The Big Bread Lie, The Whole Truth, Nutrition by Natalie

i didn't know that! good thing i've already been avoiding high fructose corn syrup anyway.

you don't have to use loads of sugar to make bread at home so why do food manufacturers do it? what's the motivation?

well, the sugar is not being used in bread, haha, in a bakery various kinds of products are made, you know...

i could've been a little clearer in my comment, i know.

i might have to buy myself a windmill, grind my own grain and go all natural, that would really be cool, don't you think?

i've gone all natural. i recommend it.

Sugar is addictive; hence, they want to get people addicted to the bread so you keep buying their product over and over again.

why would manufacturers dye white bread brown? isn't the brown bread easier to make because there's less processing? it doesn't make any sense why food manufacturers would do that

ezekiel bread is delicious

Does it have little grains in it that are crunch or is it smooth? Does it taste like normal/wheat bread or do you have to get used to it?

depends on how finely the grains were ground up. you can probably find it both ways and if not, you can make it how you like yourself by grinding the grains finely with a coffee grinder.

the one i had as a hamburger bun for dinner tonight was between smooth and coarse. it does taste like normal bread, in fact it is delicious and has a very nice crackle.