How Homemade Bread Survived Low-Carb Diet Trends | Annals of Obsession | The New Yorker

CORRECTION: At 0:55 the lower third should read “Nafissatou Bande”
Bread enthusiasts discuss baking techniques and the ways that low-carb diets have villainized the starchy staple.

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How Homemade Bread Survived Low-Carb Diet Trends | Annals of Obsession | The New Yorker

24 Replies to “How Homemade Bread Survived Low-Carb Diet Trends | Annals of Obsession | The New Yorker”

  1. It’s ok to eat white bread, don’t freak out guys. Back in days white bread lack vitamins but they figure out and added those nutrients. So if you don’t have time or money, white bread is ok to eat. For a product to end on shelf it has to tick a lot of box of government health code.

  2. Sadly it’s impossible to find good bread where I live. I live for my trips to Paris & about 1/2 a baguette per day hehe

  3. Yeah well I haven't had a carb since that old lady last got her period and I feel better every day.

  4. I make gluten free sourdough and i'm primal/paleo. No fuss in there 🙂 There is a place for everybody. on a diet or not 🙂

  5. 6:51 "I do think carbs are making a comeback." Bahahahaha! Like low-carb dieters ever became the norm. But it's funny to see this paid promo by a panicked bread company. They're scared more people will realise better health is in lowering carbs.

  6. can anyone recommend a bread recipe that’s more crusty than sandwich bread but less crusty than baguettes? i was looking into a cottage loaf but i don’t know if i like the shape.

  7. It is an industry behind everything in our life’s. Think before consuming and try to make it by yourself. It saves you a lot of money and you can enjoy more good food. I bet you will loose weight as well!
    Have a lovely day.

  8. of course they say bread is good.. they sell bread.. if I were to sell drugs I would tell u drugs are good too..

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