Defining 'Real' Bread: The Traditional Standard
To understand if Nature's Own qualifies as "real bread," we must first define what that term traditionally means. For centuries, bread has been a staple food made with minimal, natural ingredients: flour, water, salt, and yeast or a sourdough starter. The process was simple but time-consuming, involving fermentation and baking. This traditional method creates a loaf with complex flavors, a satisfying texture, and better digestibility due to the fermentation process. A key differentiator is the absence of artificial additives, preservatives, and dough conditioners, which are now standard in commercial baking to increase shelf life and speed up production.
A Closer Look at Nature's Own Ingredients
While the Nature's Own brand emphasizes its commitment to using "no artificial preservatives, colors, or flavors" and "no high fructose corn syrup", a glance at the ingredient list of a typical 100% Whole Wheat loaf reveals a more complex story. The presence of ingredients such as cultured wheat flour, soybean oil, vinegar, monoglycerides, enzymes, and soy lecithin indicates a level of industrial processing that is a significant departure from the traditional definition of bread.
The Role of Additives in Commercial Bread
Industrial bakers use additives for several specific purposes.
- Monoglycerides and Soy Lecithin: These are emulsifiers that help create a soft, uniform texture and keep the bread from going stale quickly. They are essential for the extended shelf life of supermarket loaves.
- Enzymes: Added to improve dough consistency and help the bread rise predictably and uniformly during the accelerated industrial process.
- Cultured Wheat Flour: This acts as a natural preservative, inhibiting mold growth and contributing to a longer shelf life.
- Brown Sugar/Honey: While natural, these are still added sugars that would not be present in a simple, traditional loaf.
Comparison: Nature's Own vs. Authentic Real Bread
To illustrate the difference, here is a breakdown contrasting Nature's Own with a truly real, artisan loaf.
| Feature | Nature's Own (100% Whole Wheat) | Traditional 'Real' Bread |
|---|---|---|
| Ingredients | Whole Wheat Flour, Water, Yeast, Brown Sugar, Wheat Gluten, Soybean Oil, Cultured Wheat Flour, Vinegar, Salt, Monoglycerides, Enzymes, Ascorbic Acid, Soy Lecithin | Flour, Water, Salt, Yeast or Sourdough Starter |
| Processing | Highly processed to create uniform softness and extend shelf life | Minimally processed, relying on natural fermentation |
| Leavening | Commercial yeast and added enzymes for a rapid rise | Natural, slow fermentation using wild yeast or baker's yeast |
| Digestibility | May be more difficult for some to digest due to quick processing and additives | Often easier to digest due to long fermentation breaking down starches and gluten |
| Nutritional Profile | Contains whole grains but also added sugar, higher sodium, and some additives | Purer nutritional profile, often with a lower glycemic index depending on the flour and process |
| Flavor | Mild, consistent flavor with a soft, uniform texture | Complex, hearty flavor with an open crumb structure, varies by baker |
The Verdict: Is Nature's Own Bread "Real"?
Based on the traditional definition of bread, Nature's Own does not fit the criteria of "real bread." The inclusion of multiple additives and emulsifiers, along with an accelerated industrial production method, categorizes it as a commercial, moderately processed product. While the brand has removed high fructose corn syrup and artificial preservatives, the remaining ingredient list is still far more complex than a true artisan loaf. For most consumers, this distinction may not be a concern. Nature's Own provides a convenient, soft, and reliable sandwich bread, and its 100% Whole Wheat variety does contain beneficial whole grains. However, for those seeking the authenticity, superior digestibility, and simple purity of traditionally made bread, Nature's Own is not the answer.
Making an Informed Choice
Ultimately, the choice comes down to personal priorities. If convenience and affordability are most important, Nature's Own serves its purpose. If you prioritize minimal processing, superior digestibility, and traditional ingredients, look for loaves with simple ingredient lists from local bakeries or try making your own. Read labels carefully; a bread's color can be misleading, as some commercial products use coloring to appear healthier. The "Real Bread Campaign" encourages consumers to reclaim the definition of bread by scrutinizing ingredient lists and supporting bakers who use traditional methods. Informed choices can help you find a loaf that best aligns with your health and values.
Conclusion
In conclusion, while the Nature's Own brand offers many bread varieties that exclude some artificial ingredients, it does not meet the standards of "real bread" as defined by traditional baking and food purists. Its reliance on industrial processes and a range of additives, including enzymes and emulsifiers, places it firmly in the category of commercial, moderately processed bread. This doesn't inherently make it an unhealthy choice, but it does mean it lacks the simplicity, purity, and superior digestive qualities of a true artisan or homemade loaf. For consumers, understanding this distinction empowers them to make food decisions that align with their personal preferences for authenticity, nutrition, and taste.
Learn More About Real Bread
For more information on the standards of authentic bread-making, consider exploring the Real Bread Campaign, which advocates for honest, additive-free baking practices. [https://www.sustainweb.org/realbread/what_is_real_bread/]
