Watch this video.................
Man makes a visual demonstration of how American bread is actually made
— Wall Street Apes (@WallStreetApes) April 4, 2026
Many Americans know our bread is toxic by now but they don’t really understand what the process of making it actually looks like and how bad it really is
This is eye opening pic.twitter.com/0tqqP7L5vI
Whenever you see "vitamin fortified" they are using the cheapest least effective additives they can find. If it was healthy they wouldn't need to add the minerals back in that our depleted soils no longer contain. Our health is the least of the concerns, profit is.
ReplyDeleteI had a minor head injury/concussion. No biggie I thought (I was younger and dumber). My sense of smell was in overdrive, constantly. I could be at a traffic light and smell someone’s cigarette, with the windows up and ac on. The bread aisle at the grocery store would make me gag. You wouldn’t believe how sourly/sweet that crap smells. Fortunately my sense of smell got back closer to normal. Since then I’ve quit eating American bread. It’s beyond nasty.
ReplyDeleteThe thing that really disturbed me several years ago was finding out that 99% of commercial cereal crops in this country are sprayed with Roundup (Glyphosphate) just before harvest to ensure that the grain is dry.
ReplyDeleteThat means ALL of the Barley, Corn, Oats and Wheat used to make cereal, bread, oatmeal, snack foods(less potato chips), packaged desert products like cookies etc. all contain POISON.
The epidemic of gut issues in every age group in this country can be traced to the adoption of Glyphosphate use just prior to harvest.
Yet Demonrats is CONgress are fighting against Sec Kennedy banning its use on food crops.
Let THAT sink in for just a second or two.
Nemo
Kennedy is advocating for the Trump administration's move to limit liability for glysophste manufacturers as it is critical for the nation's food infrastructure. He might personally want to ban the pesticide but as secreatary is legally doing the opposite.
DeleteForgot Soybeans. They get the same treatment as the rest of the cereal crops. Then they either get sold to China or they end up in feed lot operations, along with the already poisoned grain used to fatten up beef and pork for slaughter. So you either eat in your cereal or in the beef or pork you consume for protein. how nice.
DeleteNemo
Anon@820:
DeleteRoundup is an herbicide, not a pesticide. I figure you merely made a typing booboo but if not, then it's good to get the right info.
Thanks for the correction Robert. Stupid oversight on my part. Probably the result of the sandwiches I've been eating at lunch.
DeleteI have been trying to make my own. Even the best bread on the isle is the worst
ReplyDeleteUse organic flour. It supposedly doesn't have glyphosphate in it or you could purchase your flour from the EU. Glyphosphate use around cereal crops is banned there.
DeleteNemo
'Vitamin Fortified' and 'Riboflavin' are two things that saved the Southeast during the Depression. Before, after the Civil War, the South was poor and cornbread was a basic staple. It was lacking in vitamins and riboflavin and people from the South were suffering a number of nutritional issues. The introduction of vitamins and riboflavin to white bread and to bread flower had very positive effects on the health of children.
ReplyDeleteAnother thing that makes US bread different than Eurobread is that our bread lasts longer than a day or two. And it survives better in warmer weather. Most of America is south of Europe, and is correspondingly hotter overall. It's also the reason we drink pilsners, which in Europe is a summer-only beer. Seriously, I'm in Florida and I live south of Tel Aviv in Israel.
There are two reasons to use fertilizer on crops: 1) the ground has never been suitable for the crop you are trying to grow, or 2) you grow the same crop season after season without crop rotation. Humanity has known about crop rotation for over 8000 years.
ReplyDeleteAs for the shitty, fake bread, that's all down to price, otherwise you wouldn't be able to buy ingredients to make your own good bread.
Nobody had allergies to basic foods when I was a kid. Celiac disease, gluten allergies, this crap is new. I can't believe Trump just rolled over on the Round-up question. We need rid of that crap. I just got five pounds of Organic whole wheat and five pounds of Organic white flour and I'm going to start making my own bread. Well, I'm going to try. I don't like the smell of the bread aisle either. It's toxic.
ReplyDeleteJOG@655:
DeleteGood luck, it ain't rocket surgery. You'll get it.
A bread machine is way easier than doing it by hand. Until the power goes out.
I could be wrong, but I don't think white flour will work very well. I use half whole wheat and half bread flour; using all whole wheat makes a loaf that doesn't stick together as well for me. IANAL, YMMV, yadda, yadda.
Thanks,, I will look at bread macines. If you're happy with one, you could drop the info.
DeleteI'm not exactly healthy,71,disabled, not looking for work. I'm good with the idea of mixing flour.
Half breed bread,, almost poetic.
JOG:
DeleteI've used a GoldStar for the past ten years and it sat in storage ten years before that, so of course it's out of production. Sorry, that isn't very useful info. I'm sure there is plenty of bread making info on the web and some of it might even be accurate...
If you have enough mobility and upper body strength, you could make a great sourdough loaf in a dutch oven. It's a bit more work than a bread machine and takes all friggin' day, but the loaf has character. Enjoy!
I make my own bread, have for years. For a good sourdough starter, go to carlsfriends(dot)net and follow the instructions, they will send you a tasty strain of sourdough yeast. Alternatively, you can buy yeast in packets from practically any grocery store.
ReplyDeleteFor basic bread, flour, water, yeast and salt is all that is needed. I have modified my recipe over the years, adding 4 tablespoons of brown sugar to speed the dough rising and replacing the lukewarm water with milk warmed in the microwave. That adds a bit of nutrition and keeps the bread from going stale as quickly.
My granddaughter prefers her bread maker. Add ingredients, start it up and you have bread a few hours later. I knead my own and use the oven to bake it. In either case, we butter up the crust and let it cool before bagging it and putting it into the refrigerator. Homemade bread will get mold quickly if you leave it out.
I went to the site and pinned it to favorites. I'm just getting the stuff together to make my first bread. I Really should have gone in the kitchen and hung out with mom. She made some every winter.
DeleteNemo@920:
ReplyDeleteHow does spraying an herbicide on a mature crop help dry grain?
Glyphosphate kills the cereal plant; corn, wheat, oats, whatever so that it no longer draws moisture from the ground. Then it's left standing in the field for a week or two during traditional harvest time when there is typically little to no rain. The sun does the rest. The dried out plant stalk is brittle making it easier for the harvesting machine to cut the stalk and separate the grain from the chaff. At least that's how I understand the process works.
DeleteNemo
My guess is anything from a store is about the same.
ReplyDeleteDoes whomever backed this guy really think that presenting this information as a snake oil salesman is more more palatable than just the truth?
ReplyDeletePerfect example of the Woke Right emulating the Woke Left..
I stopped eating wheat in any form in about 2016. It did take 3-4 years to kick it completely. It was extremely hard. I worked nights in a 24/7 Horse hospital. Graveyard shift, on weekends with pizza, cookies, chicken cordon bleu and all the typical Friday night meals left for us weekenders that had the crazy 3am emergencies coming in. But! I did kick it, and now maybe eat something with traditional flour in it 6 or 8 times a year. I'm 63 and retired now and don't live a pristine lifestyle, but still don't have a "doctor". I do have a little medical and nutritional knowledge. But yea, been growing most of my meat, milk, eggs, fruit and vegetables for the past 14-20 years.
ReplyDeleteAnnie in ocala
make your own or find a european store in your hood and get genuine german rye bread....
ReplyDeleteI make my own ground whole bean sourdough bread. I am building a new starter as my last one went fungi after 2 years.
ReplyDeleteA talented presenter.
ReplyDeleteMany of us have asked why so many young people are allergic to (name it), and so many wimmin are insane. It isn't the diet it is the poison.
I made my first sourdough starter last month. I used organic flour and baked my first loaf of bread ever on Easter. It came out perfect. I'll bake more tomorrow!
ReplyDelete