White bread that isn't white?

man you people are nasty like fuck on this site. WTF is wrong with you?

cafeaulait wrote: man you people are nasty like fuck on this site. WTF is wrong with you?

ha. good one.

C'mon, Jaegermeister shots for everybody! On me.

It wasn't you, people seem to be cranky today. Is there a full moon or something?

Mamacita wrote: It wasn't you, people seem to be cranky today. Is there a full moon or something?

I think tomorrow is a full moon. I'm going to work with a machete and an AK-47.

Subject: Re: White bread that isn't white?

LongTimeSloper wrote: OK, I know this isn't a PS topic, but this is where I hang out.

So, why is the white bread at the supermarkets (Wonder, Arnold, Pepperidge Farm, etc) actually white in color, but, the white bread at Trader Joe's (Canadian White Bread) not white at all and actually a taupe color (and, no, it is not wheat bread). I have seen other natural brand white breads also like this. What do they do to the more commercial white breads to make them actually white?

"White bread is bread made from wheat flour from which the bran and often the germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this white flour is often bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.

The development of white bread was a response to the adaptation of the grocery business to modern commerce. Bleaching gives white flour a far longer shelf life than whole wheat flour, and bread made from it has a longer shelf life. This allows it to survive storage and long transit times.

White bread is often criticized for being less nutritious than other breads. Most of the vitamins inherent in wheat are removed along with the germ or destroyed in the bleaching process.

In the United States, by law, white flour must be enriched with vitamins, replacing most of the major vitamins removed by bleaching - though critics claim that valuable trace minerals removed by bleaching are not replaced in the enrichment process.

Counter-arguments to this claim note that the amount of trace minerals in bread is minuscule to begin with and their supply is easily substituted by other common dietary constituents such as fruits and vegetables. "

We went to Trader Joe's last night. Pulled up, looked in, saw only white bread and got back in the car and left. No thanks.

Jaaaaaysus what's up with the hatin

It is interesting to compare the nutritional quantities of bleached and unbleached flours. Unbleached has more trace elements in it but as you say it is small amount

http://www.generalmills.com/corporate/brands/brand.aspx?catID=60&groupID=19406

dailyheights wrote: We went to Trader Joe's last night. Pulled up, looked in, saw only white bread and got back in the car and left. No thanks.

That is just so racist - =;

dailyheights wrote: We went to Trader Joe's last night. Pulled up, looked in, saw only white bread and got back in the car and left. No thanks.

Absolutely hilarious.

white bread sure is tasty, that is all i know.

I disagree... white bread has minimal flavor. If you want taste, go for seeded rye or pumpernickel bread.

white bread is disgusting intestinal and colonic glue

I'm all about San Francisco Sourdough!!!