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Would this "60 day bread" be nutritious?

Answered on August 19, 2014
Created December 03, 2012 at 2:41 PM

And since most of us don't eat bread, might eating fruits and vegetables treated as described in the below excerpt have any adverse health effects?

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Bread that lasts for 60 days could cut food waste

By Matt McGrath, Environment correspondent, BBC News

An American company has developed a technique that it says can make bread stay mould-free for 60 days.

The bread is zapped in a sophisticated microwave array which kills the spores that cause the problem.

The company claims it could significantly reduce the amount of wasted bread - in the UK alone, almost a third of loaves purchased.

The technique can also be used with a wide range of foods including fresh turkey and many fruits and vegetables"

...

At its laboratory on the campus of Texas Tech University in Lubbock, chief executive Don Stull showed off the long, metallic microwave device that resembles an industrial production line. Originally designed to kill bacteria such as MRSA and salmonella, the researchers discovered it could kill the mould spores in bread in around 10 seconds.

"We treated a slice of bread in the device, we then checked the mould that was in that bread over time against a control, " he explained.

"And at 60 days it had the same mould content as it had when it came out of the oven.

http://www.bbc.co.uk/news/science-environment-20540758

19acef0aed67ef8dc1118d8e74edb349

(2954)

on December 06, 2012
at 02:13 AM

So far that's been my experience anyway!

19acef0aed67ef8dc1118d8e74edb349

(2954)

on December 06, 2012
at 02:13 AM

That's not really point... it's just... you'd have to be pretty damn brainwashed to think this is a good thing. With sourdough you don't have to worry about a thing, make your bread and freeze it for when you need it. It will last more than 60 days and shouldn't have mold. I don't care what the experts say, I'm not idiot enough to think this bread is a good thing. My grandmother knows mor about food and health than the "experts" do!

193f00d53ebcb13940c7a55afc78ad17

(1260)

on December 03, 2012
at 03:07 PM

Luisa, the microwave arrays discussed here have noting to do with food preparation or ingredients. The microwaves are used to create an effect similar to pasteurization, but for solid foods. This has been previously accomplished through irradiation. You could use "flour, water, salt" (which will give a wheat paste, not a bread) and still inhibit mold growth with the microwave array.

19acef0aed67ef8dc1118d8e74edb349

(2954)

on December 03, 2012
at 02:52 PM

There are people who have had the same sourdough starter in their family for hundreds of years. Sure beats this microwave crap.

19acef0aed67ef8dc1118d8e74edb349

(2954)

on December 03, 2012
at 02:51 PM

There are people who have had the same sourdough starter in their family for hundreds of years. Sure bears this microwave crap.

19acef0aed67ef8dc1118d8e74edb349

(2954)

on December 03, 2012
at 02:50 PM

What the heck is this? If you want to eat bread just eat Sourdough, look for a brand with 3 ingredients on the label: "flour, water, salt", nothing else, and definitely not yeast. Sourdough bread doesn't give me side effects, explains why I wasn't "gluten sensitive" * cough cough * until I came to america and started eating non-tratitional breads.

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3 Answers

3
Ebb10603524dd22621c1155dd7ddf106

(19150)

on December 03, 2012
at 03:38 PM

No.

I'm going to bother to explain why irradiating bread would suddenly make it nutritious.

2
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on December 03, 2012
at 04:33 PM

Lol, yes, irradiating bread breaks down antinutrients and allows minerals to become more bio-available.

Oh wait, No, it doesn't do that...

Even if it did, bread is already a VERY poor source of vitamins minerals and nutrients and a great source of a host of antinutrients and evil little proteins like gluten and gliadin.

1
193f00d53ebcb13940c7a55afc78ad17

on December 03, 2012
at 03:09 PM

I would expect this process to give similar results to irradiation but without the need to zap the food with rapid-decay isotopes. It is a neat technology, and I am glad they are advocating something like this versus additional preservatives and/or GMO content. I wonder if it could help some of the faster spoiling, less market friendly, slow foods to find new markets.

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