To be fair, canning fluid has to have a certain osmotic pressure to inhibit mold and bacteria growth, and most people prefer their canned fruit to be packed in some variety of sugary water rather than salty or acetic water.<p>Even the fruit packed with fruit juice is often packed in a <i>different kind of juice</i> (excepting pineapple).  You could have peaches packed in genuine grade-B maple syrup, but it won&#x27;t be able to compete on price on a shelf next to peaches in heavy sucrose syrup.<p>(You can also make pruno from the syrup in fruit cans that doesn&#x27;t taste <i>entirely</i> like moldy garbage.  But I wouldn&#x27;t pour any for my friends, or at least not the ones I wanted to keep.)<p>As for the bread, you shouldn&#x27;t be surprised that many &quot;whole wheat&quot; breads are still primarily made with the same enriched white flour as white breads.  They just have a fraction of the wheat kernel added back in so that the bread looks brown when it&#x27;s baked.  Deceptive labeling.<p>Even if a type of food is ostensibly healthy when prepared at home using a traditional recipe from pure, wholesome ingredients, as a pre-packaged, ready-to-eat product in the grocery store, it is most likely already reduced to complete crap.  For me, it has almost gone past the point where it isn&#x27;t just a matter of carefully reading the ingredients list and avoiding certain entries.  Now I prefer buying only the foods that themselves qualify as a single ingredient.  But even then, cans of &quot;extra virgin olive oil&quot; are almost certainly lying, upselling the &quot;3 or 4 extractions too late for virgin&quot; olive oil , mixed with hazelnut oil.<p>But what else is a consumer to do?