Tuesday, May 05, 2015
So many chemicals in store-bought bread!?
by Larry Geller
The report that Panera Bread plans to remove 150 artificial ingredients from its products can be justly celebrated as good news. No doubt they are either responding to or trying to capitalize on a trend to get the crap out of our processed food. Either way, getting the chemicals out, if they stay out, is a good thing.
As the linked story notes at the end,
"But just because something is artificial or its name is hard to pronounce doesn't mean it's unsafe. Some of the additives Panera is ditching are perfectly innocuous, such as calcium propionate or sodium lactate—so those moves are more about public relations than public health."
[Today, Panera Bread plans to ditch 150 artificial ingredients, 5/5/2015]
Worse than reading a list of what may be in our bread is that they plan to remove these chemicals only by 2016. Why worse? Because it’s still 2015.
Now that I know that their products may include some combination of that amazing list of chemicals, I am certainly not going to go near a Panera Bread product until 2016, after they say they have taken the chemicals out. 
I don’t know if Panera products are even sold here, and anyway, we bake our own bread. We even grind our own flour.
We somehow manage to make a fantastic loaf without Glycerol Ester of Wood Rosin or Butylated Hydroxyanisole.
It’s delicious, healthy, and chemical-free.
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