Hello! So, I was watching the Today Show Monday morning, and they had an entire segment with their staff nutritionist, Joy Bauer, on the benefits of eating 100% whole grain bread. The premise was that by making the switch from white flour based breads to 100% whole wheat flour breads, you were getting vital whole grains and nutrition into your diet. Also, Bauer went on to say that eating whole grain breads reduces your risk of type two diabities, heart disease and high blood pressure. Further, she went on to say that bread in our diets was not the enemy …well, thank goodness for that, or I might be out of a job!
Okay, this is good. We all know that whole grains are an excellent source of fiber and nutrition. And, our country’s renewed emphasis on diet and wellness (coming straight from the tippy top, thank you Mrs. Obama) is excellent, but … (there is always a but), I gotta tell ya, there is a major misconception out there that anything “whole grain” is good for you. There must be something to be said for the fact that I can buy my kids whole grain Fruit Loops. Better yes, good, not so much.
In this day and age it is so easy to know exactly what we are putting into our bodies by simply reading the label, but do we? Or, are we throwing stuff into the cart simply because it’s “whole grain”?
The label is where the Cybros difference can clearly be seen. We always tell people to compare us to other “healthy, whole grain” breads (see comparison below). We stand out in so many ways, but the key is that we use not only whole grains, but SPROUTED whole grains! Many in health and wellness refer to Sprouted Grains as the king of whole grains. Why does this matter? When our red wheat berries “sprout,” enzymes are activated that make our breads naturally higher in protein and fiber, and lower in carbs and calories. Simply put, the process of “sprouting whole grains” is the exact opposite of the nutritional dilution that occurs when dry grains are “processed” into flour. While sprouted grains literally “grow” in nutrition, processed whole grains lose some of their nutrition. This means that we have some pretty amazing stats – naturally. We are so proud of this, that we place our key nutritional attributes right on the front of our packages!
And what about the taste? Freshly ground sprouted grains far surpass the dry, flavorless attributes of flour (even 100% whole wheat flour). Plus, nothing is added to our breads that you cannot pronounce or define. Cybros breads are sweetened with honey and molasses. We add zero fats, oils or preservatives. AND, THEY TASTE GREAT … just saying!
So, I challenge you to really read your labels. Know what you are feeding yourself and your family. Don’t throw it in simply because it says “whole grain” or “all natural,” you may be surprised at all that is added. There are great choices out there, if you take a few extra minutes to compare labels. Check it out.