Toast is a universal food. It’s comfort. Quick. Warm. Crunchy.
Author: Jill Ettinger
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We see the gluten-free label everywhere, leading us to believe that there must be something inherently wrong with wheat. But is wheat really all that bad for us?
Within the span of three weeks, two of the top-selling conventional cereal brands—Cheerios and Grape-Nuts—made the announcement that effective almost immediately, their flagship cereals are GMO-free.
There’s even more evidence about the benefits of participating in a family meal, especially for children.
It simply wouldn’t be fast food without dollar menus, right? Well, that all might soon change if some fast food franchises get their way.
While we’ve shifted away from the milk-drinking culture we were as recent as the 1970s—even despite best efforts by the ‘Got Milk’ campaign—our cheese intake has skyrocketed. In the past forty years, we’ve decreased our milk consumption by 30 percent, but cheese consumption has increased more than 177 percent.
With both diet and regular soda sales slumping, it’s no surprise that Pepsico is looking at ways to capitalize on its other offerings. And it appears that its Frito-Lay division’s Doritos snacks may be the next terrible food trends. And it’s not one of the healthy restaurant trends that Mary talked about last month.