In 1801, a certain baker from Massachusetts named Josiah Bent overcooked a batch of biscuits. The name “crackers” is said to have come from the crackling sound those biscuits made as they were burning in the oven. Back then, crackers were very much like flatbread, made from basic flour, water and some salt or spices for seasoning.

The crackers available in groceries today hardly resemble their ancestor. They are now highly-processed food. They’re packaged in plastic or boxes, and if you read the labels, you’re likely to see some of the risky ingredients also found in other junk food. These would be the usual culprits: white flour, saturated and trans fats, processed sugar, salt, and some artificial additives. Continue reading to know more about the negative effects of crackers (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading →