularly large amounts of glucose, accounting for 20% of total body glucose consumption. The brain uses mostly glucose for energy unless it is insufficient, in which case it switches to using fats.
   In the Rio de la Plata region sopaipillas are called torta frita and are fried in cow fat, other type of bread that is commonly found is "galleta de campaña", a grease dough made of layers, "roscas" are a type of bread in Uruguay that is commonly eaten on "semana santa" (Easter), they are usually filled either with "chicharrones" or quince cheese. "Pan de miga" is a bread that is specially made for making sandwiches de miga and mostly is not consumed on another way, same as pebetes that are commonly filled with ham and cheese. A type of croissant commonly found in Rio de la plata is "Medialuna".
   Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings, or as a binding agent in sausages and other ground meat products.
  
  Section::::Properties.:Nutritional significance.
  
  Nutritionally, bread is categorized as a source of grains in the food pyramid and is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.
  
  Section::::Properties.:Crust.
   Sephardim use matzo soaked in water or stock to make pies or lasagne, known as "mina", "méguena", "mayena" or .
  
  Section::::In Christianity.
   Section::::Low carbohydrate versus low fat.
  
  Low-carbohydrate and low-fat diets perform similarly in the long term as weight maintenance depends on calorie intake, not macronutrient ration.
  
  Section::::Low glycemic index.
  
  "The glycemic index (GI) factor is a ranking of foods based on their overall effect on blood sugar levels. The diet based around this research is called the Low GI diet. Low glycemic index foods, such as lentils, provide a slower, more consistent source of glucose to the bloodstream, thereby stimulating less insulin release than high glycemic index foods, such as white bread."
   A diet that supports the immune system and is not high in simple carbohydrates contributes to a healthy balance of the oral and intestinal flora. While yeast infections are associated with diabetes, the level of blood sugar control may not affect the risk. Wearing cotton underwear may help to reduce the risk of developing skin and vaginal yeast infections, along with not wearing wet clothes for long periods of time.
   Some alternative methods also consider the protein content of the meal (since excess dietary protein can be converted to glucose via gluconeogenesis).
   Recent preclinical study with the finger millet whole grain and bran suggested that finger millet could prevent high-fat diet induced obesity and beneficially modifies the gut bacteria
  
  Section::::Preparation as food.
  
  Section::::Preparation as food.:In India.
  
  The finger millet is malted and its grain are ground to form flour. The flour is consumed mixed with milk, boiled water or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti.
  
presuppositions: Bread can make you fatter than candy or candy can make you fatter than bread. Either bread or candy will make you fatter than the other.
corrections: Any calories you eat beyond what the body needs will be stored as fat. Any calories eaten beyond what your body needs will be eventually stored as fat.
raw_presuppositions: Bread can make you fatter than candy or candy can make you fatter than bread. Either bread or candy will make you fatter than the other.
raw_corrections: Any calories you eat beyond what the body needs will be stored as fat. Any calories eaten beyond what your body needs will be eventually stored as fat.