The problem with mono is repetition
Mono Bread is the term used by Dr Vanessa Kimbell to describe bread that has been progressively simplified until much of the biological diversity traditionally associated with bread has been removed.Mono Bread is not necessarily a single “bad” loaf. The deeper problem is what happens when the same simplified loaf becomes the bread we eat every day.Bread had been reduced in almost every dimension simultaneously: fewer crop species, fewer grain varieties, increasingly refined flour, fewer microorganisms, shorter fermentation, less fibre diversity, less connection with soil and season — and, ultimately, less biological diversity reaching the person eating it. At its most extreme, it is one flour, one commercial yeast and one highly standardised way of making bread.Research in humans gives us one reason why this matters. Our gut microbes do not all eat the same thing. Research associated with the American and British Gut projects found that people eating a greater variety of plants tended to have more diverse gut microbiomes. The widely used idea of 30 plants a week grew from this observation.Naming the pattern allows us to see it. A word is the beginning of a choice.
Diversity Bread® is the opposite. It asks: what happens when we deliberately put diversity back?