Thank you .

@CuddyCruiser

Since age 24, I have not eaten fast food, nor processed and preserved meats. Nothing deep fried. Never drank soda pop. Don't drink alcohol and never smoked.

Over the years, I became a better cook. I bake whole wheat bread. It tastes better and is healthier.

Processed food tastes vile to me due to the chemicals. My taste has become more refined.

@LiterateHiker I eat a lot of organic food myself. I also take several supplements such as Spirulina, Salmon Oil, A Natures Way whole food supplement, fiber and Vitamin E.

I also avoid all Carbonated beverages, including Seltzer and Club Soda. And am also a non smoker and non drinker, though I was both of them 28 years ago. Processed meats have a certain chemical in it which causes 11 or 12 year old girls to look like 21 and 22. I also Fast 4 times a year, once during December during vacation time for 3 days. Then during the Summer 2 times for 3 days during vacation weeks. If you never tried fasting I highly encourage you to try it.......it does require some willpower though. But the benefits are awesome. I also do a 2 day weekend fast during October.

@CuddyCruiser

At 5' 5" tall, I weigh 112 lbs. Good grief, if I fasted I'd vanish.

Stick out my tongue and turn sideways, I'd look like a zipper.

Food is fuel.

@LiterateHiker True on that food is fuel. Practically all processed foods nowadays is devoid of any nutritional value.

@LiterateHiker May you be so kind to share your whole wheat bread recipes . When I bake it, it usually comes out hard .

@vegan66

"Kneading is the secret of truly splendid bread, so keep going until the dough is silky smooth. Halfway through kneading you can gently tug and pull out the dough flabby-thin. The surface will be plenty rough with little craters all over; the dough will tear easily.

If you stop kneading now, your bread will rise a little, but not as much. Continue kneading. When the dough is fully developed, it will pull into a paper-thin sheet, smooth and bright. When you hold it to the light, you can see the webbing of the gluten strands in the sheet." (Laurel's Kitchen Bread Book.)

When kneading, I aim for 500 to 550 pushes. Towards the end of the kneading period (after 400 pushes), I knead in tiny chips of cold butter. French bakers smear cold butter on the kneading surface. The result is a noticeably higher rise.

@LiterateHiker Thank you very much . I am coing to save it ,so I can remember all the steps .

@LiterateHiker I want some .

@dkp93

Thanks. I took a page from my friend Sally years ago.

She forgot the butter in the muffins she was baking. Using a turkey baster, Sally squirted melted butter into the center of each muffin. They were delicious.

Never forgot it.

@KKGator

Thanks, dear.