Panera Bread To Stop Using Ingredients On Its New ‘No-No List’
The food company joins a growing list of chains to announce moves to decrease or eliminate artificial sweeteners, preservatives and flavor enhancers from their menus. Yet, while eating salt has long been a dietary target, scientists are examining some of sodium's benefits.
The New York Times:
Panera Bread Plans To Drop A Long List Of Ingredients
Acesulfame K. Ethoxyquin. Artificial smoke flavor. The first, an artificial sweetener; the second, a preservative; and the third, a flavor enhancer, are just a few of the ingredients that Panera Bread wants to banish from its kitchens by the end of 2016. In doing so, Panera would join the growing ranks of food companies and restaurants that have announced plans to eliminate a variety of artificial preservatives, flavors and colors, as well as different kinds of sweeteners and meat from animals raised with antibiotics, in response to consumer demands for transparency and simplicity in the foods they eat. (Strom, 5/4)
The Washington Post:
Pass The Salt, Please. It’s Good For You.
In the past, people thought that salt boosted health — so much so that the Latin word for “health” — “salus” — was derived from “sal” (salt). In medieval times, salt was prescribed to treat a multitude of conditions, including toothaches, stomachaches and “heaviness of mind.” While governments have long pushed people to reduce their intakes of sodium chloride (table salt) to prevent high blood pressure, stroke and coronary heart disease, there are good reasons why cutting down on salt is not an easy thing to do. Scientists suggest that sodium intake may have physiological benefits that make salt particularly tempting — and ditching the salt shaker difficult. ( Zaraska, 5/4)
