Reply to What is in US dairy? It feels like a poison.

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I have it with US bread. There is something terrible in the wheat or the way bread is made. Now, I stick to imported flour and make my own bread. [/quote]

Eye roll[/quote]

I don’t see why. [/quote]

DP. Because it doensn't make sense. The PP is lumping all "US bread" into the same category, and appears to be blaming the wheat supply for the problem (thus her decision to import her flour from other countries). This is ludicrous because "US bread" encompasses a vast range of bread from ultraprocessed commercial bread loaded with preservatives in order to be shelf stable for months, to the relatively low processed whole grain loaf you can buy from a local bakery the day it was made using high quality ingredients (including wheat from a US mill). The PP claims that both of these would make her equally sick, but somehow the problem is solved by importing wheat from another country (unspecified -- there are countries with a good wheat supply and others I would assume to be inferior quality to the US) and baking her own bread. The other ingredients are presumably American.

Choosing to avoid breads with preservatives or enriched dough makes sense -- regardless of which country the ingredients come from, these breads have added ingredients that could in fact impact your health. And highly processed breads have less nutritional content in general. But there is ZERO reason to think it's due to US wheat (which would include both ultra processed flour from factory mills and small batch stone milled heritage flour from something like Hayden Flour Mills, plus your standard King Arthur or Bob's Red Mill which are both considered high quality even though they are from high-volume suppliers) or that wheat in other countries would be better. It's just a totally baseless theory.

It's annoying because people make claims like this all the time and it's often just based on paranoia, classism, and narcissism. US food supply has serious issues, but that doesn't mean the US doesn't have high quality food (there are more and better healthy food options in the US than in most of the world, we are spoiled for healthy food availability) or that food from literally any other country is automatically healthier (in many cases it is more likely to be contaminated, loaded with preservatives, or otherwise bad for you). The issue in the US is that we don't regulate the food industry very well and our regulation is designed for the benefit of a handful of huge corporations but not for smaller farmers or manufacturers, and definitely not for consumers.

That doesn't mean the "US bread" is slowly poisoning you.[/quote]

Enrichment of flour is a problem.[/quote]

Yes but it's not hard to fund unenriched wheat flour in the US. King Arthur, Bob's Red Mill, even Trader Joe's have organic flour that is available unenriched and unfortified. You don't have to buy specialty flour from another country to avoid enriched flour.

You can also find bakeries that exclusively use unenriched or other organic flours. Especially if you live in a major metropolitan area (and sometimes even if you don't) it's not that hard to find brea products without additives. It's not necessary to import all your flour and make your own bread -- we actually have tons of healthy food options in the US if you can afford to pay a little more.

The people who struggle are people on a budget dealing with skyrocketing food costs who don't really have any option except for the cheap, generic, mass produced foods, which are often most likely to be loaded with additives and preservatives, sprayed with chemicals, etc. If you are UMC you have the luxury of avoiding most of those foods without even trying that hard -- there are even grocery stores designed to exclude those foods from the shelves altogether so that you don't have to think about it.[/quote]

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