All my life, I’ve loved bread. As a kid I ate bread with every meal, mostly the commercial white- or brown loaves (called “government bread” in South Africa because the price was kept low by a combination of both subsidy and quota production). The nearest equivalent today would be the Wonderbread/ Hostess/ generic breads found in supermarkets (U.K. equivalent: Hovis/ Warburtons/ store brands).
Gradually as I got older and my taste buds matured, I discovered bakery breads, my taste for which became exacerbated by visits to Europe and exposure to wares of the boulangerie and bäckerei… oy, my mouth waters just thinking about the Viennese brötchen I’d gobble down with my morning coffee.
All went well, until my doctor told me that I needed to change my diet (his exact words: “If you don’t lose weight, you’re going to die, you fat bastard”). There were other words related to my extreme paucity of exercise (“Get up off your fat ass and start exercising, too.”)
I know that diets don’t work; only permanent changes in lifestyle and eating habits do. And the only change that seems to work without being too much work is getting rid of the bad things which cause you to gain weight, chief offenders being starches (grains) and sugars.