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Sliced bread contains more preservatives


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Polonius3Threads: 1,005
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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/
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 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
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 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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