Commercially-made breads usually have added nutrients.Why is this necessary?!
Commercially-made breads usually have added nutrients.Why is this necessary?
Answers: It is the processing that the breads go through...
Because the original, healthy ingredients are stripped of their goodness and what is left is less than desirable.
For instance - white bread - they have to add back in the nutrients, because in order to make white bread 'white', the flour is stripped (loosing all the nutrients) and then bleached out. They add preservatives to extend the shelf life of the bread. i guess to just make sure we get the nutrients we need...like what if someone doesn't eat their veggies or fruits??? then the bread is like insurence...mostly everything nowadays has added nutrients... Removing the bran, the outer hull and the germ results in a very soft, delicious flour that has lost much of the vitamin content the wheat had.
As with milk, which loses some nutrition when it is pasteurized, adding back the lost vitamins just helps keep the nutrient levels up for your health and happiness!
Best wishes! Probably because most people eat more junk food that healthy food (not diet food) , so they add in more nutrients, it also extends the shelf life. I agree totally with Sage. Why can't they just leave the wheat whole like they did in the "old days". Because they are greedy for money and a cheaper way to do it.... It,s in the processing of the grain into flour,to make the pretty white flour they have to bleach it and wash it and all this rigamarole takes all the nutrients with it,so they have to ADD them back in so people can have their pretty white bread and not die from malnutrition.sounds stupid huh?I switched to whole wheat back in the 70,s and use white only for breading meat or thickening gravy.
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