ph level of bagels ph level of bagels

They have a great one to check out. The pH scale Universal Indicator pH Color Chart diagram . Zeevi, D. Korem N. et al. It would open up another spot to accept that positive charge, and make it a stronger base (It still wont be as strong as lye, but its a start). Fast foods, bagel, with ham, egg, and cheese: 253: 9.85: Fast foods, biscuit with egg and steak: 277: 5.56: Fast foods, biscuit, with egg: 274: 9.90: Fast foods, biscuit, with egg and bacon: 305: . pH 7.0 Low Alkaline Medium Alkaline High Alkaline Drugs Herbs Antibiotics Antiseptics NSAIDS Psychotropics Antihistamines Cold & cough medicines Algae Aloe vera . As a result, they swell, until they break. Bagels are the quintessential breakfast carb (sorry, English muffins). 76,:1: 5-56 (2002). Use your finger to poke a hole through the center of each ball, then, using your fingers, stretch the dough into a ring about 5" in diameter. I would like to believe it, but scientists have proven the opposite. (LogOut/ by Chris (not verified). Blood is usually between 7.35 to 7.45. You are also agreeing to our Terms of Service and Privacy Policy. But bread flours with a more modest amount of protein (around 12%, like our 12.7% unbleachedbread flour) can make an excellent bagel too, albeit one with a more tender, open crumb; as can the inclusion of whole grain or high-extraction flours, which provide more flavor and texture as well. 1. Hi there, Margaret! pH 7 is neutral. 1 hour or place in the fridge for 12-18 hours. In fact traditional bagels and pretzels are made with a compound called lye (NaOH), which is a very strong base, and has to be handled with gloves, because it is corrosive. And bonus: Theres a genius cheesy crust. New York water is about 7.2 on . And it ensures theres no crispy crust. Although we strive to deliver accurate and up-to-date information, no guarantee to that effect is made. If it is higher, it will sink (or sediment). Additionally, bagels are. Protein: 13.8g. Turns out, New York City's pizza and bagels excel in spite of the city's water, not because of it. They found that there was indeed a difference in pH levels. Gelatinization of starch is a very common process in carbohydrate-rich foods. Your kidneys and lungs attempt to maintain a slightly alkaline pH of 7.4 when the body receives what it needs . They're home of the best mini bagels in Manila which come in a pack of 12 and 4 different flavors you can choose from. increased risk of diabetes. And, it influences the final flavor of your bagel. This serves to gelatinize the starches on the bagels exterior, which helps create the bagels signature leathery, glossy skin once it hits the heat of the oven. Bagel side effects may include: increase in blood sugar spikes. Web page addresses and email addresses turn into links automatically. So, yes, New York City water is unique and does contain properties that likely make it more conducive to better dough for bagels and pizza. IF we happen to have some 10% or 12% flour can we add vital wheat gluten to bring it up to 14% to make bagels? Its cherry, grapefruit and lime flavours all had pH levels below four. If so, how much? Unfortunately, there is no one ideal boiling time. All that information led them to conclude that New York water can't take the credit for the finished product of the bagel. The boiling liquid for bagels often contains honey, malt syrup or (brown) sugar. 2,000 calories a day is used for general nutrition advice. By. brookfield asset management employee benefits / broadview police hiring / broadview police hiring The nextelement that goes into a bagels texture is how it's fermented. First of all, NYC water is around 7.2 ph, not that much different than most drinking water , which is never pure h2o secondly, i am pretty sure that it also has to do with the rising agents, and the yeast in the air. Caption: Bagels left out to ferment. Personalized Nutrition by Prediction of Glycemic ResponsesCell. The addition of the "p" reflects the negative of the logarithm, \(-\log\). Solutions carrying the pH value from 0 to 7 come . The jury is still out as to whether that was a sound move, but hes having fun in the meantime. I accept your Privacy Policy. I transfer to a lightly greased baking pan, and while they are still wet and steaming, my wife and kids add their favorite toppings (salt, poppy seeds, minced garlic, etc.). And theres more. Ready to make some bagels, but still have some questions? The historic Jewish bakeries in Whitechapel, London were local to us and the bagels were known as beigels to us (my family still find it hard to refer to them as bagels!) "Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women.." Journal of the American Medical Association. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. You may post, share and distribute this chart provided it is not altered in any way from its original form. (2001). Place the pre-shaped bagels on a baking sheet lined with parchment paper. Human life requires blood to be at a pH of about 7.4 or slightly alkaline. Despite the bagel's convenience and versatility, however, it has a high glycemic index, which means it can significantly raise your blood sugar levels. 493 milligrams sodium (21 percent DV) 0.3 milligrams riboflavin (17 percent DV) 2.1 milligrams zinc (14 percent DV) 97.9 milligrams calcium (10 percent DV) 95.7 milligrams phosphorus (10 percent DV) In addition to the nutrients listed above, bagels also contain a small amount of copper, vitamin B6, vitamin C and potassium. Pumpernickel Bagels. At Healthfully, we strive to deliver objective content that is accurate and up-to-date. Well lets go through it together (I hope you brought your thinking hats on today). The scale ranges from 1 to 14, with 1 being the most acidic and 14 being the most alkaline. This is a simple process . My friends and family were so impressed! Resting the bagel to ensure the flour is well hydrated and kneading it well to bind the moisture can help. Baking Soda is Sodium BiCarbonate, which in chemistary-ese is Na-HCO3. Other bread products such as white bread, baguette and waffles also have a glycemic index of at least 70. Nutrients, 10(10), 1361. doi:10.3390/nu10101361. In the oven, these doughs can still expand a little, making for a nicer, rounder bagel! While ideal pH levels for fish are 7-8 (fish blood has a pH of 7.4) , most fish can adapt to the pH level of their environment (6.0-9.0) as long as there are no dramatic fluctuations. Awesomeok wait, what exactly is a basic material? Relevance of the Glycemic Index and Glycemic Load for Body Weight, Diabetes, and Cardiovascular Disease. Glucose has a glycemic index of 100, and foods with a glycemic index of 70 to 100 are high 3. However, once the bagel has been baked, those boiled in alkaline water are significantly darker in color! American Journal of Clinical Nutrition. And Repeat. So its possible that in harder waters, its more basic, and therefore bagels boiled in that water, would then take a faster ride on the Maillard roller coaster, and give us bagels that are browned really nice. In my case I had some trouble getting the proofed bagels from the parchment paper on which they were rising which broke up the dough. A small solution to focaccias biggest problem. All You could technically cook the whole bagel for several minutes. Andrew Janjigian recently left a long and fruitful career as a test cook and senior editor at Cooks Illustrated magazine to launch a bread baking newsletter. The water boils and creates steam while the bagels are BAKING and keeps them moist and not drying out. Foster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. As a result, the shape will be set. Cover the bagels to prevent them from drying out and leave them to rest for another 30-45 minutes. Can they be eaten after that? Vol. In simple terms, pH is a scale from 1 to 14 that measures the acidity or alkalinity of a liquid. Thanks for your article and testings. Iget excellent results all the time baking anywhere from425F to 500F in myhome oven. Rehovot, Israel. Mayer-Davis, E.J., Dhawan, A et al. The pH scale is a quantitative measure that denotes the acidity or alkalinity of a liquid using a range from 0 to 14. New York-style bagels with an intense chew are usually made with high-gluten flourthat hasa protein percentage at or above 14%. RE: BAGELS STICKING PRIOR TO BOILING. This makes it . where a H+ stands for hydrogen activity, which is the effective concentration of hydrogen ions in a solution. We do have high-gluten flour available on our website though, you can find it here. pH indicator is a chemical compound added in small amounts to a solution so the pH (acidity or basicity) of the solution can be seen. That said, it does take some time for that heat to fully penetrate the whole bagel. Change). Shape the dough into bagels using one of two options (both work fine): Option 1: shape the pieces into a tight little ball. "A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women.." American Journal of Clinical Nutrition. Bakers yeast thrives at body temperature. This happened to me 15+ years ago when I first attempted making bagels at home. Some say that one of the reasons a New York bagel is so unique is its water. Bagels, on the other hand? Eating Lunch 14,000 Feet Below Sea Level. This means that blood is naturally slightly alkaline or basic. The shorter you boil your bagel, the thinner the layer of cooked dough on the outside. Change), You are commenting using your Twitter account. The pH scale measures how acidic or alkaline/basic a substance is. Great blog! And from 7 to 4, it is 1000-fold. In reply to Hi there, Margaret! Required fields are marked *. It is the negative logarithm H+ion concentration. Good question and if I remember correctly Ive had that same issue before. doi:10.1017/S0007114513003905. The formula for increasing protein content with VWG is for each 1% of VWG (based on the weight of the flour in the recipe) the protein percentage will increase by .6%. pH: This measures the balance of acids and bases in your blood, known as your blood pH level. The what, why, and how of bread hydration. Their unique shape;tight, fine crumb;chewy texture, and glossy, pleasantly leathery crust set them apart. ), they are then boiled in water for a short period of time, and then baked in the oven. Your email address will not be published. Bagels are circular breads, with a hole in the middle. The pH scale ranges from 0 to 14 in water. The full form of pH is the Potential of Hydrogen. The University of Sydney, Zeevi D, Korem T, Zmora N, et al. Remember: these tables help you make better food choices, but the only way to confirm they are having the desired effect is by measuring the pH (acidity/alkalinity) of your urine. Your body breaks down high-glycemic index foods quickly, which results in a rapid spike in your blood sugar. Bagels are typically baked in a hot oven (450 to 600F)for maximum spring and a shiny, crisp exterior. This is what helps create a light and fluffy dough. As such, some of the yeast in the center may survive. The following nutrition information is provided by the USDA for one large bagel 3 1/2 to 4" in diameter (131g). By entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners. [2] 3. A blind side-by-side tasting proved no difference -- at all. So then speaking of highest protein flour you dont sell Sir Lancelot flour in 5 or 10 lb. Its also why even the best bagels should be eaten within a few hours of baking with so little moisture in the dough, the crumb will stale quickly. Bagels must be boiled in lye! As such, the inside is still flexible. Milk's pH level ranges from around 6.5 for pasteurized milk to 7 for raw milk. Rising in the oven comes from expansion of the already present CO2 and moisture present in the dough..if the exterior is still pliable, whatever is inside can expand, if it is set and harder, it cannot expand. I followed Martins video this past year, and made terrific bagel shop bagels. Now whenever people talk of pH were measuring acidity (its a measure of the H+, hence the pH and yeah, theres something called a pOH also, which would measure the basicness). Jeffreys recipes and techniques are the best. Bagels Have a High Glycemic Index. Gently place the bagels into the water one by one. Information is provided by a layman (Keith Taylor), with no medical training or qualifications. Summary. Thanks so much for your very clear and precise reply. Human life requires blood to be at a pH of about 7.4 or slightly alkaline. Cell. If theyre really sticky, you might want to add some more flour to the dough as well? It works wonders just put it on the mat after boiling and then bake and voila! The pH of the human body lies in a tight range between 7.35-7.45, and any minor alterations from this range can have severe implications. First, what makes a bagel a bagel Bagels are rounds of dough, that generally shaped in the shape of a bagel (really? The belly button poke technique is both easier to pull off and far gentler on the dough. Several major changes happen that are crucial for becoming a bagel: First of all, the starches in the flour of the dough gelatinize. Photo credit: najjie/Flickr. has lower levels of phytoestrogens and is lower in cost. designed to help guide you to make better dietary choices based on the pH value of foods. Well as we know, charges that are alike will repel each other, so the only place a positive charge can go to, is a negative spot. Salmeron, J, Manson, JE, et al. The reason a more boiled bagel wont puff up as much is because the exterior has been gelatinized and is set, whether there are yeast alive or not is irrelevant as they do not have time to respire and create a significantly relative amount of carbon dioxide. Baking bread? Published 2018 Mar 19. doi:10.3390/nu10030373, Search for the Glycemic Index. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. In this current world, where we can get whatever we want whenever we want it, why can't we get good bagels in every single city of these United States? Lines and paragraphs break automatically. Your email address will not be published. Repeat with remaining dough. Rights Reserved. White bagels have a glycemic index of 72, according to Harvard Health Publications 3. Aaaaaaaaanyway remember how we said that bases accept positive charges? The Engineering Toolbox, Properties of Saturated Steam Pressure in Bar, link ; data used for explaining difference in boiling water vs steam heating, Fairmount Bagel, 2019, How to make the perfect Montreal bagel: 100 years of wisdom from Fairmount Bagel, Youtube, link, The Fresh Loaf, Montreal Style Bagels, 2009, link ; this makes a firmer, less proofed bagel, Maria Godoy, Chew On This: The Science Of Great NYC Bagels (Its Not The Water), May-21, 2015, NPR, link, Parks, S., Homemade Bagels Recipe, Jan-30, 2017, Serious Eats, link, Reinhart, P. New York Style Bagels, Fine Cooking issue 43, link, Reinhart, P., The Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book], 2011, p. 115, link, Spot Bagel, Boiled Bagels vs. Bagel is the bread product which is firstly boiled and then baked. Unless perhaps I opt for a high-protein flour and/or make sure to build tons of tension into the dough during shaping. I repeat for the remaining bagels, then bake them at 425 degrees for 18-20 minutes until brown on top. So say you wanted to up the level of protein when using our unbleached all-purpose flour (11.7% protein), to get to the 14% you're looking for you could add up to 4% VWG. That said, we didnt try to optimize for making it work this work, so it might become better. This is a crucial step in making NYC bagels. Here are the pH levels for different types of beer: Ale: 4.0 - 4.5; Lager: 4.2 - 4.6; Porter: 3.5 - 5.5; Stout: 4.0 . A bagel with cream cheese or peanut butter and jelly can serve as a convenient breakfast food for people on the go, and loading ham and cheese on a bagel provides a new twist to a traditional sandwich. This slightly alkaline pH level is ideal for many biological processes, such as the oxygenation of blood. However, when rain combines with sulfur dioxide . Recently Ive been making my own bagels and find the whole history and methods interesting. More facts about Bagels benefits and precautions. why starting with a great recipe matters. The Montreal or New York City-style bagel? Sometimes lye (sodium hydroxide) is added to raise the pH of the crust, which promotes browning and caramelization during the bake (this is identical to how pretzels are given their signature flavor and appearance, though in the case of bagels the concentration of lye used is much lower). Lastly, if you boil the bagels in alkaline water such as water with dissolved baking soda you can alkalize the outside of the bagel. I MADE A HUGE BATCH OF BAGELS TODAY AND EVERY SINGLE ONE STUCK TO THE PANS. I saw this in an article by Harold McGee, where he discusses how to make pretzels at home, and I figured Id give it a try for bagels as well. wow, i feel like a Barrons Regent book just hit me in my head.. Oh man if only I could remember our chemistry teacher I would totally make some sort of joke with that, but alas, I cant, harumph. Ok so bagels, what can be so complicated about it right? Alkaline Burrito Fries Slaw Restaurant Meal. doi:10.3390/nu10101361, Glycemic Index Database. pH indicators. Shaped bagels under cold fermentation have a wide window of readiness, which means they can be pulled from the fridge and baked on demand over the course of a day. Check the beer recipe you're making for information on the pH level to make sure you're doing it right. Causes of acidosis (too much acidity) include a poor diet, poor gut health, certain medications and drugs, kidney or lung disease, and many other unhealthy lifestyle habits. 2013 Sang Labs, Inc. Visit www.alkalife.com. (To achieveeven more tension, you can corkscrew the rope around itself a few times before forming the loop.) As a result, it wont evaporate as easily anymore in the oven. Considering the length of this post, Im gonna stop here and continue with the actual making and baking of the bagels, hopefully tomorrow. So it is slightly alkiline (although at that levels, it really doesnt mean anything) Bicarbonate (HCO3): This is calculated using the measured . The healthiest pH level for the human body is slightly more alkaline than acidic, with an optimal pH of 7.365 (although this fluctuates slightly throughout the day). Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. They can make the bagel a little sweeter, or add a little flavor. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked.The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. youre not sure what shape it is? If it's higher than that range, your blood is considered too basic (alkaline). Therefore, the pH is the negative logarithm of the . JAMA,312(23), 25312541. Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. secondly, i am pretty sure that it also has to do with the rising agents, and the yeast in the air. Lastly, America's Test Kitchen tested the pH levels in the bagels after they'd fermented (yes, their recipe leaves the bagels out overnight to ferment -- this in fact is actually one of the reasons New York City bagels are so great) and the difference was miniscule. When you poke the dough lightly with a finger it should bounce back. Place all shaped bagels on two greased parchment lined half sheet pans (5 bagels on each pan). The second factor is the ph level, or acidity of the water. That seems less like to be your issue since not all bagels showed the problem. The bagel bath usually contains at least one other ingredient beyond water. My favorite recipe from Serious Eats's Stella Parks recommends only a malt . Lastly, this process is crucial for creating a bagel with a nice shine and gloss! Asiago Bagels. Please see PRAL Food Category List for the latest categories. As the Montreal bagel bakers showed, you can add honey to the boiling liquid. true. Instead, they use steam to pre-seal the bagels. Thats what bagel store folk use, at least here in NYC. Sodium: 553mg. The yeast in the dough will create more gas bubbles. Bagels, cinnamon-raisin: 273: 4.41: Bagels, cinnamon-raisin, toasted: 294: 3.98: Bagels, egg: 278: 6.05 . Other recipes have you shape the dough into bagels and then proof them for a lengthy stretch, usually in the fridge. Basic Acid Alkaline Food Chart Introduction, Acid-Alkaline Soups, Sauces, and Gravies Food List, Acid-Alkaline Oils and Fats Food Nutrition List, Acid-Alkaline Dairy and Egg Products Food List, BURGER KING, CROISSANWICH with Egg and Cheese, BURGER KING, CROISSANWICH with Sausage and Cheese, BURGER KING, CROISSANWICH with Sausage, Egg and Cheese, DOMINOS 14" Cheese Pizza, Classic Hand-Tossed Crust, DOMINOS 14" Cheese Pizza, Crunchy Thin Crust, DOMINOS 14" Cheese Pizza, Ultimate Deep Dish Crust, DOMINOS 14" EXTRAVAGANZZA FEAST Pizza, Classic Hand-Tossed Crust, DOMINOS 14" Pepperoni Pizza, Classic Hand-Tossed Crust, DOMINOS 14" Pepperoni Pizza, Ultimate Deep Dish Crust, Egg, Cheese and Bacon Griddle Cake Sandwich, Egg, Cheese and Sausage Griddle Cake Sandwich, Entrees, fish fillet, battered or breaded, and fried, Fast Food, Pizza Chain, 14" Pizza, cheese topping, regular crust, Fast Food, Pizza Chain, 14" Pizza, cheese topping, thick crust, Fast Food, Pizza Chain, 14" Pizza, cheese topping, thin crust, Fast Food, Pizza Chain, 14" pizza, meat and vegetable topping, regular crust, Fast Food, Pizza Chain, 14" pizza, pepperoni topping, regular crust, Fast Food, Pizza Chain, 14" Pizza, pepperoni topping, thick crust, Fast foods, bagel, with breakfast steak, egg, cheese, and condiments, Fast foods, bagel, with egg, sausage patty, cheese, and condiments, Fast foods, bagel, with ham, egg, and cheese, Fast Foods, biscuit, with egg and sausage, Fast foods, biscuit, with egg, cheese, and bacon, Fast foods, burrito, with beans and cheese, Fast foods, burrito, with beans and chili peppers, Fast foods, burrito, with beans, cheese, and beef, Fast foods, burrito, with beans, cheese, and chili peppers, Fast foods, burrito, with beef and chili peppers, Fast foods, burrito, with beef, cheese, and chili peppers, Fast foods, burrito, with fruit (apple or cherry), Fast foods, cheeseburger, regular, double patty and bun, plain, Fast foods, cheeseburger; double, large patty, with condiments and vegetables, Fast foods, cheeseburger; double, large patty; with condiments, Fast Foods, cheeseburger; double, large patty; with condiments, vegetables and mayonnaise, Fast foods, cheeseburger; double, regular patty, with condiments and vegetables, Fast foods, cheeseburger; double, regular patty; plain, Fast foods, cheeseburger; double, regular patty; with condiments, Fast foods, cheeseburger; double, regular patty; with condiments and special sauce, Fast foods, cheeseburger; double, regular, patty and bun; with condiments and vegetables, Fast foods, cheeseburger; single, large patty; plain, Fast foods, cheeseburger; single, large patty; with condiments, Fast foods, cheeseburger; single, large patty; with condiments and bacon, Fast foods, cheeseburger; single, large patty; with condiments and vegetables, Fast foods, cheeseburger; single, large patty; with condiments, vegetables and ham, Fast foods, cheeseburger; single, regular patty, with condiments, Fast foods, cheeseburger; single, regular patty, with condiments and vegetables, Fast foods, cheeseburger; single, regular patty; plain, Fast foods, cheeseburger; triple, regular patty; plain, Fast foods, cheeseburger;single, large patty; with condiments, vegetables and mayonnaise, Fast foods, chicken fillet sandwich, plain, Fast foods, chicken fillet sandwich, with cheese, Fast foods, chicken, breaded and fried, boneless pieces, plain, Fast foods, chicken, breaded and fried, dark meat (drumstick or thigh), Fast foods, chicken, breaded and fried, light meat (breast or wing), Fast foods, chimichanga, with beef and cheese, Fast foods, chimichanga, with beef and red chili peppers, Fast foods, chimichanga, with beef, cheese, and red chili peppers, Fast foods, croissant, with egg and cheese, Fast foods, croissant, with egg, cheese, and bacon, Fast foods, croissant, with egg, cheese, and ham, Fast foods, croissant, with egg, cheese, and sausage, Fast foods, enchilada, with cheese and beef, Fast foods, enchirito, with cheese, beef, and beans, Fast foods, english muffin, with cheese and sausage, Fast foods, english muffin, with egg, cheese, and canadian bacon, Fast foods, english muffin, with egg, cheese, and sausage, Fast foods, fish sandwich, with tartar sauce, Fast foods, fish sandwich, with tartar sauce and cheese, Fast foods, ham, egg, and cheese sandwich, Fast foods, hamburger, large, single patty, with condiments, Fast foods, hamburger, large, triple patty, with condiments, Fast foods, hamburger; double, large patty; with condiments and vegetables, Fast foods, hamburger; double, large patty; with condiments, vegetables and mayonnaise, Fast foods, hamburger; double, regular patty; with condiments, Fast foods, hamburger; double, regular, patty; plain, Fast foods, hamburger; single, large patty, with condiments and vegetables, Fast foods, hamburger; single, large patty; plain, Fast foods, hamburger; single, large patty; with condiments, Fast foods, hamburger; single, large patty; with condiments and vegetables, Fast foods, hamburger; single, large patty; with condiments, vegetables and mayonnaise, Fast foods, hamburger; single, regular patty; plain, Fast foods, hamburger; single, regular patty; with condiments, Fast foods, hamburger; single, regular patty; with condiments and special sauce, Fast foods, hamburger; single, regular patty; with condiments and vegetables, Fast foods, hotdog, with corn flour coating (corndog), Fast foods, ice milk, vanilla, soft-serve, with cone, Fast foods, nachos, with cheese and jalapeno peppers, Fast foods, nachos, with cheese, beans, ground beef, and peppers, Fast foods, nachos, with cinnamon and sugar, Fast foods, onion rings, breaded and fried, Fast foods, oysters, battered or breaded, and fried, Fast foods, pancakes with butter and syrup, Fast foods, potato, baked and topped with cheese sauce, Fast foods, potato, baked and topped with cheese sauce and bacon, Fast foods, potato, baked and topped with cheese sauce and broccoli, Fast foods, potato, baked and topped with cheese sauce and chili, Fast foods, potato, baked and topped with sour cream and chives, Fast foods, potato, french fried in vegetable oil, Fast foods, salad, vegetable, tossed, without dressing, Fast foods, salad, vegetable, tossed, without dressing, with cheese and egg, Fast foods, salad, vegetable, tossed, without dressing, with chicken, Fast foods, salad, vegetable, tossed, without dressing, with pasta and seafood, Fast foods, salad, vegetable, tossed, without dressing, with shrimp, Fast foods, salad, vegetables tossed, without dressing, with turkey, ham and cheese, Fast foods, submarine sandwich, with cold cuts, Fast foods, submarine sandwich, with roast beef, Fast foods, submarine sandwich, with tuna salad, Fast foods, taco salad with chili con carne, Fast foods, tostada, with beans and cheese, Fast foods, tostada, with beans, beef, and cheese, Fast foods, tostada, with beef and cheese, LITTLE CAESARS 14" Cheese Pizza, Large Deep Dish Crust, LITTLE CAESARS 14" Cheese Pizza, Thin Crust, LITTLE CAESARS 14" Original Round Cheese Pizza, Regular Crust, LITTLE CAESARS 14" Original Round Meat and Vegetable Pizza, Regular Crust, LITTLE CAESARS 14" Original Round Pepperoni Pizza, Regular Crust, LITTLE CAESARS 14" Pepperoni Pizza, Large Deep Dish Crust, McDONALDS, Bacon Ranch Salad without chicken, McDONALDS, BIG MAC (without Big Mac Sauce), McDONALDS, BIG N TASTY (without mayonnaise), McDONALDS, BIG N TASTY with Cheese (without mayonnaise), McDONALDS, Chicken SELECTS Premium Breast Strips, McDONALDS, DOUBLE QUARTER POUNDER with Cheese, McDONALDS, FILET-O-FISH (without tartar sauce), McDONALDS, Fruit n Yogurt Parfait (without granola), McDONALDS, Hotcakes (with 2 pats margarine & syrup), McDONALDS, McCHICKEN Sandwich (without mayonnaise), McDONALDS, McDONALDLAND Chocolate Chip Cookies, McDONALDS, NEWMANS OWN Creamy Caesar Dressing, McDONALDS, NEWMANS OWN Low Fat Balsamic Vina, McDONALDS, Premium Crispy Chicken Classic Sandwich, McDONALDS, Premium Grilled Chicken Classic Sandwich, McDONALDS, Sausage, Egg & Cheese McGRIDDLES, McDONALDS, Strawberry TRIPLE THICK Shake, McDONALDS, Vanilla Reduced Fat Ice Cream Cone, PAPA JOHNS 14" Cheese Pizza, Original Crust, PAPA JOHNS 14" Pepperoni Pizza, Original Crust, PAPA JOHNS 14" The Works Pizza, Original Crust, PIZZA HUT 12" Cheese Pizza, Regular Crust, PIZZA HUT 12" Cheese Pizza, THIN N CRISPY Crust, PIZZA HUT 12" Pepperoni Pizza, Regular Crust, PIZZA HUT 12" Pepperoni Pizza, Thick Crust, PIZZA HUT 12" Super Supreme Pizza, Regular Crust, PIZZA HUT 14" Cheese Pizza, Regular Crust, PIZZA HUT 14" Cheese Pizza, THIN N CRISPY Crust, PIZZA HUT 14" Pepperoni Pizza, Regular Crust, PIZZA HUT 14" Pepperoni Pizza, Thick Crust, PIZZA HUT 14" Super Supreme Pizza, Regular Crust, Pizza, cheese topping, regular crust, frozen, cooked, Pizza, cheese topping, rising crust, frozen, cooked, Pizza, meat and vegetable topping, regular crust, frozen, cooked, Pizza, meat and vegetable topping, rising crust, frozen, cooked, Pizza, pepperoni topping, regular crust, frozen, cooked, Sandwiches and burgers, roast beef sandwich with cheese, WENDYS, CLASSIC SINGLE Hamburger, no cheese, WENDYS, CLASSIC SINGLE Hamburger, with cheese, WENDYS, Homestyle Chicken Fillet Sandwich.