What have they done to White Bread

Get them started on whole wheat bread. Mine doesn't even know what white bread is. I hate to be that guy, but I just couldn't help myself. I expect downvotes.

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Get them started on whole wheat bread. Mine doesn't even know what white bread is.

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This. Dave’s Killer Bread has relatively clean ingredients and isn’t insanely priced. Kids love it.

Who carries it?

I’ve seen Dave’s, never seen Evangeline

Still make PBJs on Bunny Plantation errr I mean Old-Fashioned

Haven’t noticed the issue myself

I get it on loaves from all 3 grocers near me

I buy Dave’s, but it and other wheat bread do not make a proper pb&j or grilled cheese (well, maybe sourdough for grilled cheese, too). So in a blue moon I’ll “treat” myself to Bunny bread. Then it’s back to Dave’s.

Canatella's in BR carries Evangeline Maid bread.

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Canatella's in BR carries Evangeline Maid bread.

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Thank you, sir/ma'am for that info! Very much appreciated.

I've never seen it at Rouse's, Calandro's or Alexander's in BR.

I was watching something where a food scientist was commenting on white bread.

She said something to the effect of "white bread isn't bread, it's more like a chemically created flour foam"

When I investigated further, I stopped eating white bread.

Azodicarbonamide (ADA): A dough conditioner also used in yoga mats and plastics; banned in some countries (e.g., EU) due to potential health concerns when heated, as it may break down into semicarbazide, a possible carcinogen.

Potassium Bromate: A flour improver linked to potential carcinogenic effects in high doses; banned in the EU, Canada, and other regions, though still permitted in the U.S. with restrictions.

Monoglycerides and Diglycerides: Emulsifiers that can be derived from partially hydrogenated oils, potentially containing trans fats, which are linked to heart disease if not fully regulated.

Calcium Propionate: A preservative that may cause digestive issues or behavioral changes in some individuals, particularly children, though evidence is limited.

Sodium Stearoyl Lactylate (SSL): An emulsifier that may be derived from questionable sources (e.g., animal or synthetic); its long-term health impacts are not fully studied.

L-Cysteine: A dough softener often sourced from human hair or feathers, which can be off-putting to consumers seeking natural ingredients.

High Fructose Corn Syrup (HFCS): Added as a sweetener, it’s linked to obesity and metabolic issues when consumed in excess, contributing to white bread’s low nutritional value.

Ammonium Chloride: A yeast nutrient also used in industrial cleaning products; excessive consumption may irritate the digestive system.

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM): A synthetic emulsifier with limited long-term safety data; may cause digestive discomfort in sensitive individuals.

Artificial Flavors: Chemically derived to mimic natural flavors, they add no nutritional value and may trigger sensitivities in some people.

Bleaching Agents (e.g., Benzoyl Peroxide, Chlorine Dioxide): Used to whiten flour, these can degrade nutrients and leave trace chemical residues, raising concerns about long-term consumption.