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If you want to buy produce (meats and stuff) buy the stuff thats almost past its sell by date, they usually mark down the price like crazy and its still perfectly good. Eat it the night you go shopping or if you know you cant freeze it, it can usally last a good amount of time if its completly frozen without going bad. The other day after work my parents gave me money so that i could stop by the grocery store and picked up 6 pounds of chicken (seasoned and everything, wasnt expecting that) for a 1.15 a pound. 4 people had a good dinner with some esperigus that my family grew out back, all for around 10 bucks. Not bad at all
White bread is made is from wheat flour from which the bran and germ have been removed. This is where much of the nutritional bread value is. White bread is lower in zinc, fiber, thiamin, niacin, trace elements and "good" fats and oils. White bread in many countries has to be fortified with vitamins and minerals *by law* during the bread making process. These are usually sprayed into the mix. It's somewhat ironic that the nutrients that are removed from wheat are re-added by this means. Nature provides, we destroy, then add it back in via a man made form.
Once the bran and germ is removed, the flour is bleached using potassium bromate, benzoyl peroxide or chlorine dioxide gas. Potassium bromate is also known as Bromic Acid or Potassium Salt. It's an oxidizing agent, can be fatal if swallowed, is harmful if inhaled or absorbed through the skin and may also cause kidney damage. Benzoyl peroxide is another irritant that can kill animals, birds, or fish, and cause death or low growth rate in plants. Chlorine Dioxide is also a pesticide and even though it breaks down very quickly, it is ranked in the USA as one of the compounds most hazardous to the environment.
So even before the baker adds his chemical magic, there's some pretty solid cons relating to white bread. Another point to note is that anything that needs "refining" requires more energy resources to do so.
Thats all I got.