In the U.S., bread has ceased to be bread and has turned into a dishwashing sponge—the slices simply don’t get wet in water, and the bread itself resembles modeling clay.

It turns out that manufacturers have started adding wheat gluten and calcium sulfate to increase the bread’s strength and elasticity.

At the same time, despite these chemical additives, the product is marketed as “natural.”

#USA #Food #Health #FindTruth

@uinhurricane✅