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What is the UK recovering from with the Chorleywood process? I saw nothing about issues with it on the Wikipedia page
by lovich 8y ago
What is the UK recovering from with the Chorleywood process? I saw nothing about issues with it on the Wikipedia page
- eric-hu 8y agoI take his comment to mean that Chorleywood bread is common in the UK and not very pleasant.
- chrisseaton 8y agoI think the author of the comment just has a subjective preference against the taste and texture.
- lovich 8y agoAh, I thought it might mean health problems
- keithpeter 8y agoTo be fair, it is possible to use the Chorleywood process to make loaves that look pretty rustic and taste OK, but your basic white sliced loaf tastes of nothing much. A quick search reveals no known evaluation of the Chorleywood process by any authoritative agency in the UK (e.g. Food Standards Agency). Andrew Whitley has expressed concern over the use of directly injected enzymes that do not appear on packaging. There was some stuff in the press about linking Chorleywood process to 'bloating' but that was debunked fairly quickly (around 2012 I recollect)
- DanBC 8y agoPeople think widespread availability of cheap low quailty white bread contributes to obesity and some other health problems. https://www.theguardian.com/society/2018/jun/03/obesity-food-poverty-cheap-bread https://www.theguardian.com/society/2018/jun/03/obesity-food... It would probably be good if people ate bread with more fibre.