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Aunt Millie's Bakeries Bread, made with whole grain
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Aunt Millie's Bakeries Bread, made with whole grain

22 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains
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Why it scores 42

Aunt Millie's Bakeries Bread, made with whole grain scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 1.2 g / 100 g: High in salt. 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

Bread, made with whole grain

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [9]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [10][9]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [11][12][9]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [13]
  • Sodium stearoyl lactylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
subtotal−30.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein and industrial sugar or starch hydrolysate. [9]
subtotal−22.5

Nutrition per 100 g

  • Sugars 5.3 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 1.2 g / 100 g
    Strong High in salt. [14]
  • Energy 263 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.5 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 8.8 g / 100 g
    Info A good source of protein. [2]
subtotal−5
TOTAL 42Okay

100 − 58 = 42

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4]

GTIN 00071301047179 · 2026-02-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy263 kcal
Fat3.5 g
Saturated fat0 g
Trans fat0 g
Carbohydrates49.1 g
Sugars5.3 g
Added sugars3 g
Fiber3.5 g
Protein8.8 g
Salt1.2 g

Serving: 2 SLICES (57 g)

Ingredients

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

ENRICHED UNBLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, WHOLE GRAIN WHEAT FLOUR, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, WHEAT GLUTEN, SALT, VITAMIN D2 (ERGOCALCIFEROL), WHEAT PROTEIN ISOLATE, SWEET DAIRY WHEY, LACTIC ACID, NATURAL FLAVORS, MONOGLYCERIDES, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO-AND DIGLYCERIDE, CALCIUM SULFATE, CITRIC ACID, ASCORBIC ACID, SOY LECITHIN.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest breads in the US

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. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  5. 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

  6. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  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 mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  13. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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