Does Wonder Bread have a shelf life?
DROBAT, CHRIS
About a month and a half ago I purchased a loaf of Wonder Bread which
I never came to eating. I recently decided to have a piece figuring
that it was bad. To my amazement, the bread appeared to be good.
I don't know if I should eat it or not, I was told that it's still
good because of all the preservatives in it. Another question of mine
would then be, how healthy can all those preservatives be?
a tDo
Anne Bourget
to be good - whether "fresh baked" or having sat on a shelf for 2 years.
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Anne Bourget bou...@netcom.com
Mark Thorson
like butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl
gallate get their preservative action by neutralizing the effects of oxygen
and free radicals. Some scientists believe that free radicals are related
to carcinogenesis, and that the introduction of certain food preservatives
is responsible for the dramatic reduction in stomach cancer which has
occurred over the last sixty years. You can find BHT pills at any
well-stocked health food store, for this reason.
conn...@vms.cis.pitt.edu
It's called Wonder Bread because most people *wonder* if it's really
bread.
Don't worry about the preservatives. If you eat enough of them your
family won't have to pay to have you embalmed when you die. They
could probably just stand you up in the corner of the living room and
use you for a coat rack.
Kate
Beakman
was only "good" (I was a kid, cut me a little slack here) in the first
couple of days on the shelf. After that it kind of goes into a
semi-stale stasis mode for a few weeks/months. Finally, it does go
stale, and it can even grow mold, really!
- dave
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Steven Rezsutek
And, what are the decay products... oh, that't "half life". Sorry.
:-)
Steve
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Steven Rezsutek Steven.M....@gsfc.nasa.gov
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Sue M. Ford
>"Good" - just how are you defining this word? Wonder
>Bread is never going to be good - whether "fresh baked"
>or having sat on a shelf for 2 years.
But it does make nice white toast.
Sue
Lead me not into temptation... I can find it myself.
Nicole Okun
writes:
>
>
> I haven't eaten Wonder Bread since I was a kid, but I do remember that it
> was only "good" (I was a kid, cut me a little slack here) in the first
> couple of days on the shelf.
>
When I was a kid my idea of a "good" sandwich was the second slice of
Wonder Bread from the bag (fresher than the end by far, I thought) covered
with sunshine mustard. Yum :-6
-- Nicole
/
Carl A Pforzheimer
BHT is non-GRAS, Class III, I think. This is not such a good idea.
APforz
bkr...@seattle.com
Does Wonder bread even have a life?
Jim Lew
: Does Wonder bread even have a life?
does anyone? :)
if i remember correctly, there is an expiration date printed
either on the bag or the tab used to seal/close the bread
bag.
jim
John Murren
>Does Wonder bread even have a life?
>
Back in the seventies, right out of school and trying to get a "real" job,
I often went weeks living on grilled cheese made with an iron in my rented
room. I remember that a loaf of pullman bread would last a very long time,
and the funny thing was that it never molded! It just got very rubbery but
it would never mold or get hard. I always assumed that the commercial
bakeries had discovered a new bunch of chemicals to make our lives so much
richer (or was it their lives so much richer?). Is commercial bread still
like that?
jm
jac
First, what's a cloudberry? Second, I would love for you to post some of
your favorite recipes, if you wouldn't mind. I am not very familiar with what
people in Sweden eat -- lots of fish? smorgasbord (or is that another country)?
Sorry to sound so ignorant, please educate me.
JoAnne
n article <5...@pfood.win.net> apf...@pfood.win.net (Andy Pforzheimer) writes:
>From: apf...@pfood.win.net (Andy Pforzheimer)
>Date: Fri, 24 Mar 1995 15:07:44 GMT
>Subject: Re: swedish cooking
>
>In article <3kso1t$i...@news2.swip.net>, Johnny Grahm (johnny...@mailbox.swipnet.se) writes:
>>I have being working at swedish restaurantkitchen for over 35 years.
>>if somebody is intrested of talking abouth that, pleas let me know.
>>johnny
>>
>Hi, Johnny. How's this year's cloudberry crop looking?
>APforz
Andy Pforzheimer
Johnny the Swedish Chef -- Sorry to post this but I lost your
address. Do you cook in Stockholm? Do you know Markus Ingo or
Patrik Thomas, by any chance? Anders Clyendaert?
E-mail me back at apf...@pfood.win.net
June Tong
>
>First, what's a cloudberry? Second, I would love for you to post some of
>your favorite recipes, if you wouldn't mind. I am not very familiar with what
>people in Sweden eat -- lots of fish? smorgasbord (or is that another country)?
Cloudberry is a yellowish fruit that's often made into preserves and spread on
bread or put on a pastry in Sweden. I've never seen one actually eaten. (But
maybe Johnny or Andy can enlighten me.)
>>Johnny Grahm (johnny...@mailbox.swipnet.se) writes:
>>>I have being working at swedish restaurantkitchen for over 35 years.
>>>if somebody is intrested of talking abouth that, pleas let me know.
YES! I would LOVE a recipe for Lax Torta or Lax Pudding. As you may have
guessed, I LOVE salmon. I spent 5 months in Sweden last year and I think I
ate salmon about 5 times a week. We usually ate lunch at Jeffrey's (?) in
Taby, and their Lax Torta was great.
Lax Torta is a mousse-like salmon dish. At least the one I had was two layers
of salmon mousse with a layer of spinach mousse in the middle. Absolutely
to-die-for. Something you could imagine a fancy caterer serving as an hors
d'oeuvre, on a cracker, only a big slice of it, for lunch. No wonder I
couldn't lose any weight while I was in Sweden.
Lax Pudding resembles potatoes au gratin with salmon thrown in. Not really as
awesome as Lax Torta, but still a nice way to eat lunch.
And another question, how do Swedes stay so thin when so much of their food is
so rich?
June
Mark Horne
ju...@informix.com (June Tong) writes:
>jac <JoAnne_...@isqm.mda.uth.tmc.edu> wrote:
>>
>>First, what's a cloudberry? Second, I would love for you to post some of
>>your favorite recipes, if you wouldn't mind. I am not very familiar with what
>>people in Sweden eat -- lots of fish? smorgasbord (or is that another country)?
>
>Cloudberry is a yellowish fruit that's often made into preserves and spread on
>bread or put on a pastry in Sweden. I've never seen one actually eaten. (But
>maybe Johnny or Andy can enlighten me.)
Well, before Johnny or Andy can pipe in (at least at my site), I can
relate that yes, cloudberries are eaten, and I've done it, as a topping
to a custard dessert. Nice flavor, but the seeds (stones?) are really
large, so they are a bit disconcerting... Biting into the yellow flesh
and then crunch. Kinda reminded me of the time as a kid when I lost a
tooth eating milk duds, and didn't notice right away and then CRUNCH.
Of course the seeds are edible, just noisy. By the way this was in
Finland, not Sweden.
Mark
Alex Doktorovich
Their staple is butter and potato, everything else is a condiment.
Thursday is special though - bacon/pea soup and pancakes/cream&jam
(don't spare the butter, please). Other extremely popular foods are
lax, cheeses (plenty: prastost, herrgordost, svecia, etc), knackbrod
(ie. big, round, fatless, thin but yeasted rye crackers; rectangular
ones made by Wasa to try are Frukost, Musli, Havre, Sport and a few
plainer ones), fil (fermented milk), milk, Magnum ice-cream (is there
any other?), other root vegetables (carrots, swedes(!), parsnips,
celery-roots), falukorv/frukostkorv (polony), fruit soups and fruit
kram (same as soup but with a tablespoon of potato starch), Marabou's
Daim and plain mjolk-chocolate, etc.
>And another question, how do Swedes stay so thin when so much of their food is
>so rich?
This is the part I can't figure out, however, I do have a theory - they
eat their largest meal (ie. lots of butter and potatoes, except on
thursdays when there is a well deserved break from potatoes) in the
middle of the day. Never the less, as I was told, Swedes have one of
the largest rates of heart-desease in the world (especially for men),
so they're not as healthy as one may think.
Alex.
Michele Stewart
>restaurants (at least some American ones -- haven't noticed this in Sweden ;
>between Gravlax and Smoked Salmon? I was in a restaurant recently (in
>California) where Gravlax was on the menu, and I asked if it was really
>Gravlax or Smoked Salmon. I was told "Gravlax IS Smoked Salmon." I've also
>seen menus list Gravad Lax and then below say "Smoked salmon on toast with
>..." Hmmm... Wonder if anyone's told the Swedes... ;-)
I haven't seen gravlax offered on many menus at all. And anyone who says it's
smoked salmon should be shot! I make it myself at least once a year (usually
for Christmas) and I don't own a smoker. <grin> My husband is Swedish and I
think he'd die laughing if a restaurant tried to tell him "Gravlax IS Smoked
Salmon." <chuckle>
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