🚨 AUSTRALIAN BREAD VS AMERICAN BREAD - THE DIFFERENCE PROVES WE AREN’T EATING REAL FOOD Two videos. Same test. No editing. No tricks. An Australian woman runs her bread under a faucet and it immediately falls apart. No stretch. No bounce. Just dissolves like actual food should. Then an... American man tries the same thing with U.S. bread. It doesn’t break down. It absorbs water like a sponge. He squeezes it. It springs back. He says: “So what the hell are they putting in this bread?” One country’s bread behaves like bread. The other behaves like insulation. If your bread survives running water… what do you think it’s doing inside your body?show more

First thing I noticed is the American bread used is the heel (crust end) of the bread which won’t fall apart as easily. Not saying American bread is good but you need to compare apples to apples not apples to oranges

Home made wins… flour yeast water salt…

The sponge-like "spring" in American bread is the result of high-fructose corn syrup and chemical conditioners like azodicarbonamide. These dough conditioners are the same synthetic agents used to manufacture yoga mats and shoe soles. The full scope is in my pinned post

How about you show a fair comparison? The guy is using the end slice of the bread, which everyone knows is very different to a normal slice, which is what the girl used. Bullshit clickbait.

It is true. I buy a flour called Farmers Direct Glutein free or with Glutein or use italian flours or use almond flour. It will cost you 3 times as much but ur bread is safe. Use this recepie..I did add a little butter beautiful!

none of them can be called bread. This is bread

And America wants to know why the UK and EU doesn't want its hormone injected beef and chlorinated chicken

There is an entire generation of ppl in this country who has never eaten real food. 😒

Can we just get real food for heaven's sake!!

We have our fair share of ultra processed bread in the UK. It’s taken my wife and I a long time to wake up to the dangers of eating that crap we now make our own each day it’s so easy and the end result is absolutely delicious

I'm too German for plastic bread. WTF are you people doing? Water, flour, salt, yeast, and sourdough starter are all there should be in bread. Maybe some grains or nuts and stuff, but nothing more.

Hardly the same test

Goyslop

You can buy good bread in the US too, these fools are just uneducated about what to buy.

If you are going to compare something how about using the same type of slice jerks. Not a slice and a heal . Man you p we people are pathetic . Get a life .

Aaaaand this is why I make our bread. My kids take sandwiches most days to school so I make a lot of sourdough spelt bread, I like to mix in rolled oats and nuts or seeds too. Organic, whole ancient grains, traditional yeast slowly fermented.

You will eat rubber for bread and be happy!

Our store bought bread isn’t much better though we still do have a bunch of local bakery’s (for the meat pies) but they also do bread, I prefer to make my own

Sara Lee Butterbread. Enough with the clickbait.

Lol this video is such BS. 1) they wre comparing a whole grain based bread like whole/cracked wheat with white bread. Second they are comparing a standard slice to an endcap which is all crust which will hold together a lot stronger than a regular slice will.

I wouldnt eat Australien Bread.

How can my bread last over a month here in the USA? It shouldn't last a week before getting hard or moldy. I have to make my own bread too?

OMG 😧 No wonder I couldn’t and wouldn’t eat the bread. The sweetness got me because our Australian bread isn’t sweet. I’m so glad for the unappetising difference….you guys are being poisoned. Bake your own bread. Cook EVERYTHING from scratch 👍

He uses the heel, which is tougher than a slice because it's all CRUST. He also ha already soaked it in something and is holding it flat, SHE POKES HER FINGERS TROUGH THE MIDDLE. Apples/Oranges comparison... not even partially accurate!

Yep, this video does the rounds every few months and it's always wild 😅 Australian supermarket bread falls apart under the tap because it's usually closer to 'real' ingredients mostly flour, water, yeast/sourdough starter, salt, maybe a bit of oil or improver. No crazy dough conditioners or bleaching agents. US commercial bread? Often loaded with stuff like azodicarbonamide (yep, same chemical used in yoga mat foam banned here and in the EU), monoglycerides/diglycerides, DATEM, calcium propionate, high-fructose corn syrup, and extra gluten/vital wheat gluten to make it ultra-soft, super-elastic and last forever on shelves. The bouncy sponge effect comes from those emulsifiers + conditioners creating a stronger gluten network that traps air and water like crazy. It's engineered for perfect sandwich texture and long shelf life, not for acting like normal food when wet. Not saying every loaf in the US is toxic plenty of artisan bakeries make clean bread but the mass-produced supermarket stuff? Big difference in formulation. If your sliced white bread survives a full rinse and still looks ready for a photo shoot… maybe time to check the ingredients list 👀 Anyone else tried this test with their local bread? 🇦🇺 vs 🇺🇸 results?

I have no idea why someone using cherry picked varieties of bread, not to mention butt end vs middle pieces, is relevant. Take the middle piece of a hearty American whole grain brand and you'll get the same result.

It is so simple to bake your own bread. We don’t buy commercially made bread in our house. Order a good Italian flour and buy a bread pan. We make our own hamburger buns, breads etc. much better tasting and much better health!

I won’t touch anything American unless it’s from the organic stores

what makes the difference? - strong gluten reinforced by oxidizing dough conditioners: Ingredients like azodicarbonamide (ADA) - Emulsifiers and crumb softeners (e.g., mono- and diglycerides, DATEM (diacetyl tartaric acid esters of mono- and diglycerides), SSL/CSL). These interact with starch (especially amylose) and fat components, reducing starch retrogradation and keeping the crumb soft/moist longer. More importantly for the water test, they help form a more stable emulsion-like network that binds everything together and slows water penetration/disruption of the crumb structure. - Enriched formula with added fats/oils, sugars, and humectants: Commercial US sandwich bread often includes small amounts of oil/fat, sugar/high-fructose corn syrup, and sometimes glycerol/honey. Fat coats gluten and starch granules, limiting how quickly water can penetrate and break bonds. Sugars and humectants bind water internally, reducing free water available to dissolve the bread rapidly. - Overall high-speed industrial process + high hydration with tolerance: Modern bread uses fast mixing, short fermentation, and precise additives to create very uniform, fine crumb with excellent gas retention. This engineered structure simply holds up better to water abuse than minimally processed bread made with just flour, water, yeast, and salt. Traditional bread, like home made bread, lacks those ingredients and processes. (Thank goodness!) Large observational studies (e.g., the French NutriNet-Santé cohort, 2024) found associations between higher intakes of certain emulsifiers and modestly increased risks of overall cancer, breast cancer, prostate cancer, etc. However, these links were strongest for other emulsifiers like E471 (mono- and diglycerides of fatty acids), carrageenans (E407), and some phosphates. Make your own bread at home. Use Einkorn flour, add fiber, olive oil or butter, water, salt, yeast. Delish! And clean.

I started baking sourdough bread last year for this and other reasons: tasty, cheap, and a meditative experience. This weekend I made sourdough pumpernickel and sourdough cinnamon dried cranberry bread.

@JeannieGiering I've been talking about our bread that's been sitting on the counter top for about 2 1/2 weeks with girlfriend. Lol. We both have been watching it for mold to start and it hasn't, it's just building a crust. 20 years ago it would've molded by now.

I ate hotdogs a while back. Don't remember the brand of buns, but it seemed like rubber biting into it. There's something going on with the bread, man. Animals won't eat McDonald's buns. No home-ec in schools? It's the end of the world as we know it.

- The post features a viral TikTok-style video demonstrating Australian bread dissolving instantly under water, contrasting with U.S. bread that remains intact like a sponge due to industrial additives for extended shelf life. - U.S. commercial bread often includes emulsifiers (e.g., DATEM, mono- and diglycerides) and dough conditioners like azodicarbonamide—banned in Australia and the EU for potential respiratory and cancer risks—enabling its rubbery resilience. - A 2024 NutriNet-Santé cohort study (n=92,246) associated higher emulsifier intake with elevated risks of overall and breast cancer, underscoring benefits of traditional baking methods over processed varieties.

Now do that dark yellow goo you call cheese.