Great Harvest Bread
NUTRITION

Curious about the fiber grams in your favorite whole wheat bread? Wondering what ingredients are in that delicious muffin? Below we provide the nutrition information for our most popular breads and goodies.


Whole Grains Truths

Wheat has been a valuable food for thousands of years. The outer layer of the grain, the bran, is valuable for its fiber.  The wheat germ contains B vitamins, vitamin E, magnesium, phosphorus, iron and zinc. And, the largest portion of the grain, the endosperm, is a source of beneficial carbohydrates.

Whole Grains vs Refined Grains

The process of refining grains strips them of their nutrients, antioxidants, and fiber, almost entirely limiting their natural health benefits. Refined grains, and the foods made from them, are now being linked to weight gain, increased risk of insulin resistance (which may lead to type 2 diabetes), and the metabolic syndrome (a strong predictor of type 2 diabetes and cardiovascular disease). Studies show that eating more whole grains helps protects against these ills.

One reason wheat-free or gluten-free diets have recently risen to popularity is that people who don’t eat wheat often end up bypassing the excess calories, fats and sugars that are packed into the foods that contain refined grains, such as sweets and pre-packaged snacks. Cut calories, cut fat, cut sugar, and it is natural that you will feel better and lose weight, but blaming wheat and gluten rather than highly-processed foods just might be a mistake that costs your body vital nutrients.

Decades of studies have found that gluten-containing foods, such as whole wheat, rye and barley, are vital for good health, and are associated with a reduced risk of diabetes, heart disease, cancer and excess weight. (Harvard University School of Public Health)


A few words on Wheat and Genetic Engineering

There is no genetically engineered wheat approved or available for commercial sale anywhere in the world. Wheat is grown using traditional cross breeding methods, just as many other crops have been for thousands of years.

In 2002, Monsanto, the world’s leading agro-biotech enterprise, submitted an application to the US and Canada for the approval of a form of genetically modified wheat. There was field-testing done in Oregon. However, two years later, Monsanto withdrew its application. Plans to introduce genetically engineered wheat in North America were abandoned and field-testing was shut down. (GMO Compass.org)

Why the change of heart?

American wheat farmers have fought long and hard against the introduction of any wheat produced using genetic engineering, for fear that, since genetically engineered wheat is not approved for sale in most of the world, planting genetically engineered wheat would stop their ability to sell their crop world-wide. (Whole Grains Council)

Healthy Living

We do respectfully recognize that some people cannot eat wheat. About 0.4-0.8% of the population has a wheat allergy (an allergy to a protein – usually not gluten – in the grain), around 1-2% of people have celiac disease (an auto-immune disorder in which gluten damages the intestinal lining’s ability to absorb nutrients), and another estimated 6% or so have something termed “non-celiac gluten sensitivity.” It’s no small matter that as many as 8-10% of us may need to avoid the four gluten-containing grains (wheat, barley, rye, and any other crossbred hybrids such as triticale, spelt, and kamut). (Whole Grains Council)

However, leading medical researchers in the area of gluten intolerance and celiac disease attest that there is no need for the other 90% or more to avoid any grains.

In response to recent claims that modern wheat is toxic, GMO, and higher in gluten than wheat eaten prior to the 1950s, Donald Kasarda, a USDA researcher, surveyed data going back to the beginning of the 20th century, and found that gluten levels in wheat have stayed more or less the same for over 100 years.  (NPR Interview)

Most people who follow a gluten free diet actually gain weight, and are more apt to have deficiencies in nutrients including fiber, iron, calcium, and zinc. Dr. Alessio Fasano, of the Center for Celiac Research and Treatment at MassGeneral Hospital for Children, shakes his head when speaking about those who go on a gluten free diet without proper diagnosis: “If you thought you had diabetes you wouldn’t self-diagnose and shoot yourself full of insulin every day just to see what would happen! Why do people put themselves on a gluten-free diet?”  (Oldways, a nonprofit food and nutrition education organization)

That’s good news for the 90% of the population without a medical reason to avoid gluten. We get to enjoy the many nutrition benefits of whole grains. (George Mateljan Foundation for the World’s Healthiest Foods)

The bottom line to a healthy lifestyle?

Enjoy a balanced diet, including a delicious variety of real, whole foods, and make sure to move daily. This approach has been followed for ages in traditional health plans and is backed up by proven science.

It’s the only health plan that will never go out of style.

For more information about how whole grains fit into a healthy diet and lifestyle, take a look at these studies: 



Great Harvest Bread of Delafield
We'd love to be in touch with you