Getting a lot of push back on carbs and whole grains? Cardiovascular disease (CVD) is the leading cause of death for men and women. According to the Centers for Disease Control, 1 in 4 deaths in the US are due to CVD.1 The disease affects heart and blood vessel function. Plaque builds up in the [...]
Whole grain bread is a whole food. A quick look at Dave’s Killer Bread 21 whole grains and seeds nutritional panel shows a food that is low in saturated fat (0g), a good source of dietary fiber (3g), and a good source of manganese (25%). Let’s take a look at the benefits of eating whole grain bread [...]
90 days ago, I started with a loaf a day, at 149 pounds. And here at the end, not a single pound gained! I’d call that a successful challenge! It’s been quite a ride, with delicious bread eaten, inspiring ideas shared and hopefully some minds changed about bread’s role in your diet. Here are some [...]
Is artisan bread really healthier than plain white bread? The use of bleached flour and the addition of dough conditioners, emulsifiers, and mold inhibitors are seen as unhealthy and blamed for our modern health issues. As consumer preferences have begun to shift to more wholesome ingredients, artisan bread began gaining in popularity. What [...]
Whole Grains What are Whole Grains? Whole grains are cereal grains which contain the intact, ground, cracked or flaked kernel or seed of the grain as well as the endosperm, germ and bran.1 The American Association of Cereal Chemists International (AACCI) defines whole grains as "The intact, ground, cracked or flaked caryopsis, [...]
Sprouted Grain Bread Also known as Sprouted Bread What is Sprouted Grain Bread? Sprouted grain bread is made from a flour or mash created from sprouted cereal grains. The sprouting process involves the germination of cereal kernels and releases nutrients and organic compounds naturally trapped in the grain structure. Sprouted flour or mash [...]
Brown Rice Flour What is Brown Rice Flour? Brown rice flour is obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of: Fiber Vitamins E and B ?-orynazol Other phenolic compounds Origin Rice was first cultivated [...]
