Wonder bread

[Partners]

Label says Free from all artificial Preservatives,color, and flavors..3grams of sugar for 2 slices..They use oat hull fiber also..Maybe that is the trick..

[agchat]

Wife just informed me our bread always last way longer in winter, because house is much cooler. Kinda like our butter spreads easier in summer than winter. Hmm, are we not rocket scientists.

[farmaholic]

Maybe they call it "Wonder" bread because you have to wonder what's in it that prevents it from going bad.

[parsley]

There is a "List of Permitted Bleaching, Maturing or Dough Conditioning Agents (Lists of Permitted Food Additives)"

Regulating commercial production. Mainly bakeries You will find regs on the following Govt website:

http://www.hc-sc.gc.ca/fn-an/securit/addit/list/2-bleach-blanch-eng.php

In addition, the Flour mills also apply rodent and insect treatments and prevention,, as well as different additives and treatments and supplements to the flour for various in-mill's custom needs.

Homemade bread will last3-4 days on the cupboard, and less if it's humid, and less if ingredients include molasses, starter, eggs and freshly ground grains such as rye and spelt and quinoa and einkorn. Insects and moulds and pests and bacteria will seek out these breads but will avoid some of the commercial breads
And radiated foods. My experience, Pars

[oneoff]

I'd guess that critters without feet and legs don't wander around much. When present, and alive, through whatever method of getting there without being destroyed by heat or their growth being stunted or controlled by less than their ideal growth conditions......you're going to have colonies that grow quickly and that make food such as bread unattractive; if not spoiled.

That is to say; we don't live in a sterile environment and its not desirable or possible to do so ; despite the delusion that all those bugs are not good for you.

Parsley's comments add much to the facts of what can be expected in flour and bakery products. Traces of phostoxin and a bromide compound could be used to control rusty grain beetles; and with sensitive enough tests "triffid" was found in flax even in registered seed supplies and university seed plots. Yes and even organic production.

You want to worry about selenium; well there's a case for that worry. Mercury in amalgum in fillings of a lot of people's teeth; or the fish in water behind newly constructed dams. Lead in everybody's water leaching from any brass fittings and solder joints that still remain in plumbing. Trihalomethanes from the chlorination of surface water supplies that commonly have dissolved organic matter.

Not that any of these hazards have killed many people; or even made most people ill.

Regardless; it's a cost to benefit ratio or probably much better expressed as doing substancially more good than harm. Not to say that thee isn't much more that can realistically and sensibly done to reduce those exposures.

[fjlip]

Remember a comment from a pesticide applicator class, no such a thing as ZERO, all we can do is dilute till the toxicity is not an issue. So true, and these days a drop in a swimming pool is detectable, but not deadly. The whole food supply/air we breath has unwanted contaminants, but hopefully diluted to non life threatening PPM or PPB. Long term of course the jury is out on a lot of stuff...like oneoff's list.

[parsley]

Cott, your loaf of bread, grain, has been treated/exposed/sprayed/:
1. In the field in various ways.

2. In storage bins in various ways.

3. In cleaning and mills in various ways.

4 In processing plants in various ways.

So all in all, as I count the ways of additives and pesticides and insecticides and fertilizers and sprays, a commercial product can react very differently in your body compared to what you bake in your own kitchen.
Pars.

[oneoff]

But Parsley; nothing in your accurate list proves that even anyone is materially or significantly affected by those trace amounts.

We all breathe the same air; have accesss to the same water sources; and unless (and even if) you take all your own grown food with you; you are at high risk of injesting, inhaling and absorbing the same list of alleged toxins and contaminants that surround us all.

There is such a thing as being too concerned; too sensitive and trying to be too careful; when in reality the world is inherantly a dangerous surrounding that in due time will see the death of every person ever born.

[parsley]

Re-read.

My point was this: risk itself, will impact differently upon each eater's body, )which in turn, relates to Cott's opening concern).
And I also sourced the additives and supplements which may be present in bread that may cause an impact upon the eater.

Mitigating risk is the responsibility of each individual.

You get to choose. Lucky us. Pars

[oneoff]

Well I prefer to put faith in biochemical pathways; realizing that some are more genetically susceptable or otherwise predisposed to effects; than the large majority of other members of the same species.

Certainly not all is understood. But listening to already sick people and regulating on that basis; supposedly to protect the most suceptable will not often even cure the ailments of those who could not; with certainty; know what caused their specific problems.