[birdyland]

Originally Posted by Evermont

I looked up Milton's (here) It says: ingredients: whole wheat flour, water, vital wheat gluten, brown sugar, degermed yellow corn grits, oat groats, yeast, wheat bran, rolled oats. contains 2% or less of the following ingredients: flaxseed, honey, bleached oat fiber, calcium sulfate, salt, buttermilk, cracked wheat, distilled vinegar, malted barley flour, ascorbic acid, enzymes, ferrous sulfate, wheat starch, cultured wheat flour, soy flour.

The "Whole Grains" are, primarily wheat grains! (The first ingredient listed)

I'm not saying that this is not a good recommendation, but brown sugar (4th ingredient by weight, 3rd if you ignore water) and honey are nutritionally basically equal to sugar especially once cooked.

This business of understanding labels and nutrition can be tricky. This product has 32 grams of carbs in 2 slices. Minus 10 grams of fiber still 22 carbs 6 of which are sugar.

Oh, and let's not get too excited about omega-3's in the flax - cooking destroys the omega-3's too.

I'm not trying to rain on the parade here - just callin' 'em as I see 'em. I'm actually holding back on the really bad news. Ask if interested.

Thanks for the info! I know that whole grain is also "wheat" but grain bread and wheat bread around here are two totally different types/flavors/textures!!! And the Miltons I use, from costco is 18g net for two slices... so it must be a different one than you looked up. They do have several types. Yes, it tastes a bit like bark... but it works. I was referring to "wheat" bread, as the soft, brown, fluffy sugary bread I see in stores... grain is less fluffy, less sugary, and less soft, but not too bad. I probably should have cautioned to CHECK THE CARB CONTENT rather than referring to the type, which I suppose may be different to individuals and regions.

[queenofgod]

Thank you all so much for all of the information and all of the help and support! It means so much to me to know there are so many out here who have been where I am at and understand where I am trying to go! Regardless, I am determined to come out victorious!

Andrea

[HelenM]

Look for "100% whole wheat flour" which m-i-g-h-t really be 100% whole wheat. "whole wheat flour" is probably 1% whole and 99% not-so-whole wheat.

I don't know if it applies in the US but here and in the UK the word stoneground means that the the wheat has been ground by traditional methods using the whole grain. Wholemeal without that term may be reconstituted flour made from bleached white flour with the bran and germ returned The term wheatmeal is illegal.
I often make my own bread and if I had to label it then sugar would come as 4th ingredient (flour,oil, yeast sugar, salt) I need 1 tsp of sugar to 'start' the yeast working.
Carb counts are fairly similar whatever the source of the bread,( wholemeal flour 59.5 carbs per 100gms, white flour 60 carbs per hundred grams) what does vary is the GI index. Adding some whole grains of varying sorts adds interest, taste and texture ( and may lower GI) but they won't really alter the carb counts. Wholemeal bread is denser than white, (particularly if its made by a traditional process without flour improvers) adding a proportion of white flour will make it lighter.
I weigh my bread at home, the slices are not nearly as large as commercial slices would be, but I find it doesn't cause spikes and is satisfying over several hours.
When I buy bread I now choose bread raised with sourdough and made with unbleached white flour... the traditional pain de campagne (ingredients flour, sourdough, salt thats all) as opposed to the bread usually thought of as French bread. Again there will be very little difference in carb content to commercial (industrial) breads but for some reason sourdough breads seem to be lower GI and consequently better on the BS. The locals do very well on it, eating copious amounts at each meal.