A hundred years ago white bread was an icon of progress, health and responsible parenting. Today, seen as devoid of nutrients compared to their whole-grain cousins — the edible equivalent of the Boogey Man.
But is it really so bad?
“People who knew me looked at me like I was buying meth,” laughs Whitman College professor Aaron Bobrow-Strain and author of White Bread: A Social History of The Store-Bought Loaf (Beacon) about buying Wonder Bread at his local market. “I was just doing some research. Walla Walla’s a small town and people noticed,” says the food historian.
Most of the criticism is leveled at commercially-baked white bread, but the underlying message is that white flour and white bread are intrinsically “bad.”
It didn’t start out that way. Here's a little history.
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