What’s Calcium Propionate and it is It Safe to consume

The Harvard Gazette States: “The findings indicate that Propionate may act as a metabolic disruptor that potentially increases the risk for diabetes and obesity in humans”
Diabetes and the associated complications kills millions of people each year. There are alternatives to this dangerous widespread ingredient.

Isn’t the kind of mold that forms on bread safe? That’s not black mold.

Oh god… its happening

The government is putting apples in our bread ��������

That guy looks and sounds like the platonic ideal of Noam Chomsky

Why not bake smaller loaves of natural bread, and just go buy some more fresh bread when you are finished.

Einkorn flour, water, salt, honey, and sourdough starter is all I use, and let it sit for 8-15 hours to sour, all organic, back to the basics, and it’s gone within a day or two. Never buy store bought.

Food scientist: (says complex chemical)

Chef: tomato, water, sugar

Of course they will never say that the chemicals they use will make us sick. So sad making such abig research about bread and don’t even know how to make one. Natural is always better.

Regarding wasted food:
Homemade bread is simply too good to waste. My sister, who taught me to bake bread, also taught me to cube leftovers before they can get stale, and dry them in a warm oven. They can be crushed into crumbs if needed, or left as croutons. Even without any spices added, I find homemade breads make delicious croutons that fortify a bowl of soup or salad. I sometimes eat a handful for a snack. I’ve never had them go bad when kept in a Ball jar.

Watched this whole thing and then got to the part where he makes the bread…. how can someone spend all that time with bread makers and never learn how to make bread? You have to let it rise, then punch it down and shape the loaves, let it rise again, and THEN bake it. What a waste of time.

You killed the yeast in the preservative bread. don’t add in the salt untill the yeast is mixed in, or you risk killing it.

Do you know anything about mold? The visible sign, is not just where the mold is located at…… omfg.

Okay uh you may know what goes into your bread but you clearly dont know HOW to make bread, so much so that I think if you just learned how to make bread properly your first 1500$ 6 month experiment probably wouldve gone alot better

Should’ve taken a real cook to cook those loafs for the experiment, you messed it up son. Not even remotely close to how a fresh 4 ingredients loaf looks like fresh out of the oven.

Anybody know how they make the wheat snacks in MREs? Looks similar to hardtack but it still relatively soft. How do they do that?

For puffy bread you need to kneed for 7-10min at least. You can always add more yeast water but you can’t take it out. Also add sugar and harm water with yeast and wait for bubbles. Also love your videos man hope you keep growing because your channel is so cool.

You pronounced Oregon wrong sir. We are watching… always… O.o

Only thing i learned is there is mold resistant materials in bread.

But how?! How did maggots just form in the bread? were flies in the house? How did the eggs get into the ziplock bag?

I can tell it wasn’t kneaded properly, this not achieving good structure; then the second rise, wasn’t long enough in order to develop gas and what is called oven spring.

What about HARD-TAC???
Hard bread /crackers for the military in the 1700s & 1800s…

The background music kills your viewers how can we understand what you are saying

Not proofing the dough is the mistake u made… it rises the dough and developes taste…

It looked like you used way too much of the additives. You can buy commercial dough improver, which is a ready mix of all the common additives, it’s used at 1% or less by weight.

Ok, I know there is dihydrogen monoxide/H2O and C6H10O5(base of flour), C12H22O11(sucrose/table sugar) and NaCl(sodium chloride/salt) so there’s that:)

Ive found HFCS at the larger asian markets like HMART and the calcium carbonate i think in the ethnic spices section.

i really would like you to up your bread game. 

first read tartine cookbooks. then learn about dan barber and blue hill farm. then learn about nathan myhervold and modernist bread. Then learn about jeremy umansky and larder, in Cleveland.

then make a video about what you learned.

14:37 It’s Orê-gun or Orê-gîn, not Orê-gone.
I don’t blame you got not knowing.
Most people not from the West Coast know how to pronounce it right.

A gluten free bread compare / contrast video would be interesting.

Not sure if you will read this so long after posting this vid but I think what let you down in the rising of the industrial bread was probably;

1: Not adding enough water. The addition of MCC means that the water absorption capacity of the bread is dramatically increased. It will act drier than it really is.

2: Some ingredients are added at different stages. From memory of when I used to do chemistry in this field dissolve the citric acid in the water so you don’t have pockets of high acidity, MCC needs to be very well mixed in the bread (fork maybe not enough), add oil during the kneading process, plus other things I don’t remember.

that wood pulp is the same white powdery substance you see on some pre shredded cheeses to keep them from clumping.

They sell HF Corn Syrup at most Wal-Mart’s… Natural food stores etc… Is that not the same?

Thanks love your straight forward videos.

Same as the cleaning industry -over 20,000 chemicals introduced since the 1950’s with only 200 tested for the effects on human health! I switched 20 years ago.

Thanks for information! Now i’ll look in the list of ingredients and hope it won’t be in it. Or else i’ll have to start baking my own!

This is where you can taste the experience of a master craftsman. Generations of people adding their knowledge to our food. Life is chemistry. It’s not some evil conspiracy.

The bread experiment is bunk, you cannot naturally source artificial ingredients, they need to be perfect refined chemical additives, and you need all of them cooked to a real industrial recipe for the components added, or they won’t work.

The entire kneading and bread making process, even to how you combined the liquid was terrible for any bread recipe, and the bread obviously didn’t rise properly. Mass production is science, not art. If “nothing happens” during proofing, you failed and need to reattempt.

Rest assured that the vast majority of Americans hate wasting food, and cannot stand buying bread that goes stale in one day before they can eat it. Artisan bread has a place but its typically with specific family meals, but it’s not a food staple in the US for people who don’t live near bakeries.

I saw this doctor after the neurologist referred me to the MS clinic because be believed he saw something on a brain scan that he thought was very early MS and he’s is not an NS Specialist. I waited 4.5 hours for the doctor to finally come in after a student or resident I’m not sure which played with me like a toy. Poking me with a safety pin (new and clean and not hard) yes a literal metal pin all over testing sensation. Talking to me about how stress can manifest in many physical symptoms, implying that it was mental and I needed to learn to meditate. Finally the doctor came in and said, your symptoms are almost constant MS in line this and drew and up and down roller coaster shape on a paper. I said ok I have an autoimmune disease as well but my doctor said he say some spots on my MRI and he actually Turned the screen and said show me? WTH? How would I know? He spent 4 minutes with me out of almost 5 hours and when I asked what I should do because my doctor doesn’t know what else to do he thought you would be “find the missing link” and he said you “do not have any MS symptoms so I don’t know what you want me to tell you” ok…. I also said I was unable to get care in Rheumatology because Stanford had bought out so many clinics so the department call center said I you can’t see more than 2 specialist in the same department. He cut me off and said ‘ I don’t want to hear about this, if you’re not happy keep walking. We have policies in place to avoid infighting amongst our doctors. Ok? Well good news it’s not MS’ and sent me on my way. I’m now back at a new clinic with MS as a possible diagnose again because I was so embarrassed and scared to be seen I waited till I fell so much I almost lost full vision in my eye and have had dozens of traumatic events because I was so scared to be treated like this and feel like I’m wasting their time and mine.This doctor is incredibly rude and unkind. This guy seriously has a god complex and his ego is bigger than his desire to help people.

But trempling increases after 5 years
I treat from Ms in 2012 with intaferon when I felt I m not balancing myself

Meanwhile a ton of people in the US cannot eat bread because of these additives. Thinking they have some kind of celiac disease. So they eat the fake gluten-free bread. This is why people that have trouble digesting bread and travel to Europe don’t seem to have the same issues. Maybe this is why countries like the European Union and others have banned these additives. And in this country they will take turd, stick it between two slices of bread and tell you it’s a Mc shit sandwich And have some clown sell it to you. Literally…. eat real food your good gut bacteria will thank you.