article_snippet: The bread was filled out with potato starch and, according to Brandon, was a one-way ticket to indigestion.
article_snippet: Bread came in the form of the 'National Loaf' and because flour was scarce, Bread was often padded out with potato starch, making for an indigestion-inducing crust.
article_snippet: How a family might have started the day in the 1950s, with bread - often the rationed 'National loaf' - and left-over roasted meat fat aka 'dripping' Snacks that modern-day children take for granted were nowhere to be seen and
article_snippet: hunger was an all-too-familar feeling.
article_snippet: And when mealtimes came, small portions were the order of the day.
article_snippet: Bread and dripping (often left-over fat from the Sunday roast), now largely consigned to the history books, was a reality at breakfast time.
article_snippet: Vegetables were often taken from community allotments.
article_snippet: Takeaways became a regular family treat.
article_snippet: In between meals, kids would reach for one of the many snacks that were heavily advertised on television: Skips, Quavers and other high-salt, low nutrition foods were devoured.
article_snippet: Although lots of food still clocked up plenty of air miles to get to us kitchen table, there was an awareness that eating locally was important. 
highlights_snippet: A typical breakfast in the 1950s might have included bread and dripping .
  