in March analysis. 60 million consumers points out the excessive salt of baguettes, but above all the excessive caloric and even potentially toxic composition of croissants of big brands.
If baguettes and croissants contribute to the gastronomic influence of France, there is a flip side. And this may just be hidden under the golden crust. On newsstands from February 23 in the March issue of the magazine 60 million consumers studied the composition of two leading products offered by bakery chains, as well as products offered by supermarkets and culinary terminals, also called “hot spots”. Research of pesticides, mycotoxins, nutritional quality analysis… In total, 13 baguettes and 13 croissants were combed by our colleagues, and their results are quite contradictory.
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Too much salt in the bread
Most of the baguettes studied still have a salt content that is still too high. Delicious Mie comes in last, with almost 0.9g per 50g serving, or “a fifth of our daily intake”, it notes. 60 million consumers. Let’s remind that the World Health Organization recommends taking a maximum of 5 g of salt per day.
Don’t count on quality fiber intake with these products either. “They are prepared with refined flour and, as a matter of fact, almost without wheat husk, where the fibers are,” our colleagues note. The problem is this. Without that fiber, we offer a royal road to carbohydrates that can pass through the bloodstream more quickly, “which is not good for health,” the magazine emphasizes. The only positive point mentioned is the lack of added fat and sugar in the baguette recipe, whether white or traditional.
Croissant, “calorie bomb”
As for the croissant, nutritionally speaking, its butter version contains an average of 12.5g of fat per 55g of product, mostly in the form of saturated fatty acids, which are known to be bad for arteries. 60 million consumers.
In terms of fiber, all croissants lack it. Our colleagues also note the presence of sugars in significant quantities. It is enough to make a real “calorie bomb” for the body, our colleagues summarize. Among the poor learners on the test bench, our colleagues link the pure butter croissant System U and E. Leclerc.
Cleanliness that also leaves something to be desired
The analysis also found that half of the croissants contained residues of one to three pesticides originally used to grow the wheat. Two insecticides in particular, pyrimophos-methyl and cypermethrin, were found to be “toxic, at least when sprayed, to humans and cats,” it shows. 60 million consumers. “These are allowed molecules that are found in small amounts. But they accumulate pesticide residues, which are often present in many other foods,” our colleagues regret. It is also for this reason that the croissants of Marie Blachère, Casino and Banette appear at the bottom of this test bench’s ranking.
There are also questions about purity, as mycotoxins – toxic substances released by mold – were found in five croissants “well below the maximum threshold” (Carrefour, E.Leclerc, Banette, Auchan and The Golden Brioche). These pollutants can “cause allergic reactions and vomiting”, alert 60 million consumers.
The analyzed baguettes also contain it, but in very small amounts. Moreover, among all the evaluated references, Intermarché and Monoprix croissant bread stand out in the ranking due to the absence of potentially toxic substances in their composition.
Source: Le Figaro
