Bread is bad for you. You’re going to get fat. You shouldn’t eat all that gluten. These comments came from all directions as Dr. Lin Carson started her journey of eating a loaf a day, for 90 days (yeah, you read that right). Today she is joined by Dave Dahl, founder of Dave’s Killer Bread, to discuss why bread is getting a bad rap. Although it’s bursting with good energy and nutrients, fake news is feeding the idea that bread and gluten are the bad guys.
Yet these two bakers know from careers in the kitchen that that’s just not the case. Dr. Carson started the EB90 challenge to prove to others and herself that a bread diet is fine. She tells a little about her journey and what her experience taught her.
And not everyone is counting out bread! The market is seeing a growing demand for organic products. We bring in Ron Sanford with Klosterman Organic Bakery—a bakery with 125 years of business— to discuss what this trend looks like, the need for quality ingredient sources, and why bakeries should have organic lines.
This episode is sponsored by Bakery Concepts International—home of the Rapidojet technology. A game-changer for mixing, this patented technology increases yields and lowers costs by instantly and fully hydrating dry ingredients. It’s this episode that we learned how Dr. Bernard Noll invented Rapidojet. Check it out!
Follow Dr. Carson’s journey at EatBread90.com!
Co-Host: Dave Dahl, Founder of Dave’s Killer Bread.
Guests: Ron Sanford, Klosterman Organic Bakery and Ken Schwenger, Bakery Concepts International
Podcast Studio: Bigfoot Podcast Network
Bread eaten: Dave’s Killer Bread White Bread Done Right, Jenny Lee Raisin Swirl bread, Franz’s Honey Chia and Klosterman’s Organic Raisin and Whole Wheat bread