A deep dive into one of my favorite foods. Bread has found itself in the midst of a brewing debate over ultra-processed foods. But some of the reasons why also make it an affordable, convenient staple. Can't bread be better and still widely accessible to everyone? https://lnkd.in/gaRQa7i3
Hi Jesse, great work as always. Wondering about the narrative presented on calcium propionate and why this one, of all the other chemical entities found in bread or food, seems to be a concern? There are a few articles to be found via Google search raising questions about toxicity but they lack any substantiation. I would be much more concerned about sodium benzoate by comparison. 🤓
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2moThank you for your work on this topic. I read it over the weekend and it stirred up lots of mental debates about how food policy deciders are wrangling to define ultra-processed foods and establish guidelines for ingredients that are absolutely necessary for food safety and shelf life.