Most breads have moderate water activity, allowing for the outgrowth of fungal spores but generally not bacterial outgrowth.
low water and low ph
if it whole wheat bread then yes its high in fiber
The water activity in sprouts (mung bean, soy, alfalfa, etc) is high. They are a potentially hazardous food.
lack of protein
There is definitely a strong relation between osmosis pressure and water activity. Osmosis is the movement of water from high pressure to low pressure.
Wheat bread is not necessarily the same as low carb bread. Wheat bread means that it has whole wheat flower in it whereas low carb means few carbohydrates. Wheat could have additives with high carbs.
During low-intensity activity, the major fuel used is fat. This differs from high-intensity activity, where the major fuel used is carbohydrates.
The water activity in honey is typically around 0.6, which is too low to support the growth of most microorganisms. This low water activity helps give honey its long shelf life and resistance to spoilage.
Whole grain bread is high in both iron and protein. Spinach is high in iron. Both are low in fat and calories, but rich in nutrients (and whole grain bread has a lot of fiber, too).
They consider high and low tides in their journey because if it is high tide the water level will be high but if it is low tides the water level is low.
Osmosis is the movement of water from an area of high water concentration to an area of low water concentration through a semi-permeable membrane.
Low intensity exercises are mainly fueled by carbohydrates, (found in white bread, cereals) these are the primary fuel for the body's engine room.