It's so easy to rationalize these days. I love "low fat!" items that have the same amount of calories as their high-fat predecessors, because there's more sugar.
This is true, and usually I just buy the regular stuff but I gave this a try and honestly I think I like the texture better. But I got the cinnamon and brown sugar ones, so it lends to that texture better than the fruit ones might.
I bet the texture's better. I don't miss white bread at all, and I prefer a heartier grittier crust. I have some whole grain fig newtons I need to bust into.
BTW, I wasn't accusing you of rationalizing -- I know you're nutrition savvy, and probably a whole lot more baking savvy than I. I was just making a comment that, while whole grains > white bleached flour, it doesn't make them more healthful, it's mostly a marketing ploy. Dadgum marketeers!
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BTW, I wasn't accusing you of rationalizing -- I know you're nutrition savvy, and probably a whole lot more baking savvy than I. I was just making a comment that, while whole grains > white bleached flour, it doesn't make them more healthful, it's mostly a marketing ploy. Dadgum marketeers!
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