O.K. , I am not a nutritional expert and when I try to talk about it, I'm not sure I can talk the talk. I just know that we have a huge obesity crisis in this country and that all white flour is rather dead nutritionally.
You ever notice how converts are always the most zealous in their (newfound) beliefs? Well, I'm wanting to bring this " begin using some whole graiin flour" message to the various food/recipe sites in which I participate. For example, below is what I just posted on a newly posted recipe on Serious Eats. Could you help me improve the wording? I want to just be able to cut and paste a general message like this when I see the occasion. I hope you won't reprimand me. I'm hoping/trusting that a knowledgeable CH will help me here; otherwise i'll prob just keep posting the message below. I'm being lazy in not doing my own research, but even if i did, i still would trip over the language. I do appreciate your help!
(Plse Improve this Wording):
<What I really want to say, in a bit of a rant voice, is WHY can't Serious Eats baker-recipe developers learn that using all white flour is BAD for you/ empty calories? Particularly in our world of increasing levels of obesity? So many options to keep the flavor good, but increase the nutritional value (nonexistent in an all- white flour recipe). Unless you're craving an angel food cake, use kamut flour ( equal in nutritional value to whole wheat flour, but milder in flavor), half and half to start, for whole grain goodness. And maybe some other whole grain things to add texture (wheat germ, bran, nuts etc.) This cake is heavy anyway, so you can play with lots of healthier components. YOU, as a public voice with a large audience of followers, have an opportunity to start helping change the way we eat in this country. When you lead the way, people will follow. Just sayin'.>
Updated 2 years ago | 5
Updated 1 year ago | 52
Updated 5 months ago | 19
Updated 6 months ago | 0
Updated 4 months ago | 28