Why I Never Eat Commercial Bread

Why I Never Eat Commercial Bread post image

Years ago, when I was still eating bread, I would roam the bread aisle of the super market looking for a loaf of whole grain bread that did not have so many additives, preservatives, dough conditioners and other toxic ingredients. Even then, I certainly knew that all the chemicals used in commercial baking were unhealthy for us. Now, with all the traditional wisdom I’ve learned from the Weston Price Foundation, I know that grains can be really toxic when they are not properly prepared by soaking, sprouting and/or sourdough leavening. Now, if I ate bread on a regular basis I would NEVER buy commercially produced bread. I’ll tell you why.

Up until the 1950s, bread had been made using sourdough leavening as the main technique, which would take up to a day to produce. This amount of time was necessary for the proper conditioning of the dough. With the advent of  bakery manufacturing facilities and mass-production of square (condensed) loaves of bread, the production time for bread had to be accelerated. It was discovered that the addition of certain chemicals and enzymes to the bread could shorten the process to two hours instead of the usual 12 to 24 hours.

Commercial bread manufacturers have no interest in nutrition. If they are using refined white flour it is fortified with synthetic vitamins which are poorly absorbed. If they are using whole grains, the vitamins and minerals are all bound up in the bran where it is unavailable unless it has been properly prepared. The marketing for these products is geared towards sale of the product, not the nutrient content.

That said, here is the ingredient label for a loaf of commercial bread that is trying to be “healthy”:

Bread Ingredients. bread additives


Mono & Di-glycerides, Sodium Stearoyl Lactylate (SSL), and Diacetyl Esters of Tartaric Acid (DATEM) are used to keep the dough uniform and strong and the air bubbles open.

Mono & Di-glycerides are considered softeners because they prevent the starch complexes from firming or going stale.

SSL and DATEM are dough strengtheners. These two chemicals interact with the proteins and prevent them from collapsing when other ingredients are added to the dough such as raisins, bran or nuts.

Lecithin aids in the emulsification of the fats in the bread which, in turn, makes a more consistent crumb. It also helps the bread remains softer by retaining more moisture and is a great binding agent. Of course, lecithin is derived from soy, so it is from genetically modified plants.

Dough Conditioners

Azodicarbonamide is used in the food industry as a food additive, a flour bleaching agent and improving agent. Azodicarbonamide actually relaxes the dough so that when it is divided in large-scale bakeries under pressure, it still retains a good character.  It has been known to cause allergic reactions in those sensitive to other azo compounds, such as food dyes. The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food. The principal use of azodicarbonamide is in the production of foamed plastics as an additive.

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and has determined that these products should be labeled with the words “may cause sensitization by inhalation.” Do you really want to eat this?

It should be mentioned that ascorbic acid is also used as a dough conditioner to strengthen the gluten, but because it tightens the dough, it has a limited use, and is rarely used commercially.

Bromide is a dough conditioner found in most flours as potassium bromate. It replaced potassium iodate starting in the 1960’s because bakers claim it yields dependable results, and it makes the dough more elastic, which can stand up to bread hooks and other commercial baking tools.

Bromate is an endocrine disruptor that competes for the same receptors in the thyroid gland as iodine. Constant ingestion of bromate in your daily bread may eventually create a thyroid hormone imbalance because iodine is needed for thyroid hormone production. It is also implicated in many cancers.

The UK banned bromate in bread in 1990. 
Canada banned bromate in bread in 1994.

In 1999, the Center for Science in the Public Interest petitioned the FDA to prohibit the use of potassium bromate, charging that the FDA had known for years that bromate causes cancer in lab animals. It is still in use today, although some artisan bakeries will use unbromated flour.


Calcium propionate is probably the most common preservative in commercial breads. The propionic acid inhibits the growth of molds and other microorganisms. However, there has been some speculation that calcium propionate may induce autistic type actions in rats.

Propionic acid may appear as cultured wheat starch or cultured whey on a food label.

Bread Improvers

The two main reasons for the use of bread improvers are: to help produce gas, and to retain the gas inside the bread. This is done by including enzymes, such as amylases to act on the starch and proteases to act on the gluten. The protease enzyme strengthens the gluten, thereby giving the bread a better structure and retaining more of the gas produced.

Sourdough fermentation over a 24 hour period naturally produces these enzymes — they do not need to be added. Bread improvers aim to boost the amount of these enzymes artificially, thereby increasing the amount of fermentation early on in the bread production. This eliminates the need for a long fermentation and helps companies produce more in less time.

Hydrochloride and Sodium metabisulfate are used as gluten softening and clearing agents. Sodium metabisulfate had been singled out as being highly allergenic and is not used as much today.

Other Additives

Ammonium sulfate, ammonium chloride and phosphates are used to provide nitrogen and/or food for the yeast. Monocalcium phosphate or calcium carbonate are used to compensate for soft water, which may yield soft, sticky dough.

High fructose corn syrup, or other artificial sweeteners may be part of the bread. The dangers of high fructose corn syrup is a topic for another post.

As you can see from the ingredient label, even a loaf of whole wheat bread has all kinds of additives: dough conditioners, artificial food for the yeast, and preservatives. In addition, it has soybean oil that is most likely genetically modified as most of the soybean crop in the U.S. is GM.

What is Missing

Importantly, with very few exceptions, food companies do not soak, sprout or sour the grains. Therefore the grains in all of these products are not properly prepared and are full of anti-nutrients. So even if it is whole grain — the nutrients are not available as they are bound up.

Don’t even bother reading bread labels — with very few exceptions, they all have some additives you would not need to use at home. Learn how to make your own bread and you will know that it is done correctly and with the very best ingredients.

Where to buy sprouted flour

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Leave a Comment

  • Kristy February 1, 2012, 6:34 am

    Wow, I never knew bread could be so bad!

    How do I make my own bread?

    • Jill February 1, 2012, 3:36 pm

      Hi Kristy, The link is at the bottom of the post for a new class about baking bread the right way!

    • Nicole February 20, 2014, 8:47 am

      Buy a bread maker! Sooooo easy!!!

      • Dusty December 27, 2015, 5:55 pm

        I have and use a bread machine for kneading only (no counter space), the cube of bread they make isn’t very good. I very lightly oil my 5 qt or 2 qt Dutch oven, sprinkle a little corn meal along the sides and bottom, preheat it and lid, to 250-400F depending on the bread. Pull the DO out, put the risen dough in gently, replace lid and bake for 30-90 min depending on size, temp, and type of bread. The taste is fantastic, it usually falls right out of the DO, and is healthy as I grind my grains to flour just before making it into dough. I add a small dollop of honey and/or 1/4 to 1/2 tsp ground ginger as a preservative, you can’t taste them. I also will add vital wheat gluten to get a better rise sometimes. The summer project is an earthen or brick bread oven, heated by a fire inside.

  • Vanessa February 1, 2012, 8:51 am

    This is why I don’t eat store bread. If I want it I make my own. It’s so simple once you get the hang of it and it tastes way better than anything bought in a store.

    • Christine September 16, 2015, 3:33 pm

      Is ADA in flour or just commercially made bread? Can I avoid it by making my own bread?

  • Hallee the Homemaker February 1, 2012, 9:50 am

    I make all of our own bread. Even when time is not my friend, I think of those ingredients and find the time.


  • Lindsey February 1, 2012, 2:51 pm

    Wow! Ok, never eating store bought bread again. How do I make my own bread?

    • Jill February 1, 2012, 3:35 pm

      Hi Lindsey,
      Here is a link to a new class about baking bread the right way!

      Check out the new class from Cheeseslave: Healthy Whole Grains: Soaking, Sprouting and Sourdough.

      The link is at the bottom of the post.

    • Dusty December 27, 2015, 6:02 pm

      Check out Healthy Bread in Five Minutes a Day by Hertzberg & Francois. Great breads, a quick stir, no kneading, and I keep the dough in one or two 1 gal pitchers in the fridge. Easy, great bread, and I can have dough ready to bake in 2 hours when needed.

  • Lauren February 1, 2012, 6:07 pm

    Here’s the part I don’t get: even if they used the 24 hours to produce a loaf as before, they’re only losing one day at the very beginning of production, because every baker starts tomorrow’s loaves today. It’s a classic anti-real-food fallacy that this stuff takes more time; it takes more PLANNING, but the hands-on time doesn’t change.

    • Kelsey February 2, 2012, 8:03 pm

      Amen! That’s always bugged me too. That’s why it’s so irresponsible that they don’t do it the right way!

  • Kitty February 1, 2012, 9:53 pm

    I make all of our bread, too!!

  • Vanessa February 2, 2012, 12:39 pm

    Lauren, they would need to take the space to store all of the ingredients during the 24-hr process. I don’t know if it’s so much an issue of time, or of space! 🙂

  • Kathy (aka Mrs Dull) February 2, 2012, 10:59 pm

    Thanks for the in depth article! As I understand it iodine was used a dough conditioner prior to bromide. Dr. Brownstein’s books on iodine have more on this, I think.

  • GiGi Eats Celebrities February 2, 2012, 11:39 pm

    Bread is absolutely disgusting. The only one out there that’s legit is Ezeikel because it’s not really bread but sprouted grains with FIBER and not stripped of nutrients!

  • Run DMT February 3, 2012, 6:24 am

    Well, that was a very interesting read! Thank you for sharing your knowledge. I will consider making my own bread now.

  • Sarah February 3, 2012, 3:17 pm

    Good grief! And it’s so easy to make at home! Not to mention tastier! I’ve often wondered about what was up with that long list of ingredients… and why my 100% whole grain bread was such a different consistency than that grocery store kind.

  • Erin@TheHumbledHomemaker February 6, 2012, 11:09 am

    Uggg–this really makes me cringe–and so sad how much bread production how changed. :(Thanks for sharing w/ Healthy 2Day Wednesday! Hope to see you back next week!

  • Teresa February 6, 2012, 11:56 am

    This was amazing! I make our bread too and would love to give this article to all my family and friends who think bread making is a waste of their time. They can’t understand why I take the time making bread when all you need to do is go buy it. They think I am alittle crazy. They like my bread though.. Ha ha

    • Jill February 6, 2012, 2:46 pm

      Hi Theresa,
      I’m sure they like your bread — people think the ingredients are “safe” because the government and the FDA allows those ingredients in. Nothing could be further from the truth!

  • Melissa @ Dyno-mom February 6, 2012, 3:19 pm

    Fantastic analysis! We won’t take it even if it is free! “Someone I know” works at a store and a customer was asking about the “fresh” baked in the store. She wanted to know if there was soy or HFCS in it, and there was. All the bread there comes in frozen from a vendor and is thawed and baked by the staff. She apparently was European and looking for a real bakery. Good luck finding that State-side. The baker at this store is a lovely and friendly woman, but was amazed that I can bake bread, let alone bake without commercial yeast. She did a day long seminar with the vendor to learn how to “bake”; that is, thaw, rise and apply heat. Yet, the store has a giant and unused Hobart mixer. How is that a bakery? (Okay, since we have different last names, I’ll tell you this is at my sister’s bakery. Ssshhh!)

  • Melissa @ Dyno-mom February 6, 2012, 3:22 pm

    And by her bakery, I mean at a grocery store with a bakery that my sister works at. She does cakes not the breads. The cakes she does from home are way better but a tricky business since the health department thinks 5 gallon buckets of institutional frosting are safer.

    • Jill February 6, 2012, 4:34 pm

      Hi Melissa,
      It is pathetic that a “bakery” does not make their own dough. That is left to the commercial “bakeries” and they are the ones putting in all the dough conditioners and additives. It is true — it is really hard to find a decent real bakery and almost impossible to find one that soaks, sprouts or does authentic sourdough.

      Same in restaurants — they get their “meals” from a central food manufacturer and only have to heat it up!

      • Denise February 7, 2012, 2:49 am

        When my Mom worked in the bakery of a chain grocery store in the 1950s they were already doing this – customers ordered, she relayed it to the vendor, and the truck brought it. They had all the proper equipment to actually make the items, but these things sat and still sit 60 years later in many stores, unused. Some are original prior to the stores being bought out when it really did bake its own goods. With “convenience” stores homemade goods are often times now relegated to craft fairs and they always sell out with orders for more from new customers! I’m getting back to basics to hopefully keep these preservatives from causing illness and more serious issues to their genetics.

  • Bridget February 7, 2012, 10:28 am

    yuck! You should read the book…The Beginners Guide to Natural Living by Larry Cook. It’s a book everyone should read. It’s pretty gross and unhealthy what is out there these days. I’ve decided I’m done with processed foods, and try to buy organic and gluten free where I can. Most of the time I decide if I can’t understand what the word is or what it means, I don’t buy it! Thanks for sharing!!

  • Curly J February 7, 2012, 2:02 pm

    Soo so SOOO true! After an endless amount of searching for a “healthy” low preservative and chemical free bread, and not wanting to spend a crazy amount of money on something that “could” be made at home with a little effort… we agreed to stop buying bread from the grocery store. It was the best decision we ever made! And it turns out.. making bread is A LOT easier than I thought!

  • Anne @ Domesblissity February 7, 2012, 10:06 pm

    This is such an interesting post and really makes you wonder. I want to thank you so much for linking up each week to my “Thriving on Thursdays” linky party. You always have such fantastic ideas. The party will be starting again in just over 12 hours so if you get a chance, I’d love to see what you’ve been up to this week.

    Anne @ Domesblissity xx

  • seejanemom February 9, 2012, 6:49 am

    All this is very well and good but I missed the part about the GMO wheat that one has to start with. There are very few, IF ANY NON-GMO bulk wheat sources. If you know of any, please share, but until then, I wouldn’t waste all this effort on franken-bread. One won’t die if they don’t eat bread. In fact there are many theories floating now that the incased rate of pancreatic cancer and diabetes is linked to the GMO wheat we all gobble, “organic” or not.

    • cindy August 24, 2013, 11:34 pm

      Our wheat is NON-GMO. GMO wheat is not approved for sale or production in the states. There was the recent scare in Oregon where they found rogue GMO wheat and who knows where that rabbit trail will lead (other than to the giant food corps that are hell-bent on killing us one chemical at a time).
      That said, our wheat is still mutant wheat and has real health implications for us. A good long fermentation period and/or using wild yeast starters will go a long way towards reducing the negatives of the crappy wheat we are currently stuck with in this country until our organic farmers (God bless the real farmers) can get the primitive wheat strains back in production.

      • Dusty December 27, 2015, 6:19 pm

        There are several farms like Wheat Montana, that grow the old and/or ancient wheats. There are also several/many mills that sell both grain and flour. Look for Einkorn, Spelt, Emmer, Farro, Kamut, Barley, and Heirloom Wheat, there’s a lot of info and grain available. Wal-Mart of all places sells 25 lb bags of Prairie Gold hard white wheat berries (and flour), at least in Central/ Southern IN. White wheat doesn’t have the bitterness red does.

  • Gastronomical Sovereignty February 9, 2012, 2:42 pm

    i want to add something, but you’ve done such a good job! i’ll just tweet 🙂

  • Sarah E. February 10, 2012, 1:23 pm

    Thank you for posting this. I think a lot of people don’t realize how easy it is to make homemade bread AND you can make a bunch and freeze it until you are ready to use it 🙂

    Stopping by from MWM

  • anon February 20, 2013, 1:19 am

    seriously, get your facts straight.

    “It should be mentioned that ascorbic acid is also used as a dough conditioner to strengthen the gluten, but because it tightens the dough, it has a limited use, and is rarely used commercially.”
    do you know what ascorbic acid is? it’s vitamin C!!!

    a lot of the things you mentioned aren’t harmful and are used to extend the shelf life of products so wastage is decreased.

    • John September 3, 2014, 1:31 pm

      Don’t know what ascorbic acid is – I thought vitamen C is citric acid!

      • Libby November 11, 2014, 10:29 am

        No John, vitamin C is ascorbic acid. You can wiki that.

        Anon, you completely missed the point. The writer was indicating that commercial bakers should use ascorbic acid (as a natural alternative), but they don’t; they use toxic crap instead.

  • Alan March 26, 2013, 9:32 am

    Thank-you for this. It’s important to get this information out there.
    Making your own bread at home is easy, tasty and satisfying.
    Do know, however, that very few small, independent bakers use this stuff. Seek us out and support us (And ask us questions – we love to talk about what we make.)
    We make good, nutritious breads using soaked whole grains, long, slow fermentation, and little (or no) fats,sugars or dairy.
    Supporting the small, independent baker is one of the best ways to affect change (the big guys hate it when we take away their business, so they try to adapt).

    • Jill March 26, 2013, 10:47 am

      Thank YOU! We need more bakers like yourself!

  • Kerry May 1, 2013, 11:52 am

    I’ve learned several things about store-bought bread this morning (from multiple sources) that have motivated me to start baking my own again. It’s one of those things I enjoy doing, but I’ve gotten lazy and given in to convenience and apparently “healthy” grocery store options. Now it turns my stomach to think that I’ve been feeding this junk to my family. I’m headed to the kitchen right now to get a sourdough starter going!

  • Abdul May 20, 2013, 2:26 am

    Bread is every day food for me. After I started baking my bread, I noticed I am sleeping better and do not have gas as before. After too much research, I discovered that preservatives used in bread not only kills mold to keep bread on the shelf but adversely affect our health. I am very happy with this discovery.

  • tom August 17, 2013, 8:21 pm

    how is martins potato rolls and bread i understand it b sold in whole foods except it has yellow dye

  • Jill August 17, 2013, 9:19 pm

    Martins has much worse things in it than just yellow dye…

  • Carl February 5, 2014, 7:30 am

    I really get miffed with irresponsible articles as this one. Anon is right. Get your facts right! For that spoiled rich contributor who says and I quote “Bread is absolutely disgusting” think of the millions upon millions of disadvantaged people who totally rely on this source of nutrition to keep them selves alive: you, Gigi what ever disgusts me!. Millions of loafs depends on additives to get it over long distances to the needy with out it spoiling.
    And by the way EGGS contain Lecithin too. How many loafs today can you see in a modern store with bromide as an additive. Old news pal!.I just wonder what all the millions of illiterate that rely on their daily loaf of bread for survival will say about this article if they could read! BTW, what about the “good” additives like B2 (Riboflavin) Vital for human growth. No word on the good right?

    • Jill February 5, 2014, 11:27 am

      Instead of giving “disadvantaged” people crap food that harms more than provides nutrition, we should be teaching them how to make their own local foods without the interests of the food industry.

      • Nathan Pudwill September 23, 2014, 2:31 pm

        Thanks Jill, you’ve got it right!! Commercial bread is poison!!!!! Bread is not necessary. You can get all your nutrients from fruits and vegetables a plant based diet and juicing will heal your body! Potatoes are natures bread its what you eat with them and put on them ( like the stuff you put in your sandwiches) other vegetables that makes them nutritious. KISS is what we need to practice.
        We all need to grow are own foods and make our own BREAD!!!!!! If it has a label on it don’t by it and don’t trust it. Don’t waste your time reading labels I’ve done that!!! Spend your time making that Natural Bread yum yum…….

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  • Jennifer June 23, 2014, 4:11 pm

    I’m curious about Panera bread? They say their bread has no preservatives. I know it is baked fresh daily, but I don’t think it has any of the sprouted grains you talked about.

    • Jill June 23, 2014, 4:50 pm

      Hi Jennifer,
      I haven’t checked them specifically but am pretty certain it is just another commercial bread with dough conditioners and other unsavory additives even if it is preservative free. It is certainly not from soaked or sprouted grains.

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  • Ashraf June 8, 2015, 4:09 pm

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  • John August 1, 2015, 12:44 am

    Making your own bread is so easy. There are 2 processes to making bread. The first is a traditional European way where you begin with a preferment, either a biga or a poolish. I prefer the poolish since it is wetter and easier to use. A preferment takes 12 to 18 hours to mature but the result is a fine European style bread. Unfortunately flour in this country doesn’t match european flours for strength (gluten content) nor in yeast nutrition (malt). In my breads I substitute 10% of the total bread flour content with vital gluten and use 15% diastatic malt as a yeast nutrient. That allows me to approximate the gluten and sugar content of european flour. For a pullman (sandwich style) loaf I just proof the yeast and again adjust the gluten and malt content to the aforementioned guidelines. I have a standard recipe for wheat bread that I developed using a ratio of 30% whole wheat flour that yields a nice tasting chewy sandwich bread ready in 2 hours. The key to consistent bread making is to measure your ingredients by weight and remembering thst the type of bread desired is determined by the hydration ratio. 63% hydration gives a tight crumb suitable to baguettes and Italian bread. 71% pullman loaves. 73% + for ciobatta and foccaccia loaves. Above all use unbleached, unbromated bread flours strengthening the flour with gluten. I have bread formulas for different styles of bread that I will be happy to share as long as you are comfortable working with grams and milliliters. I don’t use volumetric measurements because they are too inconsistent.

  • Christine September 16, 2015, 3:33 pm

    Is ADA in flour or just commercially made bread? Can I avoid it by making my own bread?

  • LarryD December 22, 2015, 5:15 pm

    I don’t think they are using potassium bromate anymore. I am finding potassium iodate in the cheap, mass produced white breads. Iodine is good for you, while bromate is toxic.

  • Sylvia Fraley February 3, 2016, 7:45 pm

    I used to make all my own bread……. Kids grown, I started buying bread… found a bread that has no preservatives…… Tell me what you think. Dave’s Killer Bread says they have only good stuff – without preservatives. Tell me what you think and thanks for being on here. By the way, when I made bread my children did not appreciate………. Have a great day

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