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Nova makes this distinction already. “Freshly made” bread is considered category 3 (processed). That said, what distinguishes supermarket bread from freshly mad

Nova makes this distinction already. “Freshly made” bread is considered category 3 (processed). That said, what distinguishes supermarket bread from freshly made bread? Literally the only difference is typically some sort of preservatives, some added vitamins, and possibly a dough conditioner. In general, bread is just not that healthy if you make the fluffy white kind. The preservatives and slicing have little to do with it. If anything, the added vitamins may make it healthier than something you make at home.

binoct 2y ago
The biggest nutritional change in bread in what type of flour is used (and if any other grains/seeds are used). The bran and germ of the wheat berry contain a decent part of it's nutritional value in protein, fat and insoluble fiber. The more refined a flour is the less of those parts it contains. Even unbleached white flour naturally has a decent micro-nutrient profile of vitamins from the endosperm. What really sets apart the typical white flour seen in most processed products in the US is the bleaching process, which mostly serves to make the flour more visually appealing. It also destroys a large percentage of the micro-nutrients. For many flour products the added vitamins you mention are added back in making the flour "enriched", but really this is just trying to match the nutrient profile of unbleached white flour. It's unlikely the added vitamins you see in the nutrition label alone would make a bagged, commercial pan loaf healthier than even the equivalent you would make at home.
- Kirby64 2y ago
  Lack of whatever mythical micro-nutrition you speak of in bleached white flour is not going to meaningfully make any difference in folks dietary outcomes. It's certainly not what is making people fat, or what is making them crave to eat too much bread.
  - bobthepanda 2y ago
    the root cause, at least for bread, is pretty simple; US supermarket bread has a lot more sugar than freshly baked bread, because sugar is a preservative.
    - bdangubic 2y ago
      most definitely not. sugar doesn’t even make top-10 list
      - bobthepanda 2y ago
        Not saying it’s the top ten ingredients of supermarket bread but it certainly has more added sugar than homemade bread
      - pbazarnik 2y ago
        Subway "bread" had too much sugar to be classified as a bread in Ireland https://www.npr.org/2020/10/03/919831116/irish-court-rules-subway-bread-is-not-real-bread https://www.npr.org/2020/10/03/919831116/irish-court-rules-s...
    - Kirby64 2y ago
      You’d be wrong about that, though. Wonder bread white has 140 calories, 1.5g of fat, 5g of protein, and 29g of carbs for two slices. 5g of claimed added sugar. In comparison, a recipe I’ve used to make very good white bread (the zojirushi recipe for their bread maker, for reference) has, for an equivalent weight of bread: 137 calories, 2.2g of fat, 3.9g of protein, and 24.8g of carbs. The recipe has roughly 2.5g of “added sugar” per that bread weight. I wouldn’t consider 4g more of carbs per equivalent weight, or 2.5g more sugar, to be a “lot” more sugar.
      - bobthepanda 2y ago
        I mean, that’s double the added sugar. The US recommends only 50g of added sugar per day. And you’re generally not eating only two slices of bread; in the US breakfast mainstay that is peanut butter and jelly, both the peanut butter and jelly also usually have sugar.
        Kirby64 2y ago
        > And you’re generally not eating only two slices of bread; Aren't you? What meal typically has more than 2 slices of bread? A sandwich is two. Breakfast meals where toast is used is typically 2 slices. And, if we limit ourselves to the 50g of added sugar a day, I'd say 10% of that for a component of one meal is pretty reasonable.
- Aloisius 2y ago
  > Even unbleached white flour naturally has a decent micro-nutrient profile of vitamins That doesn't match my experience, at least in the US. Per 1/4 cup: KA organic unbleached white flour - 0 vitamins or minerals Arrowhead Mills organic unbleached white flour - 5 mg calcium, 36 mg potassium Bob's Redmill organic unbleached white flour - 7 mg calcium, 41 mg potassium Caputo 00 - 9 mg calcium, 0.2 mg iron, 48 mg potassium These levels aren't remotely close to decent.

binoct 2y ago

The biggest nutritional change in bread in what type of flour is used (and if any other grains/seeds are used). The bran and germ of the wheat berry contain a decent part of it's nutritional value in protein, fat and insoluble fiber. The more refined a flour is the less of those parts it contains. Even unbleached white flour naturally has a decent micro-nutrient profile of vitamins from the endosperm. What really sets apart the typical white flour seen in most processed products in the US is the bleaching process, which mostly serves to make the flour more visually appealing. It also destroys a large percentage of the micro-nutrients. For many flour products the added vitamins you mention are added back in making the flour "enriched", but really this is just trying to match the nutrient profile of unbleached white flour. It's unlikely the added vitamins you see in the nutrition label alone would make a bagged, commercial pan loaf healthier than even the equivalent you would make at home.

Kirby64 2y ago
Lack of whatever mythical micro-nutrition you speak of in bleached white flour is not going to meaningfully make any difference in folks dietary outcomes. It's certainly not what is making people fat, or what is making them crave to eat too much bread.
- bobthepanda 2y ago
  the root cause, at least for bread, is pretty simple; US supermarket bread has a lot more sugar than freshly baked bread, because sugar is a preservative.
  - bdangubic 2y ago
    most definitely not. sugar doesn’t even make top-10 list
    - bobthepanda 2y ago
      Not saying it’s the top ten ingredients of supermarket bread but it certainly has more added sugar than homemade bread
    - pbazarnik 2y ago
      Subway "bread" had too much sugar to be classified as a bread in Ireland https://www.npr.org/2020/10/03/919831116/irish-court-rules-subway-bread-is-not-real-bread https://www.npr.org/2020/10/03/919831116/irish-court-rules-s...
  - Kirby64 2y ago
    You’d be wrong about that, though. Wonder bread white has 140 calories, 1.5g of fat, 5g of protein, and 29g of carbs for two slices. 5g of claimed added sugar. In comparison, a recipe I’ve used to make very good white bread (the zojirushi recipe for their bread maker, for reference) has, for an equivalent weight of bread: 137 calories, 2.2g of fat, 3.9g of protein, and 24.8g of carbs. The recipe has roughly 2.5g of “added sugar” per that bread weight. I wouldn’t consider 4g more of carbs per equivalent weight, or 2.5g more sugar, to be a “lot” more sugar.
    - bobthepanda 2y ago
      I mean, that’s double the added sugar. The US recommends only 50g of added sugar per day. And you’re generally not eating only two slices of bread; in the US breakfast mainstay that is peanut butter and jelly, both the peanut butter and jelly also usually have sugar.
      - Kirby64 2y ago
        > And you’re generally not eating only two slices of bread; Aren't you? What meal typically has more than 2 slices of bread? A sandwich is two. Breakfast meals where toast is used is typically 2 slices. And, if we limit ourselves to the 50g of added sugar a day, I'd say 10% of that for a component of one meal is pretty reasonable.
Aloisius 2y ago
> Even unbleached white flour naturally has a decent micro-nutrient profile of vitamins That doesn't match my experience, at least in the US. Per 1/4 cup: KA organic unbleached white flour - 0 vitamins or minerals Arrowhead Mills organic unbleached white flour - 5 mg calcium, 36 mg potassium Bob's Redmill organic unbleached white flour - 7 mg calcium, 41 mg potassium Caputo 00 - 9 mg calcium, 0.2 mg iron, 48 mg potassium These levels aren't remotely close to decent.