Reply to why is standard bread in the US so bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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. [/quote]

Omg, 20% of my daily sodium in just one meal! 
[/quote]

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. [/quote]

Two slices of Wonder Bread are 8% of your DV for sodium.
[img]https://i5.walmartimages.com/asr/3ca5ab8d-929f-4ccf-a8f5-819514d26d13.a36c2668ead8f52fd87fd9cb3c0a98f9.jpeg[/img][/quote]

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[/quote]

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

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

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

[img]https://i.imgur.com/mXhwDfg.jpeg[/img]

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

[img]https://i.imgur.com/PYVYGKj.jpeg[/img]

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

[img]https://i.imgur.com/PYVYGKj.jpeg[/img]

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

[img]https://i.imgur.com/pa4RzAq.jpeg[/img]

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

etc.
[/quote]
Most US flour is made with niacin. Its not added in European flour making process. Im not gluten intolerant but bread in US upsets my stomach. Bread in France and Italy does no. They don't use niacin. [/quote]

Sure. But, oddly, niacin is not the same thing as "[i]all bleached flour, high fructose corn syrup garbage.[/i]'' You might think so, but no.

The things you learn.

[/quote]

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