“Most of the grains that are used in foods like breakfast cereals, corn chips and crackers are milled by high-speed steel rollers. Then they are further pulverized through a variety of high-pressure techniques. One of these is extrusion cooking, a thermal and mechanical process that dramatically alters the chemical structures of grains, breaking down their long chains of glucose into smaller starch molecules that can be rapidly digested.” The NYT on How ‘Fast Carbs’ May Undermine Your Health. (Last week, I made my own matzah. It took so long to pass through my system, I’m pretty sure I invented slow carbs.)