LABEL PICKS OUR DAILY BREAD: WHICH

for this is thought to be the prebiotics and probiotics created during the fermentation process. Another bonus is that sourdough is thought to have a low glycaemic index because the bacteria can decrease the rate at which starch is digested. Which means you shouldn’t experience a huge spike in blood sugar aer eating it. And lastly, you can make it with wholewheat our too, which gives you more bre, iron, and other nutrients.

You had an idea this one would be on the list, didn’t you? Wholegrains basically mean you get the entire grain intact. So the germ, endosperm, and bran are all there for you. is means it’s not only high in bre but also the bran and germ contain protein, fat, vitamins, minerals, and benecial plant compounds. e endosperm is mostly the starch. Rened grains, by the way, remove the bran and germ. Other health benets? A decreased risk of type 2 diabetes, heart disease, and certain cancers. Just make sure, though, your bread is labelled 100% wholegrain or wholewheat.

Another one that is not so easily available, perhaps, but might be an idea

to nd a good recipe for, is oat bread. It’s typically made from oats, wholewheat our, yeast, water, and salt. Oats are very nutritious; they are high in bre, magnesium, vitamin B1, iron, and zinc. A bonus about the bre in oats is that it may help lower cholesterol levels, regulate blood sugar, and decrease high blood pressure. ose are some bonuses, don’t you think? But, again, you may nd that some oat bread is made with only a small amount of oats and rened our— so be sure to check the label.

ese days there’s a large amount of rye bread that is made from a combination of rye and wheat our. But if it’s the health benets you’re aer, stick to bread made from 100% rye our. It is considered more nutritious, leads to feeling fuller for longer, and has less of an impact on blood sugar. In fact, its ability to lower your body’s insulin response may be because of it’s high soluble bre content. What is this exactly? It’s a non-digestible carbohydrate that dissolves in water and

becomes almost like a gel in your gut. is helps slow the digestion of carbs and reduces blood sugar spikes.

You come home a er a long day at the o ce (or home o ce these days), crack open a bottle of wine, pour yourself a glass and put your tired tuchis down on the couch. We get it, some days call for a quick  x, but what about turning the process of opening the bottle into a little bit of a ritual?  is is sacred stu a er all. Below we unpack the steps to opening a bottle and how best to do it, from expertly slicing o the foil to the perfect pour. It’s the little details that make all the di erence, don’t you think?

THE BEST WAY Bo le of Wine TO OPEN A It can be something of a ritual—so here’s how to get it right

We like to keep things simple around here and stick to our old pal, the Waiter’s Friend. It’s easy to use and wonderfully e cient. While winged, electric, pumped gas, and  ying corkscrews will certainly do the trick—in fact anything as long as it actually opens the bottle—we’re happy. We’re fans of the Waiter’s Friend (or wine key) because it comes with that ni y little penknife we can use to open the foil, which leads us to our next step…

Traditionally sommeliers will cut the foil at the bottom lip.  is is because foils were previously made out of lead. Also, this method tends to limit any stray drips when pouring over crisp white tablecloths. However, foil cutters are designed to cut the top of the lip, so this is how best to do it. Plus, cutting the top lip is more visually appealing when you plan to display the bottle, which, let’s face it, means a Zoom call with friends nowadays.