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> But supermarket bread? I don't think so.

Why? The point of the quotation was to question if this was a problem in the quantities listed. I know I’d rather eat whole grain enriched supermarket bread than refined white flour bread from some low protein source wheat.

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The whole grain bread is definitely preferable, but it is still very likely to have added oils, gums, and/or preservatives. I think their main point is that supermarket bread is rarely made of just bread. There are exceptions but that requires one to first take the time to identify them and then fork up the extra dough (punintended).

In Australia, our supermarket bread almost always has “vegetable oil” in the ingredients. They can’t even be bothered sticking to one type of vegetable oil or listing which ones they use.

I’ll take the home bread

In NZ pretty much every supermarket bakes their own bread which to me seems same like bakery or home bread.

Because they use the oil for how it changes the texture, not for the taste. So corn oil is just as good as soy oil is just as good as canola... and they're going to use whatever is cheapest.

Yup. This is standard in the US for most product ingredient listings I'd say.

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