US Bread Quality
The cluster focuses on criticisms of mass-produced American bread for being highly processed, sugary, and low-quality compared to European, artisanal, or whole-grain alternatives, with discussions on nutrition, wheat varieties, and health impacts.
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Because people want to eat unprocessed bread? /s
Unpopular opinion: Bread in the US mostly is of low quality. Whole wheat or multi grain bread with a hard crust as it is common in Germany or Switzerland is superior in taste, texture and nutrition.
I have comment on this post that might answer your question: https://news.ycombinator.com/item?id=21243525Basically some whole wheat flour is heavily processed and reconstituted.
It's not "good" bread though.
There is no "bread" in the USA
Why eat bread when you can just eat boiled wheat grains?
Wheat bread may be the issue. Rye bread lasts much much longer.
Point taken, but the wheat in bread is not much better for you than the pure sugar...
Most bread you get from a supermarket (even outside the US) is highly processed garbage, as are many common sandwich fillings (mayo, salami, margarine). The typical sandwich is probably up there with many of the other least healthy things you could eat, so yeah, ground up wheat with filling to make it taste good is probably fair.
On what planet does anybody pivot to eating home-baked bread without consuming substantially more of it?