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To: reformedliberal
What happened was we had three big local bakeries in town. Swann {Sunbeam} Kerns, and Meritta. All three delivered the bread the day it was baked out to the local stores. It had a shelf life of maybe about a week. It was true fresh baked bread as good as if you had made it at home.

Our bread now likely comes from Atlanta rather than locally in Knoxville. But I can go to Subway and they have good fresh baked bread in most stores. The Bologna and other processed meats depends greatly on how much & what type of additives they toss in. I had a doctor tell me that much.

Here's a strange one though. My son in law can no longer handle eating any foods with onion in it cooked or raw.

24 posted on 06/19/2012 4:16:27 PM PDT by cva66snipe (Two Choices left for U.S. One Nation Under GOD or One Nation Under Judgment? Which one say ye?)
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To: cva66snipe
Actually, I know a couple of folks who also can no longer tolerate onion. We can, but I have noticed that we have become extremely sensitive to the smell of grated (not chopped or sliced) onion, raw or cooked. It seems to now last for days in the kitchen. This is true of Vidalias as well as regular yellow or white onions.

What would increase the sulfur component of onions? I think that is the problem.

25 posted on 06/19/2012 4:37:51 PM PDT by reformedliberal
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