To make sure you are getting 100% whole wheat bread, look at the ingredients list—not the front of the package. “Whole wheat flour” or “100% whole wheat flour” should be the first ingredient and the only flour listed. Don’t fall for deceitful terms such as “wheat flour,” “unbleached wheat flour,” “multigrain,” “enriched,” or “stone-ground wheat flour.” These are just sneaky ways of saying refined white flour.
Understand the “Whole Grain” Claim
The term “whole grain” is used in lots of food ads, and on the front of food packages, from bread to crackers to cereals. But whole grain is NOT the same thing as whole wheat. When a label uses the words “whole grain,” this what it really means:
To tell if your bread contains a majority of whole grains, look at the listing of ingredients. “Whole grain” should be a part of the first ingredient, such as: “whole wheat flour,” “whole grain rye flour,” or “whole grain pumpernickel flour.” You can also check for the whole grain seal on the package.
So what’s with “white whole wheat” or “whole grain white” breads?
Most wheat flour is made from a variety of wheat known as red wheat. White whole wheat breads are typically made from a variety of albino wheat. White whole wheat flour is as nutritious as regular whole wheat flour, but bread made with white wheat flour has a milder taste and texture due to the characteristics of that particular type of wheat. For picky eaters (including kids) who don’t like the taste of regular whole wheat bread, whole wheat white bread could be a good option. Be sure to read the ingredients label and nutrition facts to make sure you’re really getting 100% whole wheat flour—not white flour with some whole grains added.
Fillers and Sweeteners
All you really need to make bread is flour, water, yeast, salt, and a little bit of sugar (to activate the yeast). But breads these days have long and complicated ingredients lists. These extra ingredients are usually added to help improve the taste, texture, shelf life or nutritional profile of the bread so that consumers will find it more appealing. Some fiber-rich additions (like processed oat, cottonseed, pea or wheat fibers) boost the fiber content. Other manufacturers use additional sweeteners (like sugar, corn syrup, or honey) to make their bread—especially whole wheat ones—taste sweeter. Often, high fructose corn syrup replaces sugar in many breads to reduce cost and prolong shelf life. And many breads are enriched with vitamins and minerals so that they’ll appear to be more nutritious.
It’s up to every individual consumer to decide whether they want a bread that contains corn syrup, preservatives, or other additives. But one thing we could all do is look for breads that have shorter ingredients lists and recognizable ingredients in general.
What to Look for on the Label
Besides ingredients, here are some guidelines for picking a loaf that is healthy and nutritious. Look for these Nutrition Facts:
Brand and Variety Calories Fiber Sodium
Aunt Millie’s: Hearth Organic 100% Whole Wheat Bread 95 3g 190mgBrownberry:
Food for Life: 7 Sprouted Grains 80 3g 75mg
Food for Life: Ezekiel 4:9 Organic Sprouted 100% Whole Grain Flourless Bread Low Sodium 80 3g 0mg
Food for Life: Ezekiel 4:9 Organic Sprouted 100% Whole Grain Flourless Bread Sesame 80 3g 80mg
Nature’s Own: 100% Whole Wheat 60 3g 125mg
Pepperidge Farm 100% Natural: 100% Whole Wheat 100 130mg
Rudi’s Organic Bakery: Whole Grains & Fiber Wheat and Oat 90 4g 190mg
Sara Lee: Hearty and Delicious All-Natural 100% Whole Wheat 120 3g 210mg
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