It extends shelf life though. European supermarket bread will mould in usually less than a week, but it’s really unusual for an American bread to go mouldy.

That being said, I'd much rather they used less. At this point it's pretty hard to buy a hamburger bun around here [SF] that doesn't taste like a brioche to me.

I freeze it in an air tight bag, and I take it out of the freezer a day before we want to start using it and let it thaw at room temperature.

Europeans, except Swedes. Swedish bread is also generally super sweet for some reason.

Everything I ate at that hotel tasted sweet from the pizza I ordered that night to the toast I had in the morning. What should have been delicious and savoury was instead sickening and unpleasant - it was so weird.

I don't think there is any difference to your body between sugar and 'refined sugar'. It is all going to have a lot of fructose in it.

Things like agave syrup or whatever else are just tricks to make people think they are getting healthy sugar.