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Sodium salts are normally removed from the body by the kidneys, so excess sodium intake may allow more to persist in the circulatory system. The resultant increase of blood volume has been assumed to elevate blood pressure. However, some studies have observed a greater risk of high blood pressure due to lack of calcium and magnesium than for excessive sodium from salt. Bread from commercial bakers can vary greatly in salt, but there are several "low sodium" versions. Sodium propionate is a widely-used preservative, but some breads have now switched to calcium propionate. Low-preservative breads will not keep as long.

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