Most of the bread in the supermarkets of the world is sadly high in gluten and starch and very low in fibre, effectively making ‘the staff of life’ a very refined carbohydrate, much of it having a glycemic index close to that of sugar, and of course potentially diabetogenic and responsible for gut stasis, and gastrointestinal disease, including cancer.
If you make your own bread, not the lolly, loot or lucre kind for which you mustn’t get caught, but the kind which you can eat, and if you would like to bump up its fibre content, please make a comment below, I shall tell you what I have done and hopefully we shall get some dialogue going. Your involvement could contribute one day to new standards for bread. I hope to hear from you.
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