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    • Loving both nutrition and great bread I was delighted to read this article.

      ...a collective of about 40 bakers, millers, teachers and wheat-breeders who work with the Bread Lab, a famed research center affiliated with Washington State University that has long focused on developing wheat varieties specific to regions of the country. Since last April, using guidelines established by the lab, the collective has pursued a common goal: making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience.

      The Bread Lab calls it “the approachable loaf,” but each bakery in the Bread Lab Collective makes a slightly different version, informed by local tastes and local grains.

      Such a great idea! This article gives some of the history of bread as well as what is happening now to make it healthier.

      Roller mills were developed to make the white flour used in most bread. The mills remove the bran, which has fiber and oils. The resulting white chalky stuff lasts longer but has very little nutritive value. And it usually has added chemicals.

      The Bread Lab has set three strict parameters for the approachable loaf: More than 60 percent of the flour must be whole wheat; it can’t have more than seven ingredients, all of which have to be real food, not chemical additives; and it can’t cost more than $6.

      Will people care enough about their bread to pay attention and buy the local whole wheat bread?

    • This is very encouraging. I've spent a lot of time studying wheat and what is meant by the term whole grain (it includes the bran but not usually the germ). I'm a nut about crusty, fully whole wheat artisan breads that are sold here in the Silicon Valley at farmer's markets and bakeries, but I can really see the need for more of a compromise like this that's more accessible.

      Imagine if Costco baked bread like this and sold it fresh. Now that we've learned over the last 10 years especially about the vital role of fiber for our health and microbiomes, anything to get more fiber in the masses would have a huge effect.

    • Yeah, whole-grain terminology has me scratching my head a bit.

      Here’s the rice I just bought in Costa Rica. I asked for “arroz integral” (brown rice, which we were able to choose for lunch at an Asian restaurant a few blocks down), but they didn’t sell it at the supermercado. Instead I saw lots of white rice, including some labeled as being 94% gran entero and this stuff, 99% entero:

    • The label shows it was grown in Costa Rica and packaged a week before I bought it (cool), but compared to white rice it’s missing all its fat (from the germ) and about half the fiber. That’s an important 1% of the grain it lost! 🤷🏻‍♀️

    • Interesting that B12 is on the label. That has to be a fortification. I asked Google:


      All rice consumed in Costa Rica is fortified with folic acid, vitamins B1 (thiamin), B3 (niacin), B12 (cobalamin), E, selenium and zinc.

      As a staple food, 60% of the rice is domestically produced. Per capita rice consumption averages 150 g per day, providing approximately 30% of caloric intake. Source.


      They add iron to wheat.