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Article: Our daily bread: going with the grain for good health. (Eating Right).
- Article from:
- E Magazine
- Article date:
- November 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Earth Action Network, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When I was growing up in the 1960s, I thought the breads my grandparents served--dark, coarse pumpernickels and ryes "to sop up the sauces"--were peasant food, the last vestiges of their hard lives in Russia. Like most American children of my generation, I considered soft, white Wonder Bread one of the wonders of the New World.
We know better now, of course. Today Americans enjoy a bounty of fresh-baked, whole-grain breads from health-food groceries, bakeries and food co-ops. Even Interstate Bakeries, the maker of Wonder Bread, has opened the San Francisco French Bread Company to try to capture some of the health-conscious artisan bread market.
The Right ...