Last winter, Bea attended a talk by a nutritionist at the Dance Conservatory in Málaga. That's how I learned that healthy bread is made out of four ingredients: flour, water, yeast, and salt. You mix them, get a dough, and them bake them. It's simple and authentic.
What's the problem? It tastes best right after you make it. Warm, soft inside, and maybe crunchy on the outside. Then it can only get worse.
Even though some ingredients (say, cereals) might make bread better for some aspects of your health, the truth is that extra ingredients often make it more convenient but unhealthier. Last more; be softer; crunchier; tastier; more colorful; or even give it a nice smell. All of these properties make it attractive, convenient, maybe durable, but they are unlikely to make it healthier.
Listening to the #realfood movement? The less ingredients the better. From the oven in your neighborhood (or from your own oven) to your table. Most importantly, you have to buy it and eat it today. Unless you've been living under a rock, you might already know that this applies to most types of food. The fresher and less processed the better; but will go bad earlier.
Convenience always has a price.
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