Anonymous
08/11/2024 09:32
Subject: why is standard bread in the US so bad?
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.
A loaf of wonder bread is $2.50 and doesn’t go bad. For most of human history cheap calories that are shelf stable would have been an unquestionable good. It still would be in large swaths of the world. If you can afford better, buy better, but realize that lots of families rely on it
actually much of the world does not eat this garbage. Or anything like it. You really need to get out more.
You don’t think the large groups of people suffering from famine or food insecurity would love cheap calories?
Anonymous
08/11/2024 09:31
Subject: why is standard bread in the US so bad?
Anonymous
08/11/2024 09:29
Subject: why is standard bread in the US so bad?
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.
Anonymous
08/11/2024 09:28
Subject: why is standard bread in the US so bad?
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.
Go salt free. How quickly do you think you'd die?
Big Salt has you thinking your blood is chock full of sodium and chloride, not to mention potassium and other evil elements.
Open your eyes, sheeple.
Anonymous
08/11/2024 09:27
Subject: why is standard bread in the US so bad?
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.
Go salt free. How quickly do you think you'd die?
Anonymous
08/11/2024 09:27
Subject: why is standard bread in the US so bad?
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.
Anonymous
08/11/2024 09:26
Subject: why is standard bread in the US so bad?
Anonymous wrote:Who the hell buys Wonder Bread?
The real middle class? (Not the DCUM "I may be the top 3% but since I am not top 1% I am middle class" middle class)
Anonymous
08/11/2024 09:22
Subject: why is standard bread in the US so bad?
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.
Anonymous
08/11/2024 09:16
Subject: why is standard bread in the US so bad?
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.
Amazing the human race has survived. We must be sturdy.
Anonymous
08/11/2024 09:10
Subject: why is standard bread in the US so bad?
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.
Anonymous
08/11/2024 09:06
Subject: why is standard bread in the US so bad?
It's a country of diversity. Some people were not raised with that, and they can't wrap their heads around it. Give them time.
Anonymous
08/11/2024 09:05
Subject: why is standard bread in the US so bad?
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!
Anonymous
08/11/2024 09:04
Subject: Re:why is standard bread in the US so bad?
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.
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.
Sure. But, oddly, niacin is not the same thing as "all bleached flour, high fructose corn syrup garbage.'' You might think so, but no.
The things you learn.
Anonymous
08/11/2024 08:57
Subject: why is standard bread in the US so bad?
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.
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.
Anonymous
08/11/2024 08:54
Subject: why is standard bread in the US so bad?
$$$
Cheapest to produce for largest possible margin
America!
Cheapest to produce for largest possible margin
America!