Consumer columnist and West Hartford resident Harlan Levy has more than 20 years of experience writing stories about everyday experiences that anyone could encounter.

Harlan Levy. Courtesy photo

By Harlan Levy

May 25 was my lucky day. From four emails I was informed that I had won $1 million and was possibly the winner of $77,777.70 and $11,777!

The emails from [email protected] in Ephrata, PA stated that not only that “Harlan!!! YOU JUST WON $1,000,000!?!

Harlan!!! YOU JUST WON $1,000,000!?!,” but also – in a second attempt to reach me – that  “confirmation of your email is required” to see if I won my $11,777. Another email from my “representative Jamie” from Ephrata told me to “use the link I’ve attached below to verify your email, so you can be alerted if the winner [of $77,777.70] is you.”

It must be scam sweepstakes time, folks. If you’re getting these timely keys to a financial windfall, don’t fall for them. Clicking on any of their links can only lose you your cash and confidential credit card information. Although I sure could use $1,089,554.70.

Credit card wallet

I don’t use the traditional wallet for my credit cards, museum cards, and other cards. They’re just too many. So, before last week, I usually just stashed them in my cargo pants’ pockets, which was a pain in the butt when I had to fish them out to search for the card I needed at any occasion.

So last week I decided to search for a very slim card carrier and found the “Elastic Ultra-Thin Minimal Card Holder” from Modern Carry, a flexible card carrier constructed from one piece of 4-way stretch performance fabric that’s 2.25 x 3.5 x 0.25 inches and can expand to carry up to 24 cards. I have 10 in mine, and my problem has been solved.

This my new card carrier from Modern Carry — a very thin stretchable fabric that can hold up to 24 cards. Photo credit: Harlan Levy

Sourdough bread

A new report from Hartford Healthcare lauds the health benefits of my favorite bread – other than croissant bread sold at Big Y.

Unlike breads made with commercial yeast, the report said, sourdough gets its rise from a natural fermentation process made from a “starter” – wild yeast and bacteria fermented with water and flour. According to Ulysses Wu, M.D.:

1. It’s easier to digest. “The long fermentation process partially breaks down gluten and phytic acid, a compound that could block mineral absorption,” Dr. Wu said, although it’s not gluten-free.
2. It won’t spike your blood sugar. “That’s another win for the fermentation process,” Wu said. “It may have a lower glycemic index, which could help with blood sugar control.” Sourdough causes a slower rise in blood sugar compared to white or even some whole wheat breads, significant for diabetes sufferers. Also, sourdough will also keep you feeling full longer, because the fermentation process may slow down how your body digests and absorbs the carbohydrates, Wu said.
3. It’s high in prebiotics. Although there are no live probiotics in baked sourdough, it does contain prebiotics, which act like fuel for the healthy bacteria already in your gut, Wu said. “A healthy microbiome does more than just support digestion,” Dr. Wu said, “because the microbiome is thought to impact so many different functions, feeding it properly may improve your overall health.”

But not all sourdoughs are the same, Wu warned. “Some commercial sourdoughs skip the long fermentation process and use added yeast or dough conditioners to speed things up. Others are made with refined white flour, which strips away fiber and nutrients,” he said.

So look at the ingredient list, Wu advised. “The best versions have just flour, water, and salt, and ideally use whole grain flour for added fiber.“

Now you know.

NOTE: If you have a consumer problem, contact me at [email protected] (“Consumer” in subject line), and, with the power of the press, maybe I can help.

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