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Breaking Bread Down
By Carra Gamberdella
Intro | Too Good To Be True? | Bake It | Spread It

America has a love affair with bread. Whether we’re talking about mom’s homemade sourdough or, in my case, the baked-fresh-from-the-vacuum-sealed can variety, bread provides us with comfort. Consider this: North Dakota alone produces 500 million bushels of wheat per year. That translates to 33.5 billion one-pound loaves of bread. And there are 38 other states with massive wheat fields. If you’re craving more bread trivia, check out the Wheat Foods Council’s website.

There’s a science behind the addiction: The carbohydrates in bread immediately increase the body’s production of serotonin and dopamine. These “feel-good” neurotransmitters are also roused to action by addictive drugs, like cocaine. It’s no wonder we can’t get enough.

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