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2. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

3. Ketogenic diet - Wikipedia

   en.wikipedia.org/wiki/Ketogenic_diet

   Long-term use of the ketogenic diet in children increases the risk of slowed or stunted growth, bone fractures, and kidney stones. [18] The diet reduces levels of insulin-like growth factor 1, which is important for childhood growth. Like many anticonvulsant drugs, the ketogenic diet has an adverse effect on bone health.

4. I lost 120 pounds on the keto diet. Here are my best tips ...

   www.aol.com/news/lost-120-pounds-keto-diet...

   Suzanne Ryan weighed nearly 300 pounds when she decided to make a change. Ryan, a mom from the San Francisco area, started following the ketogenic diet, a diet focused on foods high in fat and low ...

5. 150 Foods You Can Eat On the Keto Diet - AOL

   www.aol.com/150-foods-eat-keto-diet-164753856.html

   Trust us, some of them are really delicious. For premium support please call: 800-290-4726 more ways to reach us

6. Low-carbohydrate diet - Wikipedia

   en.wikipedia.org/wiki/Low-carbohydrate_diet

   This is an accepted version of this page This is the latest accepted revision, reviewed on 20 November 2024. Diets restricting carbohydrate consumption This article is about low-carbohydrate dieting as a lifestyle choice or for weight loss. For information on low-carbohydrate dieting as a therapy for epilepsy, see Ketogenic diet. An example of a low-carbohydrate dish, cooked kale and poached ...

7. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew.