What's Actually In Sandwich Bread? | Fine Print | Epicurious
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- Опубликовано: 26 апр 2022
- Food scientist Topher McNeil helps you cut through the noise on food packaging by breaking down what all 368 words on a package of store-bought bread really mean. Topher shows you what info is worth honing in on, if there are any red flags to look out for, and what’s just good old fashioned marketing lingo.
All unopened bread loaves were donated to our local food bank, City Harvest in New York City.
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Epicurious once again being a life saver - more of this, please!
Topher is always so educational. Glad to see him sharing his immense knowledge on a larger platform.
Is he on another channel? Its really hard to find a good scientific food channel that explains how the food industry works! Most of them are just like "INDUSTRY BAD! HOMEMADE GOOD!" And have no idea all the science and engineering that happens in the industry!
He obviously doesn't understand the deeper issues of food security, freedom from corporate control over food supply and biodiversity regarding gmo crops. 'It's still ok to eat' is not the issue
This is a hugely informative video and I hope we'll see a ton more food products broken down like this.
Completely agree, would love to see one explaining the different labels on eggs (Farm raised, open cage, etc). I remember watching that documentary Super Size Me 2 where the narrator opened a fast food chicken place serving chickens that /barely/ met the different word regulations
Is this the start of a series. I'd love to see more like this
I really like this video. I feel like a lot of videos that go over ingredients and labels like this tend to scaremonger a lot over even vaguely scientific-sounding ingredients (Insider’s Food Wars is particularly guilty of this), so I’m glad they got an actual expert to say what you should be worried about and what you shouldn’t.
in europe manufacturers have to put nutrition facts per 100g. letting you instantly get an intuitive understanding of percentages. if it has 12g sugar pr 100g of product you know it's 12% sugar. and you can decide whether or not you have a problem with that. and you can compare 2 different products that have different arbitrary serving sizes.
Fantastic! More of Topher and this as a series, please. Cereals would be great for the next few episodes... from Oatmeal and Cream of Wheat to various flakes, puffs, and granolas, then on the the weirdly and brightly colors ones. Also, more of the science... What is an amino acid, how do they group together to form a protein, and what that protein actually means for the body? What is a vitamin and what does it do in the body? ETC...
This is SO helpful. Hope you have several videos queued up for this series!
THIS NEEDS TO BE A REGULAR SERIES!!!
I have never baked my own bread but when you buy it fresh from a bakery it's delicious...
Lord, the way a loaf's faint warmth suffuse your hand when you handle them is just so euphoric. Right out of a bakery is the way to go.
We need more of this! This was pretty interesting to watch.
Bring this guy back
I’ve just learned to bake my own bread over the years. No disclaimers needed.
I am in the process of learning how to bake my own bread. There is a little bit of a learning curve. LOL
@@beths8998 it is but fresh home made bread tastes so amazing
@@beths8998 this is the recipe ive been using for mine, i did add 1 tablespoon of sugar for the yeast but thats all ive done i also do this is a machine when it wasnt ment for it, so the kneading is left in there , and it does make 2 loafs
White Bread in machine
2 loafs of bread
7 cups bread flour
3 cups water
2 Table spoons instant yeast (2 packages)
3 tea spoons salt
2 Table spoons oil
Bake at 400 F for 40 minutes
1. First add the water to the mixing bowl.
2. Add the yeast to the water. Stir and let set for a few minutes, until yeast dissolves.
3. Add the flour.
4. Sprinkle on the salt.
5. Pour in the oil.
6. Mix.
7. Put mixture on board for kneading. Kneed for 8 minutes.
8. Let rest for 3 minutes. Place clothe over dough.
9. Sprinkle some flour on top. Turn over, flatten and then shape into a ball. PLace in bowl, sprinkle more flour on top, and cover with a clothe. Let rise for 1 hour.
10. Dough should have risen. Sprinkle flour on top, remove from bowl. Split into 2 about even pieces. Pre-shape the loaves.
11. Sprinkle flour on top, cover with clothe and let them rest for 15 minutes.
12. Final shaping, sprinkle some flour on work surface, flip dough over, kneed and fold dough into shape.
13. Place in buttered loaf pans. Place cloth on top, let rise another hour.
14. Bake.
15. Enjoy with family :)
no knead recipe and a dutch oven is the best combo for a beginner
good for you and its FUN !
Gosh I love all Epicurious’s series! Would absolutely love to see more of these. Very interesting and beneficial.
THANK YOU I can't believe how complicated trying to get some healthy bread is!
Gotta love how the sugar industry has paid to not have their daily % listed on ANY nutrition label and yet sugar is usually one of the top listed ingredients
Because sugar is addictive, so people get hooked on it and buy more and more.
@@maestreiluminati87 that’s not fully why they’ve lobby to keep it off the package. If people knew how low their daily intake of sugar was actually supposed to be, and compared it to how much sugar is in every single product they eat then they would complain about sugar being in every product like it is. By keeping Americans in the dark they’re free to continue to add sugar like they currently do.
@@maestreiluminati87 like take lucky charms for instance one cup of lucky charms has 12g or 24% your daily intake of sugar. The AHA recommends that children ages 2 to 18 should limit their added sugar consumption to less than six teaspoons (25 grams) per day.
So just in breakfast alone they’ve halfway maxed out there daily intake of sugar just in one bowl of cereal. They haven’t had lunch, dinner, snacks, or Naturally occurring sugars. That’s why they keep it off the labels.
daily dose of sugar seem hard to define. Bread could be starch only, zero sugar and deliver a carbohydrate rich diet
this would make a great series !
it's so interestig to watch this living in germany, bread usually only has 3-5 ingredients here
Super cool that he mentioned avoiding plastics!! It's an important factor for me at the grocery store and if you're ever trying to avoid plastic packaging bread is particularly difficult!! I would love to see more food product breakdowns like this-- I could have watched him talk about a lot more different bread options for like a couple hours tbh!
Love this. Conceptually as a series, I will watch this type of thing.
Enjoyed watching this. I’d be happy for more of these in the future!
Enjoyed this informative session, great job Topher! Looking forward to your next video!
Once again video's like this have a very high level of power over public action. Better than any marketing these bread companies could do, which means worth more than the yt ad, which it didn't have🙃
Do with this info the way you would like
This was a really great video! I hope you keep this series going
This man has my dream job!! Please, please, please have some more of these!
Please make more of these videos! Its educational and the host is amazing! :)
Anyone else notice the Gourmet Makes soundtrack throw back at 3:09 when he reads the ingredients? :') ❤
I heard it I just don’t recognize it actually!! Cool to see though:)!!
😉
This is great! More of these videos with Topher, please!
This is something I would watch more of!
Keep doing more of these! I love watching these type of videos at 3am
This was informative in very 'digestible ' way.
I like this guy, good video! Hopefully we'll see more of this series.
Such a great and informative video! It's exactly what I needed to know of the breads I shop. Thank you 😊
Please continue this series! Very interesting!
Thank you so much. This is useful.
I will share this to all of my friends.
I REALLY liked this vid. Epicurious is on 🔥!! My favorite to watch on RUclips is 3 Levels, Food Wars (Food Insider), and Gadget Testing. More like these please.
Maybe you'll like "what's eating Dan" series from america test kitchen channel too
this is the type of video that i don't ask for it, but i NEED it
...I didn't think I would need this vid, but now I really appreciate it🙌🙌🙌
More of this please!
I've been getting Dave's Killer Bread 21 grain bread but the Pepperidge Farm one reviewed in this video is what I ate previously. Interesting stuff to know.
I love this idea! I hope we see more videos like this :)
Loving these informative videos
great presenter with clear and concise information
Great video keep them coming !
Very informative. Great video!
Incredibly educational and modernly informed. I would love to see Topher provide some unbiased analysis on products from brands like Hostess and Little Debbie
I never expected to see this guy on epicurious! Strange seeing someone from TikTok lol
I need more of this !
Super useful and well explained video. Thanks a lot!
Great video and presentation, well done, thanks!
Yo I feel like I've seen this dude on TikTok, anyways this was an incredible video. The gentlemen explained in a way that I did not feel bored, or annoyed, the editing helped by being engaging. Keep it it up Epiccurios you channel as always brings amazing content.
Yes, he's also on TikTok so you may have seen him
This is fantastic!
Really informative, thanks!
Make this a series!!!
I love this series!!!!!!!!
Super interesting, thanks a million.
Carbohydrates: "Can be overeaten due to... deliciousness." 🤣😂
Make this a series please!
This is a great video, thank you.
Thank you, this was interesting!
Amazing video ! This guy has a great amount of knowledge
Awesome job!! 👍
Thank you for spending time explaining the genetics part!
So educational to know this! 😂 I got up 4 times to check my bread package every time I discover something new.
This guy is awesome and a grad of the UC Davis food sci program!
WoW, A food scientist, WITH a Food Science PhD.!
Great video. Excellent preserver presenter.
This will become the best series in the future.
Epicurious produces amazing content. more more more more!!!
Very educational.
It goes beyond bread!
Also…topher ❤
Loved being talked through all of this, it makes me reconsider the time and effort I put into making my own 100% Whole Wheat Sourdough sandwich bread. And who would have thought that Whole Grain bread would have dairy. The most important question I can think of is: what kind of bread do YOU have at home?
this sounds like a long Pepridge Farm commercials with some facts sprinkled on top.
We need more educational videos like this.
Wow ,,, I Love This Part,,, ❤️❤️
More videos like this please
Great video! Would love to see this done with rice.
More of this, please!
great video!
super fascinating
Really glad to hear the explanation of GMOs at the end because so many people are terrified of them.
We've been genetically modifying foods since we started farming, it's just done more efficiently now.
you also obviously don't understand the deeper issues of food security, freedom from corporate control over food supply and biodiversity regarding gmo crops. 'It's still save to eat' is not the issue.
@@chindodawg whatever you say
@@chindodawg great point
It didn't really address the issues, though. It isn't about the gmos themselves being bad, but about what surrounds that. Patenting food is ethically kind of iffy and it results in some things people don't want to support (most notably legal stuff for the farmers and issues with crosspollination). Also people are sometimes worried about the stronger pesticides and herbicides that are used with some gmos.
I was so bready for this video
Damn, he's camera-friendly for a food scientist!! Nice one, Epicurious! :)
Hey this guy should be in more of your videos
Really good video.
Love this format, is it the first one?
This reminded me of the Cheap v/s Expensive bread video
Uhh I love him please keep the hot kind smart food scientist man
Knowledge!
Imagine going grocery shopping with this guy
Topher ❤️
As someone with stomach issues I pay very close attention to nutritional labels and within the last month or so they have started adding barley to almost every brand of commercially available bread. It used to just being some breads but now it’s literally an every bread in the aisle. I don’t know why if this is to offset yeast or to save money on flour, but it is incredibly frustrating since I can’t eat barley. I literally cannot find white bread. I have to make my own white bread at home and it’s not the same. This is extremely frustrating they shouldn’t be allowed to do that! If you also have stomach problems watch your labels because they’re getting cheap and cutting corners, lots of ingredients in products are changing right now!
more of these videos:D
Also by FDA regulations: if the ingredient has no purpose and exists in an insignificant amounts (usually less than 2%) in the final product and is not an identified allergen, it does not need to be declared. Usually, these would be sub ingredients of an ingredient, which though had a purpose in the ingredient, once added to the final batch loses its effectiveness. It prevents the final ingredient statement from being excessively lengthy.
Like enzyme
@@randangbalado As long as that enzyme is not an allergen. These are called incidental ingredients.
More evidence-based videos like this please!! Great job!
Oh Topher.
People give a lot of grief to women who use uptalk but this man is an example of a male public speaker that uses excessive uptalk as well.
Look at how proper regulation helps us make healthier choices and not die from some food allergy!
And all it costs to manufacturers is just a few drops of ink on a package!
More sugar than any of the lesser 14 grains.....
Important for yeast, certainly, but....
Most of my bread recipes have sugar between 1/10 (brioche) and 1/40 (minimal starter for a crusty loaf) the weight of the flour [Not including cinnamon rolls and such]
Interesting.
I agree that most store bought bread has way too much sugar, but if you combined all the grains together as 1 ingredient, there's probably more of them than sugar. Too much of 1 grain would throw off the balance of the recipe
FDA approval!!!😆
Make him a regular !!!!!!!!