extol the virtues of their slow baking process. In fact a number of these foods boast that they are "twice-baked." The implication is that this process takes place at a low temperature and therefore the vitamins and other nutrients aren't "cooked out" of the food. What they don't tell you is the baking temperature. I was amazed to find out that these foods are cooked at well over 500° F! Such high temperatures are needed to break down the starches as well as to obtain the hard
