According to an English coach specializing in communications, the way we like to eat our toast reveals our character.
For you, a slice of bread is much better when it is toasted or even blackened? Or white… barely cooked? The question may seem trivial but when you think about it, you will notice that people around you generally have a clear-cut answer to this question. Few will tell you love very toasted bread as much as lightly browned bread even white. In fact, according to British communications coach Judi James, the way we prefer to eat our bread could reveal certain character traits.
► People who like burnt black bread (the least numerous) “show the desire to control things in life, to express what they think without fear and to throw themselves into situations that others avoid” she explains on THE Dailymail.
► People who like well-baked bread (dark brown) like to take the time toappreciate thingswhether when they eat or when they spend time with family or friends. “If you do something, you do it well or not at all. Open-minded and fairyou show calm under pressure.”
► People who like medium-baked bread (medium brown): for the coach, these are the perfectionists. YOU set standards and you expect others to respect them.
► People who like golden brown bread consider food as “a complete sensory experience”reveals Judi. “Increase the pleasure of eating by enjoying the golden color and delicious aroma of the bread.”
► People who like white but crusty bread are picky “and like to think they are a bit special. You also like to get the most out of what you eat, that is, getting the full bread experience but with a crunchy coating, adding an extra dimension” .
► People who like hot, barely cooked bread “use food to improve their mood, as the aroma, sight and texture of warm bread define the concept of “comfort” food. Warm and empathetic, you place a high value on relationships.”
The very particular taste of toasted bread is linked to the Maillard reaction. It causes the amino acids in proteins and sugars to react, creating aromas close to caramelization. It is also during this reaction that is produced acrylamide, a compound classified as carcinogenic by health authorities. According to’EFSAthe fact of Grill THE bread during five minutes instead of three minutes can increase the content of acrylamide from 31μg/kg to 118μg/kg, depending on the type of bread and the temperature of the grid–bread. Nevertheless “the consumption of bread GOOD grid only increases overall average dietary exposure by 2.4%.” reassures the authority.