In a recent podcast with Foodmanufacture.co.uk, the general manager of Fletcher Group of Bakeries Grain D’Or of Northwest London, Simon Sloan, spoke about legislation in the region compelling bakeries to cut down their sugar, salt and fat content.
Sloan spoke about the pressure from both government and non-government organizations to make these changes in order to offer a healthier product, and mentioned his worries about the quality of baked goods if the quantities of these ingredients keep being reduced. In particular, he states that Grain D’Or has had success in salt and fat reduction, but they are “on the cusp where quality is badly affected.”
Also mentioned by Sloan is the struggle to keep costs down while adjusting to legislation, though he keeps a positive perspective, recognizing that the mandates for these changes are a step “towards progress.” He talks about staying ahead of what governmental and other demands are, saying, “don’t wait until legislation compels you to make a change.”
Northwest London’s requirement for bakeries to reduce sugar, salt and fat represents a turn towards health consciousness, and in this way is very positive. However, the mindset of making products healthier simply by reducing the concentration of certain ingredients is inherently flawed.
First of all, while many people live a busy lifestyle and understandably have breakfast on the go, grabbing a pastry – even one with reduced sugar – does not equate to a healthy start to the day. Even with low sugar, salt and fat content, a pastry is still a carbohydrate-laden snack food that does not supply the body with the nutrition that it needs to run properly.
The mandate for the reduction in sugar shows the increased awareness of the dangers of this substance. As we explored in a previous article, sugar is classified by many experts as a toxic substance, which can lead directly to insulin resistance, type 2 diabetes, obesity, immune system suppression, mineral imbalance, depression, heart disease and certain cancers, to name only a few potential outcomes.
Even if a pastry contains less sugar, it will still have some added sugars, and these add up over time, especially if people view these treats as healthy and feel better about consuming more of them.
Salt is necessary for the proper function of the human body, but refined salt, especially in excess, can indeed lead to health problems. Dr. Mercola explains that refined salt is heated to over 1,200 degrees Fahrenheit, which changes its chemical composition. He also explains that processed salt contains chemical flow agents, anti-caking agents and sometimes added fluoride. The result of all this processing is salt in nowhere near its natural form.
As far as cutting the fat from baked goods, this can be viewed as a positive if it is unhealthy fats, such as trans fats, that are being reduced. However, the demonization of saturated fats is still prevalent worldwide, and cutting these fats may actually cause more harm than good. As we detailed in a recent article, saturated fats from natural sources are actually necessary for the body, and that the science linking these fats to heart disease is faulty at best.
If we really want to make our baked goods healthier, a more impactful change would be to replace unhealthy, processed ingredients with natural, healthy ones, as opposed to simply reducing the amount of unhealthy ingredients. Using coconut crystals or stevia instead of sugar, using unprocessed Himalayan salt instead of the refined stuff, and sticking to natural saturated fats such as butter from grass-fed milk would be a truly positive switch. Also, moving from white flour to gluten-free grains would improve the health of many who consume these foods.
Even if these changes were made, however, the key to enjoying any dessert-like food is to do so sparingly. A pastry will never equate to a nutritious, homemade breakfast, and if more people took the time to start their mornings with a truly healthy meal, we would see more dramatic changes in health and productivity than a lower-sugar, lower-salt, lower-fat pastry can ever accomplish.
-The Alternative Daily
Sources:
http://www.foodnavigator.com/On-your-radar/Sugar-and-health/Bakeries-struggling-with-calls-to-cut-salt-sugar-and-fat
http://www.foodmanufacture.co.uk/Ingredients/Bakeries-struggling-with-calls-to-cut-salt-sugar-and-fat
http://articles.mercola.com/sites/articles/archive/2011/09/20/salt-myth.aspx
https://www.thealternativedaily.com/4-sugar-secrets-food-industry-keeping
https://www.thealternativedaily.com/debunking-the-myth-saturated-fats-are-good-for-you
http://www.livescience.com/39601-stevia-facts-safety.html
