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United States Department of Agriculture

Court: Grain of truth not enough when it comes to labels on bread

My lawn is chive-high with all this rain. And the herbs along the fence are very happy.

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Alvin

Orlando, FL

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#1
Jul 23, 2008
 
You've got to look for the fiber content per slice to find out how "whole grain" the bread is. The label should start with "crushed" or "cracked" whole wheat, and go from there.
Most of the bread on the shelf is a newer, repackaged version of Sunbeam White.
Tired Commuter

Redwood City, CA

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#2
Jul 23, 2008
 
> Most of the bread on the shelf is a newer, repackaged version of Sunbeam White

Yes, and I've found I really have to search for different stores to find *any* variety in bread, as I hate the "white glue" style bread.

I stopped shopping at the local Publix and started driving to Avalon Park to get my bread.
Larry

Orlando, FL

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#3
Jul 23, 2008
 
Tired Commuter wrote:
> Most of the bread on the shelf is a newer, repackaged version of Sunbeam White
Yes, and I've found I really have to search for different stores to find *any* variety in bread, as I hate the "white glue" style bread.
I stopped shopping at the local Publix and started driving to Avalon Park to get my bread.
You can look in the freezer section of publix and find Ezekial bread which is pretty good and very, very healthy. No preservatives, low sodium and high in complex grains...but pretty expensive. Whole Foods also has some good stuff.
I guess, if you're really good, and have a lot of time, you could make a few loaves per week.
Linda Connor

Pittsburgh, PA

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#4
Jul 24, 2008
 
BREAD and carbohydrets are POISON,,,why?what r my CREDENTIALS????? I hAVE LOST 102lbs AND KEPT IT OFF 2 YRS...bread...is not YOUR friend LOL
Henry

Orlando, FL

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#5
Jul 24, 2008
 
Linda Connor wrote:
BREAD and carbohydrets are POISON,,,why?what r my CREDENTIALS????? I hAVE LOST 102lbs AND KEPT IT OFF 2 YRS...bread...is not YOUR friend LOL
I weighed 240 lbs at 28% bodyfat and 5'10"...male, in 1970. Lowering my calorie intake to 1800 per day, high intensity workouts, and a ratio of 30% protein, 30% fats, and 40% complex carbs, took me to 160 at 10% bodyfat, where I've been for over 38 years.
Carbs and bread aren't poison...simple carbs are.
Complex carbs don't hurt you and they key to any style of eating is to find what is safe, works for you, and sticking to it.
It isn't easy but it does work.
Aurora

Wilmington, DE

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#6
Jul 25, 2008
 
The reason for adding refined white flour to supposedly whole grain breads is to give it a softer texture to help it rise. Having made whole wheat bread at home, I can tell you it is a much denser and heavier bread than what you get at the store, and that's what most people are used to. I use extra yeast and a little extra sugar for mine.
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