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Food, Cooking, and Restaurants
Reply to "why is standard bread in the US so bad?"
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[quote=Anonymous]Industry lobbying and zoning. When you live far from grocery stores and dont have time to bake your own, you but the stuff that lasts forever. And we dont have govt regulation preventing all the corn syrup and palm oil in products shelf stability. Local bakeries cannot compete with industrial bakeries because of this. France regulars what is allows to be called a baguette etc. Japan drastically limits food coloring and additives in food. [/quote]
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