Wonder bread

[cottonpicken]

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

[oneoff]

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

Kind of freaked me out a little.

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


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

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

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



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

And commercial bakery ingredient labels list various preservatives as ingredients.

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

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

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

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

[oneoff]

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

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

[cottonpicken]

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

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

[agchat]

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

[agchat]

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

[wmoebis]

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

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

[mbratrud]

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

[mbratrud]

My comments would be specific to white, and looking online at their label. The top threee ingredients are flour, water, then sugar.

[oneoff]

Don't worry abou a "u" in mould. It's perfectly normal and acceptable.

[oneoff]

And if mould is what normally makes bread go stale, or mouldy ; adding an antibacterial compound will do diddly squat for the potential mould problem. Bread needn't have bacterial
growth problems after it is baked. If it does then channge to another brand.

It isn't even clear; except a hint in the topic heading that "Wonder Bread" is even being defamed.
A whole lot like treating a virus infection with anti bacterial medicine; or yeast infections with the wrong class of medicine or spraying wild oat killer on broad leaved weeds.

Or worrying a lot about the consequences of trace amounts of glyphosate in food of human beings. We live; and always have lived amongst poisons and contaminants.

And sure some people are more sensitive to some things than others. And sure we should avoid all poisons and contaminants as much as is reasonable and possible.

But realize that it is accidents and what you never contemplated or expected that will likely do the most personal damage.
Not to say there aren't diseases and flu's and viruses and toxins that are not compatible with mammalian life. But not in the same category of waging war on moulds with preservatives in order to extend our food supplies life.

[farmaholic]

"As you know; besides added presevatives; other factors affect growth of moulds and fungi. The initial cooking of the bread can be counted on to destroy any stray bacteria and lots of yeast and probably the fusarium graminarium"

Unfortunately, the baking process doesn't totally remove the risk of DON, caused by graminearum fusarium, in bread. That is probably why such a big deal is made of fusarium damaged kernels.

that's off topic.

I'm going to make some toast.