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Weight Loss Forum / Low Carb / January 2004Arnold low carb bread - this is scary!
Ok, I'm not going to explain how or why so don't ask, but I've had two unopened loaves of Arnold lowcarb multigrain bread sitting on my shelf since...are you ready...the middle of December. The "sell-by" date was Dec. 21, 03. I figured they must be pretty ripe by now, probably too far gone even for the birds, so I approached them with trepidation (I didn't want anything jumping out at me...). I looked them over - hmmm...no green stuff...I opened them up....I separated some of the slices...hmmm...no green stuff...no mold...not a spec. And it still had the same cellulose sponge texture it has when it's fresh - well, newly bought. WHAT'S UP WITH THAT???? Is this stuff food or some weird alien life form????? I didn't taste it, it was tossed over the deck for the birds and tree rats (squirrels) - I checked a few hours later and didn't see any furry corpses so...I guess it was ok. How can this be??? Are they using embalming fluids in it or what???? Kalish You're going to have some trim tree rats! > Ok, I'm not going to explain how or why so don't ask, but I've had two > unopened loaves of Arnold lowcarb multigrain bread sitting on my shelf [quoted text clipped - 11 lines] > can this be??? Are they using embalming fluids in it or what???? > Kalish I looked them over - > hmmm...no green stuff...I opened them up....I separated some of the > slices...hmmm...no green stuff...no mold...not a spec. And it still > had the same cellulose sponge texture it has when it's fresh - well, > newly bought. WHAT'S UP WITH THAT???? Its wintertime, the air in the house is very dry and actually not as warm as it is in summer so thats less condensation in the loaves to be conducive to the warm moist environment that molds need to grow. Also, remember YEAST is a MOLD and just like yeast needs carbs to grow molds do too! Less carbs less mold.. >Its wintertime, the air in the house is very dry and actually not as warm as >it is >in summer so thats less condensation in the loaves to be conducive to the >warm moist environment that molds need to grow. Also, remember YEAST >is a MOLD and just like yeast needs carbs to grow molds do too! Less carbs >less mold.. We don't eat a lot of bread in my house to begin with so I'm very familiar with bread getting moldy - regular store-bought bread goes moldy all the time (in my house), winter or summer. Molds will grow on ANYTHING remotely organic - haven't you ever seen mold on the walls in a damp cellar? Didn't need no carbs to grow there! Kalish > Ok, I'm not going to explain how or why so don't ask, but I've had two > unopened loaves of Arnold lowcarb multigrain bread sitting on my shelf [quoted text clipped - 10 lines] > later and didn't see any furry corpses so...I guess it was ok. How > can this be??? Are they using embalming fluids in it or what???? I find most commercial bread is like that. Lasts forever. There are so many preservatives that it takes forever to mold. My homebaked stuff generally starts molding after a week or so. I just had two slices of the Arnold low-carb multigrain as toast, and I think it's pretty darned good for a net 6 grams of carb per slice. Priscilla >I find most commercial bread is like that. Lasts forever. There are so >many preservatives that it takes forever to mold. My homebaked stuff >generally starts molding after a week or so. > >I just had two slices of the Arnold low-carb multigrain as toast, and I >think it's pretty darned good for a net 6 grams of carb per slice. I have to agree w/ Kalish, the Arnold Lo Carb brad has an astonishingly long shelf life. Even for winter. I also agree with you, though, it's texture is much better than others. It still tears funny, though. Frank Lynch The Samuel Johnson Sound Bite Page is at: http://www.samueljohnson.com/ > Ok, I'm not going to explain how or why so don't ask, but I've had two > unopened loaves of Arnold lowcarb multigrain bread sitting on my shelf [quoted text clipped - 11 lines] > can this be??? Are they using embalming fluids in it or what???? > Kalish I kept bread in the refrigerator. It takes months longer for mold to form. >> Ok, I'm not going to explain how or why so don't ask, but I've had two >> unopened loaves of Arnold lowcarb multigrain bread sitting on my shelf [quoted text clipped - 13 lines] > >I kept bread in the refrigerator. It takes months longer for mold to form. And I keep mine in the freezer. Mold never forms. PJ >>I kept bread in the refrigerator. It takes months longer for mold to form. >> > And I keep mine in the freezer. Mold never forms. >PJ Neither is relevant to my point - I didn't refrigerate or freeze these loaves - they were just on my counter unopened in the kitchen for almost 6 weeks. It's not natural, is all I can say. >>>I kept bread in the refrigerator. It takes months longer for mold to form. >>> [quoted text clipped - 4 lines] >loaves - they were just on my counter unopened in the kitchen for >almost 6 weeks. It's not natural, is all I can say. Frankly, I agree. I trust most, the food products that turn green the fastest. PJ I noticed the same indefinite preservation with the Arnold bread. Up until now it was my favorite, but I recently found Rudi's (Rudy?) Organic, which has 4 net carbs and is delicious! Not spongey at all and great flavor. |
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