MUST-SEE BEFORE YOU EAT! THE TEXTURE OF "BisClass" Revealed (at 1000x Magnification) скачать в хорошем качестве

MUST-SEE BEFORE YOU EAT! THE TEXTURE OF "BisClass" Revealed (at 1000x Magnification)

What does your favorite Indonesian snack really look like? We took the popular BisClass oat biscuit and put it under the microscope at 1000x magnification to reveal a hidden world you've never seen before. This is not just food; it's an unseen universe, explored and revealed for the first time. Think twice before you take your next bite! "You'll never look at your snacks the same way again. And if you think this is crazy, wait until you see it at 1000x magnification. Make sure you're subscribed so you don't miss what we're putting under the microscope next!" "What we're about to show you at 1000x magnification is something no one has ever seen before. If you're as amazed by this as we are, smash that like button and let us know in the comments what you think this looks like!" "So, did that change how you see BisClass? Let us know in the comments what other Indonesian snacks or foods you want us to investigate under the microscope next! Don't forget to subscribe and hit the bell icon so you won't miss our next exploration. Thanks for watching!" Here is a detailed explanation of the ingredients and the potential effects of frequent consumption of the "BisClass" snac 1. Explanation of Each Ingredient and Its Benefit The ingredients in this snack serve various purposes, from creating the structure and texture to providing flavor and preserving freshness. · Corn Starch (Tepung Jagung) and Tapioca Flour (Tepung Tapioka): They are often used in crackers and similar snacks to achieve a delicate crunch that melts in the mouth. · Vegetable Oil (Minyak Nabati): This fat is crucial for the manufacturing process. It helps bind the dry ingredients, contributes to the rich mouthfeel, and is key to the "shortening" effect, which creates a tender and flaky texture. It also aids in the cooking process, such as baking or frying, to achieve crispiness. · Wheat Flour 11% (Tepung Terigu): This flour contains gluten, a protein that provides structure and strength to the snack. In a recipe high in starches, the gluten helps the dough hold together and gives the final product a slightly firmer bite. · Sugar (Gula): Its primary role is to provide sweetness, balancing the bitterness of the cocoa and the saltiness. · Cocoa Powder 3% (Bubuk Kakao): This ingredient provides the characteristic chocolate flavor and brown color to the snack. Cocoa powder is what defines the primary taste profile. · Salt (Garam): It doesn't just make the snack taste salty; it works to amplify the chocolate flavor and balance the overall sweetness, making the taste more complex and less flat. · Dark Chocolate Compound 0.8% (Kompon Cokelat Hitam): This is likely used for a more intense chocolate flavor or as a coating. A "compound" typically uses vegetable fat instead of cocoa butter, which makes it easier to work with and gives a snappy texture at room temperature. 2. Potential Effects of Frequent Consumption Eating this snack too often can lead to several health considerations due to its nutritional profile, which can be inferred from the ingredients: · High in Refined Carbohydrates and Low in Fiber: The main ingredients are refined starches (corn, tapioca) and wheat flour. These are simple carbohydrates that are digested quickly, leading to rapid spikes in blood sugar and insulin levels. Frequent consumption can contribute to weight gain, increased hunger, and a higher risk of developing insulin resistance and type 2 diabetes over time. The lack of whole grains or significant dietary fiber also means it does little to aid digestion or provide a lasting feeling of fullness. · Potential for High Sodium and Saturated Fat: While the exact amounts are unknown, snacks like this often contain significant amounts of salt and may use hydrogenated vegetable oils, which can contain unhealthy trans fats or be high in saturated fats. Frequent intake of high sodium can contribute to high blood pressure (hypertension), while a diet high in unhealthy fats can increase bad cholesterol (LDL) and the risk of heart disease. · Presence of Additives (Sulfites): For the majority of people, sulfites are safe. However, for a small portion of the population, particularly those with asthma, sulfites can trigger serious allergic-type reactions, including breathing difficulties and anaphylaxis. Even for those without an allergy, a diet high in processed foods with various additives is generally less optimal for long-term health than a diet based on whole foods. · Low Nutritional Value: This snack is primarily a source of "empty calories." It provides energy (calories) from sugar, refined carbs, and fat, but it offers very little in terms of essential nutrients like vitamins, minerals, protein, or healthy fats. Relying on such snacks can displace more nutritious foods from your diet, potentially leading to nutrient deficiencies. #BisClass#Microscopy #FoodScience #ScienceExperiment #UnderTheMicroscope #1000x #IndonesianFood #SnackReview #MysteryRevealed #AmazingScience