I agree @JoanCollinsDiva , I'm 5'7 and was really slender until illness. I've no desire to be that thin again at 57. 12 stone will do nicely.
I've never focused on protein but I have been aware of the demise of protein in breads for a long time. Article.
Basically the Chorleywood process was heralded as a mammoth success in industrial process, but also the time when our bread became made with low protein flour and a lot of additives became the norm. A process that people are now realising had a huge impact on health, weight and intolerances.
I've got a bread maker and try to make a decent loaf of bread once a week using a superseeded flour at 14g protein per 100g. Otherwise we eat Jacksons super seeded which is 10g. I guess I was more aware of it than I thought lol.
I took my temperature earlier - 38.8 degrees, I think I must have a bug which is better than MJ making me feel this way.
Ouskh sent six needle heads with my pen, not sure if I'll try forcing the pen or not.