🎙️ This Week on One Health Tweak a Week: Is Your Healthy Bread Really That Healthy?
You’ve switched to wholegrain. You buy seeded. You skip the white fluff. So your bread’s healthy… right?
Maybe not.
In this episode, we lift the lid on supermarket loaves - from those labelled “wholemeal” to your favourite organic sandwich bread - and ask: what’s really inside?
Turns out, even the brown, rustic-looking loaves marketed as healthy fall under the category of ultra-processed food. And while many of the additives used in modern breadmaking are harmless (some are even things you’d find in your own kitchen), there’s one ingredient that might quietly be messing with your metabolism: calcium propionate.
Just three slices a day could impair your insulin sensitivity and increase your risk of weight gain and type 2 diabetes.
We’ll explore:
What ultra-processed really means - and why it matters
How the Chorleywood process revolutionised (and degraded) bread
The truth about gluten, emulsifiers, and other common additives
Why calcium propionate deserves a place on your “watch” list
How to spot it - and better alternatives to try
Plus, I’ll share the results of my deep dive into a baker’s dozen of top-selling supermarket breads in the US and UK… and what led me to start baking my own.
This one tweak could improve your daily staple - and help you reclaim your bread from the ultra-processed pile.
