Better bread: Using activated water and stevia means longer shelf life, better quality, no sugar
 |
(Natural News) In order to make high-quality bread, one must first gather the best ingredients. These ingredients can range from rye grain to spelt or rice flour, all of which can imbue bread with varying desirable properties. A team of researchers has uncovered two more ingredients that could extend the shelf life and improve the… |
>View original article
Author:
Health Topic Contributor
Editors and curators bringing you the latest and most impactful health news. Truly objective, we print links to stories and studies that may contradict one another. If you're searching for news on health studies, alternative health modalities, facts on modern allopathic medicine, and more, we're you're team bringing you the stories and facts that matter.