> People can get drunk enough to fail a breath test, just from eating industrialized bread.
I don't think this is unique to industrialized bread; in cases like this, what the yeast are fermenting is starch in the bread, which has been the main component of bread as long as there has been bread. They aren't fermenting the xanthan gum, guar gum, calcium propionate, titanium dioxide, etc. In fact, if anything, I'd think the anti-fungal preservatives like propionate would tend to make industrialized bread harder for yeast to ferment.
I don't think this is unique to industrialized bread; in cases like this, what the yeast are fermenting is starch in the bread, which has been the main component of bread as long as there has been bread. They aren't fermenting the xanthan gum, guar gum, calcium propionate, titanium dioxide, etc. In fact, if anything, I'd think the anti-fungal preservatives like propionate would tend to make industrialized bread harder for yeast to ferment.