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Would you please post a link to this study? We eat whole wheat bread because we want the fiber. White bread is wheat bread w/out the husk.
Craig, a guess would be that your hens finally got to the age where they could lay. The bread had nothing to do w/it.
I'm sorry, but I read out of so many health magazines, books, and articles online, including actual scientific articles from scientific magazines on this type of thing, it would be majorally difficult to find, but if I run across it again, (and I know I've read probably at least 3 articles about that very thing,) this last one was a couple of months ago, so I will post it if I find it again.
Also, just for your information:
We also buy white wheat that we grind into whole wheat that is just as nutritious. The key is that it is fresh and hasn't had the wheat germ, and nutrients removed.
We use mostly Spelt though as it actually has healing properties that the other grains don't have, has a higher protein content, as well as the fact that it is easier to digest for those who have a hard time digesting wheat. Many people have problems with it raising, but I hand knead the dough for 20 minutes (with a timer
) so that the gluten develops and my bread is nice and light, not heavy, etc. that can sometimes accompany whole wheat bread.
Spelt that has not been ground also has a much longer shelf life than many of the other grains, because the nutrients are on the inside.