Enriched! Fortified with everything we took out!

Turn over the package of your loaf of bread. Go on...do it. I bet the 1st ingredient says "Enriched Flour". So...does it?

Do you know what that means?

When I was younger, I assumed that it meant something healthy. ENRICHED! It has that sorta ring to it. Well, FDA legal terminology is a bitch!

Here's an anecdote.
Earlier in the 20th century, when bread was normal, the bread companies searched to extend the shelf life of their products, thus garnering increased profits. It is, of course, the nutrients that speed up the rate in which mold has a field day with produce. A method was used to successfully sap bread of its nutrients, but the loss prevented bread from yielding a loaf-like shape.
Some genius figured out that if they use a similar compound to Plaster-of-Paris (remember, the white substance used in elementary art class to create Paper Mache sculptures!) then one could sap out the nutrients and keep the mold of a loaf! Oh Joy.
Here is where "enriched" comes in. They infuse the new loaf with synthetic nutrients just so they have something to put on the Nutrition Label.

Tidbit: You ever notice how white bread gets hard when its old. Whole bread doesn't. It stays soft but gets moldy. White bread gets hard because of the pseudo-Plaster of Paris.

Along with enriched are its cronies bromated, and bleached.
The bromation process is used in order to make the dough more elastic, therefore decreasing the need to be handled as delicately. It also promotes the development of Gluten. The bleaching process includes extremely harmful chemicals to make the product all white and pretty.

Biggest Culprits:
1) Bread
2) Pasta