Are PROTEIN BARS WORSE than CANDY BARS

I just actually carry nuts and make my own trail mix type of stuff. Just for snacks and it keeps well in the truck even when it gets hot. Protein bars are dog shit.

I kind of want BREAD as an easy to get food, and slap things between two slices...

BUT wheat starch is all glucose = bad.


So I got to thinking that Gluten is all most wholly wheat protein = almost no starch and bran = saw dust - adds fiber and nutrition but it has like 40 - 60% ????? carbohydrate - but most sites and health people are dickheads - "Carbohydrate, what exactly is it meant by carbohydrate??" So I started digging - academic copy cat morons. absolutely almost all of them are copying each others work and citing data that is incomplete... and presenting it as the whole picture....


I got so sick of these fucking morons, I defaulted to chat GPT which can be quite good, BUT you have to ask better and more focused questions, to get the better and more accurate answers.


Wheat bran is chock-full of many nutrients. A half-cup (29-gram) serving provides (1):

Calories: 63
Fat: 1.3 grams
Saturated fat: 0.2 grams
Protein: 4.5 grams
Carbohydrates: 18.5 grams
Dietary fiber: 12.5 grams
Thiamine: 0.15 mg
Riboflavin: 0.15 mg
Niacin: 4 mg
Vitamin B6: 0.4 mg
Potassium: 343
Iron: 3.05 mg
Magnesium: 177 mg
Phosphorus: 294 mg

Wheat bran also has a decent amount of zinc and copper. Additionally, it provides over half of the daily value (DV) of selenium and more than the DV of manganese.

Not only is wheat bran nutrient dense, it’s also relatively low calorie. Half a cup (29 grams) has only 63 calories, which is minuscule considering all the nutrients it packs.

What’s more, it’s low in total fat, saturated fat and cholesterol, as well as a good source of plant-based protein, offering about 5 grams of protein in half a cup (29 grams).

Arguably, wheat bran’s most impressive trait is its fiber content. Half a cup (29 grams) of wheat bran provides almost 13 grams of dietary fiber, which is 99% of the DV (1).


Wheat bran is also rich in prebiotics, which are nondigestible fibers that act as a source of food for your healthy gut bacteria, increasing their numbers, which, in turn, promotes bowel health (6Trusted Source).

Contains Fructans

Fructans are a type of oligosaccharide, a carbohydrate made up of a chain of fructose molecules with a glucose molecule at the end.

This chain carbohydrate is indigestible and ferments in your colon.


To ChatGPT - because the researchers are fucking idiots.


Shane T. Hanson

Of the carbohydrate in wheat bran, what percentage of it it oligosaccharide?


ChatGPT

In wheat bran, oligosaccharides typically make up a small percentage of the total carbohydrate content. While the exact percentage can vary depending on the source and specific conditions of the wheat bran, oligosaccharides generally constitute around 1-2% of the total carbohydrate content in wheat bran. This percentage may vary slightly based on factors such as the wheat variety, processing methods, and analytical techniques used for measurement.


Shane T. Hanson

What are the carbohydrate types in wheat bran, and what percentage by weight of wheat bran, are indigestible?


ChatGPT
Wheat bran contains several types of carbohydrates, including cellulose, hemicellulose, pectins, and oligosaccharides. The indigestible carbohydrates in wheat bran primarily consist of cellulose, hemicellulose, and lignin.

Here's a breakdown of these indigestible carbohydrates in wheat bran:

Cellulose: Cellulose is a complex carbohydrate (polysaccharide) composed of glucose units linked together. It forms the structural component of plant cell walls and is indigestible by human digestive enzymes.

Hemicellulose: Hemicellulose is another polysaccharide found in plant cell walls, consisting of a variety of sugars including xylose, glucose, mannose, and galactose. Like cellulose, hemicellulose is resistant to digestion by human enzymes.

Lignin: Lignin is not a carbohydrate but a complex aromatic polymer that provides structural support to plant cell walls. It is indigestible by humans and contributes to the insoluble fiber content of wheat bran.

The percentage of indigestible carbohydrates in wheat bran can vary, but typically, wheat bran is composed of approximately 40-60% dietary fiber, much of which consists of cellulose, hemicellulose, and lignin. Therefore, roughly 40-60% of the total weight of wheat bran can be considered indigestible.

It's important to note that while these components are indigestible by human enzymes, they play a crucial role in promoting digestive health, providing bulk to stool, and aiding in regular bowel movements.


Shane T. Hanson

What are the digestible carbohydrates in wheat bran, and which are simple carbohydrates and which are complex carbohydrates?


ChatGPT
In wheat bran, the digestible carbohydrates primarily consist of starch, with small amounts of sugars.

Starch: Starch is a complex carbohydrate composed of chains of glucose molecules. It serves as a storage form of energy in plants, including wheat bran. Starch is digestible by human digestive enzymes (amylases), which break it down into glucose for absorption.

Sugars: Wheat bran also contains small amounts of simple sugars such as glucose, fructose, and sucrose. These sugars are readily digestible by humans and provide a quick source of energy.

To summarize:

Complex Carbohydrates: The primary complex carbohydrate in wheat bran is starch, which consists of long chains of glucose molecules linked together.
Simple Carbohydrates: Small amounts of sugars are also present in wheat bran. These include glucose, fructose, and sucrose, which are simple carbohydrates that consist of one or two sugar units.

The balance of these carbohydrates in wheat bran contributes to its overall nutritional composition, providing both energy (from digestible starch and sugars) and dietary fiber (from indigestible cellulose, hemicellulose, and lignin) that supports digestive health.



Shane T. Hanson

What are the typical ratios of indigestible to digestible carbohydrates in wheat bran, per 100 grams.


ChatGPT
The typical composition of wheat bran per 100 grams includes both indigestible and digestible carbohydrates. Here's a general breakdown based on common nutritional data:
Indigestible Carbohydrates:


Cellulose: Approximately 23 grams per 100 grams of wheat bran.

Hemicellulose: Approximately 28 grams per 100 grams of wheat bran.

Lignin: Variable, but typically contributes a small amount, around 2-5 grams per 100 grams of wheat bran.
Total indigestible carbohydrates (fiber): Roughly 50-60 grams per 100 grams of wheat bran.



Digestible Carbohydrates:

Starch: Approximately 9-12 grams per 100 grams of wheat bran.

Sugars (primarily glucose, fructose, and sucrose): Typically less than 5 grams per 100 grams of wheat bran.

Total digestible carbohydrates: Approximately 15-20 grams per 100 grams of wheat bran.

These values can vary slightly based on factors such as wheat variety, processing methods, and specific analytical techniques used for measurement. However, this breakdown gives a good estimation of the typical ratios of indigestible to digestible carbohydrates in wheat bran.



Shane T. Hanson

IF the total indigestible carbohydrates (fiber): Roughly 50-60 grams per 100 grams of wheat bran.

IF the total digestible carbohydrates of wheat bran are approximately 15-20 grams per 100 grams of wheat bran.

Coming to approximately 65 grams per 100 grams at a minimum and 80 grams at an approximate maximum;

What is the unaccounted for balance made of?



ChatGPT
The unaccounted balance in the composition of wheat bran, considering the typical values provided, would primarily consist of:


Protein: Wheat bran contains a significant amount of protein, typically around 15-18 grams per 100 grams. This contributes to the overall weight and nutritional content of wheat bran.

Fats: Wheat bran also contains a small amount of fats, usually less than 5 grams per 100 grams. This includes both saturated and unsaturated fats.

Water: Like all plant materials, wheat bran contains some moisture. This moisture content can vary but is generally around 10-15 grams per 100 grams.

Ash and Minerals: Wheat bran contains ash, which represents the inorganic mineral content (such as calcium, magnesium, potassium, etc.). This contributes a small amount to the total weight of wheat bran.

To summarize, besides carbohydrates (both digestible and indigestible fiber), wheat bran also contains significant amounts of protein, small amounts of fats, water, and ash (minerals). These components collectively make up the total weight of wheat bran and account for the remainder after subtracting the total carbohydrates from 100 grams of wheat bran.


Shane T. Hanson

What is the typical make up of wheat gluten, in terms of percentages by weight, of protein, digestible and indigestable starches


ChatGPT
Wheat gluten is primarily composed of proteins, with very minimal amounts of starches.

Protein: Wheat gluten is predominantly protein, typically comprising about 70-80% of its total weight. These proteins are primarily glutenin and gliadin, which form gluten when wheat flour is mixed with water.

Starches: Wheat gluten contains very little to no starches. Starch is mainly found in the endosperm of wheat kernels, whereas gluten is derived from the protein component of wheat flour.

Indigestible Carbohydrates: Similarly, indigestible carbohydrates (fiber) are not a significant component of wheat gluten. Gluten is processed to isolate the protein from wheat flour, and the fibrous components like cellulose and hemicellulose are not typically included in wheat gluten.

To summarize the typical makeup of wheat gluten:

Protein: Approximately 70-80% of wheat gluten by weight.

Starches: Negligible or very minimal amounts, as wheat gluten is primarily a protein product.

Indigestible Carbohydrates: Very minimal or absent.

Therefore, wheat gluten is almost entirely composed of protein, specifically the gluten proteins glutenin and gliadin, with negligible amounts of starches and indigestible carbohydrates.


Shane T. Hanson

What constitutes the remaining 20 to 30% of wheat gluten?


ChatGPT

The remaining 20 to 30% of wheat gluten, apart from protein, primarily consists of moisture and small amounts of other components such as:

Moisture: Wheat gluten retains some moisture from the processing and extraction methods used to isolate it from wheat flour. The moisture content can vary but typically contributes a small percentage to the total weight.

Ash and Minerals: Like most food products derived from plants, wheat gluten contains some inorganic components, often referred to as ash. These include minerals such as calcium, potassium, magnesium, and others present in trace amounts.

Fats: Wheat gluten may contain small amounts of fats, primarily from the wheat kernels. However, the fat content in wheat gluten is relatively low compared to its protein content.

Carbohydrates: While wheat gluten is primarily protein, there might be trace amounts of carbohydrates present, including sugars and possibly some residual starch that wasn't completely removed during processing.

Other Organic Matter: Depending on the specific processing methods and quality of the wheat used, there could be other organic components present in small amounts, such as non-gluten proteins and fiber fragments.

In summary, besides protein, the remaining portion of wheat gluten consists mainly of moisture, minerals (ash), small amounts of fats, trace carbohydrates, and potentially other organic components. The exact composition can vary based on the source of wheat and the specific processing techniques employed to extract the gluten.

the answer is yes....