The Right Kind of Flour
Sep 28, 2016
Wheat is the most nutrient-dense food on the planet, yet white flour and white bread—which are very low in nutrients—fill grocery store shelves. In the past, flour mills supplied the U.S. bread industry. Then, roller mills came along, which provided a way to make white flour very easily on a massive scale. The industry soon became controlled by a few leaders who prioritized white flour with a long shelf life, in lieu of more nutrient-rich flour. In this interview filmed at the 2016 Aspen Ideas Festival, Stephen Jones, the director of the Bread Lab, explains why baking your own bread is healthier than buying plastic-wrapped bread.
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Authors: Erica Moriarty, Caitlin Cadieux, Tynesha Foreman, Nicolas Pollock
About This Series
Insights and perspectives from the 2016 Aspen Ideas Festival