Food for Thought

Making sushi today for kids' snack.

Two very different items that fall under the “Food for Thought” title:

Item 1:

healthful 10 grain bread from Arnold:

whole wheat flour, unbleached enriched wheat flour[flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (Vitamin B1), riboflavin (vitamin B2), folic acid], water, wheat gluten, wheat fiber, yeast, sugar, cellulose fiber, inulin (chickory root fiber), polydextrose, sunflower seeds, wheat, rye, molasses, wheat protein isolate, salt, ground corn, cultured dextrose and maltodextrin (a natural preservative), raisin juice concentrate, buckweat, datem, monoglycerides, brown rice, oats, triticale, citric acid, barley, flaxseed, millet, calcium sulfate, grain vinegar, stevia extract (a natural sweetener), soy lecithin, calcium carbonate, nuts [walnuts and/or hazelnuts(filberts) and/or almonds], rice protein, whey, soy flour, nonfat milk.

Bread I baked today:

Bread flour, water, whole wheat flour, molasses, butter, salt, oats, yeast

I particularly like the cellulose fiber in the first list. Cardboard? Also cultured dextrose and maltodextrin being the natural preservatives.

Item 2:

On another front, I recently passed this article on to faculty at my school. I really liked it not just because it critiqued the massive marketing that is happening around the Lorax movie, but it also critiques the book, something I had not really done before. It jumped out at me again as I bought a new bottle of Seventh Gen dish soap.

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2 Comments

Filed under Commercialization, Food

2 responses to “Food for Thought

  1. Jonathan

    While I agree with baking our own bread (and do so weekly at home), I’d have to say that almost all of the ingredients in the store-bought loaf are not so suspect as they may seem. Cultured sugars (dextrose and maltodextrin) seem to be just media for naturally-occurring bacteria to grow and produce their natural antibiotics (cf penicillin). Vinegar also provides a good preservative, recognizing that this bread needs to survive from industrial bakery to store to your home and then at least a number of days for your family to eat it. I suspect that’s a good deal longer than the few days our home baked bread lasts. I agree with your critique of cellulose fiber (sounds like just a filler), and why inulin? The wheat proteins (gluten and isolate) are likely because of the proportion of whole wheat used, to maintain texture. The ingredients in the unbleached flour are necessary for USDA enrichment rules to make sure we don’t all end up nutritionally deficient. Anyway, as far as store-bought bread goes, it is far from the worst ingredient list. Given the difficulties many families have, the ability to buy pretty nutritionally sound bread at a store for not much money I think is a good development in our society.

    • I agree. I just think that adding the label of natural to a cultured product that is created in bulk in a food factory is a little silly. This is a fairly healthy bread without many of the more insidious ingredients that crop up. No HFC, no worse preservatives, etc.

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