Food #1 Puts You at Risk for High Blood Pressure, New Study Shows

Americans love their salty food. From Pretzels and Potato Chips For french fries and fried chicken sandwiches, there’s no shortage of sodium-rich foods to choose from at your nearest grocery store and go-to restaurant. But what about the foods that Secretly Pack a lot of sodium?

nearly half All American adults have high blood pressure or high blood pressure, According to Centers for Disease Control and Prevention (CDC). For those who can greatly benefit from a reduction in sodium, it’s imperative to know which foods are secretly packing a lot of salty stuff.

related: This diet and exercise combo helps with uncontrolled high blood pressure, says new study

Researchers from the University of Illinois College of Agriculture, Consumer and Environmental Sciences explain in a new study, Bread may be a silent, main contributor to one’s excessive sodium intake..

“Bread is one of the staple foods in many people’s diets, and people generally don’t have just one serving of bread,” said lead author Aubrey Duntemann, a graduate student in the university’s Department of Food Science and Human Nutrition. says on paper in a statement.

white bread

Soo-Yun Lee, a professor of food science at the University of Illinois, says that 70% sodium in the US food supply Comes from processed, packaged foods. This does not mean that you should not consume bread if you have hypertension. In fact, there are many Healthy Bread Alternatives Available– They may not be easily accessible to everyone.

So Duntemann and Lee teamed up to see if there was a way to reduce the sodium content in bread without sacrificing flavor or texture. in their research, which was published in International Journal of Food Science and Technology, they identified four possible methods: flavor enhancers; physical modification; salt reduction without further quenching; and sodium replacement.

The researchers concluded that a Combination of all four methods The best approach may be for food manufacturers to help reduce the sodium content in bread.

“One of the four categories, salt reduction, technically includes all of them,” Dantman says. “Another category, salt substitution, has already been heavily studied. We’re looking at physical modification methods, as well as more research into the types of flavor enhancements and how to combine each of these methods with salt reduction. recommend.”

if you are looking bake your own bread At home, researchers have suggested that salt content 50%, but know that it will alter the taste a bit. If baking isn’t your thing, or you don’t have the time, consider buying bread that clearly states “low-sodium” on the packaging.

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