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18min chapter
The truth about expiry dates, freezing food and vegetable scraps | Carleigh Bodrug and Dr. Will Bulsiewicz
ZOE Science & Nutrition
Homemade vs. Commercial Bread: Nourishing Practices
This chapter explores the distinctions between commercial and homemade bread, focusing on the impact of preservatives and the benefits of fresh baking. It highlights the science of freezing bread and its nutritional effects, including the creation of resistant starch, and discusses strategies to reduce food waste and enhance meal flexibility. Additionally, the conversation covers the importance of incorporating a variety of vegetables and innovative cooking methods to promote healthier eating habits.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode