Snack-Girl.com has a long tradition of doing experiments dating back to the late '80s. (I mean - I have a long tradition of experimentation :)
Over the last year, I have played with McD's, Fritos, eggs, and fried chicken - see below:
- McDonald's Burger Left for Two Weeks
- Fast Food Fried Chicken Experiment: The Results Are In!
- What Happens When You Mix Pepsi and a Hard Boiled Egg?
- What Happens When You Try to Light Fritos On Fire? (VIDEO)
Now, bread is the focus of my latest test. There are three different slices of bread in the photo above. The one on the left is Wonder Bread, then there is Arnold's 12 Grain, and below is my husband's homemade bread.
What did I do? I placed them all in zip lock baggies and I am going to see if they rot.
Why does it matter? The idea here is that the more "natural" the bread, the more that bread mold is going to grow on it.
Ever since I wrote the post on Whole Wheat Wonder Bread with its over 40 ingredients, I have been wondering how those additives change the bread.
All of the chemicals added to bread to make it shelf stable are approved by the FDA, but that doesn't mean they are food FOR you. They have been tested to ensure they won't kill us - but what about maintaining the nutrients in the bread?
My experiment is an attempt to determine if the preservatives in the bread makes it less than optimal for our health.
The three bread choices reflect different amounts of preservatives and nutrients:
- Wonder Bread - few nutrients and lots of preservatives
- Arnold Bread - many nutrients and lots of preservatives
- Homemade Bread - many nutrients and zero preservatives.
Let's see what is going to happen!
If you are wondering about my husband's homemade bread - he follows the book "Healthy Bread in Five Minutes A Day", by Jeff Hertzberg, MD and Zoe Francois. He has been making it for a couple years now and it is DELICIOUS.
What do you think will happen?
Results are in! Check out: