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Sliced bread contains more preservatives

posts: 3

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Edited by: Polonius3 Nov 6, 10, 16:52 #1

Although there is an American saying 'the best thing since sliced bread', the fact is that pre-slicing bread simply exploses more surfaces to airborne bacteria. As a result, such industrially produced bread requries more spoilage retardants so as not to go mouldy too quick.
A whole loaf moreover allows you to slice as thin or thick as required.
http://summertomato.com/truth-and-marketing-why-sliced-bread-was-never -a-great-invention/

A JThreads: 19 Posts: 4,639 Joined: May 21, 10 ♂	Nov 6, 10, 17:05 #2
I'm conducting an experiment with my food. I have one loaf of pre-sliced bread and it has been exposed to air for almost three days now, and it's still good! I don't think that's really normal, or healthy.

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Nov 6, 10, 17:08 #3
One would have to use two loaves of the same bread -- one pre-sliced and the other whole. Depending on the humidity in the air such bread may simply go stale (become rock hard) without going mouldy.

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