Why palm oil and soya flour aren’t worth the slice
When you grab a loaf of bread off the supermarket shelf, you probably don’t think twice about the ingredients list. After all, bread is a staple food—how harmful could it be? However, many commercial loaves and baked goods contain two controversial ingredients: palm oil (or palm fat) and soya flour. While these ingredients might butter up your bread’s texture, freshness, and shelf life, their hidden costs on health and sustainability make them far from worth the slice.
Palm Oil and Palm Fat: An Environmental and Health Nightmare
Palm oil and palm fat are as common in processed foods as seeds on a bagel, and bread is no exception. These inexpensive fats give bread a soft texture and extend its shelf life. Yet, the environmental toll of palm oil and palm fat production is nothing to loaf about. According to the World Wildlife Fund, vast swaths of tropical rainforests are cleared to make way for palm plantations, leading to significant deforestation, loss of biodiversity, and increased greenhouse gas emissions.
Furthermore, this deforestation forces people from their traditional lands and threatens orangutans with extinction.
Take the example of Nutella, which faced significant backlash over its use of palm oil. In response, the company highlighted its efforts to ensure traceability and the sustainability of its palm oil sources, claiming to adhere to higher environmental standards than many others in the industry. Indeed, their palm oil is certified by the RSPO. However, this same level of scrutiny should apply to the palm oil and palm fat hidden in your bread. Unlike Nutella, many commercial bread manufacturers do not provide information about the sourcing and sustainability of their palm oil, leaving consumers in the dark about the environmental impact of the ingredients in their everyday loaves.
But the problems don’t stop at environmental degradation. The Harvard T.H. Chan School of Public Health highlights that palm oil and palm fat are high in saturated fats, which are linked to heart disease and other health issues. Regular consumption of these unhealthy fats can lead to higher cholesterol levels and increase the risk of cardiovascular diseases. What’s more, traditional sourdough bread should consist of just three simple ingredients: flour, water, and salt. By adding fats like palm oil, we’re unnecessarily increasing our fat consumption without any real benefit. Good bread, especially our beloved sourdough, tastes better without all these added ingredients; it’s a celebration of the basics, allowing the natural flavours and textures to shine through.
Soya Flour: A Double-Edged Sword
Soya flour is another common ingredient in commercial breads, often added to boost the protein content and improve the texture and moisture retention of bread, thereby extending its shelf life. While this might seem like a nutritional advantage, the reality is far more complex. The cultivation of soya contributes significantly to deforestation, particularly in the Amazon rainforest. This deforestation leads to a loss of biodiversity and disrupts local ecosystems, further exacerbating climate change. Talk about a half-baked solution! According to the Union of Concerned Scientists, soya production is a major driver of deforestation and biodiversity loss.
On the health front, soya contains phytoestrogens, which are plant-derived compounds that mimic oestrogen in the body. There is ongoing debate about the impact of phytoestrogens on human health. Some studies, such as those cited by the National Institutes of Health (NIH), suggest that excessive consumption of soya could disrupt hormonal balance, potentially leading to reproductive health issues. Given that soya is now prevalent in many breads and baked goods, it’s easy to consume more than you realise, raising concerns about long-term health effects.
Rising to the Challenge
Awareness is the yeast of making better choices. When shopping for bread, take a moment to read the ingredients list. Look for loaves that are free from palm oil, palm fat, and soya flour, and consider supporting brands that prioritise sustainability and health. After all, a little dough spent on better bread goes a long way. Our breads only contain 3 ingredients: flour, water and salt – just as bread should be.
Better yet, try baking your own bread at home using wholesome, natural ingredients. Not only will you have full control over what goes into your loaf, but you’ll also enjoy the satisfaction of homemade bread that’s both delicious and nourishing. Now that’s the upper crust!
The Last Grain of Truth
The hidden costs of palm oil, palm fat, and soya flour in commercial bread are too significant to ignore. From deforestation and biodiversity loss to health risks associated with high saturated fats and phytoestrogens, these ingredients pose serious concerns. By making informed choices and seeking out sustainable alternatives, we can enjoy our daily bread without compromising our health or the planet.
