Tag: Bread additives

A 2021 study in the journal *BMC Medicine* found a link between ultra-processed foods, including mass-produced white bread, and an increased risk of heart disease. This statistic highlights why many people question: "Is store-bought bread unhealthy?" and what to look for when choosing a loaf.

Traditional white Italian bread and regular commercial white bread often have very similar nutritional profiles, according to the USDA database. But is Italian bread better for you than regular white bread? The real answer lies in the ingredients and preparation, not just the name, and depends on whether you are considering a classic or a whole-grain variety.

A 2025 British study noted that factory-made bread is one of the most commonly consumed ultra-processed foods (UPFs), but this does not mean all supermarket bread is ultra processed. The level of processing in supermarket bread varies significantly, from minimally processed to highly refined loaves laden with additives.

Despite French people consuming bread daily, obesity rates remain significantly lower in France than in many other Western countries. This seemingly contradictory observation highlights key differences in how bread is produced and consumed, revealing the health benefits of traditional French baking methods.

While the basic recipe for bread—flour, water, and yeast—is inherently vegan, many commercially produced varieties are not. The reason **why is white bread not vegan** can often be traced back to several surprising, animal-derived additives used to achieve specific textures, improve shelf life, and reduce production costs.

The National Baking Company, a family business with Jamaican roots dating back to the 1930s, first introduced sliced and wrapped bread to the island, a now-standard practice that was once a novelty. So, what are the ingredients in national bread? The answer depends on the specific loaf, but typically includes enriched wheat flour, sugar, salt, yeast, vegetable shortening, and various dough conditioners and preservatives.

Over two-thirds of flour produced in the United States comes from hard wheat berries, which are naturally high in protein and, therefore, gluten. This starkly contrasts with European bread, leading many to wonder why American bread relies so heavily on this particular protein for its texture and structure.

According to research from the Cleveland Clinic, non-celiac gluten sensitivity (NCGS) may affect up to 6% of the U.S. population, leading many to wonder, "why does store-bought bread hurt my stomach?". The answer can range from complex food sensitivities to the ingredients and fast-paced processes of mass-produced loaves.

According to Healthline, store-bought bread without preservatives typically lasts only 3–4 days at room temperature. The good news is that you can definitely buy preservative free bread, and a growing number of brands and local bakeries are catering to this demand.

Many commercial breads contain a laundry list of preservatives, high fructose corn syrup, and other additives to increase shelf life. This leads many to question: is it healthier to bake bread yourself, or is the effort not worth the nutritional benefits?