Blog: Why a baker wants us to eat less bread
Dean Best | 15 July 2008
Heard the one about the baker who says we should eat less bread?
In the UK, pioneering organic baker Andrew Whitley is that man and is organising The Real Bread Campaign to explain why this would be a good thing.
"One reason we eat so much is that much of our food offers so little in nutritional terms that we are constantly eating just to fulfill our nutritional requirements," Whitley explains. "This is where our calorific intake becomes a problem."
Author of the book Bread Matters, Whitley argues that better diets can both cut cravings for junk food and be more satisfying. He is a fierce critic of the Chorleywood industrial breadmaking system, which he believes is wreaking hidden damage on public health through its use of undeclared enzyme additives and zero fermentation time.
His bakery opted for a wood-fired bread oven over 30 years ago, when electricity was an unreliable option for his rural premises and fossil fuel options were prohibitively expensive. Whitley's real bread vision anticipates an investment in time and people, not centralised, capital intensive and energy-hungry plants.
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