Wonder bread

[oneoff]

Maybe it costs only 60 cents and a bit of time and certainly nothing beats fresh home made bread. No one knows how long it could last without spoilage because its consumed too fast to ever find out..

But in the real world; the cost wouldn't be 60 cents a loaf; packaged safely and delivered hundreds of miles to the consumer. And your consumer product would be quite cold and potentially going out of condition by the time the last of it reached consumer's mouths. In fact; your cook isn't prepared to ramp up production for the massses.

Have you noticed that probably all the bakery outlets (in Minot ND for example) have closed their doors in the last couple years? And the deli sections at supermarkets and fast food outlets flourished; but the Royal Fork closed its doors.

Hence oven fresh homemade bread will be made available by a small number of cooks; to their lucky family members; and when those cooks retire; or get tired; in all probability home prepared meals will decline even further.

To blame disease on gluten and "wheat belly" and preservatives and trace chemicals in general; is not being in tune with reality; practicality or reason. It is largely based on ignorance and personal preferences and anecdotal evidence.

People and animals get sick and eventually die in a variety of ways. They always have. That fact of life has been prolonged; NOT SHORTENED by modern science and medicine; and is the reason that people still seek medical attention....as they have since the beginning of time.

Today there are more natural and synthetic compounds known to do more good than harm in that quest.

Would you really have it any other way? Do you really want to deny those choices...except for your preferred remedies and practices that are likely less proven than any of the alternatives.

Be glad that you are happy with your choices....and especially what is available in practice and in the real world. We are usuaaly quite wrong in speculating what will determined to be most important or significant.

On the other hand; there might be a big problem with younger age groups who may not ever know what "food groups " were; and now when young and supposedly full of energy are not fit and actively inclined. Probably I should only speak about the age group that I have grown up with.

The jury is likely still out on their future.

[cottonpicken]

Good question on the wheat belly/preservative thing. I dont have a clue about bread but i do know margarine should never been put on the market and it has quite the shelf life.

[cottonpicken]

Oneoff do you trust the food industry,the people that brought you fat is bad eat sugar instead?

[oneoff]

As for the original invitation for comment on "Half open loaf throwen in a cupbard,3 weeks latter open it no mold,still soft and ready to be made into a sandwich.

Kind of freaked me out a little.

Anyone know what thats all about,preservatives i aSSume but that cant be good for ya?"


Before jumping to the conclusion that it must be presevatives that can't be good for you.

What was the "date code" or "best before date" on that bread product. That will probably ascertain if the bread really was at least 21 days old; or if someone cleaned the cupboard and the loaf you thought you were observing was not the same one someone else may have trashed some time ago.

As you know; besides added presevatives; other factors affect growth of moulds and fungi. The initial cooking of the bread can be counted on to destroy any stray bacteria and lots of yeast and probably the fusarium graminarium; but those are just the living organisms that would have grown and caused spoilage and going out of condition during that period prior to consumption and the digestion period. Not to mention texture and wonder of a good loaf of bread.



You probably notice that properly cooked foods tend to have spoilage beginning from the outside. That might be affected (either more or less) by conditions such as moisture content; maybe introduced contaminants from handling after cooking or baking etc. On the other hand; plastic bags; air movement and drying; protective crusts; natural sugars and acids may be seen as protective from quick spoilage.

And commercial bakery ingredient labels list various preservatives as ingredients.

But at room temperatures and partially used bread bag one would expect moldiness and "going out of condition before 21 days.

What food ingredients were listed on the label. There's got to be more to this partial loaf of bread......or else someone has found a way to keep bread in remarkable condition beyond what has been normally achieved. It might be as simple as way way too much preservatives added during baking.

If facts are true; I agree that the explanation needs to be further examined.

But does it necessarily follow that "preservatives can't be good for ya" or is that just an automatic reaction.

[oneoff]

I think I'll stick with a diverse diet; and certainly try to get a variety of proteins, fats, sugars; carbohdrates; vitamins and avoiding only certain elements in the periodic table.

One does not achieve that with fad diets and getting your nutrition by going heavy on any of the above combinations.

[cottonpicken]

So what part of"i have no clue"did you not understand.

It's only instinct telling me there might be a problem here and I thought maybe somebody new something about it. The five minutes I've spent reading about it says they add lots of different preservatives one is anti bacterial,so the question in my mind is,isn't there a lot of good bacteria in our gut?again I have no clue but is it possible I'm still further ahead on the curve than,I have no clue.

[agchat]

Here is a question that has anyone thought of or experimented with. Is there a difference in moulding time if bread is brought home from the store and set in the cupboard for a couple weeks, or chucked in the freezer brought out later, then set in the cupboard for a couple weeks?

[agchat]

Don't ask why mold has a u in it. Whoops.

[wmoebis]

agchat you may want to check with CIGI they likely have/know.

All I know is I can keep my whole wheat in the bin for years (clean,cool,sweet) then take it out and make fresh bread and it will be good. What industry does with it after I sell it is when it goes bad.

[mbratrud]

I know Wonder Bread uses Extra Strong Wheat allowing them to use significantly more water than other brands. main purpose of this I believe is to add shelf life and reduce cost. pretty sure they sugar it up a bit as well. compare the nutritional breakdown, not alot in wonder bread.