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A comment on Biohacking Lite. Parent comment

Re:Biohacking Lite by ricardobeat on Friday June 12, 2020 @05:06PM (#23503925)
It is also becoming increasingly difficult to find "plain bread" in Dutch supermarkets. The majority of them now have additives like soy lethicin, 15 kinds of leftover flours/powders from some other industrial process, even the 'artisan' labeled ones.
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Re:Biohacking Lite by mettamage on Friday June 12, 2020 @05:12PM (#23503970)
That saddens me. I must confess that I'm used to my brands, so I don't look around that much at the Albert Heijn (the supermarket I go to, for reference: an upscale-ish supermarket that tries to be normal and sort of is? Looking at fellow Dutchies here to see what they think).
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Re:Biohacking Lite by chrisin2d on Friday June 12, 2020 @09:48PM (#23505969)
I think (as an American in Amsterdam) —

Low-end: LIDL, VOMAR

Lower-middle: Dirk van der Broek

Middle: Albert Heijn, Jumbo

Middle—high: EkoPlaza, Landmarkt

High-end: Marqt

I buy my bread from Vlaamsch Broodhuys—an upscale bakery chain—as there’s one by my home.

Diverse good breads are easily accessible in the Netherlands, I find. Back in the US, getting good bread is requires research and a drive. In my college town, both of the only two good artisanal bakeries were started by Europeans who were too fed up with American bread culture!

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Re:Biohacking Lite by timvdalen on Friday June 12, 2020 @05:38PM (#23504187)
Seconded!
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Re:Biohacking Lite by metrokoi on Friday June 12, 2020 @05:57PM (#23504330)
The additives are there for a reason. More bread with more additives is sold because people prefer that type of bread, whether for convenience, price, or they simply prefer the flavor and texture.
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