OK, I'm not much of a bread eater, but I do enjoy a slice of toast with my eggs in the morning.
So of course, whole grain is the way to go, right?
Well, not always.
When I was a kid, my mom force-fed us Freihoffer's 100% Stone Ground Whole WHeat Bread (affectionately called 'cardboard' by all of us kids).
Well, DH discovered that he liked this bread, and after a few years of not even so much as LOOKING at it, I started buying that.
So wanna know what I spotted on the ingredient list?
HIGH FRUCTOSE CORN SYRUP!!!
That's right! HFCS is actually a byproduct that companies are not allowed to dump or drain to dispose of it.
So where do they dump it? Down our THROATS!
Just a friendly reminder to check the ingredient list - even on the "healthy" foods!
Since that discovery, I make my own whole grain bread. Much yummier and healthier.
When I'm in a bind, I buy organic whole grain bread. It's not cheap (like $4 a loaf!!!) but you shouldn't be eating that much bread anyway, now should you?
I'm so glad that we don't have HFCS in Canada. The only things I've seen it on are products that people have brought over from the U.S, like barbecue sauce at a local ribfest.
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I'm so glad that we don't have HFCS in Canada. The only things I've seen it on are products that people have brought over from the U.S, like barbecue sauce at a local ribfest.
Isn't corn syrup called glucose syrup in Canada? It's not HFCS, but it's the old fashioned corn syrup right?
We have normal corn syrup here, yes. Glucose is different yet. It's a separate product, available at specialty stores for candy making and such. It's not HFCS, though.
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Sara Lee makes a no sugar adden 100% whole grain that is tasty, low-carb, low sugar, and most importantly has no HFCS or artificial sweeteners, it's just bread.
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I live in Canada and I just checked my bread. I had two different brands of 100% whole wheat bread. Ingreadiant number 3 was...........sugar glucose/fructose. OMG...Thanks for this post I will certinaly look at the ingreadiants next time I buy bread. WOW!
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"If you always do what you always did, you'll get what you always got"
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-2 packages regular or quick active dry yeast (4 1/2 tsp)
-2 cups milk
-1/2 cup whole wheat flour
-1/2 cup wheat germ
-1/2 cup quick cooking oats
1. Grease bottom and sides of two 8x4-inch loaf pans with shortening spray or cooking spray; sprinkle with cornmeal
2. In large bowl, mix 3 1/2 cups of the AP flour, sugar, salt, baking soda, and yeast. In 1 quart saucepan, heat milk and water over medium heat, stirring occassionally, until very warm (120F - 130F). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occassionally.
3. Stir in whole wheat flour, wheat germ, oats, and enough remaining AP flour to make a stiff batter. Divide batter evenly between pans. Round top of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 in below the top of the pans.
4. Heat oven to 400 degrees
5. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack; cool.
This bread is VERY yummy. I'm going to see if I can't take away some of the AP flour and replace it with more whole wheat flour.
Check the ingredients on your bread!!! 
bread no sugar 
