Using house-milled wheat flour that costs $1.40 per pound (as opposed to the 20 cents/lb for normal “white” flour), and has shelf life of just about a week, may seem like an unnecessary complication for something as basic and beloved as bread. But several bakeries and restaurants around the country are making the shift to doing just that.
When did 11th century baking become the new hotness? What’s next, retting home-grown flax to make linen?
It’s healthy as long as it doesn’t have gluten. Because if I’ve learned one thing about food, it’s that gluten is evil and bad for everyone. Also, if it’s not organic, then what’s the point? Non-GMO, organic, gluten free, whole grain bread is all I eat. You don’t eat lactose free bread? You might as well poison yourself with cyanide right now.
I’m going to be That Guy™ who jumps in and says cutting out carbs isn’t a fad diet. Doctors have experimented with keto diets to treat various health issues since the 1930s, and it clearly brings results, not even just weight loss. It’s silly to make the claim that just because something is popular, it should be avoided as a “fad diet”. Do the research, read arguments from both sides of a debate, and make your own decision.
What should you cut out of your diet to be more healthy? Everything. According to the most popular diet books on the market, there’s barely a food on Earth that’s safe to eat. But what is the actual benefit of these diets? Here’s what science has to say.