How/why did bread and milk become "evil" foods?

I'm reading more, always a tacsk given somatbhing I shoud d; I'd work conseur

Well, that was odd, I don't get how that post happened.
Even at my worst I tend to correct stuff.

This is also very weird, not a full post by me.

Well, we could begin by looking at possible causes. Like, has there been any solar storm activity lately? Or, how old is your computer? Or, how much gusto do you pursue the celebration New Year's Eve with?

I'm sober. My computer is an antique mac. This is not funny to me, as I struggle to keep it going.

This recent business is sudden. We'll see how this post turns out.

Ah, it turned out ok. I should have given more examples, as there was more than the one time. The early one I showed gives an idea.

We'll see.

That's the booze talking.

Cute, but in this case, no.

I saw at least three of my posts turn into weird words. You can believe that or not, and if I weren't me, I'd agree on not.

I believe you.

Harrowing tale of someone who didn't eat the bread given to her at a restaurant.

Who the hell is Gisele?

Patriots' quqrterback Tom Brady's super model wife?

I suppose bread, wheat, and sugar are targets because of the obesity and diabetes epidemic in America. Twenty nine million have diabetes, and 86 million have prediabetes; they'll get it if they don't alter their diet.

Hi, Coluber.

I still like bread. I learned to hate store bread of the ordinary sort, plus all the additives, and had trouble affording the good kind, as in my area, La Brea bakery bread was. I still make my own bread (thank you, Nancy Silverton, early of La Brea Bakery, now a famed restauranteur, and Carol Field, The Italian Baker). I make the sourdough starter (biga in italian) and in time stuff it in the freezer. By now it is no big deal to make bread once a month or less. It's always good or way more than good.

Milk, hated it as a kid. Had to sit at the table until I finished it. To this day, I don't just gulp down a big glass of milk. On the other hand, I got to like chocolate milk, and then liked milk in things - like milkshakes. And so on. Now I'm onto almond milk unsweetened for smoothies, and half and half and some cream to make gelato. Girl gets her calcium.

Yes, people could and/or should make wise choices re food, but a lot of what is wise changes via experts over time. Moderation is a key (to some of us). Thus I somewhat blame all the - to me - giant servings getting bigger and bigger at chain restaurants, which line our roads, at least here in the US. I have read that brain changes happen, involving binging and so on. Not to blame chain restaurants for that, but sometimes it's early eating habits.

I read in google news today that they can predict a baby becoming obese as early as four months. I've questions on that, re numbers of fat cells, but will watch and read.

Sourdough is only used with few Italian breads, like pane di Altamura, pane di Lentini and pane nero di Castelvetrano.

Bakers (and even some breads from the bread factories) here still use their own, homemade sourdough.
But times have changed: when you got decades ago just five or six different kinds of bread at your bakery (pus the various kind of rolls), it's now at least 10 (and one of our four bakeries in the village offers additionally at least 10 different kind of rolls).

We think, bread is quite healthy with all the natural minerals, vitamins and fibres in it.

Not quite so. I've a fat book on using bigas, more than a few. Yes, I've made Altamura bread, and many more. Terni bread is my present favorite. I add ground fennel seeds to it, but that's just me. It's addictive, this italian baking. Carol Field, The Italian Baker. My book opens to many pages by itself.

I agree that bread can be healthy.

We have a Serbian bakery in the neighborhood, and their stuff is just wonderful. In addition to what i assume are their own national or regional foods, they seem to have a blend of Austrian, Italian and Greek food. They've enjoyed a succès fou since they opened in a former coffee shop a few years ago.

In The French Revolution, a History, by Thomas Carlyle, he states that French laborers ate four or five pounds of bread a day, which is one of the reasons that the failure of the harvest in 1788 was such a crucial event.

I could eat five pounds of bread. I'm going to need some butter, though.

high glycemic indices for with white breads. Many people do not care for whole grain breads, which have much lower GI's

I tend to throw in some whole grain stuff as a courtesy to the gods of mirth and morbidity.
Have you ever seen me follow an exact recipe?

I did meet my waterloo with a C. Field's recipe for dark rye bread; forget the title. I don't blame her, she knows her beeswax. I did something wrong re the ingredients and ended up with a small concrete loaf. Tasted it, delicious, but I didn't want to go find my hacksaw.