FAQ Test

  • Why KNOW Better Bread?

    • Simply stated, KNOW BETTER BREAD is bread reimagined. With an understanding of the latest nutritional science, KNOW BETTER BREAD intelligently combines high quality ingredients to deliver a guilt-free choice for a beloved staple. KNOW BETTER BREAD delivers a wholesome, truly nutritious addition to your day without grains, GMOs, dairy, soy, artificial ingredients and unnecessary fillers.

  • I thought whole grains were good for you?

    • Many people see whole grain, sprouted grain and ancient grain as healthy alternatives to traditional bread but these are typically just marketing ploys with many of these alternatives having less than 10% of these grains - the remainder being processed flour. Additionally, whilst these breads may overcome one of the problems with typical breads they still have the same issues with increasing inflammation, blocking nutrient absorption, increased intestinal permeability and spiking blood sugar. Only KNOW BETTER BREAD addresses ALL of the issues associated with bread and its typical alternatives.

      Furthermore, data from studies, such as the Physicians Health Study and the Nurses Health Study, often cited that “prove” whole grains are “healthy” ONLY demonstrate that if white processed flour products are replaced with whole grains, there are indeed health benefits. All major health organization agree whole grains are a better choice over refined grains. However, theses studies do not establish consuming whole grains improves health over NO grains. Nor do these studies address the harm grain consumption poses in the human diet and dramatic improvements in health with grain elimination. This oversight represents faulty nutrition logic that goes along with the faulty logic played out from the tobacco industry. It would be a maligned falsehood that filtered cigarettes are healthier than unfiltered cigarettes, when of course eliminating smoking completely is best for one’s health.

  • Why is modern, grain/wheat bread so unhealthy?

    • The problem with most modern bread begins with the wheat itself, and how it’s processed into flour. In commercial white flours, the wheat’s bran and germ are removed, stripping it of nutrition and flavor. The flour is then chemically hammered into its pure-white, shelf-stable form by bleaching and oxidation.

      The dichotomy that has been created in America between “white” and “wheat” bread—reinforced by the toast choices at diners around the country—is apt, considering how little resemblance white flour actually bears to its source material. But even what is purchased as whole wheat is rarely true whole wheat. Most times, the flour is separated by machine into its constituent parts—bran, germ, endosperm—then recombined after a good deal of the flavorful and nutrient-rich germ and parts of the bran are removed. They contain much of the fiber and other components needed to ensure proper digestion and nutrient absorption, but are removed because they also go rancid most quickly, and flour companies want their product to be able to sit on your shelf for as long as possible. (The process of “enriching flour” was introduced to add back some of the nutrients stripped out when the bran and germ are removed.) Reference: http://luckypeach.com/pizza-gut/

  • Why is eating wheat problematic?

    • The protein unique to wheat, gliadin, degrades in the human gastrointestinal tract to small proteins that have the ability to cross into the brain and bind to morphine receptors. These small proteins, called polypeptides have been labeled, by National Institutes of Health researchers, as gluteomorphins, which are morphine-like compounds. Gliadin’s binding of morphine receptors may be part of the reason wheat products increase appetite and cause addiction-like behaviors in susceptible people. Wheat has been noted to increase appetite to the tune of 400 calories per day. Never before in course of human history have more than 2/3 of American been overweight. Food addiction and portion control are real issues. The additive, appetite stimulating effects of gliadin found in wheat contributor to the obesity struggle.

      In addition, the complex carbohydrate in wheat, amylopectin A, is another problem. The branching structure of wheat’s amylopectin A is more digestible than the amylopectin found in other starches. This explains why two slices of whole wheat bread increase blood sugar higher than table sugar, higher than most candy bars.

      Wheat also is a source of gluten, which posed additional hitches.

  • What is Gluten?

    • Gluten is a family of proteins that are found in all grains. It is comprised of two main group of proteins, gliadins and glutenins.

  • 6. Where do you see yourself being in 3-5 years from now?

    • Talk about how you would like to progress through the company. The interviewer needs to know you’re not going to jump ship at the earliest opportunity.
    • Talk about the skills and experiences you’d like to gain.
    • Mention any other career ambitions that are relevant to the role you’ve applied for.
  • 7. What are your strengths and weaknesses?

    • Be honest, but end on a positive note.
    • Explain that you are happy to undertake further training to develop your skills.
    • Show how you have managed to minimise or turn weaknesses into strengths (e.g. through training and education), and use your strengths to reduce the impact of your weaknesses.
    • We all have weaknesses. Still, think about how they might affect the interviewer’s impression of you before you talk.
  • 8. How would you friends and colleagues describe you?

    • Bring out the positive aspects of what your friends have said about you.
    • You can mention any criticisms, but demonstrate that you are willing to act upon advice.
    • Demonstrate that you can get on with all kinds of people – particularly at work.
  • 9. Why are you wanting leave your current job?

    • Don’t criticise your past employers.
    • Say something like, “I have gained significant experience, knowledge and skills over the last x number of years, but I feel that I need the fresh challenge provided by this opportunity.”
  • 10. If you were offered this role, when could you start?

    • Sound enthusiastic and demonstrate that you can be flexible. The interviewer may not always choose an immediately available person, so don’t worry if you need to give notice to your current employer. You could still be the person his or her company needs.