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Well, like commercial "whole grain" bread. Which is basically white bread with the grain shells (bran I think it's called) added back in. Where if you had actua
by merpnderp 10y ago
Well, like commercial "whole grain" bread. Which is basically white bread with the grain shells (bran I think it's called) added back in. Where if you had actual whole grain bread, the flour wouldn't have been through chemical processing and a roller making it as easily digestible as sugar.
- jeffy 10y agoYea, same thing is true of commercial milk. Apparently they skim off all the fat and just add it back in to make 1%/2% etc. Who knows, they may even do it for whole milk so that the percentage (and taste/texture) are consistent cross batches. Not inherently a bad thing I suppose, but feels wrong because it's such an industrial process.