Bread has been one of the most important sources of calories and nutrients across cultures for millennia. But today, most loaves you’ll find on supermarket shelves are ultra-processed and contain a cocktail of additives and chemicals. So how did bread go from being a staple containing just flour, yeast, and water to an ultra-processed food?
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00:00 – Introduction
00:57 – The History Of Ultra-Processed Bread
06:51 – Ingredients In Ultra-Processed Bread
11:44 – Breaking Down Different Kinds Of Ultra-Processed Bread
14:49 – Sugar In Bread
16:41 – Health Risks Of Ultra-Processed Bread
17:24 – The Business Of Bread
19:42 – What To Look For When Buying Bread
22:47 – Credits
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How Ultra-Processed Bread Took Over America | Ultra-Processed Life | Business Insider
U.K. here.
Just checked our household bread, mass-produced white loaf from Warburtons (available right across the U.K.) – no sugars whatsoever.
Your country is messed up. Also, what to look for on a label on your bread: if your bread has a label, it’s crap. Go to the bakery and ask for whole grain.
As a german, I am utterly disgusted. If I see just one more ingredient than the usual ingredients: flour, water, yeast, salt, I won’t buy that bread.
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?!?”.
If she really wanted to recommend something healthy, she would recommend eating fruits and vegetables in place of grains. These are much healthier options than any sort of bread, whole grain or not.