Monthly Archives: May 2013

Carbohydrate & Fat quality, Salt

Posted on May 25, 2013 by

Below is a chart from “Components of a cardioprotective diet: new insights” by Dariush Mozaffarian at Harvard University, Associate Professor of Medicine and Epidemiology in the departments of Departments of Epidemiology and Nutrition.  It gives you a good idea of … Continue reading →

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Outrageous: experts who say whole wheat flour no better than White Flour?

Posted on May 22, 2013 by

Bread is called the staff of life because it has more nutrients per weight that fruit, vegetables, meat, milk, and potatoes. Whole wheat flour is better than refined white flour for four reasons according to Dr. Dariush Mozaffarian, Associate Professor … Continue reading →

Posted in Nutrition, White Flour | Leave a comment

Michael Pollan on fiber and how gut bacteria affect our health

Posted on May 19, 2013 by

Michael Pollan. May 15, 2013. Some of My Best Friends are Germs. New York Times. In this article, Pollan explores the new science of how our gut flora influence our health.  A lot is unknown at this point, but it … Continue reading →

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Corn chips with blue corn or masa harina flour

Posted on May 17, 2013 by

The 2nd edition (print version) of Crunch! Whole Grain Artisan Chips & Crackers has a much better corn chip recipe than the 1st edition, since I found out that additional kinds of flour helped to make them shrink less and … Continue reading →

Posted in Savory Cracker Recipes | Leave a comment