why is standard bread in the US so bad?

[Anonymous]

Anonymous wrote:There are documentaries about it on youtube. Worse than people buying it is that it's allowed to be sold as food. I'd be in pain on the floor eating that bread.

This makes it worthwhile

[Anonymous]

America, as a free country, offers consumers choice in what they want to consume.

[Anonymous]

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Many things in the US are driven by corporate profits rather than by quality or health benefits. “Bread” is cheap — relative to actual bread, and has a long shelf life. Many Americans have rarely —if ever— tasted actual bread (with zero corn syrup or stabilizers) and don’t really know what they’re missing. Wonder Bread, for example, has been around since about 1920.
When I lived in NYC, I bought bread from neighborhood shops and bakeries. It was delicious. It also got stale quickly. Shopping for bread every day or so plus making copious amounts of French toast, stuffing, and bread pudding with the leftovers won’t really work for most households.

Yeah, I don’t eat grocery store bread and making homemade doesn’t work for me because it goes stale too fast.

So I make yogurt/flour flatbread.

DP. I make an exception for La Brea myself, although I'd prefer small independent bakery. Still, La Brea uses the same ingredients I would.

[Anonymous]

Anonymous wrote:America, as a free country, offers consumers choice in what they want to consume.

Large scale bread makers run taste tests with real people. A lot of people really do want brioche with preservatives, because they have a sweet tooth and want their bread to be soft and free from mold after 2 weeks in the refrigerator. So that is what the big bakeries make.

Now, most grocery chains now have in store bakeries which make better bread, if that is what one wants. I am partial to a sourdough baguette from a bakery near by myself, but your mileage will vary.

[Anonymous]

So we’re mad that affordable bread is a thing?

[Anonymous]

Anonymous wrote:How in the world did the typical mass produced loaves of white, Italian, potato etc bread become the de facto "bread" in US households? I put bread in quotes because it really isn't bread, but nasty sugar/high fructose corn syrup that's baked and passed off as bread. You know back in the old days Americans probably used to consume real bread compared to the highly processed monstrosities many homes consume these days. Yes, we all know there are local bakeries etc making proper bread, but the vast majority of American homes don't buy that regularly - they're all buying crap like wonder bread, garbage Italian bread like Arnold's, etc. It's really kinda sad the garbage that Americans will put into their bodies on a regular basis. American breads are so, sooooo nasty. How simps consume this stuff?

Historically soft white bread was luxury bread.
Poor people made homemade bread, whether or not it was white.
The stuff also doesn't mold as quickly, it's easy to use making sandwiches for kids, for making toast (fewer crumbs in the toaster). And it's cheap.
My kid wasn't exposed to commercial white bread until maybe 4 years old in day care and was smitten by it.

[Anonymous]

Anonymous wrote:Just like cereal
Women went to work
Large families cheaper easy products

Women have always worked.

And bakers are men too.

[Anonymous]

Anonymous wrote:Many things in the US are driven by corporate profits rather than by quality or health benefits. “Bread” is cheap — relative to actual bread, and has a long shelf life. Many Americans have rarely —if ever— tasted actual bread (with zero corn syrup or stabilizers) and don’t really know what they’re missing. Wonder Bread, for example, has been around since about 1920.
When I lived in NYC, I bought bread from neighborhood shops and bakeries. It was delicious. It also got stale quickly. Shopping for bread every day or so plus making copious amounts of French toast, stuffing, and bread pudding with the leftovers won’t really work for most households.

Bread freezes very well. Just portion it out and freeze the other pieces until you are ready to use them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

Don't eat Maiers? Do you expect bread to have no salt in it?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Many things in the US are driven by corporate profits rather than by quality or health benefits. “Bread” is cheap — relative to actual bread, and has a long shelf life. Many Americans have rarely —if ever— tasted actual bread (with zero corn syrup or stabilizers) and don’t really know what they’re missing. Wonder Bread, for example, has been around since about 1920.
When I lived in NYC, I bought bread from neighborhood shops and bakeries. It was delicious. It also got stale quickly. Shopping for bread every day or so plus making copious amounts of French toast, stuffing, and bread pudding with the leftovers won’t really work for most households.

Bread freezes very well. Just portion it out and freeze the other pieces until you are ready to use them.

That’s one of those tastes-may-vary things. A baguette or a bagel that I plan to heat and serve warm might be ok. Sliced white sandwich style bread usually isn’t, although it might be ok toasted. I have had good luck freezing the German rye bread that looks like a brick — but I doubt that most Americans would want that regularly, especially given the price.

[Anonymous]

The US military food science division hss had a sizeable impact on the long aisles of shelf stable food in the grocery stores. Ready to eat whenever and wherever was the goal.
Their publication discussed to development of a "bread-like product" that became marketed as Wonderbread. Wondrous due to its quick rise and long shelf life - 20 min. production from start to finish.
Folgers crystals, spam, kraft singles and their ilk is all thanks to military food science.

[Anonymous]

Anonymous wrote:I buy bread at the Whole Foods bakery: the bread there is good quality, in that it doesn't have too many additives and a lot of their offerings have Red Fife or whole wheat flour, which is healthier. I read the ingredients list, because some of their breads still have too much salt or sugar. Their prepackaged sandwich bread is full of crap like all supermarkets.

When put in the fridge, even bakery bread lasts for a week.

Which Whole Foods bread do you get?