wee: Use of "sammich" ought to be immediate grounds for a kick to the taint.

Sammich is a perfectly cromulent word.

A good, woody word. Not tinny at all.

Bread is for suckers

All this is saying is that people eat more bread that potato chips. Which is hardly news.

There's too much salt in a lot of things. I remember reading once that a cup of corn flakes has more sodium than a cup of salted peanuts.

that is very true but will be over turned when the bread people pay for their tests.

People get more sodium from bread than chips, chips are not lower in sodium. Unless you're comparing a single chip to a slice, maybe.

I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

Give us this day our daily bread.


/I knead the dough

Holy shiat! I just looked at the ingredients list on the loaf of bread I bought Sunday, and it shows 200 gm per slice. Ouch!

When I bake my own I use half a teaspoon per loaf. Gotta be way less than 200 gm per slice.

quatchi: wee: Use of "sammich" ought to be immediate grounds for a kick to the taint.

Sammich is a perfectly cromulent word.

A good, woody word. Not tinny at all.

I'd say it was a bit PVC, don't you know.

I meant "milligrams", of course, not grams.

Ugh, do the bastards have to put shiatloads of salt and HFCS in EVERYTHING?

Diabetic with a bad heart. It gets harder all the time to find food I can afford that doesn't require an hour in the kitchen.

And both are pretty much equal when it comes to simple carbs, so it doesn't matter.

/paleo diet FTW
//when the hell is someone going to invent Beer ZERO?

snocone: etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

Unless you want flatbread

I've been baking bread for several years, including lots of 'no salt' loaves, and never had the lack of salt affect the leavening. It does taste a bit different...blander. But it lofts just as high.

beta_plus: //when the hell is someone going to invent Beer ZERO?

Shut. Your. Pie-hole.

etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

Used for at least 3 purposes - 1. regulates the yeast's reproductive processes, so it doesn't rise too quickly or too much (why not use less yeast? I don't know.) 2. Flavour - salt-less bread tastes funny. 3. Preservative - slows down the growth of mould.

/You're welcome

Yeah, but very few people sit down and eat a whole bag of bread in one sitting.

etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

Clearly you've never had bread without salt, because if you have you wouldn't be asking that question. Maybe the amount the manufacturers use is excessive, but you need salt in bread. It's awful without it.

Also, pretzel loaf == one damn tasty loaf of bread.

lordargent: Yeah, but very few people sit down and eat a whole bag of bread in one sitting.

True, I usually stand up.

Old enough to know better: Diabetic with a bad heart. It gets harder all the time to find food I can afford that doesn't require an hour in the kitchen.

Buy yourself a bread maker. I know they're pricey in stores, so try craigslist and freecycle if money is an issue. I made bread the old fashioned way a few times and said, fark this! Then my dear sweet wife pointed out her old bread machine in the back of the pantry, and I've never looked back.

Gives you total control over the ingredients.

etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

In a word? Yes.

StoneColdAtheist: Holy shiat! I just looked at the ingredients list on the loaf of bread I bought Sunday, and it shows 200 gm per slice. Ouch!

When I bake my own I use half a teaspoon per loaf. Gotta be way less than 200 gm per slice.

etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

200 mg is a little high, but 100mg is about right. Half a teaspoon of salt is about 1200 mg. If your loaf has 12 slices, that's about 100mg a slice. It's a very small amount of salt.

If it's made in a factory by people, don't eat it. -- Jack Lalanne

Benevolent Misanthrope: No, bread is more responsible for salt in the diet than snack foods.

Breads and rolls aren't really saltier than many of the other foods, but people tend to eat a lot of them, said Mary Cogswell, a CDC senior scientist who co-authored the report.

Reading comprehension, subs. Look into it.

subs? I prefer hoagies

EAT ME!



I'm delicious!

NobleHam: 200 mg is a little high, but 100mg is about right. Half a teaspoon of salt is about 1200 mg. If your loaf has 12 slices, that's about 100mg a slice. It's a very small amount of salt.

Okay, the gauntlet is thrown down. Now I gotta go make a loaf (of bread, you pervs!) with no salt. Will report back periodically.

Benevolent Misanthrope:
Reading comprehension, subs. Look into it.

It's not just the submitter. The person who wrote this article barely got around to mentioning it, and the dipshiats on the cable news and your grandparent's evening local news stations are going to be talking this up for months.

I predict we'll see specially re-formulated "low-salt" bread from various brands by the end of the summer in response to this.

Just wait until Jenny McCarthy or some other tainted shrew decides that this is how we're killing our children. There will be hell to pay. And by mid 2014, if you even think about giving "regular" bread to your kids you'll be facing child endangerment charges or at least have Social Services giving you an anal probe.

Farking morons.

As soon as something mentions it is "low in sodium" I tend to avoid it - basically it is a way of making it sound like there is less than half the amount of salt there actually is to anyone not paying attention (or knowing the difference). If someone trying to sell me something is being deceptive, it is usually a bad sign about their products.

beta_plus: And both are pretty much equal when it comes to simple carbs, so it doesn't matter.

/paleo diet FTW
//when the hell is someone going to invent Beer ZERO?

hard to get more paleo than beer: Take barley, sprout, dry, grind, soak, let the miracle happen, enjoy...

/mead probably is more paleo...

Well, this disturbed me a bit:

NobleHam: 200 mg is a little high, but 100mg is about right. Half a teaspoon of salt is about 1200 mg. If your loaf has 12 slices, that's about 100mg a slice. It's a very small amount of salt.

Actually, your numbers seem very low. A teaspoon (new window) is 5ml, and table salt (new window) has a density of around 2.165g/ml, so that's 5412.5 mg of salt per loaf.

SuperTramp: serpent_sky

There's too much crap in food, this is not news.

For example, I'd love to know why flour tortillas have high fructose corn syrup in them. It ruins the meal -- you put everything in the burrito and then heat it in the pan, only for it to taste like maple syrup. There's only one brand I know of that doesn't have it in it.

Agreed, too much crap.

BTW, here's a recipe for homemade flour tortillas.

I have used this exact recipe for tortillas, and once you've made them, you'll never go back! They also make the most delicious quesadillas!

lordargent: Also, pretzel loaf == one damn tasty loaf of bread.

I just looked up some recipes for that. THANK YOU!

Yeah, I make my own bread now, using my bread machine for the mixing, and shaping by hand and baking in the oven. MUCH tastier than store bought, and healthier too.

My sister bought my breadmaker for me off of kajiji. 15 bucks and works like a charm.

Benevolent Misanthrope: No, bread is more responsible for salt in the diet than snack foods.

Breads and rolls aren't really saltier than many of the other foods, but people tend to eat a lot of them, said Mary Cogswell, a CDC senior scientist who co-authored the report.

Reading comprehension, subs. Look into it.

Yah, and I'm sure people ONLY eat the recommended serving size of potato chips, which is like what...2?

According to the CDC, breads and rolls account for about 7 percent of the salt that the average American eats in a day. Next on the list: cold cuts and cured meats; pizza; fresh and processed poultry; soups; fast-food hamburgers and sandwiches and cheese.Rounding out the list - and accounting for about 3 percent each - are spaghetti and other pasta dishes; meatloaf and other meat dishes and snacks like potato chips and pretzels.

So what's left, dirt?

I would argue that, while it's clearly important for people with high blood pressure and other high-risk conditions (obesity) to control their sodium intake, a little salt is relatively harmless for the young, healthy and good looking.

whither_apophis: beta_plus: And both are pretty much equal when it comes to simple carbs, so it doesn't matter.

/paleo diet FTW
//when the hell is someone going to invent Beer ZERO?

hard to get more paleo than beer: Take barley, sprout, dry, grind, soak, let the miracle happen, enjoy...

/mead probably is more paleo...

I know. When I read about Paleo and went through the list of what I had to give up I was:

Bread - OK
Chips - OK
Potatoes - meh
Rice - OK
Bananas - wasn't expecting that one, but sure

Beer - NOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!
[darthvadersmashnoooo.jpg]

This was my "We can put a man on the moon but we can't..." momment.

/4 more weeks Beer
//I miss you too

etymxris: I wish I could find whole wheat bread at the store that didn't have 100mg sodium per slice. Even the "lower salt" stuff still has 100mg per slice. Is salt really that crucial of an ingredient for bread?

Salt is actually a very important ingredient in bread. It makes the bread NOT taste like cardboard, it helps control the yeast production, and it helps give bread a little structure.