Hey Tim, nice article! Very cool how you went through the many steps of bread baking and how they affect the nutritional profile of the final product.

The study combining oysters and black beans or tortillas and looking at zinc absorption is very striking and shows anti-nutrients can even impact nutrient absorption from other foods we consume along with them!

I think bread is not an optimal food when it comes to nutrient density but still has potential to be beneficial (and delicious). One culture studied by Dr. Weston A. Price in the Lötschental valley of Switzerland seemed to be doing very well consuming dark bread and cheese as staples.

I worry about modern-day bromination treatment of white flours potentially causing DNA damage. I have an essay on my profile. Cheers!

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