Most supermarket bread is marketed as wholesome - but a closer look tells a different story.
In this episode we dig into the additives hiding in everyday loaves, from gluten boosters to “natural flavours,” and explain why one common preservative, calcium propionate, stands out. You’ll learn:
Why even wholemeal bread qualifies as ultra-processed food
How calcium propionate can disrupt blood-sugar control and weight regulation
Simple ways to find - or bake - a cleaner, tastier loaf
Full charts and references are in the newsletter.
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