Sugar and fat are preservatives that give bread shelf life. Traditional bread molds in a week or less. A lot of US bread is also on a short rising, which requires less time and labor, but it means the yeast doesn’t have as much time to eat up the gluten, which leads to digestion problems for some people.

The quality of all of our food is bad. It’s practically poison and highly processed sugarslop. We have poor regulations, even compared to Europe, and it’s been getting worse.

You need to go to an artisanal bakery for proper bread in the US or Canada. The stuff in big stores isn’t even raised properly. They whip air into it and add yeast as a flavouring. I make sourdough at home. More work but it’s cheaper and so much better.

Quit buying the nasty plastic wrapped garbage in the middle of the store and buy your bread from the bakery. It’s cheaper that way.