Flour power

A few years back, Dr. Atkins invaded our small towns and villages like a diet-touting Godzilla, crushing bakeries with his bare hands and replacing them with strip malls full of steak houses and vats of butter. The carb craze was on, thanks in large part to the late Dr. Atkins, and it has taken until just recently for carbs to creep back out from their respective hiding places.

Certain carb sources result in different degrees of fluctuation in blood glucose levels. While a whole thing of Laffy Taffy may send your blood sugar soaring, a small serving of whole wheat pasta is much more manageable. This is the the gist of the Good Carb vs. Bad Carb point we have all reached. It's still a bit of a craze, but it's a much healthier and more sound approach to carb regulation than the carb-starve movement.

Anyway, now for what I really wanted to mention in this post (and hence the ridiculous title): Lupin-Kernel Flour. Australian researchers found that men who at breakfasts and lunches that included bread baked from this particular type of flour consumed about 360 fewer total calories than men who ate these meals with whole wheat bread.