Over the years we have combined what we think are some of the best ingredients to our special flavored breads and listed them here for your choosing. We realize that there are unlimited combinations and to please your palate we will make the combination that you design.
We serve Southern-inspired foods that cater to a wide range of tastes. Even when deciding between one sandwich, soup, or salad is too hard, you can opt for one of our pick two combos. After devouring your main course, try one of our fresh gelatos for dessert and pick up some bread for the road.
To help us make the healthiest choices, we have to continue to increase our knowledge, awareness and to connect the dots. We may not make the perfect choice right away, but each step in the right direction provides benefits for our health. In this write-up I will share with you a detailed review of a selection of breads from a company that prides itself for providing healthy bread choices. In our analysis we will examine if the Stonemill 100% Natural Breads, are actually good choices for our health.
This was the first variety I tried from the Stonemill line of breads a few years back. It is what I would label as the second best of all of their choices, but still not ideal for optimal health. And while it was not perfect back then, it has since been re-formulated and unfortunately not for the better. I thought that having the sprouted grains would be a benefit, but have since completely reconsidered when it comes to this bread.
The thing about this bread too, is that I find its taste to be actually unpleasant. It is nothing short of being slightly bitter. Like the 3 grain above, it is more on the spongier side, and dries up when warmed in a toaster oven more than average, compared to other healthy breads that I tried. There really is nothing I can recommend about this bread.
This bread is the only one of all the Stonemill breads that is fully organic. I consider this bread the best choice if one had to pick a variety from this company, but it is still not ideal for optimal health. While this bread has the simple and straightforward organic ingredients, no wheat, sourdough and no added sugar, dairy, oils, or soy, it too hides a non-whole flour, along with the quality of water and inclusion of yeast that can be picked on. And of course to be an optimal choice, we want to see sprouted grains used as much as possible, rather than flours.
In terms of nutritional value, most of the breads are rich in protein, with about 5g per slice. They are reasonable when it comes to the sodium being in the ballpark of keeping the sodium to calorie ratio roughly 1 to 1. (A 1 to 1 calories to sodium ratio is a good rule of thumb to estimate a reasonable sodium amount. Sodium should not be higher than the amount of calories. It should be equal to, or lower then the number of calories.) And as with all breads and baked goods, being processed with a high level of heat means we are not eating a living food product with its own enzymes. These are destroyed with the heat, along with other vitamins and nutrients that are heat sensitive.
In terms of price, the breads range around $3 to $4 per loaf, and can be as cheap as $2.50 on sale, which makes them a popular choice for many. However, when it comes to breads we want quality over quantity, and a cheap price is not worth sacrificing your health for. The price of much better breads is in this range as well, so considering those options will give you more value for your money.
The summary when it comes to these breads is as follows. If your grocery store carries these as the best choice of all the breads, and you want to have a bread product in your life, then choosing the best of the worst from this brand would be the ideal way to go. However, if your grocery store carries other options like Manna Organics, Food For Life, Dimpflmeier Organic or ShaSha Organic, then those are much better options to go with.
Recently, Stonemill has released some exciting news about their line of breads. They are the first company in English Canada to include Vitamin D in their bread. Specifically, twelve of their breads now contain 25% of the daily value of vitamin D per serving (2 slices): Chia (6 Supergrains), Sprouted 3 Grains (3 Grains & Oatmeal), 11 Whole Grains (Grains & Honey), 12 Whole Grains (Sprouted Rye), Omega 3 (Sprouted Flax and Sunflower & Walnut), Fibre & Fruit (Cranberry Pumpkin Seed), Flax & Chia (Supergrains), and Sourdough (Multigrain, Classic French, Hearty Bavarian Rye and Belgian Whole Wheat).
As I understand it, you are seeking to eat the healthiest bread you can. You have understood that to be whole wheat or multigrain due to claims that the fibre content makes such bread less processed and healthier. The vitamin content on the label does not seem to reflect that and you are understandably confused. What The Bread is going on
Of course, whole grain products and multi-grain products innately have more nutrients and fibre in them than refined, white flour does because the bran and germ are removed from white flour in the refining process and the brain and germ components of the wheat berry are where the bulk of the fibre and nutrients reside.
So whole wheat and multigrain bread should, in theory, have more intact nutrients, except that nutrients are degraded with exposure to heat and oxygen, which obviously is a problem with baked products. And, commercial whole wheat / whole grain flours are nothing more than milled and bleached white flour with finely milled wheat bran and germ added back in.
So, to answer your question, bread that has been made from sprouted whole grains that are then naturally fermented is the best in terms of its nutrient content and digestibility. It has a higher protein content and the naturally occurring nutrients are more easily absorbed. There is a brand called Ezekiel that has been sprouted, but there are others. It is named thus because there are directions for sprouting grains for nutritional value in the book of Ezekiel of the Old Testament.
Some other clients of mine prefer Ezekiel 4:9 Sprouted Whole Grain English Muffins, which I find at Superstore in the organic freezer section. They do not seem to be sprouted and have added gluten, but they are tolerated well by even gluten sensitive individuals and have a nice, nutty flavour and less of an impact on blood sugar than traditional breads. I have no conflict of interest with recommending either of these two products.
While billed as a pop-up, the lab will produce fresh-milled grains for the hotel's restaurant and, in the meantime, will also offer a variety of classes open to the public, including Bread for Beginners ($75), Pizza for Everyone ($95) and Baking for Kids ($75). For those more interested in eating the oven-fresh wares than creating them, for-purchase goods such as pizza al taglio (Roman-style focaccia breads), along with seasonal pastries like pumpkin bread doughnuts and a mini panettone are on offer. 59ce067264