White Bread Fortification
While a bran and wheat germ discarding milling process can help improve white flour's shelf life, it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients and essential fatty acids. Since 1941, however, fortification of white flour-based foods with some of the nutrients lost in milling, like thiamin, riboflavin, niacin, and iron was mandated by the US government in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II. This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain these added vitamins to this day.
Folic acid is another nutrient that some governments have mandated is added to enriched grains like white bread. In the US and Canada, these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects. Since fortification began, the rate of neural tube defects has decreased by approximately one-third in the US.
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Famous quotes containing the words white bread, white and/or bread:
“The dancers crowded about him
And many a sweet thing said,
And a young man brought him red wine
And a young girl white bread.”
—William Butler Yeats (1865–1939)
“I waited alone, in the company of orchids, roses and violets who—like people waiting beside you, but to whom you are unknown—maintained a silence which their individuality of living things rendered more imposing and in their chilly manner received the heat from an incandescent coal fire, preciously placed behind a crystal glass, in a white marble tub where it dropped, from time to time, its dangerous rubies.”
—Marcel Proust (1871–1922)
“Deliberation. The act of examining one’s bread to determine which side it is buttered on.”
—Ambrose Bierce (1842–1914)