why is standard bread in the US so bad?

[Anonymous]

Anonymous wrote:

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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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Why is there salt in every single ingredient list? You know salt is bad.

Because salt makes food taste good.

But Europeans don't use any salt. It's actually banned from their food there, all of it. They know what's up.

Of course they do. But the French bakers who have been forced to cut out some salt are not happy about it:

“Bakers, who have already cut the salt content of their baguettes (by 20% since 2015), believe the taste of the bread may suffer, and so do some customers. The word “insipid” has been uttered.”

https://www.theguardian.com/food/2023/oct/14/the-french-are-having-a-tiff-about-salt-in-baguettes-and-i-totally-understand-why

[Anonymous]

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Why is there salt in every single ingredient list? You know salt is bad.

Because salt makes food taste good.

But Europeans don't use any salt. It's actually banned from their food there, all of it. They know what's up.

Of course they do. But the French bakers who have been forced to cut out some salt are not happy about it:

“Bakers, who have already cut the salt content of their baguettes (by 20% since 2015), believe the taste of the bread may suffer, and so do some customers. The word “insipid” has been uttered.”

https://www.theguardian.com/food/2023/oct/14/the-french-are-having-a-tiff-about-salt-in-baguettes-and-i-totally-understand-why

No. Salt is bad. It must be eliminated from all foods.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Why is there salt in every single ingredient list? You know salt is bad.

Because salt makes food taste good.

But Europeans don't use any salt. It's actually banned from their food there, all of it. They know what's up.

You are simply making things up. Is your name Trump perchance?

"And 52 out of 53 countries in the European Region have an average daily salt intake above the WHO recommended maximum level of 5 grams (around one teaspoon) per day. The highest levels of salt consumption are in central Asia, the Russian Federation and eastern Europe. Tiny Malta is the sole country meeting the WHO guidelines.""

https://healthpolicy-watch.news/who-issues-sharp-call-to-european-countries-to-mandate-reduced-salt-in-processed-foods-to-save-lives/#:~:text=And%2052%20out%20of%2053,Russian%20Federation%20and%20eastern%20Europe.

These statistics are obviously lies created by some America-backed research organization that wants to make Americans feel better about their gross salt intake.

[Anonymous]

We don’t eat a lot of bread but what we do I bake myself. I make a sourdough loaf every week or two. My kids like tortillas so we do buy those - this is a reminder for me to learn how to make them myself too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Very poor Maillard reactions. You can tell just by looking at the photo the bread is trash.

It's funny when someone thinks they know what they're talking about only to propose eating trash bread because they don't know any better.

[Anonymous]

And yet still not "all bleached flour, high fructose corn syrup garbage.'' How very strange that things don't become so, just because one says so.

What is the world coming to.

[Anonymous]

Anonymous wrote:Who the hell buys Wonder Bread?

People whose picky kids will eat it
People who grew up eating it and still like it
People who don’t bake — or who don’t have time to bake
People whose local stores don’t carry a wider variety of breads
People who shop weekly and want bread that doesn’t rot
People who need to budget for multiple meals and appreciate the price per serving
People who tried making cinnamon toast with sourdough bread and immediately regretted it

Most people in America actually.

Those of you who are relatively new to the area might not be aware of the factory outlet store that was near Howard University. Prices were quite low. Many families made regular trips to stock up on baked goods. Oh the days when the freezer was stocked with a box of Ho-Hos for an inexpensive summer treat!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Very poor Maillard reactions. You can tell just by looking at the photo the bread is trash.

It's funny when someone thinks they know what they're talking about only to propose eating trash bread because they don't know any better.

The Mallard reaction needs sugar. These breads look extremely healthful.

[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.

Tell me you have never left the US without telling me ...

[Anonymous]

Anonymous wrote:

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.

Oh my god, the drama! I don’t like mass produced bread, either, but fortunately there are tons of options out there, including making your own. At any given time in my house, we usually have about 4 or 5 different varieties of bread, from the squishy crap that one of my kids likes, to baguettes from a local French bakery, to homemade bread that my other kid loves to make on his own. Options! So many of them!

This this this. Calm down everyone. This is the land of the free. Nobody is forced to eat "Bad US Bread"

[Anonymous]

Anonymous wrote:

Anonymous wrote:Who the hell buys Wonder Bread?

People whose picky kids will eat it
People who grew up eating it and still like it
People who don’t bake — or who don’t have time to bake
People whose local stores don’t carry a wider variety of breads
People who shop weekly and want bread that doesn’t rot
People who need to budget for multiple meals and appreciate the price per serving
People who tried making cinnamon toast with sourdough bread and immediately regretted it

Most people in America actually.

Those of you who are relatively new to the area might not be aware of the factory outlet store that was near Howard University. Prices were quite low. Many families made regular trips to stock up on baked goods. Oh the days when the freezer was stocked with a box of Ho-Hos for an inexpensive summer treat!

And that's why nearly 50% of adults in the US will be obese by 2030. They eat trash.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross.

It's fun to be snide and feel superior. It's embarrassing to be wrong.

LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here.

https://www.labreabakery.com/about-us



Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina.



Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast



Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast.



Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina

etc.

Why is there salt in every single ingredient list? You know salt is bad.

Because salt makes food taste good.

But Europeans don't use any salt. It's actually banned from their food there, all of it. They know what's up.

You are simply making things up. Is your name Trump perchance?

"And 52 out of 53 countries in the European Region have an average daily salt intake above the WHO recommended maximum level of 5 grams (around one teaspoon) per day. The highest levels of salt consumption are in central Asia, the Russian Federation and eastern Europe. Tiny Malta is the sole country meeting the WHO guidelines.""

https://healthpolicy-watch.news/who-issues-sharp-call-to-european-countries-to-mandate-reduced-salt-in-processed-foods-to-save-lives/#:~:text=And%2052%20out%20of%2053,Russian%20Federation%20and%20eastern%20Europe.

These statistics are obviously lies created by some America-backed research organization that wants to make Americans feel better about their gross salt intake.

How very strange that things don't become so, just because one says so.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Who the hell buys Wonder Bread?

People whose picky kids will eat it
People who grew up eating it and still like it
People who don’t bake — or who don’t have time to bake
People whose local stores don’t carry a wider variety of breads
People who shop weekly and want bread that doesn’t rot
People who need to budget for multiple meals and appreciate the price per serving
People who tried making cinnamon toast with sourdough bread and immediately regretted it

Most people in America actually.

Those of you who are relatively new to the area might not be aware of the factory outlet store that was near Howard University. Prices were quite low. Many families made regular trips to stock up on baked goods. Oh the days when the freezer was stocked with a box of Ho-Hos for an inexpensive summer treat!

And that's why nearly 50% of adults in the US will be obese by 2030. They eat trash.

True. That’s US capitalism for you!

[Anonymous]

But I don’t want bakery bread, I want normal white sandwich bread.