Food preservatives

[HemiEd]

This has been bugging me for a while but I wanted to wait until the offseason to bring it up. I want to learn about what is going on from the brain trust here.


If you dial back a few years, we used to have "day old bread" stores because bread did not keep very well. Fresh bread being available was the norm and expected.

Now that Walmart is dominating the grocery industry, they have a big logistics issue. To my knowledge, there is no bakery in our immediate area, so Walmart it is.

However, I am extremely concerned about what they are having added to the bread products to extend the life of the product.

Last fall, I put two partial loaves of bread, and some hot dog buns that I use for my minnow trap in our boat locker.

Forgot about them until we had a nice day this week. When I opened the locker, the "Natures Own, whole wheat" had done as expected and was a green mess.

However, the "Natures Own, whole grain" was still looking good and fresh, no mold after 4 months. The cheap Walmart hot dog buns were the same way, looked as fresh as when purchased.

WTF?


What say you?

[htismaqe]

Part of the issue is the way bread is MADE in this country. When I lived in Germany, the bread was left out on the counter, in a basket not a bag, and kept forever. Bread needs to have a thick, hard crust to protect the inside. Americans seem to be focused on cutting off the crust so that the inside can be squished into a tiny, mushy ball.

[HemiEd]

Originally Posted by htismaqe

Part of the issue is the way bread is MADE in this country. When I lived in Germany, the bread was left out on the counter, in a basket not a bag, and kept forever. Bread needs to have a thick, hard crust to protect the inside. Americans seem to be focused on cutting off the crust so that the inside can be squished into a tiny, mushy ball.

That is a good point, hadn't thought of that. My wife and some of my grandkids remove the crust. It just makes me crazy for several reasons.

[htismaqe]

Originally Posted by HemiEd

That is a good point, hadn't thought of that. My wife and some of my grandkids remove the crust. It just makes me crazy for several reasons.

I've been trying to limit carbs, especially processed carbs, for a long time so I don't eat a lot of bread. Fortunately, I never really want to because unless it's a hard baguette or focaccia or something, I just can't stand it. It's like eating a kitchen sponge or something.

My wife makes peasant bread once in a while. It only had like 5 ingredients and she bakes it in a mixing bowl so it comes out as a crispy, dome-shaped loaf. It keeps for 3 weeks or so and it actually tastes like bread to me.

[T-post Tom]

Originally Posted by HemiEd

I have found that to be true with the veggies as well. I grew some cabbage and carrots last year that made me realize the store bought crap is pretty much tasteless.



Yeah, I have bought that before, but it is way too many calories. I eat a turkey sandwich every day for lunch and the Natures own whole wheat is pretty low.

Yeah, but they're GOOD calories.

[Mephistopheles Janx]

I quite literally make my own bread by hand. Usually every 5 days or so. I switch between Italian / French / and Sammich breads.

When I make the bread I usually whip up a batch of mayo to go with it. (surprising how easy it is to make mayo)

A 5lb bag of flour will make about 6 loaves of sammich bread and it costs $3 plus the yeast and other dry ingredients. No brainer.

[Pitt Gorilla]

We get our bread at the gas station (Kwik Star) and it's always fresh.

[threebag]

Originally Posted by MephistophelesJanx

I quite literally make my own bread by hand. Usually every 5 days or so. I switch between Italian / French / and Sammich breads.

When I make the bread I usually whip up a batch of mayo to go with it. (surprising how easy it is to make mayo)

A 5lb bag of flour will make about 6 loaves of sammich bread and it costs $3 plus the yeast and other dry ingredients. No brainer.

I use King Arthur’s Bread Flour it make a difference.

[scho63]

I believe that the more our citizens are ingesting all these chemicals and preservatives, the more damage we are doing and passing along ****ed up DNA to our offspring that are weak.

There is nothing natural or good with about 90% of processed food.

[htismaqe]

Originally Posted by scho63

I believe that the more our citizens are ingesting all these chemicals and preservatives, the more damage we are doing and passing along ****ed up DNA to our offspring that are weak.

There is nothing natural or good with about 90% of processed food.

Truth.

[O.city]

Theoretically that bad ****ed up DNA will be selected against anyway so survival of the fittest!!

[Stewie]

Sheesh! Most of the ingredients in store-bought bread aren't "preservatives" or the like. It's to make a nice soft loaf. Otherwise, people would bitch to high heaven. Oh, wait....

[Red Beans]

We rarely eat store bought bread. My wife makes all our loaves, hamburger buns, and a ton of other shit in the bread machine. It's awesome.

[HemiEd]

Originally Posted by Pitt Gorilla

We get our bread at the gas station (Kwik Star) and it's always fresh.

I wonder if it is changed out daily by the bakery like the old days?

Originally Posted by T-post Tom

Yeah, but they're GOOD calories.

I hear ya, but it is not where I want to use my daily allotment.

Originally Posted by scho63

I believe that the more our citizens are ingesting all these chemicals and preservatives, the more damage we are doing and passing along ****ed up DNA to our offspring that are weak.

There is nothing natural or good with about 90% of processed food.

Yeah, this is kind of my reason for the thread. All that crap has to end up in the liver if I am understanding correctly.

[HemiEd]

Originally Posted by Red Beans

We rarely eat store bought bread. My wife makes all our loaves, hamburger buns, and a ton of other shit in the bread machine. It's awesome.

Congratulations, you are very fortunate.