What’s in your bread?

A few weeks ago, I picked up a loaf of bread from one of the little markets by me. It was late and the bakeries were closed, so I got what I thought to be the cleanest loaf. I didn’t have my reading glasses with me but I wish I had, the ingredients were like a science experiment.

What really bums me out is this is bread from a huge company that distributes at least all over the U.S. which means a lot of people are eating it, thinking that it’s healthy because it’s whole grain. I was shocked upon my first bite, it was as sweet as a muffin. That’s when I pulled out my specs and read the ingredient list, there were about 20 ingredients, many that were preservatives, sweeteners, artificial colors, and other chemical compositions.

I’m my book this isn’t bread. I’m not sure what it is, but I know it’s not good. This is why I buy my bread in a real bakery, one that doesn’t have access to all those chemicals. Real bread should be rock hard after 2 days or start to go moldy after about 5. I kept the loaf around and after 2 weeks, it was fresh as it was the day I bought it without a trace of mold or decomposition. This is when I threw it out.

Real bread has very few ingredients, flour, water and salt will make a nice baguette and frankly, I prefer my clients eating a clean, white baguette made in a mom & pop bakery over a loaf of wheat bread sold in chain markets. Huge supermarkets with their own bakeries shouldn’t be completely trusted, many use ┬ápre-packaged blends that have all the artificial stuff in them.

Make sure you read labels from all your foods, you never know what they’re trying to sneak in there.

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