In my family medicine practice, I hear this more than, "My throat hurts."
Bread has become an every day staple in American homes, but it really isn't what it used to be. It used to be made by hand. It was locally grown, whole grains that people milled into flour. It may have had a very small amount of sugar or honey to help with leavening, but was usually flour, yeast if available, and water.
It was then eaten with a meal, used to sop up gravy. It was also commonly used as a filler - protein is more expensive so starches such as bread and potatoes (and historically in other countries rice and pasta) were used to fill more people for longer periods of time.
Now, bread is usually purchased at the grocery store, and is generally over-processed grains (with the good stuff taken out and then vitamins added in to "enrich" the flour, labeled "healthy" "whole" grains), with high fructose corn syrup, soybean oil, as well as the unpronounceables:...