Breads

Lewis Honey Wheat

16 oz/1 lb/454 g

Poor out of 100 Medium confidence

Ultra-processed
Contains added sugars
Contains emulsifiers studied for gut effects
May contain traces of 1,4-dioxane
Seed-oil free
Contains whole grains

Why it scores 28

Lewis Honey Wheat scores 28 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

minus 20 points Malt syrup: An added sugar. Strong
minus 20 points Sugar: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better sliced bread

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Honey Wheat

START100

Ingredients

Malt syrup minus 20 points

Strong An added sugar. [1][2][3]
Sugar minus 20 points

Strong An added sugar. [1][2][3]
Honey minus 10 points

Strong An added sugar. [1][2][3]

subtotal−50

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
3 kinds of ultra-processing markers minus 3 points

Emerging Industrial additive classes found: emulsifier, industrial fat and industrial protein. [4]

subtotal−21

Nutrition per 100 g

Sugars 7.3 g / 100 g minus 3 points

Strong Contains some sugar. [1]
Salt 0.8 g / 100 g minus 3 points

Strong High in salt. [5]
Energy 171 kcal / 100 g minus 1 points

Info Energy-dense for its weight. [2]
Fiber 12.2 g / 100 g plus 4 points

Strong A good source of fiber. [2]
Protein 9.8 g / 100 g plus 2 points

Info A good source of protein. [2]

subtotal−1

TOTAL 28Poor

100 − 72 = 28

Can’t score above 79. Contains malt syrup, an ingredient of high concern. [1][2][3]

Nutrition per 100 g

Energy	171 kcal
Fat	1.2 g
Saturated fat	0 g
Trans fat	0 g
Carbohydrates	41.5 g
Sugars	7.3 g
Added sugars	7.3 g
Fiber	12.2 g
Protein	9.8 g
Salt	0.8 g

Serving: 2 slices (41 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

WATER, UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN (VITAMIN B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID (VITAMIN B9)], YEAST, SOY FIBER, WHEAT GLUTEN, SUGAR, WHOLE WHEAT FLOUR, HONEY, CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT BRAN, SALT, CALCIUM PROPIONATE AND SORBIC ACID (TO RETAIN FRESHNESS), DOUGH CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES, MONOAND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID), FUMARIC ACID, YEAST NUTRIENTS (CALCIUM CARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM SULFATE, CITRIC ACID), HYDROGENATED COTTONSEED OIL, SOY LECITHIN.

Allergens and diets

Contains: Soy, Wheat, Gluten

Not vegan
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

Guideline: sugars intake for adults and children

World Health Organization · Mar 4, 2015 · Agency assessment

“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

who.int
Dietary Guidelines for Americans, 2025–2030

U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

cdn.realfood.gov
Added and free sugars should be as low as possible

European Food Safety Authority · Feb 28, 2022 · Agency assessment

“Sugar consumption is a known cause of dental caries.”

efsa.europa.eu
Ultra-processed foods: what they are and how to identify them

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
Sodium reduction (fact sheet)

World Health Organization · May 11, 2026 · Agency assessment

“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

who.int
Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

BMJ · Feb 28, 2024 · Peer-reviewed

“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

doi.org
Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

Cell Metabolism · July 2019 · Peer-reviewed

doi.org
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

Nature · Mar 5, 2015 · Peer-reviewed

“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

doi.org
Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

Gastroenterology · March 2022 · Peer-reviewed

“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

doi.org
Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

BMJ · Sep 6, 2023 · Peer-reviewed

“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

doi.org
1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

U.S. Food and Drug Administration · Regulator

“1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

fda.gov
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

International Agency for Research on Cancer (WHO) · IARC

monographs.iarc.who.int

Score

Why it scores 28

Better sliced bread

Nutrition per 100 g

Ingredients

Allergens and diets

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Sources