March 20, 2018 · 12:28 am
We hear a lot of talk about the amount of salt and sodium in our diets and the importance of trying to keep it limited. Some folks even remove their salt shakers from the tables. However, we get most sodium from our processed foods. So, we need to turn our focus to everything we eat, not just our salt shakers. Here is a study on how much salt can be found in the seemingly innocuous bread on our tables.
- Canadian bread product saltiest in survey of global bread products
- Some breads surveyed had as much sodium (salt) as seawater
- More than a third of breads worldwide have more salt than UK maximum salt
reduction target for bread (1.5 g of salt or 600 mg of sodium /100 g)
- 73% of Canadian breads exceeded Health Canada’s 2016 targets for sodium in bread products and 21% were above recommended maximum levels.
Bread features heavily in many diets worldwide, and is one of the biggest sources of salt in diets. A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the shocking levels of salt present in this essential staple. WASH surveyed over 2,000 white, wholemeal, mixed grain and flat breads from 32 countries and regions, including over 500 products from Canada collected by Professor Mary L’Abbe’s lab at the University of Toronto. Continue reading →
June 13, 2017 · 12:01 am
Despite many studies looking at which bread is the healthiest, it is still not clear what effect bread and differences among bread types have on clinically relevant parameters and on the microbiome. In the journal Cell Metabolism, Weizmann Institute researchers report the results of a comprehensive, randomized trial in 20 healthy subjects comparing differences in how processed white bread and artisanal whole wheat sourdough affect the body.
Surprisingly, the investigators found the bread itself didn’t greatly affect the participants and that different people reacted differently to the bread. The research team then devised an algorithm to help predict how individuals may respond to the bread in their diets.
All of the participants in the study normally consumed about 10% of their calories from bread. Half were assigned to consume an increased amount of processed, packaged white bread for a week – around 25% of their calories – and half to consume an increased amount of whole wheat sourdough, which was baked especially for the study and delivered fresh to the participants. After a 2-week period without bread, the diets for the two groups were reversed.
Before the study and throughout the time it was ongoing, many health effects were monitored. These included wakeup glucose levels; levels of the essential minerals calcium, iron, and magnesium; fat and cholesterol levels; kidney and liver enzymes; and several markers for inflammation and tissue damage. The investigators also measured the makeup of the participants’ microbiomes before, during, and after the study.
Continue reading →