Mi Casa, Su Casa | Chomp | Testosterone Tasks | Vim & Vigor | Gear | Refer-A-Friend
Check out the new book! | Porch Talk | Cash Money | Emil Post | Show Off


more chomp
» WooHoo, Fondue!
» Oh, Soy Good
» Stocking Up
» Food Pairings
» Guiltless Cravings

» chomp archives

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.

next >



tell it to the 'tat

Got a great idea? Know something we don't know? Or maybe there's something you want to know? Write it up. Let us know. Submit an article, an idea or a plain old question. Let the cohabitation begin.