Gallaghers Bakery bread is not a high salt food. At Gallaghers Bakery we are committed to baking you the freshest, highest quality bread loaves on a daily basis. As a family ourselves, we care that our products are nutritionally balanced and offer the very best for your family.
Salt is a vital ingredient in the bread making process as it controls fermentation and contributes to dough texture and therefore finished product quality. We have been working hard to reduce the amount of salt in our products and have overcome the challenges this presents whilst maintaining the great taste that Gallaghers bread has always delivered.
We are proud to have achieved or bettered the 2010 voluntary salt targets, set by the Food Standards Agency, on all of our Gallaghers Bakery product lines.
Bread, and in particular wholemeal bread, is an important source of fibre in our diets, a key component required by the body to function effectively. Fibre has many health benefits including keeping the digestive system functioning well, slowing down the rate at which glucose is absorbed into the blood stream and stabilising blood sugar levels, and lowering blood cholesterol levels. High fibre products can also create a feeling of fullness and help people who are trying to lose weight to control their appetite.
The recommended average intake for adults is 18 grams of fibre per day. Gallaghers All Bran bread is high in fibre with 6g of Fibre per 100g (approximately 2.3 g per slice) White and seeded breads also contain a proportion of fibre in each slice and can contribute towards a healthy diet.
Bread plays an important part in a healthy balanced diet and is enjoyed by 99% of Irish households. The Dept of Health recommends that we follow principles of the ‘Food Pyramid’ which shows the proportion each food group should contribute to a varied and balanced diet. Bread, rice, potatoes, pasta and other starchy foods should make up a third of a daily eating plan. A balanced diet should also be rich in fruit and vegetables, contain moderate amounts of milk, dairy products, meat and fish and limited amounts of foods containing fat or sugar.
The whole grains (comprised of the entire wheat kernel; the bran, germ and endosperm) ground down to produce wholemeal bread are particularly good providers of these key nutrients and are a natural source of folic acid. Eating three servings of wholegrain bread or cereal a day is recommended for health and nutritional benefits.
As part of a well balanced diet, bread is a nutritious, healthy, low fat food – one slice of Gallaghers sliced Wholegrain bread contains less than 1g of fat, much less than you’d find in one biscuit! There are however as many, if not more, calories in the spread or topping that you put on a slice of bread, so just use a small amount of butter or margarine and enjoy the taste of freshly baked bread.
Whole grains are packed with vitamins, minerals, fibre and important phytonutrients, including antioxidants.
US guidelines from the 2010 Dietary Guidelines recommend Americans eat 6 servings of grain-based foods a day, with at least half being whole grain.
Grain fibre is more health-enhancing than fibre from other sources. In a 2011 study, researchers at the National Cancer Institute in USA found that fibre from grains—not other sources—significantly reduced the risk of cardiovascular disease, cancer, and respiratory diseases in both men and women.
Whole grains provide significant health benefits. Whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, according to a 2011 report by The American Society for Nutrition. Whole grains also contribute to weight management and gastrointestinal health. The essential nutrients in whole grains work together with phytonutrients to create significant health benefits.
Eating whole grains can help reduce blood pressure. Researchers at the University of Aberdeen in Scotland found that 3 servings of whole grain foods a day can significantly reduce the risk of cardiovascular disease, mainly by lowering blood pressure. In a separate study, researchers at the University of Surry in England found that adults who consumed two whole grain rolls (48 grams of whole wheat) a day had decreased systolic blood pressure.
Whole grains are linked to lower body fat. After analyzing data from the Framingham Heart Study, researchers at Tufts University found that people who consumed at least 3 whole grain servings per day had less fat under their skin and around their organs (which has been linked to higher risk for diabetes and heart disease).