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Old Tyme 100% Sprouted Whole Wheat
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Old Tyme 100% Sprouted Whole Wheat

24 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains
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Why it scores 23

Old Tyme 100% Sprouted Whole Wheat scores 23 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Brown sugar: An added sugar. Strong
  2. Honey: An added sugar. Strong
  3. 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

100% Sprouted Whole Wheat

START100

Ingredients

  • Brown sugar
    Strong An added sugar. [1][2][3]
  • Honey
    Strong An added sugar. [1][2][3]
  • Dextrose
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and non-nutritive sweetener. [4]
subtotal−24

Nutrition per 100 g

  • Sugars 9.3 g / 100 g
    Strong High in sugar. [1]
  • Salt 1.1 g / 100 g
    Strong High in salt. [5]
  • Energy 256 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 9.3 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 11.6 g / 100 g
    Info A good source of protein. [2]
subtotal−3
TOTAL 23Poor

100 − 77 = 23

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

GTIN 00071010139905 · 2026-02-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy256 kcal
Fat5.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates46.5 g
Sugars9.3 g
Added sugars7 g
Fiber9.3 g
Protein11.6 g
Salt1.1 g

Serving: 1 slice (43 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

SPROUTED WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, HONEY, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SPROUTED WHEAT, SUNFLOWER SEEDS, SOYBEAN OIL, FLAX SEEDS, CHIA SEEDS, VINEGAR, SALT, WHOLE BARLEY FLAKES, SPROUTED RYE, CULTURED SUGAR, DEXTROSE, SPROUTED BARLEY, SPROUTED MILLET, WHEAT FLOUR, SPROUTED OATS, WHOLE WHEAT FLOUR, SPROUTED FLAX SEEDS, NATURAL FLAVORS, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID (DOUGH CONDITIONER), REBAUDIOSIDE A (STEVIA EXTRACT), HIGH OLEIC SUNFLOWER OIL

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free

Always check the package: recipes change.

Healthiest breads in the US

More from Old Tyme

Sources

  1. 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

  2. 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

  3. 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

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  9. 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

  10. 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

  11. 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

  12. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  13. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  14. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org