Completely agree, would love to see one explaining the different labels on eggs (Farm raised, open cage, etc). I remember watching that documentary Super Size Me 2 where the narrator opened a fast food chicken place serving chickens that /barely/ met the different word regulations

Is he on another channel? Its really hard to find a good scientific food channel that explains how the food industry works! Most of them are just like "INDUSTRY BAD! HOMEMADE GOOD!" And have no idea all the science and engineering that happens in the industry!

He obviously doesn't understand the deeper issues of food security, freedom from corporate control over food supply and biodiversity regarding gmo crops. 'It's still ok to eat' is not the issue

Because sugar is addictive, so people get hooked on it and buy more and more.

@@maestreiluminati87 that’s not fully why they’ve lobby to keep it off the package. If people knew how low their daily intake of sugar was actually supposed to be, and compared it to how much sugar is in every single product they eat then they would complain about sugar being in every product like it is. By keeping Americans in the dark they’re free to continue to add sugar like they currently do.

@@maestreiluminati87 like take lucky charms for instance one cup of lucky charms has 12g or 24% your daily intake of sugar. The AHA recommends that children ages 2 to 18 should limit their added sugar consumption to less than six teaspoons (25 grams) per day. So just in breakfast alone they’ve halfway maxed out there daily intake of sugar just in one bowl of cereal. They haven’t had lunch, dinner, snacks, or Naturally occurring sugars. That’s why they keep it off the labels.

daily dose of sugar seem hard to define. Bread could be starch only, zero sugar and deliver a carbohydrate rich diet

Lord, the way a loaf's faint warmth suffuse your hand when you handle them is just so euphoric. Right out of a bakery is the way to go.

I am in the process of learning how to bake my own bread. There is a little bit of a learning curve. LOL

@@beths8998 it is but fresh home made bread tastes so amazing

@@beths8998 this is the recipe ive been using for mine, i did add 1 tablespoon of sugar for the yeast but thats all ive done i also do this is a machine when it wasnt ment for it, so the kneading is left in there , and it does make 2 loafs White Bread in machine 2 loafs of bread 7 cups bread flour 3 cups water 2 Table spoons instant yeast (2 packages) 3 tea spoons salt 2 Table spoons oil Bake at 400 F for 40 minutes 1. First add the water to the mixing bowl. 2. Add the yeast to the water. Stir and let set for a few minutes, until yeast dissolves. 3. Add the flour. 4. Sprinkle on the salt. 5. Pour in the oil. 6. Mix. 7. Put mixture on board for kneading. Kneed for 8 minutes. 8. Let rest for 3 minutes. Place clothe over dough. 9. Sprinkle some flour on top. Turn over, flatten and then shape into a ball. PLace in bowl, sprinkle more flour on top, and cover with a clothe. Let rise for 1 hour. 10. Dough should have risen. Sprinkle flour on top, remove from bowl. Split into 2 about even pieces. Pre-shape the loaves. 11. Sprinkle flour on top, cover with clothe and let them rest for 15 minutes. 12. Final shaping, sprinkle some flour on work surface, flip dough over, kneed and fold dough into shape. 13. Place in buttered loaf pans. Place cloth on top, let rise another hour. 14. Bake. 15. Enjoy with family :)

no knead recipe and a dutch oven is the best combo for a beginner

good for you and its FUN !

I heard it I just don’t recognize it actually!! Cool to see though:)!!

😉

Do with this info the way you would like

Maybe you'll like "what's eating Dan" series from america test kitchen channel too

Yes, he's also on TikTok so you may have seen him

Like enzyme

@@randangbalado As long as that enzyme is not an allergen. These are called incidental ingredients.

you also obviously don't understand the deeper issues of food security, freedom from corporate control over food supply and biodiversity regarding gmo crops. 'It's still save to eat' is not the issue.

@@chindodawg whatever you say

@@chindodawg great point

It didn't really address the issues, though. It isn't about the gmos themselves being bad, but about what surrounds that. Patenting food is ethically kind of iffy and it results in some things people don't want to support (most notably legal stuff for the farmers and issues with crosspollination). Also people are sometimes worried about the stronger pesticides and herbicides that are used with some gmos.

I agree that most store bought bread has way too much sugar, but if you combined all the grains together as 1 ingredient, there's probably more of them than sugar. Too much of 1 grain would throw off the balance of the recipe