Archive for March, 2011

King Arthur flour

How and why is flour bleached?

Published on: March 2, 2011 at 11 am

Contrary to popular belief, freshly milled flour is light yellow—not white. Some flour producers use bleaching agents to shortcut a natural aging process. How and why do they do this?

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Sprouts: Shooting up in popularity

Published on: March 1, 2011 at 11 am

As producers have caught on to this, they have unleashed a torrent of sprouted foods. At Whole Foods alone, there are sprouted versions of breads, quinoa, lentils and granola.

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