Does anyone know why the baguettes in France are so light and not filling?

Where did anybody on this thread 'demonise' the Chorleywood Bread Process? Maybe it should be demonised, maybe not, certainly there's some questionable logic going on when the comparison is between everyting pre Chorleywood and post Chorleywood. The first farmers? Famine? Really? It makes it seem that the choice is between Chorleywood and famine? Not between Chorleywood bread (which a lot of people like?) and more traditional bread products (which are quite different and a lot of people also like)?

But I think in a thread asking why some bread tastes different than others, the Chorleywood Bread Process is something fundamental to the evolution of bread in the 20th century.