I would also urge you to read the labels very carefully and compare. Then read the ingredients very carfully and compare. You may have true whole wheat, but my guess that what you may find is that they have just enough whole wheat to label it that under USDA law, but the balance in refined flours.
Sorry for my jaded view, but in reading labels on breads locally, this is what I am finding. If I want true whole wheat or even whole grain bread, I find that I must make it myself. Generally I am able to have a slice of bread when planned for in the meal.
Ketchup and salad dressings are other problem areas. These foods normally have high fructose corn syrup (now soon to be corn sugar) (HFCS) which will raise BG levels into the stratosphere for most of us.
Normally if we make our own, sugar is not added, by HFCS is added to more foods and in greater quantities that sugar ever was.
So you are wise to read not only the labels, but the ingredient list on every food. Then you can compare and by using your meter and testing one or two hours after eating, have a good idea about how the foods you just ate do affect you.
Sorry for my jaded view, but in reading labels on breads locally, this is what I am finding. If I want true whole wheat or even whole grain bread, I find that I must make it myself. Generally I am able to have a slice of bread when planned for in the meal.
Ketchup and salad dressings are other problem areas. These foods normally have high fructose corn syrup (now soon to be corn sugar) (HFCS) which will raise BG levels into the stratosphere for most of us.
Normally if we make our own, sugar is not added, by HFCS is added to more foods and in greater quantities that sugar ever was.
So you are wise to read not only the labels, but the ingredient list on every food. Then you can compare and by using your meter and testing one or two hours after eating, have a good idea about how the foods you just ate do affect you.
