If you feel like you are doing the right thing by buying and eating “wheat” bread from your grocery store – you could be wrong. And if you are buying white sandwich bread or some sort of Whitewheat bread (like I used to buy) you might really be in for a surprise! Have you checked the list of ingredients on your sandwich bread? If you were to make your own bread at home, what ingredients do you think you would need? It really only takes a few essential ingredients to make bread: flour, water, yeast and maybe a little salt. Some bread recipes might also include some extras like honey (which does help preserve the bread), nuts, raisins, etc.
I used to buy Arnold “Whole Grains” Health Nut bread for my husband. I recently counted the ingredients on the label of his beloved bread – 40! As most of you know the ingredients are listed in a certain order. According to the FDA’s website “Listing ingredients in descending order of predominance by weight means that the ingredient that weighs the most is listed first.” So here is the list of what I found in this supposedly healthy “whole grain” bread that also contains “unbleached enriched wheat flour” which may sound okay at first glance:
WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, CRACKED WHEAT, RYE, WHEAT GLUTEN, YEAST, SUNFLOWER SEEDS, GROUND CORN, NUTS (ALMONDS AND/OR WALNUTS), MOLASSES, SOYBEAN OIL, SALT, CULTURED DEXTROSE AND MALTODEXTRIN, WHOLE WHEAT, WHOLE WHITE WHEAT, BROWN RICE, OATS, SOYBEANS, TRITICALE, MONO- AND DIGLYCERIDES, BARLEY, FLAXSEED, MILLET, CALCIUM SULFATE, DATEM, CITRIC ACID, GRAIN VINEGAR, SOY LECITHIN, HAZELNUTS, WHEY, NONFAT MILK.
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Now most of us have heard that white flour is “bad” for us. But, why is it so bad and is there anything wrong with “unbleached enriched wheat flour” as listed above? Well, I must break out the anatomy of a wheat kernel to properly explain this one. As you can see the wheat kernel has a few key parts: bran, germ and endosperm. Over a hundred years ago wheat was ground between big stone wheels, which removed the bran, but could not remove the germ (a.k.a. the embryo) of the wheat kernel. According to Michael Pollan the germ contributes “some of the most valuable nutrients to the flour, including much of its protein, folic acid, and other B vitamins”, although once the germ is crushed during the milling process it releases a nutrient rich oil that gives the flour a very short shelf life. So in the late 1800s rollers were developed for grinding grain, which “made it possible to remove the germ and then grind the remaining endosperm” which is basically a “big packet of starch and protein.” We were then left with a gorgeous white powder that could travel long distances without spoiling and was almost nutritionally worthless – Michael Pollan calls it “the first fast food.” Since then food scientists figured out what happened and began fortifying the refined grain with vitamins to try to add back what they thought was missing. This is why white flour - which is still technically made from the wheat plant - is often listed as “enriched” on your food labels. It also explains why when I recently compared the labels of my husband’s Arnold “whole grain” bread to my Nature’s Own “Whitewheat” bread it appeared – as if it was an illusion – that the Whitewheat had more vitamins and nutrients. But, studies have proven that there are “additional health benefits to eating whole grains that none of the nutrients (they added back in) could explain.” So you are better off eating real whole grain flour rather than white flour that tries to imitate what may or may not be important in the real thing. This summary also explains why whole grain flour should be kept in your fridge or freezer – did I really want to eat something like white flour that would stay “fresh” sitting on my pantry shelf forever anyway?
Back to the topic of what kind of bread we should eat! Now that we know it should only have whole-wheat flour and no enriched white flour what about all the other stuff they put in the grocery store bread that I can’t even pronounce? Well, I hate to be the bearer of bad news, but my husband and I both picked through the majority of the sandwich breads (including the ones from the bakery) at our local Harris Teeter, Trader Joes and Earthfare and we could not find much of anything with suitable ingredients. So you could be adventurous and try to make your own bread or take a shortcut like I did and find a local bakery to make bread for you! I recently discovered and absolutely love Great Harvest Bread Company (which is a franchise with locations all over) because not only do they bake their bread daily, but they also grind their own wheat every morning – that is much better than I can do at home! You still have to pay attention though and make sure you don’t regularly buy their white breads that contain sugar, but instead stick to their whole-wheat options. Our new staple sandwich bread (which is also their most popular product) is their Honey Whole Wheat Bread that is made with the following FIVE ingredients:
OUR OWN FRESHLY STONE-MILLED WHOLE WHEAT FLOUR, WATER, HONEY, YEAST, SALT
At the Charlotte location this bread does cost $5 a loaf, but halfway through our first sandwiches with our new bread we quickly realized we were filling up fast – because it is REAL food! I used to fix my 2-year-old a whole peanut butter and jelly sandwich (she loves some PB&J), but now she usually fills up on a half. I only eat about a half sandwich of it myself. So the loaf does go a long way…and in my opinion it is very tasty for whole wheat bread (and that is coming from a previous white bread eater)!
PS - There are a few other things I have learned about buying bread from a bakery. You are not supposed to keep it in the fridge (for better consistency) and the shelf life is about 7 – 8 days. The bread can easily be frozen. We splurged one week on their Cinnamon Raisin Bread (INGREDIENTS: OUR OWN FRESHLY STONE-MILLED WHOLE WHEAT FLOUR, WATER, RAISINS, MOLASSES, YEAST, SALT, CINNAMON) and I froze half the loaf because we wouldn’t be able to get through the whole thing in a week. Also, they offer some items that can be special ordered like hamburger buns (minimum order is a dozen – freeze some for later!)
Diana Harris says
I am hoping you can clear up some confusion regarding King Arthurs flour for me. I am new to eating "real food" so I am still in the learning process. It is my understanding that after 72 hours of breaking the wheat kernel, 90 % of all the nutrients are gone (my information is from http://www.breadbeckers.com where I am trying to learn to mill my own flour and bake my own bread). At this point the flour has almost no nutrients so that is why nutrients have to be "enriched". Do you know if King Arthurs flour is all enriched? If not, could you please explain how they have all the nutrients in the flour after the wheat kernel is broken. Thanks for trying to clarify this for me. It seems like it should be so much easier than it is to eat healthy.
Assistant to 100 Days (Jill) says
Hi Diana. No, King Arthur's flour is not enriched. I am sorry to say, but, I honestly don't know the answer to your second question about the nutrients in the flour after the wheat kernel is broken. Sorry I couldn't give you a better answer. Jill
Alisa says
Just bought honey wheat bread from Great Harvest Bread Co., got it home and found it has fructose in it. Is that the same thing as high fructose corn syrup? thanks!
Assistant to 100 Days (Jill) says
Hi Alisa. According to their website, their bread contains 5 ingredients - 1. Fresh-ground whole wheat flour, 2. Water, 3. Fresh yeast, 4. Salt and 5. Something sweet (usually a local honey). I didn't see any mention of fructose. Jill
dan says
http://www.mannaorganics.com is the bread you want to eat. log on and discover REAL wholesome breads. no sugar, no oils, no salt, no levening, no artificial anything. REAL BREAD!!!!!
Lori B. says
Also, if you feel that bakery bread costs too much at $5.00/loaf, take your commercial white bread that you normally buy at the store and put it on a scale. THEN weigh a loaf of homemade bread. Divide it out and see how much you are paying per oz.......... yeah.....
Also my 12 year old, never stop eating son, now...... stops eating. He can only eat ONE sandwich (fresh ground PB & homemade preserves) and doesn't need multiple seconds at the table, nor does he every snack anymore. The meals I make are 100% real organic food and extremely nutrient dense. Lastly, making homemade bread is soooo simple. I get fresh ground flour at the farmers market ,then go home and make up enough dough for 6 loafs. Let it rise once, divide and shape like loafs, then freeze on tray for about an hour, then throw them ALL into large freezer bags. Butter a loaf pan, drop a frozen "log" into the pan in the morning, put in oven with light on. It will rise throughout the day, then bake right in time for dinner. :)
Dawn says
I love this idea! Can you share the recipe you use?
Reanna says
Such a simple thing like bread sends so many of us into a tizzy! Two things: I have a nut allergy - severe. And why is it that the information everywhere only discusses children with nut allergies??? Are adults not expected to have food allergies? Drives me, well, nuts.
But back to bread-due to the cross-contamination issue I cannot eat anything that shares a facility with tree nuts or peanuts, and trying to find bread that fits that bill is next to impossible. Almost everything has to share its space with stupid nuts. So I now make my own bread.
My point and my tip for this post: if you use a bread machine, just use the dough setting and then bake it in your oven. You can reduce the time and have softer, more elastic bread. I have no gluten issues (other than the trek I have to go on to find it) so I add gluten to my recipe and that helps to make it soft, too. I do have to keep mine in the fridge b/c my house gets too warm in the summer so the mold moves in fast but it's still delicious, and it toasts nicely, too.
Cheers...
Hilary says
We have a Great Harvest Bakery here and I bought a loaf yesterday. It is very good, but surprisingly salty! In 2 slices of bread you are getting 28% of your sodium intake. It also has 12 grams of sugar (in 2 slices)! My store bought loaf has half that. I'm not sure I want to give my kids that much sugar in one meal since its usually a PB&J and they get fruit too. It's too bad because it does taste good.
Kaarin Puhala says
I have been grinding my own wheat into flour for two years now. I'm trying to find a recipe that has only the five ingredients. I don't use or have a breadmaker. The closest I have found calls for lecithin and gluten, but very small amounts. I'm not even sure what lecithin is. Any thoughts or knowledge here? Thanks!
100 Days of Real Food says
Here's our go-to recipe...several commenters shared how they made it without a breadmaker. Good luck! https://www.100daysofrealfood.com/2011/08/17/recipe-honey-whole-wheat-sandwich-bread-for-bread-machine/
Jasmine says
What about malted barley flour? I found a nearby bakery that includes this along with unbleached whole wheat flour... good? Bad?
Nate says
According to the FDA, potassium bromate can be used in the production of malted barley. Typically, potassium bromate is cooked out of food when it is heated, however too much potassium bromate or inadequate cooking can cause residual amounts to remain, which may be harmful.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.730
100 Days of Real Food says
As long as the barley flour is 100% whole-grain then it's okay!
Laura says
I am so excited to have stumbled onto this post. While we have been doing better with eating "real" foods I was having trouble finding a decent bread from the grocery store (they don't exist). Even better, I found that there is a Great Harvest Bread Co. right down the street from me that I had never even noticed (!) Thanks so much for all of your great info, much appreciated!
Nate says
Looking at Great Harvest's nutrition facts, each slice of their Honey Whole Wheat has 310mg of sodium. So for a sandwich, the bread alone would contribute 620mg of sodium.
Laura says
Initially, I was using King Arthur's whole wheat flour, then I realized many of your recipes call for WHITE whole wheat. I bought some when I was traveling near a Whole Foods store and the flavor is less "harsh" than the whole wheat so I like it. Unfortunately, I am not able to find a local "organic white whole wheat" flour (Whole Foods is 2 hrs away). I need your opinion on this one that I found ... "Gold 'n White w/Germ Whole Wheat Flour." Ingredients: 100: hard red spring wheat berries. It's in bulk at our health food store and there's a note on it that says, "Gold n white flour is milled from selected hard spring wheat. This flour contains most of the essential digestible nutrients of the whole wheat, including the wheat germ and has similar baking quality of commerical white flour." What do you think - I hoping this could be my new flour, but I want your blessing! :-)
100 Days of Real Food says
I think that new flour you found sounds good, but I am not sure it's much different from The King Arthur Whole Wheat (which I believe is also made from the hard red wheat berries). Sounds like it's "real food" though so go for it! (Or you could try ordering the organic white whole wheat online if you like that flavor better).
Jacki says
I haven't read all the posts so this may have been mentioned, but, what about Ezekiel bread? It's the best I have found that is still reasonably priced.
100 Days of Real Food says
Yes, that is a good one...pretty much all "real" ingredients in their products.
liz says
Hey, Lisa! I hope i'm not being redundant here. i looked thru the old posts to see if you knew whether or not the Great Harvest bread uses sprouted or soaked grains?? not sure if you read nourished kitchen or not, but she says anything that is not sprouted or soaked first does more harm than good because of anti nutrients. argh! we go thru a loaf of GH honey whole wheat a week! this stuff gets confusing. i'd love your thoughts. i guess the only way to be 100 percent sure you're eating good whole grains is to make the bread yourself.. which i don't think i'm going to attempt. :) thanks!
100 Days of Real Food says
I have not asked them that question specifically, but I am going to guess that the answer is no. They grind their own wheat each morning, but I think that's about it.
Nikki says
Has anyone had any luck finding a store bought brand of bread that only has 5 ingredients? We do not have a Great Harvest where I live. We do have a Sprouts that I noticed someone mentioned, but can anyone give me an actual name of bread to buy there?
Kara says
Hello,
I buy King Arthur's white wheat flour...I'm guessing that is included in the not-good list? I was planning on starting to make my own bread with that but now I'm not so sure.
~Kara
100 Days of Real Food says
That flour is actually just fine...it is still 100% whole-wheat it is just made from a lighter variety of wheat than the other stuff.
Amber says
Was wondering if spelt flour is okay to use?
100 Days of Real Food says
Yes
Rokanornsom says
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shelby says
i love great harvest bread! they used to have one that was a tomato herb. yum!
Lincoln says
Hi:
I am brand new to this blog. My fiancee and I might try this out. I went to Great Harvests website. Did you know that they have PDFs available with all the basic nutritional info for their breads?
http://www.greatharvestballard.com/nutrition.html
Lee Anne says
How do you store your whole wheat flour? Whole wheat bread flour (sold out of bulk bins)? Ground flax seed? Seems like these are all sitting on the shelves in the store, but everyone refrigerates once they get them home?
lemons says
hello world
Hyacinth Pebbles says
The heart of your writing while appearing reasonable at first, did not sit perfectly with me after some time. Somewhere throughout the sentences you were able to make me a believer but just for a very short while. I nevertheless have got a problem with your jumps in assumptions and one would do nicely to fill in all those breaks. When you actually can accomplish that, I would certainly end up being impressed.
Magda says
I love making my own bread, hamburger buns, rolls, pizza, etc. That means I know exactly what I put into it. When I am feeling lazy, I use my breadmaker machine when I am feeling a little more ambitious, I make it by hand. Either way, it is easy, delicious and healthy. There are tons of websites with information on making your own bread and many give advice on using whole wheat ingredients.
Homemade bread does not keep as long as store bought. It certainly does not last 7 or 8 days. However, I often make a batch of dough and bake small loaves every few days. Alternatively, I bake two or three small loaves (or one large on in the breadmaker) and freeze some of the bread for other days.
100 Days of Real Food says
Thanks for sharing. I just started making my own bread (with a breadmaker) earlier this year and I still have lots to learn!
Katie says
What do you think of the Ezekial brand of breads? They have more than five ingredients, but the ingredients are as follows: Sprouted Wheat, Filtered Water, Sprouted Barley, Sprouted Millet, Malted Barley, Sprouted Lentils, Sprouted Soybeans, Sprouted Spelt, Fresh Yeast, Wheat Gluten, Sea Salt.
The bag says 100% whole grain bread, and I buy it in the organic freezer section.
I'm interested in your opinion! Thanks
Lisa says
Ezekial breads are definitely "whole grain" breads...so that is absolutely a much better option than typical store-bought breads. You are good to go with that choice!
easawyers says
What would you suggest for someone who doesn't have a Great Harvest bakery nearby but doesn't want to make their own bread? The closes on to me is somthing like 150 miles away :( And the thought of making my own bread is, let's just say, not pleasant......
Lisa says
I have a couple of suggestions for you...
1. There might be another local bakery (that is not part of the Great Harvest chain) that makes real bread in your area. It might take a little research on your part, but if you do happen to find one that you could get to at least once a month you could buy several loaves and freeze them. I only go every other week and freeze the second loaf. It defrosts really nicely! Just make sure they make it from scratch and don't receive dough from "corporate" like some of these other bakery chains out there.
2. I have not done this myself yet, but lots of people have told us that if you invest in a bread maker that it is so easy to make fresh bread at home. Apparently you just throw in 5 or 6 ingredients, turn it on and then hours later you have fresh, yummy bread. I think it would be worth a shot if you can't find a local place!
Melanie says
Have you ever checked out the website http://www.artisanbreadinfive.com
I have used their recipe with the King Arthur White Whole Wheat flour and have just added a bit more water than the recipe asks for, they suggested this on their website.
I also don't use a baking stone just a simple round pizza pan to bake my bread on.
The bread tastes absolutely amazing, so much better than the store bought ones. My boys and husband prefer this bread over anything.
I even use the dough to make our pizza.
When you go on their website just search for the Master recipe.
I bought their book and love it. Told my husband all I want for my birthday is the other book they have with more healthy versions with grain and so on (although the one I make is healthy too since I use a different flour).
It really isn't too hard to make a great tasting healthy bread and it doesn't take much hands on time.
Lisa says
Thanks for the tip...I just feel so busy with all of the other cooking (and blogging) and have been really happy with the bread from our local bakery, but if I am ever in the mood to try making it at home I will take a look at this recipe!
Melanie says
Making the bread doesn't take long at all, no kneading required at all. It's just the rise time you have to calculate into it. It takes you 5 minutes of actually handling the dough to make the bread, that includes mixing the ingredients as well ;0).
So if anybody reads this and doesn't have a bakery near by that is definitly a great choice. No breadmaker needed either :0).
Lisa says
Good to know...at some point I am definitely going to have to try making some! I am sure it will seem easier once I get used to the process.
Colleen says
Melanie,
I kept scrolling down these posts to see if someone had an alternative for us 'out of state-ers' (I live in FL)...THANK YOU!!! I also don't have a bread maker, so your tips, added to Lisa's, are exactly what I was looking for!!! :)
Carrie says
OK...Seriously?!
I think I just threw up a little in my mouth.
I cannot believe I have been buying what I thought was "good" bread. Was going to pack up my two children in the mini-van and hit 77 North from Rock Hill to Rea Rd. today but now we will have ourselves a little Tuesday field trip to the bread store since they are closed on Mondays. Whew..glad I checked.
Thanks so much for doing this blog...it really has changed the way we eat and I feel like I'm at least doing something right as a parent.
By the way, our King Arthur's wheat flour is in the cupboard..does it need to go in the fridge? Shoot..what about real syrup? We are so used to preservatives at our hosue.
Lisa says
Funny comment! I am so glad that people are reading about this and making the appropriate changes. And yes, your whole-wheat flour should be kept in the freezer or at least the fridge. You should also keep your pure maple syrup in the fridge too.
Also, I buy several loaves of bread each time I go to Great Harvest and freeze the extras. They come out of the freezer beautifully and save me lots of extra trips there!
Cary says
Lisa -A couple other good alternatives for real bread:
Down Home Bakery at Charlotte area Farmers Markets (I know for sure they are at the Matthews Farmers Market) and they are also available at Switchin' Kitchens at the Fountains at the corner of Ardrey Kell and Tom Short roads. Another good choice is Breadsmith - Earthfare now carries them and there is a bakery in Fort Mill. You can check out their products and ingredients at Breadsmith.com
If you are interested in making your own bread rather easily, a good book by local chef, Peter Reinhart is: Artisan Breads Every Day. After mixing with a stand mixer and doing a couple of "stretch and folds" he raises the dough in the refrigerator and you can bake it anytime in the next 4 days or so.
Lisa says
Thank you for all of the suggestions!! Keep the ideas coming!
Amanda says
Lisa - I found another bread option for people out west - Sprouts Farmers Market is a small grocery (similar to Trader Joes) that has some great bread options that fit the bill! They have stores in TX, CO, AZ and CA.
http://sprouts.com/home.php
Lisa says
Thanks so much for the tip Amanda - I love hearing about everyone doing their bread research!!
Shelby says
We just got a Sprouts last week! I can't wait to check it out. Any bread you recommend there?
100 Days of Real Food says
I am not familiar with Sprouts so I am not sure...I hope you find something good!
Jamie Fox says
@ Brianna-That is the company that my boyfriend did some work for!! He said it was located in Cedar Bluff & wondered if that Kroger sold their bread. Did you go to that Kroger? I wonder if the farragut one would also have it? Awesome! Thanks
Brianna says
Lisa,
I sent my husband a link to your blog and he went to the Marketplace Kroger today to do our usual grocery shopping. We noticed we don't have a Great Harvest close to Knoxville so he looked for good alternatives. He came home with Old Mill Bread Company Honey Whole Wheat. 5 Ingredients: Freshly Milled 100% Whole Wheat, Water, Honey, Salt, Yeast. The bakery is located at 432 N Cedar Bluff Rd. I want to go check it out, but I am glad they have the bread at Kroger. Do you know anything about this kind? The first thing I noticed is how very heavy the loaf is compared with a regular load of bread. It smells so good. Can't wait to try it. Thanks for you blog.
Brianna says
Oh, and it was 4.59 a loaf.
Lisa says
Great find Brianna and thanks for sharing the details for the other Knoxville readers! That is so convenient that the bakery delivers to Kroger. Most other "freshly baked" grocery store bread is made from a premade dough that is sent in from a central location. Therefore it is not made from scratch in the store and still has all the weird extra ingredients and dough conditioners. You are so lucky Kroger has a great alternative - and yes our freshly baked loaf that we get is much heavier than the factory made stuff. Enjoy eating some real food! :)
Jamie Fox says
I talked to Mike about it & he was excited about the bakery. He's Italian & loves good bread. He did some welding for a local bakery & said we could check it out. I felt so relieved that he was supportive. Some people look at you like you are crazy when you talk about this stuff. I went to Earthfare today & left overwhelmed & disappointed. Things were expensive & I didn't know where to begin. Mike & I talked about it & we are going to make some definate changes, but as you said, we have to take it one step at a time! Thanks
Lisa says
Jamie I am so glad that the bakery sounds like it is going to work out based on what Brianna said - that is great news to get that checked off the list! And don't feel bad because I also left Earthfare, Trader Joes and our local Harris Teeter frustrated and confused the first few times I was trying to change the way I shop- it is surprisingly hard to do! And I just had to laugh that you said some people look at you like you are crazy when you are talking about this stuff - I cannot even imagine what some people are thinking about me for going so far as starting a blog about it! LOL Obviously the good outweighs the bad :) Hang in there!!
Jamie Fox says
Honestly Lisa, not what I wanted to hear! The bread I have been buying is ARNOLD!!! It does have whole wheat as first ingredient, but also has lots of other ingredients! Tricky, tricky! I am going to Eartfare today to do my shopping, but I have to say the bakery thing may be a stretch for me! I will have to do a little research to see if we have one close by that I can get my bread from...will let you know how it goes. Thanks
Lisa says
As long as you start paying more attention to the ingredients - that is the first step! I know going to a separate bakery is just one more errand to run, but unfortunately a lot of these changes are not going to be easier or more convenient. Just take it one step at a time though and decide what your priorities are. I am so glad you are reading and starting to think about this stuff because it is so important!
Emily says
Thanks for explaining all this, Lisa...very interesting! Can't wait to try the honey whole wheat. Now Harvest Bread needs to throw you a few loaves for free for all the new customers they will be getting from you. :-)
Lisa says
That sure would be nice perk Emily!! :)
Lily says
I am addicted to Ezekiel bread. I buy the Trader Joe version, and enjoy it so much. Have you tried it?
Lisa says
I have not tired that before and I just looked it up online - on the surface it definitely looks a lot better than most of the factory made breads out there. It doesn't show ingredients online though...is the list pretty basic?
Lily says
It's FLOURLESS, so all ingredients are sprouted grains. *Organic Sprouted Wheat, *Organic Sprouted Barley, *Organic Sprouted Millet, Malted Barley, *Organic Sprouted Lentils, *Organic Sprouted Soybeans, *Organic Spelt, Filtered Water, Fresh Yeast, Sea Salt. *Organically grown and processed in accordance with the California organic foods act of 1990.
Lisa says
Lily that sounds like a great choice for something off the shelf - thanks so much for sharing!
Lisa says
Lily - I just came across this information on sprouted grains (put together by the Whole Grain Council) and thought I would share with you since that is what is used in the Ezekial bread that you like! http://www.wholegrainscouncil.org/whole-grains-101/sprouted-grains-april-grain-of-the-month
Kristie says
Thanks so much for doing this blog Lisa. I have just requested " In defense of Food" from our library. I am looking forward to reading it and slowly but surely getting the processed foods out of our house. I am sure I will have lots of questions. My biggest concern is cost and time. I am hoping that I can realistically afford and make the time to actually "make" our food. I am going to give it my best shot! Kristie
Lisa says
I am so glad you are reading the blog Kristie! The downside of all of this is definitely a little higher cost and more time to prepare foods, but it is so worth it. Jason and I just decided that this has to be one of our higher priorities because what we put in our bodies is so important! Once you get into a new routine it will get easier as time goes on. I am glad you guys are on board!
MYRTLE says
what do you think of Milton's, review pls. we use it for the extra fiber..
Lisa says
why do you want extra fiber? for obvious reasons??? just asking because if you cut out a majority of your processed foods you probably won't need any extra fiber...
Elizabeth says
Thanks SO much. That's really interesting. I never knew that Great Harvest grinds their wheat every morning. That's a big incentive, because I just learned that the ground flour starts losing nutrients over time. Apparently the fresher the grind, the healthier. (you may have said that)
Lisa says
I know Elizabeth I mean technically we could all get wheat grinders and try to do this at home, but since that is not happening at my house anytime soon :) I think Great Harvest is such a wonderful option! It is just exponentially better than the stuff that has been traveling to and sitting on the grocery store shelves!
Julie Dennis says
Lisa,
So glad that you found and love GH Bread. My husband Todd is friends with the owners Jeff and Janet...really great people with a great business. We have been buying their breads for years now. Thanks again for the awesome blog and I will pass the word along to Great Harvest about your support of their business.
Lisa says
What a small world Julie! Please do pass this on to them!
Carrie Taft says
Thanks for this post, Lisa! I was just about to go grocery shopping and look for a 'whole grain' option, but I think I'll try this Great Harvest place instead!
Lisa says
So glad I caught you in the nick of time and that you are reading the blog!
Kim Gates says
I live 83 miles to the closet Great Harvest Bread company. Have you found decent bread anywhere else? I have been looking for a while.
100 Days of Real Food says
Check for Ezekial brand in the freezer section...I don't think it's as tasty, but still "real". You can also try finding other local bakeries where you live.
Diana G says
Hi, wondering what your thoughts are on sprout bread?
100 Days of Real Food says
Sprouted grain is fine as long as it is the whole grain (which it usually is).