It has got to do with that always being paper white (when it’s meant to age naturally forming mold over time) no matter how long you leave it since they definitely add preservatives and chemicals that defeat the purpose of it being considered bread while European bread is baked and kneaded from actual wheat.
Tried it once when I’ve visited the US in the past, it’s so “fake” (artificial) that it tastes like garbage, as if Americans don’t even know what bread actually is, so they have a warped perception of bread thinking that’s what it should taste like but when they go abroad it changes their palate completely.
Tale as old as the Internet: Tourist buy bread from a gas station and assumes that’s what we eat here.
That shit was meant to sit on a shelf for a month, it’s not what anyone eats unless they are desperate. Visit a bakery next time. We’ve got plenty of real bread.
