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Faux Food: EatingWell Magazine Special Report
posted by Mighty Staff
Health and science writer Rachale Moeller Gorman takes a look at what super-processing does to our food, starting with the all-American stand-by - white bread:
"My Stepford loaf was spawned on the bottom floor of a five-story factory by a 2,500-pound mother dough ball that contained more than 36 ingredients, from refined flour to dough conditioners for softness and cellulose gum for “mouthfeel.” (See “Enriched White Bread vs. Artisan Whole-Wheat Bread,” page 34.) A mechanized knife chopped the mound into 27-ounce balls and another machine rolled the balls into logs and deposited them into pans. The pans spiraled through an oven large enough to hold six full-size school buses and 16 minutes later the logs emerged baked. My loaf was one of 150,000 from the oven that day to be sliced, packaged and trucked to stores all over the region. Production people told me that it would take about 15 days for my loaf to begin to mold. My desktop experiment says it takes a lot longer than that." ( Read More )
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