What I (as a German living abroad) don’t understand is people’s obsession with “fluffy” bread over here. To me, this is just a huge turnoff. There is nothing better than biting into a slice of bread and feeling the crunch of the crust. Every time I walk past the bread aisle here and the packaging advertises “now even softer!” I’m like “who asked for this?!?”.
its also incredibly bad for your teeth to eat soft foods. teeth are made to be put to work. thats why you see so many first world people with crooked teeth - something that doesnt happen in less industrialized countries. they actually have much better teeth and dont usually need braces as kids. I also live in Germany and I dont like anything beneath real bread. Then I heard that American toast has several times more sugar than toast sold here. I dont know how bad that must taste like. think German toast is already way too sweet. My favourite bread is dark and whole grain bread with seeds or walnuts in it.
You can make your own bread without salt (and I have) but it crumbles like crazy... if you really don't like supermarket bread just get a bread maker and make your own it's not hard to do, very fast too.
That's why I bake my own bread. It has just 5 ingredients and it's better and cheaper than store bread. It has a long shelf life, puffy and yummy. Flour, water, salt, yeast and butter.
Even in europe there is a lot of shitbread. Dont buy packed bread in the supermarket. Many people who think that they are allergic to gluten just cant handle that supermarktstuff. And have no problems digesting real bread from a proper baker (there are many bad bakeries too)
Yeah, the title of the video is misleading. Only USA eats this... thing. At least from what I have seen. Is it legal to call that bread anyway? It's like mixing tons of fluids and calling it a beer. Bread is bread, wine is wine. It's such a stretch...
Right??? When she got to calcium carbonate and said basically that it's actually a healthy additive but its bad because it makes the bad thing more enticing... Just no. A good thing added to a bad thing to make it less bad does not make the good thing bad. And the one made from duck feathers not actually being bad, just really gross... If you tell people that a fruit tray only exists because over centuries we selectively bred plants that had the biggest and best tasting genitals, people might think that's pretty gross, it doesn't make fruit bad or bad for you.
Thought the same thing. As a baker, I know most of these additives and how harmless they are and what they actually do (which she got a few wrong). For instance, acetic acid is not an emulsifier (soy lecithin is the emulsifier), it's an acid that strengthens the gluten matrix and actually forms naturally from yeast fermentation (as well as lactic acid), especially in cultured breads. Ascorbic acid does a similar thing by helping the gluten trap more air which leads to a softer crumb. Calcium carbonate helps feed the yeast and boost CO2 gas in the dough and also provides a dietary source of calcium for consumers. Molasses is the least processed sugar that can be added to bread (except for malt) and is essential for the yeast, texture, taste of the bread and seeing molasses instead of corn syrup should be a big plus. Oils are also great for bread texture and shelf life but you should look for more natural ones such as olive oil, vegetable oil or butter. I like that the video promotes artisanal baking and points out its health benefits but they focussed on the wrong things here instead of all the obscure ingredients even bakers haven't heard of (but thankfully spent time on the high sugar contents). Also lol on the "machine processing isn't natural" as if bread making is some naturally occurring process
@@mrawesome9219 Excellent response! I worked as a mixer at an artisanal bakery when I was in culinary school a couple decades or so ago. We had a pretty nice fork mixed with a fixed rotating bowl that was just huge. The owner was super proud of it, but couldn't find a roller he liked, so we cut and shaped everything by hand. 4 of us rolled out 5000 rolls by hand for thanksgiving plus all the loaves, boules, and baguettes. 1 additional guy cut and weighed every piece of dough. My hands cramped into that cup shape for a couple days after that, having to manually stretch them back out. But back to the video, it bothered me that she didn't include salt as one of the most basic ingredients for bread. And then to list it with everything else as one of the "additives" that contribute to white bread's unhealthy status... that's just misinformation. Maybe it wasn't in the earliest recipes when salt was way harder to come by, but I have NEVER run into a bread recipe without salt. I don't think most people know that salt in bread is not just for flavor. I don't this woman (or whoever else might have been responsible for the research for those story) knew that it's also needed to limit the yeast's growth. If you forget it like I have in big batches it can let dough get out of control. Working as the mixer for the bakery, one night it was clear that i completely missed the salt on one of the mixes. A short time before the shaping crew got to the dough in question, the lid on the can for one of the french white doughs gently popped off and the dough started peeking over the edge. We used 40 gallon trash cans with lids and casters (clean obviously, never used for trash) as our proofing containers. Even split into multiple batches, French white was one of our biggest batches of dough as it was used for the baguettes, as well as boules, rols, and we also used it for 6 inch sandwich rolls that were sold wholesale to some sandwich shops. Even so, the proofed dough only ever reached about 80% of the way up the can before punching it down, and by the time we caught it the dough was slowly reaching for the floor. Tasted it to be sure but yup, no salt. It was an embarrassing mistake and I felt guilty for wasting such a large batch, but no other choice than to chuck it.
100% We believe deeply in bread that doesn't have the harmful artificials and preservatives. That why we created One Mighty Mill. We are passionate about making bread & bagels that are ACTUALLY good for you, and not filled with a bunch of BS like the other guys. We are USDA certified Organic, non-GMO project certified, use no refined sugars (just organic honey) and no seed oils (just organic E.V.O.O.) We also stone-mill our bread. By stone-milling organic wheat, we crush the wheat berry whole- this means you get the natural flavors and nutritional richness of whole grain. We are available across the U.S. in a number of retailers including Whole Foods, Costco, Market Basket, Target among others.
Didn't know "real food" just means low shelf life food. By your definition hardtack isn't real food either. We literally live by chemicals, they are every bit as real as your "real food" of a bread.
Yes, bake your own bread. Better yet buy a bread maker. I make whole wheat bread every 2 or 3 days in my bread maker. Don’t buy an expensive one, you don’t need all the bells and whistles, you won’t use them. Express bake ( a loaf in 58 minutes) and dough modes are all I use. I’m retired now but have made bread for my family for about 30 years - using a bread machine. Good for your health and good for your pocket book 😊
@@megm7291 yes, I use the basic Oster Breadmaker, I like that it has the 58 minute expressbake and the dough cycle that I use mainly for pizza dough and dinner rolls. I am on my third bread maker from Oster, they last a longtime around 7-10 years ago, using it 4-5 times a week. I bought a reconditioned one from Amazon warehouse about three years ago and it’s going great. Happy baking 😁
Traditionally in whole of Asia almost in every home bread is made in multiple ways in multiple recipes. Even in large markets like India factory made bread has less than 1% takers. Among common people it has taken the name called sick man's food due to its blandness. I think in most cultures north of the line of Cancer in the world map a baking oven at home called Tandoor at least in India is considered as a luxury and most homes in India make it on a flat pan only. The taste is nothing to compare with any of the factory made breads and no preservatives or used except little vegetable oil or butter The tradition is also to serve it steaming hot and not serve from a casserole
lol i put a 2mm deep and 15cm long scratch in my wooden cutting board when I first used my bread knife. Safe to say I now keep my bread knife at least 3cm above my cutting board
@@Mike__B The three ingredients thing is a lil steep. It's more like five - flour, sugar, salt, yeast, and oil or butter. Also water but I'm never sure if that's supposed to count as an ingredient lol
So many appeals to nature. Rather than saying "Ingredient x is a problem because you can treat the dough unnaturally" you should be looking to health outcomes. Grinding grain down to make bread is unnatural but that doesn't make it bad. Also reading out scary chemical names implying it's a problem is just fear mongering. The HFCS vs fructose is also misleading. The issue with fatty liver is from over consumption which you rightly point out, but it's not necessarily because HFCS is inherently worse than fructose. Over consuming orange juice will get you there too with fructose.
Thank you for this reply. I don't see what's so horrible about ascorbic acid, or even salt, which should have been a fourth ingredient listed in the beginning.
As a science communicator, this was a very tough watch. Just because an ingredient has a long name that’s hard to pronounce does not make it inherently dangerous or unhealthy. This video feels like a slap in the face to scientists and nutritionists who have worked hard through the decades to come up with safe and effective ways to meet rising demands of food and nutrition.
Yeah, struggling to pronounce long, scientific or technical names doesn't mean its always bad for you, it just means your skills in the English language are lacking. I learned in maybe second or third grade you sound out words as you go. It's not hard to sound out a word in your brain and speak it correctly on the first or second try.
When she said Cholecalciferol with a warped face graphic, I had to stop watching. It's vitamin D3, and I can't imagine what's wrong with adding it to bread. 12:38
As a food scientist I was watching in horror as she kept saying This is not bad but you know it's not natural Well what's the point then? Natural doe not equate good. And there is nothing 'natural' about any kind of bread; you won't find it in nature.
Fun Fact: They made sliced bread illegal at some point during the war. People complained so much about it while the death toll was skyrocketing that they had to relegalize sliced bread. It was all done as they didn't know how to properly calculate a ration ticket exchange for it. Could be wrong, but fairly certain that is the 3 main notes of the ban on sliced bread.
5g per SLICE (50g) of sugar? so 10% sugar?? thats about the same as coca cola. That is actually insane for a bread. That is marketing itself as healthy. I would go as far as to say that is not bread, that is CAKE.
Some additives are positive. An example is that in Australia folate is compulsory to be added to bread. This is to reduce problems in pregnancy. It was determined a long time ago that by adding folate to bread, this was the easiest way to address health issues due to low folate such as spina bifida and miscarriages. Since bread is cheap, easy to consume, and not a danger to pregnancy, the it was the best place to add folate to solve this health problem. Of course, Australia has a good public healthcare system, and it is in the governments interest to make sure newborn children are healthy because a healthy baby means less money spent.
"It's not inherently bad but it helps in the manufacturing process" had to do a double take on that line since she frames it as a negative but its actually just a positive thing 🤔
If an ingredient is put in just to help the manufacturing process... sounds kinda weird. Why don't they change the manufacturing process so the ingredient isn't needed.. I don't want extra ingredients in my bread justs to make the owner have an easier time/higher profit.
This is the logic of the anti-UPF craze, which is very frustrating because it's managing to fumble a pro whole-foods message. They frequently talk about how processed food is engineered to make you addicted to eating it, even that's exactly what we all do in our kitchens.
Processed bread won because it's made super cheap by virtue of having a longer shelf life; which reduces spoilage and allows it to be transported over longer distances.
Learning how to make bread is a fantastic skill, giving you total control. Once you figure out the basics you can make a couple of loaves on the weekend for the upcoming week. Cool slice and freeze so you can just grab what you need.
except at least in america, flour is ridiculously expensive, and a making a loaf at home will cost you at least $2, not factoring the energy costs. I can't blame people for buying this stuff when it is effectively cheaper than making it yourself.
Right??? When she got to calcium carbonate and said basically that it's actually a healthy additive but its bad because it makes the bad thing more enticing... Just no. A good thing added to a bad thing to make it less bad does not make the good thing bad. And the one made from duck feathers not actually being bad, just really gross... If you tell people that a fruit tray only exists because over centuries we selectively bred plants that had the biggest and best tasting genitals, people might think that's pretty gross, it doesn't make fruit bad or bad for you.
Tartaric acid is in lots of food, fruits like grapes for example so I am not convinced by the whole chemical process for making it being a deal. It is what it is, regardless of the source. Still there may be something valid in quantity of additives. For example how much tartaric acid is in, say a bunch of grapes, vs how much we use as additives in food.
did you even watch the video? she wasn't complaining about "All" bread, only the ultra processed ones. Also the wheat you use to make rotis has it's germ removed so it's more shiny and white,
Slow learners. Vitamin C has a number of sources, rose hips and citrus are two natural, or the ultra processing of corn, what do you want. You may not yet realize it but corn, American style is not good for you - so says me - it makes you (Americans) fat, big and fat, corn fed fat people. Cattle are fed corn for 21 days prior to slaughter, to fatten them up. Why just 21 days, because it creates gut ulcers after 21 days. Bread (American style) is dead, fattening, food. Dead bread, eat up.
@@TheStickManPainter she does say ascorbic acid is Vit C, but she buries it under the scary sounding chemical name. Same with when she struggled to read cholecalciferol, but didn't mention it's just vitamin D3. The ingredient list shown literally listed it as vit D in parentheses next to the chemical name! She didn't mention that because the point is to scaremonger and bamboozle us with long scary words. However, she could have just given many legitimate reasons for why ultra processed food is bad.
How could you be so wrong? Traditional bread is made with four essential ingredients, not three: flour, water, yeast, and salt. It's not just flour, water, and yeast. Have you ever tasted bread made without salt?
@@Znachor88 Correct and this would be an amazing tangent into the how and why of that regional bread. Do to the Salt wars of Italy. Honestly a TRUE history of bread and the traveling of the Dumpling with the Mongolian hordes or the Roman creating of Baking tanks to take there bread production with their armies would be so much more facinating
@@Znachor88 totally agree… the lack of salt in bread is to meet the salty taste of traditional cured meats like prosciutto and finocchiona or aged cheese or olive oil, especially in traditional toasted bread (bruschetta). And the result is delicious in its simplicity.
How did she get this job? Did she just go off in pseudo scientific "health" to someone at business insider and they're like , you're perfect for health editor. We have no idea what you're talking about, but you sound smart. Like maybe hire an actual science writer business insider???
Ever since I started making no-knead bread, I haven't bought a single store loaf. No added sugar, no fats, and It tastes so much better! Cheaper, too. I've discovered a love for making bread, and my family appreciates the fresh baked smells.
I've made organic Sourdough bread for 10 years. Flour, Water, Salt, that's it. So simple and fast. Our store bread (Norway) is pretty good, but still has Glyphosate since not organic, so not acceptable. Just go 100% WHOLE FOODS. Shopping becomes so incredibly easy. I buy less than 1% of what is in the stores. Egg, milk, chicken, rice, potatoes, veggies, fruit. Real food.
@@cutekitten9856 It takes 1min to feed my starter, and I only do it before I will bake, else it stays in fridge. It takes 5min to mix the dough, and a few minutes to stretch and fold it. I think about 10min total work to bake a bread. Either mix in morning and bake in afternoon, or put in fridge overnight and bake any time over next 2 days. It's literally 10 minutes of my attention.
@@cutekitten9856 Barring that some bacteria that aren't lactobacillus or something else gets in that isn't yeast, it's pretty easy to maintain a sourdough starter. Is making the bread quick? No, it needs to bulk ferment and then get shaped, then cold-ferment/proof/etc. And you also don't need to produce a perfect loaf to make something tasty. To say someone's lying is rather harsh. Most of the work with sourdough takes maybe 15 minutes to get the dough set up and then an additional 10 minutes combined when you do your slap and folds intermittently. It's really not that crazy and it essentially makes itself over the typical 14-24 hour period. And the end product is better and worth the work and time.
You cannot be a food news expert if you cannot pronounce cholecalciferol, especially if you are attempting to inform people about their health. This is clearly a learning opportunity for you. Go read up on the nutritional and ecological importance of cholecalciferol, and then do a news search for it. I would love to take you seriously, but this is not acceptable.
EU >>>>> Everything almost we ate in EU was so edible and had taste lol. I only understood the scam I eat back home is like. Nothing has taste especially if it's cheap
And then spitting half of the Vollkornbrötchen out again, when you read comments like "the video is fear mongering, it's normal that chalk is in the bread".
This is a very good subject. I just visited Copenhagen Denmark and enjoyed the good food and culture. They have excellent bakeries and in the display window you will see big round loaves of freshly baked rye, purple wheat, multigrain and sourdough with spelt breads. This is what people ordinarily eat with their meal, and not white bread like here. And of course they are famous for their fancy pastries which are also better than the jelly rolls we have in American doughnut shops. People also tell you that the bakeries in Germany are great. I returned to Los Angeles with the impression that if you eat fresh wholesome food, whether it's bread, meat, dairy, sausage, cheese or what have you, you will not be tempted to over eat. As you know, ultra processed food is designed provide a "bliss point" of perfect flavor that encourages you to over eat, as the presenter explained. Very disappointing. People in Denmark have a solid medium build, with some being thin and even less fat. They eat a lot of meat and fish. I wish we ate as well as these countries that have a high standard of living.
I've been making my own bread for a couple of months now. It's DEAD EASY to make a white loaf, takes no time at all, tastes great and just has flour, yeast, salt and tap water. I'll never buy bread again.
The CEO of Dyson farms was in Rome and got to meet with the pope. On a whim he offered the pope $10,000,000 to change the Lord’s Prayer from our daily bread to our daily chicken. The pope thought about it for a moment and then politely turned him down. The CEO had noticed the hesitation and decided to press his luck. So he offered $20,000,000. The pope really thought about it but ultimately turned him down again. A week after the CEO got home he called the Vatican and offered the pope $50,000,000. This time the pope said he would talk with the college of cardinals. So he called in all of the cardinals and said gentlemen we are about to make $50,000,000. But I’m afraid we’re also going to lose the wonder bread account.
@@shellysantiago959 our daily bread was a reference to the things needed to sustain us. The Lord’s Prayer is an example of what prayer should be. Think cliff notes for praying.
@@patginni5229 Totally agree. This quote is in very poor taste. Daily bread in the prayer here refers to the food to sustain living. All comments on the same should be deleted by You Tube.
@@karpasurya I think you’re reprimanding me. But I’m not sure. If you are ,well… If we shadow’s have offended. Think but this and all is mended. That you have but slumbered here, whilst these visions did appear. And this weak and idle theme is no more yielding but a dream. Else the Puck a lier call. And so good night unto you all. But give me your hand if we be friends, and Robin shall restore amends. That was Shakespeare should anyone be curious.
@@chiangweytan5937 You missed his point. The reason you think things without salt taste like shit is because you put salt in all your food and have trained your pallet to prefer that taste. If you were raised in a culture that didn't add extra salt to food, you'd think bread with no salt would taste fine.
I visited my sister in Germany when she was studying there, and their breads are SO GOOD. The round, stout, rich and crusty of the bread so great. I miss that bread.
"Without chemicals" would you say H2O, NACL, and Cholecalciferol, Nicotinamide, Biotin are all chemicals, that do not belong in bread? Then you tell me, how to make bread without water, salt, vitamin D, Vitamin B5, and other B vitamines. Sometimes there are natural aminoacids and vitamins behind chemical names. This part of the video sure could have needed some more research.
@@thesupremekai1980s Define unnecessary? Vitamins are added to bread, not just because the milling process removes them but because monotone diets, in general, put people at risk of many diseases, and bread is a staple food that is easy to enrich. Salt contains Iodine in most of the world. Some asian countries enrich rice with extra vitamins instead of bread. Some countries enrich drinking water. These additions reduce death for people with bad diets or economic situations. The enrichment goes beyond simply adding back what was removed. Ask your local artisan baker; they also add emulsifiers to prevent staling, or the bread would need to be thrown out within a day. The wheat germ that is removed during milling also contains oils that promote moulding, forcing you to either remove it or compensate with more anti-microbial additives. There is no corporate conspiracy to make people unhealthy; it's simply the only way to make bread based on consumer demand. Either eat "ultra-processed bread" or buy bread from a baker the day you want to eat it (as we did historically). Sure, the amount of sugar and salt can be questioned. But screaming about a list of scary-sounding chemical names without understanding what they are and why they're added is just silly. The best way to eat "healthy bread" is to bake, freeze, and toast. Heat reverses the staling process, and the freezer prevents mould. Baking bread is cheap and easy and tastes great when freshly made. But you will quickly realize why the "scary chemicals" are added to store-bought bread.
You don't need to add Vitamin D, Vitamin B5, and other B Vitamines to make bread. You really think that these are necessary ingredients to make bread? Really?
@@florian8931 Vitamin D is necessary because people aren't living where they used to live, and they aren't eating what they ate pre-agriculture. I don't know about the others.
Yo the cutting board!!!! I make bread at home. You ruined the board. You don’t use that knife on such a board. I don’t even think it’s a cutting board,😂😂
hahahaha! its totally not a cutting board... not with a gloss finish like that😂 hope they didn't eat that bread afterwards bc there were def particulates of the glossy enamel coating that were visibly etched off that wooden presentation topper 😂😂😭💀
@@Dee-ye2dk was there no camera person to say, "HEY! No, DON'T do that?!" 😂😭 what abt the editor? the editor could have cut away just before the knife scored that polyurethane vinyl wood coating 🤣😭 but noo... What do ya wager either 1) No one involved cooks so they didn't know (ironic given the video subject matter) or 2) Someone involved knew and intentionally let it ride?
Gotta say, can’t she just dumb it down all the scientific terms instead of treating all of them as harsh chemicals? Some of them are just added healthy nutrients and ingredients that’s universal for all bread making. This is how extremists are formed because of all the unnecessary fear caused by poor communication
This lady has no business calling herself an expert. Her failure to recognize vinegar, vitamin C, and vitamin D3 alone are massive red flags, as are her inability to pronounce, let alone recognize and understand some of the other ingredients on the list. If you don't know what it is, Google it before you make the video so you don't look like a fool. She didn't even bother to do that much before making her conclusions. She's misidentifying a number of ingredients and the purpose for which they are added. Neither vinegar or vitamin C are emulsifiers, for example. I got halfway through the video before there were so many errors, I just couldn't take her seriously. No, this type of bread isn't perfect for you. There are better options for the health conscious, but it's hardly the devil she's making it out to be. The issue with this is twofold: cheap agri by-products: high-fructose corn syrup and soybean oils, and secondly the fact that you're not just consuming it in a couple of slices of bread, you're getting this stuff in literally every box or package in the store and that overloads the liver, leading to the metabolic syndrome she mentioned.
Also Vitamin C doesn't need to be in there with all the other additives to provide benefit. It aids in the oxidation of the flour, which allows it to be mixed for a shorter time. That's good for everyone. You aren't getting any vitamin C from your bread normally though, because it gets denatured at the temperatures bread is baked to.
Great video! It’s amazing to see how something as simple as bread has changed because of the food industry. We really need to think more about how ultra-processed foods affect our health and culture. Thanks for bringing this to our attention!
for a health editor~ you sure do love to fear monger the scientific names of basic everyday stuff eh? and you cant even cut the damn bread properly without damaging the board
As Salvadoran I am happy having the Baker coming every morning to deliver fresh-baked french bread. I knew that box bread/supermarket bread was not good since, by its own, leaves a bitter taste in mouth.
Before the COVID-19 pandemic, Safeway supermarkets were putting all their unsold bread of all kinds outside the back door of the supermarket for people to take for free, now I don’t see that anymore, even poor people know that eating bread is not good for your health Hahaha😂😂😂
as a Dutchie watching this I'm just shocked that this is normal. My bread is made out of grain, water, yeast and salt.... and that's it. Yea, it doesn't last as long as Wonderbread, but that is something I can live with
Wonder Bread had such ubiquitous commercials when I was a child in the 1960s... "Builds Strong Bodies 12 Ways!" Also the visual of the loaf being squeezed and returning back to shape. I grew up on it and ate it every day. Wild! It wasn't until I was an adult I first had actual, really good bread.
I'm european too. It is shocking to read the angry answers in favor of extra chemicals in food, saying they are good 😢 EEUU is lost to the big corporations. The thought of living there is scary.
This sure is one of those videos that you think are interesting when you see them in your recommendations but then when you start watching them you realize they're not that interesting
As a New Zealander, I can tell you Americans that your Wonderbread tastes like (and even has the texture of) cake!! It's sooooo sweet! All your accessible breads are super sweet, even trader joes (which I had seen ppl say was ok by comparison) was too sweet for me!!! When I was in the USA i could only eat english muffins, because the cereals (even the basic ones like "shredded wheat") were sickly sweet. Absolutely bonkers.
Keep something in mind about buying whole foods like bread from a farmers market is that you end up needing to eat less in the long run because it sates you better. At least it did for me when I made the switch. It's tastier too.
Been making my own bread since the 80’s. Have kept a healthy whole wheat starter going for many years. Worth the effort. Wouldn’t have it any other way!
I've been eating Food for Life's Ezekiel bread since forever and it's such a nutritious bread. It's a little more pricey but my health is definitely worth it.
@EinSofQuester Oh, wow. I haven't heard of that brand. I live in México so Food for Life is the one that I know of. I'm sure they're both quite as good and healthy.
@GodzHarleyGirlStudio Oh, I hope you do! It's an American brand. The grocery store Kroger/ Ralph's makes a generic version of this bread and it's a few dollars less. I always search for it when I go to San Diego, California. And it tastes exactly the same.
Only buy bread from a bakery; you'll taste the differance. (ps. why did it take 16:38 minutes to realize that the index finger on the right hand didn't have polish on it? ;)
When I was young my mother bought day old bread to save pennys. Even organic bread seems now somehow to have longer than natural lifespan. We made our own buttermilk. Stale bread was saved to use as bread crumbs. And we grew all the food we ate during the year. By nine years old I knew how to can vegetables (no freezers back then) plant crops. Make jelly. We had 3 acres not big but big enough to feed our family of six. Entering the pantry to get canned tomato meant giving it the once over to make sure it was still sealed. I don't remember finding bad ones but I was taught the importance of looking for bad seals. Acorn, butternut and hubbard squash would last all winter. My sisters and I still have large gardens. All organic. A little more work but worth it.
These videos need to be hosted by an actual food scientist, becuase most of what she says is unnecessary fear mongering. She constantly repeats buzz words and characterizes ingredients as bad just because their scientific (aka uncommon) names are used, which is required by the FDA to prevent confusion as to what is actually in a product. Her not even learning how to pronounce many ingredients is just unprofessional-looking, even though it was clearly meant to make her seem more relatable. I mean cmon, she researched the uses for so many ingredients, but didn't bother to look up what cholecalciferol (aka VITAMIN D) is? You guys make so many other informative videos on here that this video (and others like it) should be embarassing.
My dad, born in 1924 remembers when sliced bread arrived in his blue collar town. It was not wrapped or bagged but held together with a paper band and the brand name/bakery was impressed on the pan so the name showed on the bottom of the loaf.
None of the ingredients she described are actually bad for you. Interesting... Sorry, but just make your own bread. Takes zero effort, lasts just as long and tastes better.
@@psychodriveskip Yes. I don't have a kitchen machine, work full time and always have fresh bread. Mix wet and dry (flour, yeast, salt), let sit for 20 min to autolys, stretch and fold, put it in the fridge over night, when you come home the next day let it come up to room temp, strech and fold again, pre heat oven and dutch oven, shape the dough, score and bake. Full work-time is maybe 10 min; zero mess if you have a big bowl and no messy hands if you use a spoon to mix and stretch.
@@psychodriveskip try it; cheap af (about 0,5 € incl. electricity for the oven), you can add herbs, seeds, nuts etc, i like to add rosemary sometimes and its so fing easy.
Right, if homemade lasts just as long, why put all that stuff in bread?. You do not even understand how deeply brain-washed you are, saying the extra ingredients are not bad. They are not necessary to make actual bread. Period. The bioavailability of some minerals and vitamins differ widely regarding the source. Spinach have a lot of iron but just a small amount of it gets absorved. However, calf lever is rich in iron which gets absorved by the body in its entirety. The fact that they use something close to vit C does not mean it will prevent scurvy, because of its low bioavailability. So yes, when you are not sure why some ingredients are there, the safest is not to eat it.
@carloscabrera1912 Wohow why so aggressive, boy? You every made some at home? I leave mine outside, no bag, no cover and after six days i can still eat it. Why they add additional stuff is easy: it serves the mass production, prevents mold growth and in general it changes the taste to a more „intense“ experience like adding msg to your food. As for the rest, she only indicates that they „might“ or they „can“ be harmful. So is basically everything you eat.
I decided to make my own bread a year ago. With a Dutch oven, it’s incredibly easy to make my own artisan loaves with not much effort at all. No chemicals and I get to decide how much salt is in my bread.
@@Sina-sd6qp honestly? It's because of sibling rivalry. And American food will always have an apples to apples comparison. And for all we know there's a crap ton of videos comparing Chinese, Vietnamese and Japanese rice or meat or additives but they're in Chinese so you can't search for them Also it's funny to irritate Americans! 😂😏😉
So Bread is a Carbohydrate which is a type of sugar spoilers. you have an enzyme in your body called Amylase that breaks it down to sugar in your body hence why Diabetics need to watch out for bread with out enough dietary fiber and bran this video is HORRIBLE no food science just Vibes
@@HowToChangeName Wrong, it only takes a small amount of sugar to activate yeast, the additional sugar in the mix is for the American palate, and that's what makes it so unhealthy.
As with many things in the US, big corporations have taken a basic item and turned it into something entirely different. The long wash list of additives is just absurd, no longer making it bread. The added sugar alone disqualifies it as bread. Case in point, in Europe, Subway is legally not allowed to call its bread 'bread'. It's classified as cake, due to its sugar content. It's gotten so bad, that actual bread is now some kind of luxury commodity in the US.
This was good until the fear mongering. Ascorbic acid is a type of vitamin C? It IS vitamin C. This video is riddled with misinformation. Lol at the presenter mispronouncing Cholecalciferol, or Vitamin D 😂
It will still grown mould or stale given the right warm humid environment but it will take longer versus one that doesn't contain ingredients to prevent mould.
I make bread for my family at home in a regular electric oven using only water, flower, yeast and salt. It tastes better than from store and stays fresh for at least 5 days.
It erodes trust in the presenter when they can't read the ingredients and joke about not knowing what they are. Maybe read up on what they are and how to pronounce them before you record the video. We want to know what all those hard-to-pronounce chemicals are.
she doesn't even explain anything well, she misrepresents, misuses, and over exaggerates facts. I swear people don't do proper journalism these days just bloggers posing as journalists
The number of local bakeries in America is pretty small, even in cities. It doesn’t help that these bakeries are considered “high end” and charge well above the price of manufactured bread. Also consider that Americans tend to go grocery shopping once a week and a bread without preservatives isn’t going to last that long. Instead, I would recommend you do two things: reduce bread intake and also bake your own bread. You can find recipes for baking smaller portions for a single person or recipes that don’t require long hours of proofing if you’re short on time.
What leads you to believe this? This is not the case where I live in Texas, there are more Panaderías near me than bars, liquor stoes, and pharmacies combined.
Yeah, people think because it's a household ingredient that automatically makes it good. Lead was a sweetner, the same morons would be moaning about how lead was a household item so it must be ok to eat. My country sucks.@@florian8931
Why would you cut the new, waxed, polished grazing board and not use a cutting matt or cutting board? And jeez why are you trying to scare the people, most of the stuff you listed are safe and used in everyday cooking like Acetic acid (vinegar), Tartaric acid (which is the precursor to cream of tartar) found naturally on grapes, Calcium carbonate which gives bread it's calcium, Molasses which is rendered sugar cane, Ascorbic acid (vitamin C) etc... did you not read what was announced seconds ago when they found people eating plain bread deficient in things and developing medical conditions? WHY do you think they are adding Calcium and Vitamin C? not so they can beat up the bread or poison you like what you are hinting at.
It’s easy to blame large corporations for adding chemicals to our food. But when they don’t, you will blame them for wasting food, or jacking up prices because they have to throw it away.
What I (as a German living abroad) don’t understand is people’s obsession with “fluffy” bread over here. To me, this is just a huge turnoff. There is nothing better than biting into a slice of bread and feeling the crunch of the crust.
Every time I walk past the bread aisle here and the packaging advertises “now even softer!” I’m like “who asked for this?!?”.
And then we toast it!
its also incredibly bad for your teeth to eat soft foods. teeth are made to be put to work. thats why you see so many first world people with crooked teeth - something that doesnt happen in less industrialized countries. they actually have much better teeth and dont usually need braces as kids. I also live in Germany and I dont like anything beneath real bread. Then I heard that American toast has several times more sugar than toast sold here. I dont know how bad that must taste like. think German toast is already way too sweet. My favourite bread is dark and whole grain bread with seeds or walnuts in it.
Absolutely! I don't get why people eat this bread in the US, it's awful, sweet and has zero substance
then u clearly havent tried japanese bread.... small mind
Agree 100%! I leave in Italy and the bread here is made from two ingredients: wheat and water
one correction salt is common in traditional bread from a baker
agreed...
Bread doesn't rise properly without salt. You really need salt.
@@omegcrash Yeah i really do not understand why they can't just tell the truth it doesn't diminish how interesting it is
@@timjen3Salt reduce yeast growth.
You can make your own bread without salt (and I have) but it crumbles like crazy... if you really don't like supermarket bread just get a bread maker and make your own it's not hard to do, very fast too.
"If you look closely, you'll see this bread's ingredient list is longer than the Declaration of Independence--and just as hard to read."
Luv these mini documentaries. My type of reporting.
Only in Merka is it so long.
So this is only happening in the US? How small minded
That's why I bake my own bread. It has just 5 ingredients and it's better and cheaper than store bread. It has a long shelf life, puffy and yummy. Flour, water, salt, yeast and butter.
@@idamira704But you wouldn't know the bread could be a GMO or mixed with something synthetic.
"This is what bread used to look like" - Me laughing hysterically in European
what country?
Even in europe there is a lot of shitbread. Dont buy packed bread in the supermarket. Many people who think that they are allergic to gluten just cant handle that supermarktstuff. And have no problems digesting real bread from a proper baker (there are many bad bakeries too)
Apparently that bread is extinct lol
@@BobbyMackthe netherlands
Yeah, the title of the video is misleading. Only USA eats this... thing. At least from what I have seen. Is it legal to call that bread anyway? It's like mixing tons of fluids and calling it a beer. Bread is bread, wine is wine. It's such a stretch...
As someone that makes 3 ingredient bread, one of those ingredients has to be salt 😊 (Bread flour, water, salt )
You aren't mass producing to cater millions of people that's why you don't need those extra ingredients.
And I'm pretty sure yours is fresh daily.. unlike "ultra" processed bread.
@@cancergamingunicorns1586 I use a bit of olive oil and sugar, too
Thought that was odd too. I would wager even in the past salt was a base ingredient once there were readily available sources.
I agree, I was a long time bread maker with a grain mill. Bread without salt is not very palatable. But the video is on point for the most part.
Wow, that cutting board got destroyed lol
I don't think it's a regular cutting board but a wooden prop that got shoved into the role by a set decorator😂
@@ElSuperNova23 lol yes, because a real cutting board...
wouldn't cut it
I screamed out loud when I saw that.
wow... i only had to look to the second comment to see a like minded person. Yea.... that bothered me a lot. lol
Probably a table top from 1820. Value gone from $20,000 to $5
Acetic acid = vinegar. Calcium carbonate = chalk. Ascorbic acid = vitamin c. Lot of unnecessary fear mongering in this video.
Right??? When she got to calcium carbonate and said basically that it's actually a healthy additive but its bad because it makes the bad thing more enticing... Just no. A good thing added to a bad thing to make it less bad does not make the good thing bad.
And the one made from duck feathers not actually being bad, just really gross... If you tell people that a fruit tray only exists because over centuries we selectively bred plants that had the biggest and best tasting genitals, people might think that's pretty gross, it doesn't make fruit bad or bad for you.
Thought the same thing. As a baker, I know most of these additives and how harmless they are and what they actually do (which she got a few wrong). For instance, acetic acid is not an emulsifier (soy lecithin is the emulsifier), it's an acid that strengthens the gluten matrix and actually forms naturally from yeast fermentation (as well as lactic acid), especially in cultured breads. Ascorbic acid does a similar thing by helping the gluten trap more air which leads to a softer crumb. Calcium carbonate helps feed the yeast and boost CO2 gas in the dough and also provides a dietary source of calcium for consumers. Molasses is the least processed sugar that can be added to bread (except for malt) and is essential for the yeast, texture, taste of the bread and seeing molasses instead of corn syrup should be a big plus. Oils are also great for bread texture and shelf life but you should look for more natural ones such as olive oil, vegetable oil or butter.
I like that the video promotes artisanal baking and points out its health benefits but they focussed on the wrong things here instead of all the obscure ingredients even bakers haven't heard of (but thankfully spent time on the high sugar contents). Also lol on the "machine processing isn't natural" as if bread making is some naturally occurring process
Cholecalciferol = Vitamin D3
Came here to say this.
@@mrawesome9219 Excellent response!
I worked as a mixer at an artisanal bakery when I was in culinary school a couple decades or so ago. We had a pretty nice fork mixed with a fixed rotating bowl that was just huge. The owner was super proud of it, but couldn't find a roller he liked, so we cut and shaped everything by hand. 4 of us rolled out 5000 rolls by hand for thanksgiving plus all the loaves, boules, and baguettes. 1 additional guy cut and weighed every piece of dough. My hands cramped into that cup shape for a couple days after that, having to manually stretch them back out.
But back to the video, it bothered me that she didn't include salt as one of the most basic ingredients for bread. And then to list it with everything else as one of the "additives" that contribute to white bread's unhealthy status... that's just misinformation.
Maybe it wasn't in the earliest recipes when salt was way harder to come by, but I have NEVER run into a bread recipe without salt. I don't think most people know that salt in bread is not just for flavor. I don't this woman (or whoever else might have been responsible for the research for those story) knew that it's also needed to limit the yeast's growth. If you forget it like I have in big batches it can let dough get out of control.
Working as the mixer for the bakery, one night it was clear that i completely missed the salt on one of the mixes. A short time before the shaping crew got to the dough in question, the lid on the can for one of the french white doughs gently popped off and the dough started peeking over the edge.
We used 40 gallon trash cans with lids and casters (clean obviously, never used for trash) as our proofing containers. Even split into multiple batches, French white was one of our biggest batches of dough as it was used for the baguettes, as well as boules, rols, and we also used it for 6 inch sandwich rolls that were sold wholesale to some sandwich shops.
Even so, the proofed dough only ever reached about 80% of the way up the can before punching it down, and by the time we caught it the dough was slowly reaching for the floor. Tasted it to be sure but yup, no salt. It was an embarrassing mistake and I felt guilty for wasting such a large batch, but no other choice than to chuck it.
Posted less than an hour ago and 99% of the comments are about the board being destroyed 😭🤣
People…that’s why we’re consuming this poison, we’re focused on the wrong thing.
Cause what she's saying is fear mongering and bs so they are focusing on the ridiculousness of the video.
NGL, it’s why I’m here. It really hurt.
I was just listening to it but after you mentioned this omg
yeah cuz THAT'S the point of the video 🙄🙄
When I worked in a Bakery back in the early 70's, our bread had to be consumed within a week or less. because it was real food.
100% We believe deeply in bread that doesn't have the harmful artificials and preservatives. That why we created One Mighty Mill. We are passionate about making bread & bagels that are ACTUALLY good for you, and not filled with a bunch of BS like the other guys. We are USDA certified Organic, non-GMO project certified, use no refined sugars (just organic honey) and no seed oils (just organic E.V.O.O.) We also stone-mill our bread. By stone-milling organic wheat, we crush the wheat berry whole- this means you get the natural flavors and nutritional richness of whole grain. We are available across the U.S. in a number of retailers including Whole Foods, Costco, Market Basket, Target among others.
Still the same here in Asia
You right. Real food. Us in Mozambique 🇲🇿. We love wooden oven bread, portuguese style
Thankfully we no longer live in that era because that was the food waste era.
Didn't know "real food" just means low shelf life food. By your definition hardtack isn't real food either. We literally live by chemicals, they are every bit as real as your "real food" of a bread.
Yes, bake your own bread. Better yet buy a bread maker. I make whole wheat bread every 2 or 3 days in my bread maker. Don’t buy an expensive one, you don’t need all the bells and whistles, you won’t use them. Express bake ( a loaf in 58 minutes) and dough modes are all I use. I’m retired now but have made bread for my family for about 30 years - using a bread machine. Good for your health and good for your pocket book 😊
Can you recommend a bread machine? I want to start baking homemade bread for my family. Which machines have you used?
@@megm7291 yes, I use the basic Oster Breadmaker, I like that it has the 58 minute expressbake and the dough cycle that I use mainly for pizza dough and dinner rolls. I am on my third bread maker from Oster, they last a longtime around 7-10 years ago, using it 4-5 times a week. I bought a reconditioned one from Amazon warehouse about three years ago and it’s going great. Happy baking 😁
Traditionally in whole of Asia almost in every home bread is made in multiple ways in multiple recipes. Even in large markets like India factory made bread has less than 1% takers. Among common people it has taken the name called sick man's food due to its blandness. I think in most cultures north of the line of Cancer in the world map a baking oven at home called Tandoor at least in India is considered as a luxury and most homes in India make it on a flat pan only. The taste is nothing to compare with any of the factory made breads and no preservatives or used except little vegetable oil or butter The tradition is also to serve it steaming hot and not serve from a casserole
Our bodies DO NOT NEED ANY GRAIN PRODUCTS.
@@annemiura7767 thank you!
NOOOO SHE RUINED THAT BOARD😭😭😭
No kidding, plus the way she hit that there could be sawdust in her "bread with just 3 ingredients ..." (I bet that bread had more than 3 ingredients.
lol i put a 2mm deep and 15cm long scratch in my wooden cutting board when I first used my bread knife. Safe to say I now keep my bread knife at least 3cm above my cutting board
🤣🤣🤣
NOOOOOOOOOOOOOOOOOOOO. The table. NOOOOOOOOOOOOOOOO. Facepalm.
@@Mike__B The three ingredients thing is a lil steep. It's more like five - flour, sugar, salt, yeast, and oil or butter. Also water but I'm never sure if that's supposed to count as an ingredient lol
So many appeals to nature. Rather than saying "Ingredient x is a problem because you can treat the dough unnaturally" you should be looking to health outcomes. Grinding grain down to make bread is unnatural but that doesn't make it bad.
Also reading out scary chemical names implying it's a problem is just fear mongering.
The HFCS vs fructose is also misleading. The issue with fatty liver is from over consumption which you rightly point out, but it's not necessarily because HFCS is inherently worse than fructose. Over consuming orange juice will get you there too with fructose.
Yanks adding hfcs to everything for no reason.
Thank you for this reply. I don't see what's so horrible about ascorbic acid, or even salt, which should have been a fourth ingredient listed in the beginning.
She read out "cholecalciferol" like it was some ancient curse, yet it's just Vitamin D...
@@JeffO- ya ascorbic acid is literally just vitamin c
@@Armateras But don't you see, before ultra processed bread everyone had perfect health.
As an organic chemist, this is some of the worst science communication I've ever seen.
damn,
agreed
yeah and "oh no there's more sugar in this ENTIRE LOAF than you should have in a day" no doy
As a health professional, this is some of the worst science communication I have ever seen.
as if you could do better. please, sit tf down and be quiet.
As a science communicator, this was a very tough watch. Just because an ingredient has a long name that’s hard to pronounce does not make it inherently dangerous or unhealthy. This video feels like a slap in the face to scientists and nutritionists who have worked hard through the decades to come up with safe and effective ways to meet rising demands of food and nutrition.
Ok, but is the bread the scientists produced as healthy?
Yeah, struggling to pronounce long, scientific or technical names doesn't mean its always bad for you, it just means your skills in the English language are lacking. I learned in maybe second or third grade you sound out words as you go. It's not hard to sound out a word in your brain and speak it correctly on the first or second try.
When she said Cholecalciferol with a warped face graphic, I had to stop watching. It's vitamin D3, and I can't imagine what's wrong with adding it to bread. 12:38
ya, the fact that niacin was completely skipped shows this was from someone who is fundamentally scared of research as a concept.
As a food scientist I was watching in horror as she kept saying
This is not bad but you know it's not natural
Well what's the point then?
Natural doe not equate good. And there is nothing 'natural' about any kind of bread; you won't find it in nature.
Fun Fact: They made sliced bread illegal at some point during the war. People complained so much about it while the death toll was skyrocketing that they had to relegalize sliced bread. It was all done as they didn't know how to properly calculate a ration ticket exchange for it. Could be wrong, but fairly certain that is the 3 main notes of the ban on sliced bread.
5g per SLICE (50g) of sugar? so 10% sugar?? thats about the same as coca cola. That is actually insane for a bread. That is marketing itself as healthy. I would go as far as to say that is not bread, that is CAKE.
This is the point she should have made, instead, she decided to measure out how much sugar was in the entire loaf for some reason
Cake is probably closer to 50%, but you still make a good point.
Yea, a LOT of sliced bread is filled with sugar. Its annoying
Not that it's much better, but 50g = one serving = 2 typical slices
coca cola doesnt have sugar, its industrial sweeteners.. if you put sugar in coke it will decarbonise it
Some additives are positive. An example is that in Australia folate is compulsory to be added to bread. This is to reduce problems in pregnancy. It was determined a long time ago that by adding folate to bread, this was the easiest way to address health issues due to low folate such as spina bifida and miscarriages. Since bread is cheap, easy to consume, and not a danger to pregnancy, the it was the best place to add folate to solve this health problem.
Of course, Australia has a good public healthcare system, and it is in the governments interest to make sure newborn children are healthy because a healthy baby means less money spent.
"It's not inherently bad but it helps in the manufacturing process" had to do a double take on that line since she frames it as a negative but its actually just a positive thing 🤔
If an ingredient is put in just to help the manufacturing process... sounds kinda weird. Why don't they change the manufacturing process so the ingredient isn't needed..
I don't want extra ingredients in my bread justs to make the owner have an easier time/higher profit.
@@NotBROLLif they change the manufacturing process then it will be more expensive. Do you want to pay $10 for a loaf of white bread?
Yes. Untill you go on a holliday. And understand where i live, every village has a baker without that manufacturing process.
This is the logic of the anti-UPF craze, which is very frustrating because it's managing to fumble a pro whole-foods message. They frequently talk about how processed food is engineered to make you addicted to eating it, even that's exactly what we all do in our kitchens.
She framed "It stops people from developing diseases" as a negative
Processed bread won because it's made super cheap by virtue of having a longer shelf life; which reduces spoilage and allows it to be transported over longer distances.
Learning how to make bread is a fantastic skill, giving you total control. Once you figure out the basics you can make a couple of loaves on the weekend for the upcoming week. Cool slice and freeze so you can just grab what you need.
except at least in america, flour is ridiculously expensive, and a making a loaf at home will cost you at least $2, not factoring the energy costs. I can't blame people for buying this stuff when it is effectively cheaper than making it yourself.
0:21 Are we going to ignore her cutting the lazy susan?
😭😭😭
Nope.
I doubt they care😂 to them, props are just dispensable things to create more waste with.
Not a cutting board🤣🤣🤣
Yes
The way she ruined the wooden board when slicing through the loaf of bread 🥲
0:21 holy smokes that is baaaad
That's what cutting boards are for. But *how* she cut the bread was the real horror.
@@juliajs1752that is not cutting board just a regular polished table top .
@@juliajs1752 its not a cutting board... its a lazy susan with a finish coating
I noticed that too! Has she ever cut a real loaf before on an actual cutting board?
Something that has scientific name doesnt mean its dangerous, otherwise you will avoid ascorbic acid
Business Insider loves to scare people with sloppy lazy reporting.
@@WhatALoadOfTosca What you talking about Willis
@@oliviao2238 What on earth are you on about "Willis"?
Right??? When she got to calcium carbonate and said basically that it's actually a healthy additive but its bad because it makes the bad thing more enticing... Just no. A good thing added to a bad thing to make it less bad does not make the good thing bad.
And the one made from duck feathers not actually being bad, just really gross... If you tell people that a fruit tray only exists because over centuries we selectively bred plants that had the biggest and best tasting genitals, people might think that's pretty gross, it doesn't make fruit bad or bad for you.
Tartaric acid is in lots of food, fruits like grapes for example so I am not convinced by the whole chemical process for making it being a deal. It is what it is, regardless of the source. Still there may be something valid in quantity of additives. For example how much tartaric acid is in, say a bunch of grapes, vs how much we use as additives in food.
This is why I bake my own bread.
That's why my family prefers Roti over bread. We make our own roti pizzas, mitha roti etc. We have skipped bread completely from our diet.
Ultraprocessed roti is actually worse
Roti is bread without yeast. That's it.
did you even watch the video? she wasn't complaining about "All" bread, only the ultra processed ones.
Also the wheat you use to make rotis has it's germ removed so it's more shiny and white,
Huh ascorbic acid is just vitamin C wtf is she talking about
It's 23 minutes of corrections of someone who doesn't have the slightest idea what she is talking about.
thought I was going crazy when I heard that... this video was difficult to watch through 😭
Slow learners. Vitamin C has a number of sources, rose hips and citrus are two natural, or the ultra processing of corn, what do you want. You may not yet realize it but corn, American style is not good for you - so says me - it makes you (Americans) fat, big and fat, corn fed fat people.
Cattle are fed corn for 21 days prior to slaughter, to fatten them up. Why just 21 days, because it creates gut ulcers after 21 days.
Bread (American style) is dead, fattening, food. Dead bread, eat up.
She literally says this at 9:45. I feel like half the comments are just here to bash her instead of having actually watched the video
@@TheStickManPainter she does say ascorbic acid is Vit C, but she buries it under the scary sounding chemical name. Same with when she struggled to read cholecalciferol, but didn't mention it's just vitamin D3. The ingredient list shown literally listed it as vit D in parentheses next to the chemical name! She didn't mention that because the point is to scaremonger and bamboozle us with long scary words. However, she could have just given many legitimate reasons for why ultra processed food is bad.
How could you be so wrong? Traditional bread is made with four essential ingredients, not three: flour, water, yeast, and salt. It's not just flour, water, and yeast. Have you ever tasted bread made without salt?
Yep! It's traditional Tuscan bread and it's quite delicious!
@@Znachor88 Correct and this would be an amazing tangent into the how and why of that regional bread. Do to the Salt wars of Italy. Honestly a TRUE history of bread and the traveling of the Dumpling with the Mongolian hordes or the Roman creating of Baking tanks to take there bread production with their armies would be so much more facinating
Yes, I made one. The wife did not approve.
@@Znachor88 totally agree… the lack of salt in bread is to meet the salty taste of traditional cured meats like prosciutto and finocchiona or aged cheese or olive oil, especially in traditional toasted bread (bruschetta). And the result is delicious in its simplicity.
Choosing to omit salt is "wrong"? Jeez. xD
How did she get this job? Did she just go off in pseudo scientific "health" to someone at business insider and they're like , you're perfect for health editor. We have no idea what you're talking about, but you sound smart.
Like maybe hire an actual science writer business insider???
no i reckon she is sarcastic enough to make us absorb the facts...
No seriously. She even made a joke about mispronouncing chemical names. She sounds like those "natural" "organic" conspiracy theorists
I was wondering this too - is this unnamed presenter really that ditzy, or is she just an out-of-work actress working from a bad script?
@@germporeNot unnamed: "I'm Mia de Graaf, a health editor at Business Insider"
Business insider consistently mistranslates and makes things up in their "still standing" and "big business" series.
Ever since I started making no-knead bread, I haven't bought a single store loaf. No added sugar, no fats, and It tastes so much better! Cheaper, too. I've discovered a love for making bread, and my family appreciates the fresh baked smells.
I've made organic Sourdough bread for 10 years. Flour, Water, Salt, that's it. So simple and fast. Our store bread (Norway) is pretty good, but still has Glyphosate since not organic, so not acceptable. Just go 100% WHOLE FOODS. Shopping becomes so incredibly easy. I buy less than 1% of what is in the stores. Egg, milk, chicken, rice, potatoes, veggies, fruit. Real food.
Except sourdough is neither easy nor fast. You are clearly lying.
@@cutekitten9856 It takes 1min to feed my starter, and I only do it before I will bake, else it stays in fridge. It takes 5min to mix the dough, and a few minutes to stretch and fold it. I think about 10min total work to bake a bread. Either mix in morning and bake in afternoon, or put in fridge overnight and bake any time over next 2 days. It's literally 10 minutes of my attention.
@@cutekitten9856 Barring that some bacteria that aren't lactobacillus or something else gets in that isn't yeast, it's pretty easy to maintain a sourdough starter. Is making the bread quick? No, it needs to bulk ferment and then get shaped, then cold-ferment/proof/etc. And you also don't need to produce a perfect loaf to make something tasty. To say someone's lying is rather harsh. Most of the work with sourdough takes maybe 15 minutes to get the dough set up and then an additional 10 minutes combined when you do your slap and folds intermittently. It's really not that crazy and it essentially makes itself over the typical 14-24 hour period. And the end product is better and worth the work and time.
You cannot be a food news expert if you cannot pronounce cholecalciferol, especially if you are attempting to inform people about their health. This is clearly a learning opportunity for you. Go read up on the nutritional and ecological importance of cholecalciferol, and then do a news search for it. I would love to take you seriously, but this is not acceptable.
cholecalciferol is vitamin D3
"Let's say the scientific names for common vitamins and cooking ingredients in a weird way to scare people"
We should be scared. That's the point.
High fructose corn syrup is not scientific, brother. You are literally eating poison and calling it delicious.
Pronunciation is very hard I guess.
@@arielkozak We should not. You are being manipulated.
Just a German watching this video whilst eating a fancy "Vollkornbrötchen" from a nearby Bäckerei.
EU >>>>>
Everything almost we ate in EU was so edible and had taste lol. I only understood the scam I eat back home is like. Nothing has taste especially if it's cheap
Exactly Netherlands here. We got that too. We call it: volkoren brood.
How’s the stollen and the Schneckenkuchen! LOL :D
And then spitting half of the Vollkornbrötchen out again, when you read comments like "the video is fear mongering, it's normal that chalk is in the bread".
Backstube? Gibt leider nicht mehr so viele Bäckereien in Deutschland.
This is a very good subject. I just visited Copenhagen Denmark and enjoyed the good food and culture. They have excellent bakeries and in the display window you will see big round loaves of freshly baked rye, purple wheat, multigrain and sourdough with spelt breads. This is what people ordinarily eat with their meal, and not white bread like here. And of course they are famous for their fancy pastries which are also better than the jelly rolls we have in American doughnut shops. People also tell you that the bakeries in Germany are great. I returned to Los Angeles with the impression that if you eat fresh wholesome food, whether it's bread, meat, dairy, sausage, cheese or what have you, you will not be tempted to over eat. As you know, ultra processed food is designed provide a "bliss point" of perfect flavor that encourages you to over eat, as the presenter explained. Very disappointing. People in Denmark have a solid medium build, with some being thin and even less fat. They eat a lot of meat and fish. I wish we ate as well as these countries that have a high standard of living.
I've been making my own bread for a couple of months now. It's DEAD EASY to make a white loaf, takes no time at all, tastes great and just has flour, yeast, salt and tap water. I'll never buy bread again.
The CEO of Dyson farms was in Rome and got to meet with the pope. On a whim he offered the pope $10,000,000 to change the Lord’s Prayer from our daily bread to our daily chicken. The pope thought about it for a moment and then politely turned him down. The CEO had noticed the hesitation and decided to press his luck. So he offered $20,000,000. The pope really thought about it but ultimately turned him down again. A week after the CEO got home he called the Vatican and offered the pope $50,000,000. This time the pope said he would talk with the college of cardinals. So he called in all of the cardinals and said gentlemen we are about to make $50,000,000. But I’m afraid we’re also going to lose the wonder bread account.
Wrong context. Funny joke though😂😂.
Cute!
@@shellysantiago959 our daily bread was a reference to the things needed to sustain us. The Lord’s Prayer is an example of what prayer should be. Think cliff notes for praying.
@@patginni5229 Totally agree. This quote is in very poor taste. Daily bread in the prayer here refers to the food to sustain living. All comments on the same should be deleted by You Tube.
@@karpasurya I think you’re reprimanding me. But I’m not sure. If you are ,well… If we shadow’s have offended. Think but this and all is mended. That you have but slumbered here, whilst these visions did appear. And this weak and idle theme is no more yielding but a dream. Else the Puck a lier call. And so good night unto you all. But give me your hand if we be friends, and Robin shall restore amends.
That was Shakespeare should anyone be curious.
0:27 Did she really just complain about the presence of salt in bread? Is this video a joke...?
you did not pay attention, she is referring this 0:21
Misinformation and fearmongering
Thank you!
@@chiangweytan5937 Does ist taste like shit or are you just used to things that are pumped full of salt?
@@chiangweytan5937 You missed his point. The reason you think things without salt taste like shit is because you put salt in all your food and have trained your pallet to prefer that taste. If you were raised in a culture that didn't add extra salt to food, you'd think bread with no salt would taste fine.
Sadly, the health editor at Business Insider thinks cholecalciferol as a name in "Game of Thrones". I wonder what makes her "the health editor".
It was a joke dude. Take it easy
Cholecalciferol is vitamin D...
@@dude8462 No it wasnt.
@@dude8462it's not. It's what actually came to her mind when she failed to read it.
I visited my sister in Germany when she was studying there, and their breads are SO GOOD. The round, stout, rich and crusty of the bread so great.
I miss that bread.
i love how business insider start to talk about how dangerous upf is. good explaination as always!
I would like to remind everyone that a cutting board is indeed made for cutting things on it.
I don't get it either.
Probably because that's not a cutting board she is using...
"Without chemicals" would you say H2O, NACL, and Cholecalciferol, Nicotinamide, Biotin are all chemicals, that do not belong in bread? Then you tell me, how to make bread without water, salt, vitamin D, Vitamin B5, and other B vitamines.
Sometimes there are natural aminoacids and vitamins behind chemical names.
This part of the video sure could have needed some more research.
Is this relating to the enrichment of staple foods that everyone eats to eliminate diseases common to the poor(who often have a worse diet)?
While what you are saying is true, maybe it should have been "added unnecessary chemicals".... how else would you phrase it?
@@thesupremekai1980s Define unnecessary? Vitamins are added to bread, not just because the milling process removes them but because monotone diets, in general, put people at risk of many diseases, and bread is a staple food that is easy to enrich. Salt contains Iodine in most of the world. Some asian countries enrich rice with extra vitamins instead of bread. Some countries enrich drinking water. These additions reduce death for people with bad diets or economic situations. The enrichment goes beyond simply adding back what was removed.
Ask your local artisan baker; they also add emulsifiers to prevent staling, or the bread would need to be thrown out within a day. The wheat germ that is removed during milling also contains oils that promote moulding, forcing you to either remove it or compensate with more anti-microbial additives. There is no corporate conspiracy to make people unhealthy; it's simply the only way to make bread based on consumer demand. Either eat "ultra-processed bread" or buy bread from a baker the day you want to eat it (as we did historically).
Sure, the amount of sugar and salt can be questioned. But screaming about a list of scary-sounding chemical names without understanding what they are and why they're added is just silly.
The best way to eat "healthy bread" is to bake, freeze, and toast. Heat reverses the staling process, and the freezer prevents mould. Baking bread is cheap and easy and tastes great when freshly made. But you will quickly realize why the "scary chemicals" are added to store-bought bread.
You don't need to add Vitamin D, Vitamin B5, and other B Vitamines to make bread.
You really think that these are necessary ingredients to make bread? Really?
@@florian8931 Vitamin D is necessary because people aren't living where they used to live, and they aren't eating what they ate pre-agriculture. I don't know about the others.
Yo the cutting board!!!! I make bread at home. You ruined the board. You don’t use that knife on such a board. I don’t even think it’s a cutting board,😂😂
hahahaha! its totally not a cutting board... not with a gloss finish like that😂 hope they didn't eat that bread afterwards bc there were def particulates of the glossy enamel coating that were visibly etched off that wooden presentation topper 😂😂😭💀
@@NonBinary_Starwe know she doesn’t cook cause ain’t no way I’m eating after that😂
@@Dee-ye2dk was there no camera person to say, "HEY! No, DON'T do that?!" 😂😭 what abt the editor? the editor could have cut away just before the knife scored that polyurethane vinyl wood coating 🤣😭 but noo... What do ya wager either 1) No one involved cooks so they didn't know (ironic given the video subject matter) or 2) Someone involved knew and intentionally let it ride?
Maybe it was just highly polished and new?
Gotta say, can’t she just dumb it down all the scientific terms instead of treating all of them as harsh chemicals? Some of them are just added healthy nutrients and ingredients that’s universal for all bread making. This is how extremists are formed because of all the unnecessary fear caused by poor communication
This lady has no business calling herself an expert. Her failure to recognize vinegar, vitamin C, and vitamin D3 alone are massive red flags, as are her inability to pronounce, let alone recognize and understand some of the other ingredients on the list. If you don't know what it is, Google it before you make the video so you don't look like a fool. She didn't even bother to do that much before making her conclusions. She's misidentifying a number of ingredients and the purpose for which they are added. Neither vinegar or vitamin C are emulsifiers, for example. I got halfway through the video before there were so many errors, I just couldn't take her seriously. No, this type of bread isn't perfect for you. There are better options for the health conscious, but it's hardly the devil she's making it out to be. The issue with this is twofold: cheap agri by-products: high-fructose corn syrup and soybean oils, and secondly the fact that you're not just consuming it in a couple of slices of bread, you're getting this stuff in literally every box or package in the store and that overloads the liver, leading to the metabolic syndrome she mentioned.
I think we found the Big Food representative!
Also Vitamin C doesn't need to be in there with all the other additives to provide benefit. It aids in the oxidation of the flour, which allows it to be mixed for a shorter time. That's good for everyone. You aren't getting any vitamin C from your bread normally though, because it gets denatured at the temperatures bread is baked to.
Do you not know how to cut bread?? wtf
on purpose so people spam comments aka engagement
Lol you think she knows how to cook? Nowadays? Lol
She looks like she has rickets
Sliced bread, greatest invention since sliced bread
As an European citizen I'm really sorry that many Americans never had the chance of eating bread.
As an American citizen, I"m pretty sure I had real bread once, but I'm not 100% sure 🤣
Great video! It’s amazing to see how something as simple as bread has changed because of the food industry. We really need to think more about how ultra-processed foods affect our health and culture. Thanks for bringing this to our attention!
for a health editor~ you sure do love to fear monger the scientific names of basic everyday stuff eh? and you cant even cut the damn bread properly without damaging the board
One thing has nothing to do with the other. That's an ad-hominem comment.
@@carloscabrera1912 it doesnt. the 1st is a critique on her brain the 2nd is a critque on her physical incapability
As a health editor you're only worried about the cutting board. 🤔
1:54 The Roman Empire began in 27 BC. In 150 BC, it was the Roman Republic.
Handling bread in an unnatural way? As opposed to how bread occurs in nature...
As Salvadoran I am happy having the Baker coming every morning to deliver fresh-baked french bread. I knew that box bread/supermarket bread was not good since, by its own, leaves a bitter taste in mouth.
Before the COVID-19 pandemic, Safeway supermarkets were putting all their unsold bread of all kinds outside the back door of the supermarket for people to take for free, now I don’t see that anymore, even poor people know that eating bread is not good for your health
Hahaha😂😂😂
The word you could not pronounce was vitamin D.
as a Dutchie watching this I'm just shocked that this is normal. My bread is made out of grain, water, yeast and salt.... and that's it. Yea, it doesn't last as long as Wonderbread, but that is something I can live with
Wonder Bread had such ubiquitous commercials when I was a child in the 1960s... "Builds Strong Bodies 12 Ways!" Also the visual of the loaf being squeezed and returning back to shape. I grew up on it and ate it every day. Wild! It wasn't until I was an adult I first had actual, really good bread.
I'm european too. It is shocking to read the angry answers in favor of extra chemicals in food, saying they are good 😢
EEUU is lost to the big corporations. The thought of living there is scary.
How’s the Krentenbollen? :D
@@carloscabrera1912 European here, you're both losers.
This sure is one of those videos that you think are interesting when you see them in your recommendations but then when you start watching them you realize they're not that interesting
They actually are if you liked school
@@1001Balance If you did like school you will see this video is misinformation.
As a New Zealander, I can tell you Americans that your Wonderbread tastes like (and even has the texture of) cake!! It's sooooo sweet! All your accessible breads are super sweet, even trader joes (which I had seen ppl say was ok by comparison) was too sweet for me!!! When I was in the USA i could only eat english muffins, because the cereals (even the basic ones like "shredded wheat") were sickly sweet. Absolutely bonkers.
Keep something in mind about buying whole foods like bread from a farmers market is that you end up needing to eat less in the long run because it sates you better. At least it did for me when I made the switch. It's tastier too.
The click bait title of this video should be "Why Your Bread in Made of Ducks, Bleach and Yoga Mats"
Has someone told this lady the acetic acid is just vinegar? No need to make people feel scared with scientific wording. Or make herself sound smart
She literally explained that it’s a vinegar and isn’t dangerous to human health.
The last few seconds were the most meaningful, try baking your own bread. No-knead bread is so simple.
Been making my own bread since the 80’s. Have kept a healthy whole wheat starter going for many years. Worth the effort. Wouldn’t have it any other way!
Love how business Insider is going hard in the paint on ultra processed food!
I've been eating Food for Life's Ezekiel bread since forever and it's such a nutritious bread. It's a little more pricey but my health is definitely worth it.
I eat silver hills sprouted grain whole wheat bread
@EinSofQuester Oh, wow. I haven't heard of that brand. I live in México so Food for Life is the one that I know of. I'm sure they're both quite as good and healthy.
I can’t find it.
@@edyann I live in vancouver Canada
@GodzHarleyGirlStudio Oh, I hope you do! It's an American brand. The grocery store Kroger/ Ralph's makes a generic version of this bread and it's a few dollars less. I always search for it when I go to San Diego, California. And it tastes exactly the same.
Only buy bread from a bakery; you'll taste the differance.
(ps. why did it take 16:38 minutes to realize that the index finger on the right hand didn't have polish on it? ;)
No, that's actually the thumb that is missing the polish.
16:18 it is much clear in this shot for the index finger 😅
Rule of thumb: if it’s in a bag on the shelf then it’s processed. Buy frozen bread or from a local baker, or even bake your own!
When I was young my mother bought day old bread to save pennys. Even organic bread seems now somehow to have longer than natural lifespan. We made our own buttermilk. Stale bread was saved to use as bread crumbs. And we grew all the food we ate during the year. By nine years old I knew how to can vegetables (no freezers back then) plant crops. Make jelly. We had 3 acres not big but big enough to feed our family of six. Entering the pantry to get canned tomato meant giving it the once over to make sure it was still sealed. I don't remember finding bad ones but I was taught the importance of looking for bad seals. Acorn, butternut and hubbard squash would last all winter. My sisters and I still have large gardens. All organic. A little more work but worth it.
There used to be a saying: "It's the best invention since sliced bread."
The people at Business Insider ought to rename the company Anti-business Insider.
The truth is the truth those same companies are the ones probabaly spaming such type of comments lmao
Hearing her accent coupled with upspeak is really throwing me off
About 48 of the first 50 sentences sounded like questions for absolutely no reason.
These videos need to be hosted by an actual food scientist, becuase most of what she says is unnecessary fear mongering. She constantly repeats buzz words and characterizes ingredients as bad just because their scientific (aka uncommon) names are used, which is required by the FDA to prevent confusion as to what is actually in a product. Her not even learning how to pronounce many ingredients is just unprofessional-looking, even though it was clearly meant to make her seem more relatable. I mean cmon, she researched the uses for so many ingredients, but didn't bother to look up what cholecalciferol (aka VITAMIN D) is? You guys make so many other informative videos on here that this video (and others like it) should be embarassing.
The cute thing is, that the bread you show as a "real bread" isn't even comparable to a cheap (but still awesome) bread in Europe 😅
Riiight. I was like okkkkk, but when are you going to show actually healthy bread.
By your own ideas... bread doesn't get better the more expensive.
My dad, born in 1924 remembers when sliced bread arrived in his blue collar town. It was not wrapped or bagged but held together with a paper band and the brand name/bakery was impressed on the pan so the name showed on the bottom of the loaf.
None of the ingredients she described are actually bad for you. Interesting...
Sorry, but just make your own bread. Takes zero effort, lasts just as long and tastes better.
Zero effort?
@@psychodriveskip
Yes. I don't have a kitchen machine, work full time and always have fresh bread.
Mix wet and dry (flour, yeast, salt), let sit for 20 min to autolys, stretch and fold, put it in the fridge over night, when you come home the next day let it come up to room temp, strech and fold again, pre heat oven and dutch oven, shape the dough, score and bake.
Full work-time is maybe 10 min; zero mess if you have a big bowl and no messy hands if you use a spoon to mix and stretch.
@@psychodriveskip
try it; cheap af (about 0,5 € incl. electricity for the oven), you can add herbs, seeds, nuts etc, i like to add rosemary sometimes and its so fing easy.
Right, if homemade lasts just as long, why put all that stuff in bread?.
You do not even understand how deeply brain-washed you are, saying the extra ingredients are not bad.
They are not necessary to make actual bread. Period.
The bioavailability of some minerals and vitamins differ widely regarding the source.
Spinach have a lot of iron but just a small amount of it gets absorved. However, calf lever is rich in iron which gets absorved by the body in its entirety.
The fact that they use something close to vit C does not mean it will prevent scurvy, because of its low bioavailability.
So yes, when you are not sure why some ingredients are there, the safest is not to eat it.
@carloscabrera1912
Wohow why so aggressive, boy?
You every made some at home?
I leave mine outside, no bag, no cover and after six days i can still eat it.
Why they add additional stuff is easy: it serves the mass production, prevents mold growth and in general it changes the taste to a more „intense“ experience like adding msg to your food.
As for the rest, she only indicates that they „might“ or they „can“ be harmful. So is basically everything you eat.
19:37 First of all, without unnecessary talk: Don't buy bread in a plastic bag. Bravo, curtain. You're welcome, Americans
Not really any options to get bread anywhere but a plastic bag. I truely don't have a clue where I could get bread. That also dosent cost 10 dollars.
What's wrong with the plastic bag? It keeps the bugs out.
@@MDuarte-vp7bm What makes bugs bad? That's extra protein XD
@@marcinbartlomiej5558 They infest your house, make it smell, and crawl in one's ear when you're asleep, causing much distress.
whether the ingredient is good or bad for health, she will always find negative information to reinforce the point of this video😮💨😮💨😮💨
I live in Norway and bread with long shelf life never took off here. The vast majority of bread we eat have short shelf life. It simply tastes nicer.
I decided to make my own bread a year ago. With a Dutch oven, it’s incredibly easy to make my own artisan loaves with not much effort at all. No chemicals and I get to decide how much salt is in my bread.
American "bread" is disgusting. It would be illegal in Europe!
Why is it always about us and Europe?
@@Sina-sd6qp
Why is it always the two richest and most influential continents?
I dunno, lemme ask my crystal ball...
@@MostlyPennyCat did you it?
@@Sina-sd6qp
"your answer must be in the form of a question"
@@Sina-sd6qp
honestly? It's because of sibling rivalry.
And American food will always have an apples to apples comparison.
And for all we know there's a crap ton of videos comparing Chinese, Vietnamese and Japanese rice or meat or additives but they're in Chinese so you can't search for them
Also it's funny to irritate Americans!
😂😏😉
Holy shit why is bread so sugar doped? Can food manufacturers stop putting sugar into everything? Followed by artificial dyes.
Because dried yeast needs sugar to activate, rising the bread even more than regular yeast
So Bread is a Carbohydrate which is a type of sugar spoilers. you have an enzyme in your body called Amylase that breaks it down to sugar in your body hence why Diabetics need to watch out for bread with out enough dietary fiber and bran this video is HORRIBLE no food science just Vibes
@@HowToChangeName Wrong, it only takes a small amount of sugar to activate yeast, the additional sugar in the mix is for the American palate, and that's what makes it so unhealthy.
@@HowToChangeNameNo, it does not need sugar to activate. That's bollocks.
No sugar is used in countryside bread in France and yeast is used, too.
Sugar makes people want more
At 14:33, we learn that 5g is double of 1g.. Who knew?
Maybe 5g waves have affected her brain.
Terms like "Whole wheat" and "whole grain" aren't protected terms. If it contains one whole grain, they can claim that it contains whole grains
As with many things in the US, big corporations have taken a basic item and turned it into something entirely different. The long wash list of additives is just absurd, no longer making it bread. The added sugar alone disqualifies it as bread. Case in point, in Europe, Subway is legally not allowed to call its bread 'bread'. It's classified as cake, due to its sugar content. It's gotten so bad, that actual bread is now some kind of luxury commodity in the US.
Started baking sourdough 10 years ago and I never stopped
Me too but not as long! I love a tangy loaf.
You must be knackered. Can't someone else take over while you have some sleep?
This was good until the fear mongering.
Ascorbic acid is a type of vitamin C? It IS vitamin C.
This video is riddled with misinformation. Lol at the presenter mispronouncing Cholecalciferol, or Vitamin D 😂
American bread is strange, it would never grow mould or become stale. That was really worrying during my stay there
It will still grown mould or stale given the right warm humid environment but it will take longer versus one that doesn't contain ingredients to prevent mould.
go to trader joes, the bread goes bad within a day of buying it lol
I thoroughly enjoyed watching this. I am a new subscriber. Thanks !!!
I make bread for my family at home in a regular electric oven using only water, flower, yeast and salt. It tastes better than from store and stays fresh for at least 5 days.
It erodes trust in the presenter when they can't read the ingredients and joke about not knowing what they are. Maybe read up on what they are and how to pronounce them before you record the video. We want to know what all those hard-to-pronounce chemicals are.
So Google it. She had the magnifying glass on the bread.
she doesn't even explain anything well, she misrepresents, misuses, and over exaggerates facts. I swear people don't do proper journalism these days just bloggers posing as journalists
The number of local bakeries in America is pretty small, even in cities. It doesn’t help that these bakeries are considered “high end” and charge well above the price of manufactured bread.
Also consider that Americans tend to go grocery shopping once a week and a bread without preservatives isn’t going to last that long.
Instead, I would recommend you do two things: reduce bread intake and also bake your own bread. You can find recipes for baking smaller portions for a single person or recipes that don’t require long hours of proofing if you’re short on time.
Just go to ethnic bakeries.
What leads you to believe this? This is not the case where I live in Texas, there are more Panaderías near me than bars, liquor stoes, and pharmacies combined.
Also, homemade bread absolutely lasts a week if kept in the right conditions (e.g. a bread box), without any preservatives whatsoever.
@@MrIansmitchell He might be having a hard time finding his specific cultural bakeries.
Every non-tiny grocery store in America has a bakery making fresh bread daily.
As a french, I am horrify by the "bread" find in supermarket in US.
How are the canelé, and croissants, LOL. :D
@@drdough71 I only buy them in boulangeries.
@@parioceanchicago lucky!
I'm more horrified by the passion US-americans are defending these ingredients because they think bread needs that.
Yeah, people think because it's a household ingredient that automatically makes it good. Lead was a sweetner, the same morons would be moaning about how lead was a household item so it must be ok to eat. My country sucks.@@florian8931
Bread in France is protected
Sourdough = peak bread 👍
She made a little joke about “because capitalism” but then proceeded to explain that government subsidies were the cause of all the problems lol.
Why would you cut the new, waxed, polished grazing board and not use a cutting matt or cutting board? And jeez why are you trying to scare the people, most of the stuff you listed are safe and used in everyday cooking like Acetic acid (vinegar), Tartaric acid (which is the precursor to cream of tartar) found naturally on grapes, Calcium carbonate which gives bread it's calcium, Molasses which is rendered sugar cane, Ascorbic acid (vitamin C) etc... did you not read what was announced seconds ago when they found people eating plain bread deficient in things and developing medical conditions? WHY do you think they are adding Calcium and Vitamin C? not so they can beat up the bread or poison you like what you are hinting at.
It’s easy to blame large corporations for adding chemicals to our food. But when they don’t, you will blame them for wasting food, or jacking up prices because they have to throw it away.
Then just don't produce so much that you have to throw it away.
Great topic, thanks for the info!
Podcasting at its purest - two blokes passionately talking about cars, bears and rockets