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U.S. Janet B.

On Fri, 21 Sep 2018 09:30:20 -0400, wrote:
snip
>How does refrigerated bread absorb moisture... I doubt anyone
>refrigerates bread without wrapping it in plastic...
snip
The flour used to make bread contains high quantities of starch
molecules, which, in their natural state, form a crystalline (i.e.
highly organized) structure. Adding water to the flour undoes this
structure, allowing the starch molecules to take on a more
disorganized, gel-like arrangement that gives bread a soft, fluffy
texture when it comes out of the oven.

As bread starts to cool, however, water leaves the starch and moves
into other parts of the mixture, allowing starch molecules to return
to their crystallized state. It’s this recrystallization – not drying
– that makes bread go hard, and it happens even in humid conditions
Recrystallization happens more quickly at cooler temperatures (unless
it’s below freezing), so bread will go stale much faster when
refrigerated.

Unless you are bringing home a whole, live chicken and butchering it
yourself, you have no idea what disease existed in the animal or gut
parts of the chicken. Just because you can't see a tumor doesn't mean
that the live cells of the tumor aren't already circulating in the
body of the animal. In fact, there was an article just yesterday
about 6 or so people getting cancer from tissue transplants from the
same donor.
Bird flu and swine flu can be transmitted to other creatures before
there is any evidence that the animal is sick. You know yourself that
smokers can transmit tobacco mosaic virus to tomato plants simply by
handling the plants.
In other words, you can continue to continue to believe whatever you
wish.