Aunt Millie's Live Carb Smart 5 SEED BREAD
Photo: Open Food Facts contributors (CC BY-SA)

Multigrain sliced breads

Aunt Millie's Live Carb Smart 5 SEED BREAD

14 oz

Score

Good 70 out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • Contains whole grains

Why it scores 70

Aunt Millie's Live Carb Smart 5 SEED BREAD scores 70 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. plus 4 points Fiber 32.1 g / 100 g: A good source of fiber. Strong
  3. minus 3 points 3 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, flavoring and industrial protein. Emerging

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

The Receipt

Live Carb Smart 5 SEED BREAD

START100

Ingredients

  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Inulin (chicory root fiber) minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium propionate minus 2.5 points
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [2]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [3][1]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Natamycin minus 1.5 points
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [2]
subtotal−12

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: bulking agent, flavoring and industrial protein. [1]
subtotal−21

Nutrition per 100 g

  • Salt 1 g / 100 g minus 3 points
    Strong High in salt. [8]
  • Fiber 32.1 g / 100 g plus 4 points
    Strong A good source of fiber. [9]
  • Protein 10.7 g / 100 g plus 2 points
    Info A good source of protein. [9]
subtotal+3

TOTAL 70Good

100 − 30 = 70


GTIN 00071314049719 · 2025-09-15

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy125 kcal
Fat3.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates39.3 g
Sugars0 g
Added sugars0 g
Fiber32.1 g
Protein10.7 g
Salt1 g

Serving: 1 slice (28 g)

Ingredients

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

RESISTANT WHEAT STARCH, WATER, WHEAT GLUTEN YEAST WHEAT PROTEIN ISOLATE, ALLULOSE OAT FIBER, INULIN, BROWN FLAX SEEDS, GOLDEN FLAX SEEDS, HULLED SESAME SEEDS, BLACK SESAME SEEDS SOYBEAN OIL VINEGAR, SALT, SUNFLOWER SEED KERNELS, CALCIUM PROPIONATE (PRESERVATIVE) GUAR GUM POTASSIUM CHLORIDE, WHEAT STARCH, DEXTROSE NATURAL FLAVOR, CORN STARCH, SOYBEAN OIL HYDROGENATED, SORBIC ACID (PRESERVATIVE) ASCORBIC ACID, NATAMYCIN (PRESERVATIVE) SESAME

Allergens and diets

Contains: Soy, Wheat, Gluten, Sesame

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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