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New Processes Make Eating Bread Less Of A Guilty Pleasure

December 19, 2018: 12:00 AM EST
Among the predicted trends in Jewish cuisine in 2019 – tahini, faux meat, marijuana-derived compounds, Polish comfort foods like pierogies, etc. – is the declaration that “bread is back.” Facebook research on food trends confirms that bread has returned  and is better than ever. Naturally-fermented breads like sourdough are considered good for your gut and overall health, especially those made with whole grains. Innovative bread making techniques now include “slow carb baking,” or slow natural fermenting, which creates breads with lower glycemic indexes (GI) and with increased bioavailability of nutrients. The result? Less guilt about eating bread every day: “Make an extra challah, or even try making your own rye bread.”[Image Credit: © Monika Baechler from Pixabay]
Shannon Sarna , "The Jewish food trends you’ll be seeing in 2019 ", My Jewish Larning, December 19, 2018, © Jewish Telegraph Agency
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