T i m wrote
Dave Plowman (News) wrote

If you want healthy, don't eat chips at all.

I was watching something the other day and the suggestion was
we (or bodies) turn carbs like potato and bread straight to sugar and
because they don't also offer much else (in the way of vitamins or fiber)

That's bull**** on the fibre.

they are considered 'empty calories'?

Only by fools that don't have a clue.

Along similar lines, when buying a sandwich out we to try to go
for stuff on 'multigrain' or 'wholemeal' (and not just 'brown') bread,
rather than say a white baguette because we believe the content to
bread ratio is higher (with a sandwich) and wholemeal is 'better'
(not so bad as it at least contains some fiber) than straight white?

I have also read that the grains we now use are grown
for quantity not quality so there isn't actually much in it?

Just goes to show that you need to consider what you read.

I also read something about the 'viability' of
the grain (if it could actually grow if planted)?

Irrelevant to whether it is useful to eat.

I'd rather have decent chips once in a
while than vastly inferior oven chips often,

Agreed (although some oven chips can be ok).

We don't have a deep fat fryer (and haven't for many years)
and would rarely have chips at home of any form. We also
don't fry much food, preferring to bake, grill or microwave.

If we want some carbs with a meal and fancy potato for a change
we might first actually cook it in the microwave and then crisp it
up in the over with whatever we are cooking (and so eat the skins
as a slightly crispy treat). And we now only have half of a small /
medium baker between us, rather than one each.

I think in spite of getting smaller plates and trying to serve up
smaller (and better) portions, we were brought up to 'clear up your
plate' rather than stopping when you think you have had 'sufficient'.