Comments on: Going against the grain: West Seattle HS students’ bread project

By: Eric

Eric — Fri, 08 Feb 2013 18:39:44 +0000

Hey these kids are actually doing something, let’s simma down now on the armchair critiques

By: helridge

helridge — Fri, 08 Feb 2013 01:28:52 +0000

I like all types of bread, especially sourdough and multi-grain. I’m eating less wheat now because new studies are showing that wheat products ARE a major contributor to heart disease, obesity, and diabetes.

By: Rves

Rves — Fri, 08 Feb 2013 01:17:22 +0000

Great research students!

By: Happiness

Happiness — Fri, 08 Feb 2013 00:06:34 +0000

Good for these teens.
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But, if you are going to quote scientific research, please learn to quote it accurately, and be sure it is relevant to the point you are trying to make.
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The 20% risk decrease in that article was observed in the elderly, so that article would be a good one to quote if you are trying to encourage the elderly to eat whole grain breads.
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If you want to tell younger persons that they will reduce their risk of heart disease by switching bread, you really should dig up a reference or two to scientific research on younger person’s health.

By: Norma

Norma — Thu, 07 Feb 2013 21:22:03 +0000

Sounds like a business opportunity to me. Lot’s of people like me prefer whole grain bread for it’s flavor as well as it’s nutritional benefits. I think our young people are amazing!!

By: Westseattleperson

Westseattleperson — Thu, 07 Feb 2013 20:30:03 +0000

Good for them. We eat 99% whole grain bread, 1% white in the form of baguettes and such. However, on the rare occasion we eat out, we want that sandwich on a delicious slab of white sourdough! Don’t go messing with that restaurants :)

By: Mark

Mark — Thu, 07 Feb 2013 20:26:46 +0000

I applaud their effort here. It’s good to see teens taking this on.
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I would suggest that they take another look at the finished PDF copy of the flyer…it’s cut off all around when I look at it. Perhaps the initial page size used was off??
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Of interest to those who are curious as to why many go for white bread, there is some science behind it. You can read about that on a recent NPR blog post here. It also talks about a hidden, not so healthy aspect of the Whole Grain Council certified breads (hello, SUGARS!)
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Finally, what passes for “Whole Wheat” at most supermarkets (sadly, including PCC, Whole Foods, and other Co-ops and boutique grocery stores) is really not all that whole wheat. A little bit of wheat germ is tossed in to add texture and the coloring. Additionally, many are still mostly “enriched wheat flour”, which isn’t whole wheat (or any other whole grain). It takes a lot of work to shop knowledgeably about what’s in the food we eat. I highly recommend taking the time to study the labels and get to know what they really mean. Then, pick up a loaf of Essential Baking Company’s Pain du George or Mille Graine (or if you’re at the Farmer’s Market on Sunday, visit Tall Grass Bakery and get a whole grain loaf from them). All are a bit more spendy, but WELL worth the cost over the traditional sandwich loaf.

By: The Velvet Bulldog

The Velvet Bulldog — Thu, 07 Feb 2013 20:23:15 +0000

Maybe teaming with Great Harvest in the Junction? Also, sharing some home made whole grain bread among peers would create some converts!

By: Ellery

Ellery — Thu, 07 Feb 2013 19:58:15 +0000

Good for them! I would LOVE to see more restaurants have whole grain wheat bread – it would give me more options for restaurants as it’s the only type of bread I’m allowed to eat! It’s pretty limiting! Best of luck to them!