The concern over "Wheat Belly" has compelled me to comment on the general idea of one food being "bad". First off, I am not a genetic scientist, however, I am a Chemical Engineer who was one of the people designing the physical plant that produces that. What I wanted to say is that no one food is horrible, no one additive is horrible. It all depends on your personal make-up. I am a big believer in keeping things as natural as possible, because your body recognizes butter, veggies, etc. but also they give you satisfaction so you don't overeat. In my own family of origin there is horrible obesity, like the biggest of the Biggest Loser contestants, yet I am thin and fit even at 56. I eat butter, sugar and baked goodies (most recipes are from this website) and yet I don't gain an ounce. I have the same genetic makeup, yet I'm super healthy. The secret is two things: moderation and FIBER, which fills you up and you don't have to eat the whole thing. If you're not getting enough FIBER, just get the Hi-Maize and add some to your recipe. That's what I do with all my breads, pancakes, muffins,etc. I love whole grains, but if the recipe isn't whole grain, I "fix" it with the Hi-Maize. I bake almost everything at home, mainly because homemade tastes so much better. Secondly, those preservatives are not found in nature. I have about 85% of a good diet and some goodies thrown in, like bread, why worry about a single ingredient? I also have a trainer, although I am not a gym rat, I just make sure that I am active somehow at least 4 days per week. My trainer, however, does not advocate a strict diet. He just says if you eat healthfully most days, like 5 out of 7, you are fine on the rest. I know I sound like a commercial, and I didn't mean to. Also, I am not employed by KAF. I'm just saying what is working for me and my husband, and we're both really healthy and we both eat wheat. Keep baking .... Juli

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