In the bread aisle — that small theatre of daily decision — New Zealanders are quietly being guided toward a more honest relationship with what they eat. Over nearly two decades, salt has been steadily reduced in commercial loaves without anyone noticing, while dietitians now urge shoppers to look past the language of marketing and toward the plain truth of nutrition panels. The lesson embedded in a loaf of bread is an old one: what nourishes us is rarely what is loudest on the label.