Are the Mystery Ingredients Found in Other English Muffins Healthy?

As a follow-up to "The Mystery Ingredients in Other English Muffins Explained," here we address the question about whether the many additives and preservatives found in other English muffin brands are healthy or not.

To start with, preservatives like Calcium Propionate and Sorbic Acid or Potassium Sorbate are considered safe at the levels used in foods like English muffins. In other words, at the amounts typically found in these products, these preservatives are not classified as toxic or carcinogenic by the Food and Drug Administration.

However, that doesn’t mean preservatives never cause problems for consumers. After eating calcium propionate, some people have reported headaches, stomach discomfort, and, in sensitive children, behavioral and mood effects.

Sorbic Acid or Potassium Sorbate can, very rarely, cause mild skin or mouth irritation or sensitivity reactions in some individuals.

When it comes to the other “mystery ingredients” used in other English muffin brands—such as soy lecithin (to keep the texture soft and the dough evenly mixed) and soy or whey (to add protein, flavor, and tenderness)—the main concern is allergies and sensitivities. That’s why clear labels with simple, recognizable ingredients are so important: they help consumers be confident that the foods they eat won’t put them at risk or make them sick.

After all, not everyone knows that whey is an inexpensive and widely available dairy byproduct that’s dried into a powder and added to other English muffins to make them softer and slightly higher in protein.

Here at Dam Good® English Muffins, we make our products with high-quality ingredients like King Arthur flour, which is made from whole grains, is more nutritious, and is naturally higher in protein than what’s found in many less expensive, lower-quality flours.

In fact, the only preservative we use in our sourdough English muffins to enhance flavor and extend shelf life is kosher sea salt and the sourdough starter itself. That’s why in retail stores, you’ll find us in the freezer section, and when you order online, we ship fresh, the same day your sourdough English muffins were griddled. As a result, they will last a couple of days on your counter, up to a week in the fridge, or 8 months in the freezer (recommended to preserve freshness).

Furthermore, long before additives and preservatives became part of the bread-manufacturing process, bread was baked and eaten frequently—and if it wasn’t, it naturally molded, making it inedible.

So here’s our admittedly biased suggestion: as bakers of artisan sourdough English muffins made without additives or preservatives, we encourage choosing freshly made bread over loaves that sit on the counter and remain soft for weeks. Enjoy it right away when it’s most delicious, or wrap it well and store it in the freezer, where it will stay fresh for months.

Read previous post in series (2/3): "The Mystery Ingredients in Other English Muffins Explained"