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Why ‘bread’ is becoming a more important part of the diet

Why ‘bread’ is becoming a more important part of the diet

In a time when we’re obsessed with what we eat and how we eat it, we’re not always paying attention to the ingredients and their origins.

That’s the view of nutritionists, but they’re also concerned about how we’re eating them.

That might seem like a minor point, but it has important implications for food and the world at large.

A new study from the University of Bristol shows that people are becoming more aware of the impact of grains on their health.

The research is based on a survey of 4,000 people who were asked to eat the equivalent of two pounds of wheat, barley and rye daily for a year.

The researchers found that almost half of the respondents said they were more aware that grains are a bad source of protein, and another quarter were concerned about the impact that grains have on their digestive systems.

In fact, the researchers found even more people were more concerned about protein in their diet.

The report, published in the journal BMC Nutrition, also found that more people felt they should eat less red meat, especially beef.

The authors say that this was likely due to concerns about animal welfare.

The survey also found people were less likely to think it’s possible to make an accurate food intake comparison.

It found that most respondents did not consider a person’s weight or body mass index to be a reliable measure of dietary intake.

They said: “Our study has revealed a growing awareness of the health impacts of wheat and other grain products, and this is consistent with previous evidence on the health consequences of processed grains and other foods, which also point to a need for increased awareness about the health risks of these foods.”

The findings are important because the use of grains in the diet is increasing.

People are looking for ways to eat less of them, and there’s a growing demand for healthier choices.

The UK’s National Institute for Health and Care Excellence (NICE) says people are eating more processed and high-fiber foods like pasta and bread.

And the US Food and Drug Administration (FDA) is pushing to phase out some of the most controversial ingredients in food, including trans fats, sodium and cholesterol.

The new study shows that more and more people are getting into the habit of eating less of grains, but that the changes are slow.

The study also found a growing desire to look beyond just the effects of grains.

The lead author, Professor Andrew Sayers, said: “[This] is a really interesting study, but the real question is: What do we do about it?”

The researchers hope that the results will help to change the way we think about food and nutrition.

They want to encourage people to look at the entire picture.

The paper says: “We have observed that the consumption of processed foods, particularly those that are low in animal protein, has been associated with increased intakes of a number of micronutrients, including vitamin A, zinc, folate, calcium and fibre.

“It is important to note that while these findings do not indicate that grains cause vitamin A deficiency, they suggest that processed foods may contribute to the risk of vitamin A deficiencies and that individuals who are not consuming enough vitamin A should be encouraged to consume more. “

“We recommend that people consume as much as they can from the diet and to focus on the micronuts, which are important nutrients in health.””

We recommend that people consume as much as they can from the diet and to focus on the micronuts, which are important nutrients in health.”

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