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What’s Really In A Slice Of Bread
A 1977 committee report argues grain products are not fattening and Americans should double complex carbohydrate intake while halving sugar and fat. It explains bread’s nutrients plus common additives like calcium propionate and oxidizing agents, noting enzyme and yeast food roles and the impact of water hardness on dough. The piece urges eating bread as a nutritional bargain.
MENTIONED IN THIS ARTICLE
U.S. Senate Select Committee On Nutrition and Human Needs
USDA
Betty B. Peterkin