I used to make my own bread and lemme tell you, none of the bread you buy off supermarkets is real. They are fucking disgusting. I feel like eating plastic. Gross. Don’t eat that stuff.
I kept an opened bag of italian bread in my drawer for 6 weeks and it was just as fresh as when i bought it. Felt so chewy and gross I literally puked. Dont do that to yourselves.
JustNeedAnswers78 on
Been buying sourdough lately and that seems to be way better than most other store bought stuff.
justchilling_yyz on
Not conspiracy. It’s a fact.
newplaces9 on
It’s candy atp
Firearchdruid on
I use to work at a manufacturing place that makes buns for well known restaurants. I was a maintenance tech. When we took apart the machines we would find months old bread. Never any mold it just gets hard like a rock.
BirdBoth4462 on
I wonder if the onsite supermarket bakery bread is safer? I know it does turn green if not consumed within a week
bhgrove on
What do you mean it’s not real? I guess I need the definition of real. Just because the ingredients are different from what you used to make your bread doesn’t mean it isn’t real.
truelife123 on
TMFINR !!!
plutonionhawk on
Correct. It is not real
Own-Push8307 on
Literally just found a loaf of Sara Lee bread on my table in the garage, thought it was new and needed to be brought it. Nope expired December of 2025 and has zero signs of anything mold wise. I live in Florida so for it to sit in my garage that long and have no signs of decay is wild
GlitteringLocality on
Well there are so many preservatives and loads of sugar in it. Should they even call it “bread” anymore?
maribelle- on
Not a conspiracy if we all recognize this and agree wholeheartedly
Gergith on
Mold requires specific conditions to form.
Tangerines and oranges and even apples sometimes can dry out in a specific way that doesn’t mold or rot like normal.
We actively do this to things like jerky when meat SHOULD rot and not be shelf stable as consistently as without these actions.
What you’re calling bread will have tons of preservatives in them which will, oddly, help preserve it.
None of what I’m saying guarantees that the food is healthy and safe. But nothing shown indicates it’s bad without further studies either.
Most of that kinda bread has VERY low fiber and very high sugars relative to “normal” bread.
If you buy the quinca 12 seed ancient bread or whatever the fuck it is, it will go bad easier in comparison.
seninole1990 on
Buy my bread from the Amish group in town
meisterwolf on
bread should be like 4 ingredients. the bread in stores is like 20 ingredients
Chefdangerous-09 on
Isn’t a lot of American food full of artificial colours flavours and preservatives
16 Comments
I kept an opened bag of italian bread in my drawer for 6 weeks and it was just as fresh as when i bought it. Felt so chewy and gross I literally puked. Dont do that to yourselves.
Been buying sourdough lately and that seems to be way better than most other store bought stuff.
Not conspiracy. It’s a fact.
It’s candy atp
I use to work at a manufacturing place that makes buns for well known restaurants. I was a maintenance tech. When we took apart the machines we would find months old bread. Never any mold it just gets hard like a rock.
I wonder if the onsite supermarket bakery bread is safer? I know it does turn green if not consumed within a week
What do you mean it’s not real? I guess I need the definition of real. Just because the ingredients are different from what you used to make your bread doesn’t mean it isn’t real.
TMFINR !!!
Correct. It is not real
Literally just found a loaf of Sara Lee bread on my table in the garage, thought it was new and needed to be brought it. Nope expired December of 2025 and has zero signs of anything mold wise. I live in Florida so for it to sit in my garage that long and have no signs of decay is wild
Well there are so many preservatives and loads of sugar in it. Should they even call it “bread” anymore?
Not a conspiracy if we all recognize this and agree wholeheartedly
Mold requires specific conditions to form.
Tangerines and oranges and even apples sometimes can dry out in a specific way that doesn’t mold or rot like normal.
We actively do this to things like jerky when meat SHOULD rot and not be shelf stable as consistently as without these actions.
What you’re calling bread will have tons of preservatives in them which will, oddly, help preserve it.
None of what I’m saying guarantees that the food is healthy and safe. But nothing shown indicates it’s bad without further studies either.
Most of that kinda bread has VERY low fiber and very high sugars relative to “normal” bread.
If you buy the quinca 12 seed ancient bread or whatever the fuck it is, it will go bad easier in comparison.
Buy my bread from the Amish group in town
bread should be like 4 ingredients. the bread in stores is like 20 ingredients
Isn’t a lot of American food full of artificial colours flavours and preservatives