Bread has been a dietary staple for cultures around the world for centuries, providing a source of essential calories and nutrients. However, the loaves found on supermarket shelves today are often considered to be ultra-processed, containing a variety of additives and chemicals. This shift from traditional bread made with simple ingredients like flour, yeast, and water to ultra-processed versions raises the question of how this transformation occurred.
The video “How Ultra-Processed Bread Took Over America” delves into the history of ultra-processed bread, exploring the rise of these highly processed products in the market. It examines the ingredients used in ultra-processed bread, highlighting the cocktail of additives and chemicals that can be found in these modern loaves. The video also breaks down the different types of ultra-processed bread available, shedding light on the various options consumers have to choose from.
One key aspect discussed in the video is the role of sugar in bread, with a focus on the health risks associated with consuming ultra-processed bread. The impact of these processed foods on health is examined, emphasizing the importance of understanding the potential consequences of consuming such products. Additionally, the video touches on the business side of the bread industry, providing insights into the market dynamics that have contributed to the proliferation of ultra-processed bread.
For consumers looking to make more informed choices when buying bread, the video offers guidance on what to look for when selecting a loaf. By raising awareness about the prevalence of ultra-processed bread and the health implications associated with these products, the video aims to educate viewers on the importance of making conscious decisions about their food choices. Ultimately, “How Ultra-Processed Bread Took Over America” sheds light on the evolution of bread from a simple staple to a highly processed food product.
Watch the video by Business Insider
Video “How Ultra-Processed Bread Took Over America | Ultra-Processed Life | Business Insider” was uploaded on 09/05/2024 to Youtube Channel Business Insider
I reading the comments and I'm so blown away by people saying those product names are not that bad, keep thinking that ultra-processed food which is scientifically proven to be bad for your health, is good for you because it has some scientific names that are connected to some vitamins. if you believe that industrialized food with add-ons to prolong shelf life is good for you keep eating it or you should need to make your own bread or other processed foods on a natural way and taste the difference and see how your body reacts to it.
In The Netherlands there is a book named: "De mens is een plofkip" what is proven that the industry is making us sick……… its not fear mongering its science they don't want you to know, why do you think diabetes and other deceases are exploding, its because those add ons chemicals are making us sick and thick your body has a hard time to remove those toxic chemicals from the body
Natural food made with only natural ingredients is always better, maybe the shelf life is not long but you make and eat something if you have the appetite for it right, if I do grocery's I only buy food for 5 days so it stays fresh! if I want bread I make and bake it and if I want longer shelf life a freeze it.
You can not compare a volumetric measurement of teaspoons to a weight based measurement of grams. Different sugars depending on the grain size have different densities.
The best solution to choose is homebaking indeed. Costs more in terms of money and time, sure thing. But take it as an health investiment, like an health insurance for instance.
The clever people has found away with chemicals to make shite look and taste like food!!
✍️
The older I get the illusion of the US fades and the more I realise that it is not actually a country but it is a corporation that tries to do country-like things.
This is a terrible video. Just because something is labelled as its scientific name does not make it unnatural or harmful to the body. Even the way "ascorbic acid" is emphasised is telling, when the presenter would doubtlessly happily espouse the benefits of vitamin C.
3:05 Why do you have an American accent when you say "shelf stable"
Where I am from this kind of bread is known as the worst bread around and by the name toast bread.
"real bread" here is much darker, rustic and a lot of the time have some kind seeds/grain in or on it.
Atm I'm on vacation in Japan and 95% of the bread here is also white fluff bread, I'm missing the darker rustic bread big time.
the toast i get is basically just weat, rye, barley, water, 1% sugar.
deeeeeeeeeeeelish
Wow. A whole lot of history about how we got to "white bread" was completely left out – and it would've been pertinent to her story, too. But okay. Relative waste of time, this video.
excellent video and educational!
"chemicals like … ascorbic acid"
you mean vitamin C?
christ….
So there are some worrying aspects about how this was all framed going through. I'm technically a master baker from a line of millers for 9 generations in Maine. I know a few things. Regarding rickets and other issues having to do with "ultra processed bread" It had little to do with lack of nutrients in the bread and more to do with how the endosperm was processed through fermentation after it's milled. It was chemically treated. Bromine etc. The use of health experts are "concerned" can also be said that they don't know. It's the same issue as with Atkins. Having Crohns and being one of the leading formula technologist in gluten free development since the late 90's again she is glossing over WAY to much that we don't know to promote personal beliefs that we are still studying as a whole. This is just as bad as when companies are talking about sweeteners with confidence we don't know. WE are still learning. But go off and get those comments and likes
I grew up learning how to bake from my mother and I highly encourage any stay-at-home moms & dads to learn how to bake at home and involve your children too, and barring that, learn to bake on the weekends. Not only are the breads, cakes and cookies going to taste better, but it is educational and fun. At a very minimum, learn how to make a sour dough pizza instead of ordering delivery. 👍
Some additives are positive. An example is that in Australia folate is compulsory to be added to bread. This is to reduce problems in pregnancy. It was determined a long time ago that by adding folate to bread, this was the easiest way to address health issues due to low folate such as spina bifida and miscarriages. Since bread is cheap, easy to consume, and not a danger to pregnancy, the it was the best place to add folate to solve this health problem.
Of course, Australia has a good public healthcare system, and it is in the governments interest to make sure newborn children are healthy because a healthy baby means less money spent.
This was an informative video, but please get rid of the emoji nonsense.
Chemical phobic, pseudo-scientific crunchy nonsense. In 2024, people can't make a daily trip to the baker for the day's bread supply unless they're uniquely privileged. Here's BI, to make people feel bad about buying what works for them. Not to mention, there's dozens of types of commercial bread in the supermarket. Here's the big scary list of chemicals! Cream of Tartar, Vinegar, Molases, VITAMIN C!! Nooooo not the vitamin C!
Biased, inaccurate, overly slanted against "chemicals," and she is a Senior Editor? Wow, what a load of total tripe!
I dunno, I don't know a single person that buys white or wonderbread (anymore). Only thing I buy is regular wheat bread from the bakery with only a few ingredients (Or I just make it myself). The white bread shelves continue to get smaller and smaller. There's tons of whole wheat, unprocessed bread without fillers at the Safeway I go to.
"It's not inherently bad but it helps in the manufacturing process" had to do a double take on that line since she frames it as a negative but its actually just a positive thing 🤔
Not every sentence needs a high pitched sing song and the ehhhh-ennnd. I suppose the presented is a journalist so you would not expect them to be any good at it: what is somewhat stranger is the misuse of close ot a dozen words.
Instead of taking about bread why not go under the sun for a change, you are as pale as a ghost lol a hipster ghost
putting vitamins in junk bread lol… people its so easy to make bread, cmon
5g per SLICE (50g) of sugar? so 10% sugar?? thats about the same as coca cola. That is actually insane for a bread. That is marketing itself as healthy. I would go as far as to say that is not bread, that is CAKE.
So none of the ingredients in wonder-bread is bad for me to consume. Surely, one of them ought to be the reason I'm broke. No..? Damnn.!! It really lives up to its name Wonder bread.
You cannot be a food news expert if you cannot pronounce cholecalciferol, especially if you are attempting to inform people about their health. This is clearly a learning opportunity for you. Go read up on the nutritional and ecological importance of cholecalciferol, and then do a news search for it. I would love to take you seriously, but this is not acceptable.
Soon it will be Ultra-Processed Pro Bread
Can we get some actually informed news on ultra-processed food, please? I am certain there are equally listenable presenters who understand the topic of nutritional biochemistry far better than this person.