Industrially baked bread
Additives to get longer storage time of bread (months) the enzymes amyloglucosidase and maltogenic amylase; the lipase enzyme made from pancreas and stomach tissue of calves, lambs; the enzyme phospholipase from pancreas of pigs; proteases enzymes act as detergents and can cause allergies. Moreover, a lot of industrial bread contains refined starches. This breaks down into simple sugars which are absorbed right away into the blood. Phthalates are added as well. Some of these might cause obesity and decline fertility.
Johanna Blythman, Gnostotheca 2692