Bran sliced breads
Brownberry Superior Keto Bread
1 lb 4 oz
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 59
Brownberry Superior Keto Bread scores 59 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points 6 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, emulsifier, flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging
- minus 5 points Salt 1.3 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
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San Francisco Style Sourdough Izzio Artisan Bakery · 24 oz/680 g Not ultra-processed · No gut-studied emulsifiers Score 99 out of 100 , 40 points higher -
Sunflower Seed Rye Bread Mestemacher Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 41 points higher -
Sliced Whole Grain The Essential Baking Company · 20 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 41 points higher -
Rosemary olive oil loaf Marketside · 12 oz Not ultra-processed · No gut-studied emulsifiers Score 98 out of 100 , 39 points higher -
Whole Wheat Sourdough Bread Alone · 22 oz Not ultra-processed · No gut-studied emulsifiers Score 98 out of 100 , 39 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Superior Keto Bread
Ingredients
- Modified starch minus 2.5 points
- Wheat gluten minus 2.5 points
- Sunflower oil minus 2.5 points
- Soluble corn fiber (resistant dextrin) minus 1.5 points
- Soybean oil minus 1.5 points
- Inulin (chicory root fiber) minus 1.5 points
- Natural flavors minus 0.5 points
- Mono- and diglycerides minus 0.5 points
- Calcium propionate minus 0.5 points
- Sorbic acid minus 0.5 points
- Soy lecithin minus 0.5 points
- Guar gum minus 0.5 points
- Xanthan gum minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 6 kinds of ultra-processing markers minus 7.5 points
Nutrition per 100 g
- Salt 1.3 g / 100 g minus 5 points
- Energy 214 kcal / 100 g minus 1 points
- Fiber 28.6 g / 100 g plus 4 points
- Protein 14.3 g / 100 g plus 2 points
100 − 41 = 59
Nutrition per 100 g
| Energy | 214 kcal |
|---|---|
| Fat | 7.1 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 39.3 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 28.6 g |
| Protein | 14.3 g |
| Salt | 1.3 g |
Serving: 1 slice (28 g)
Ingredients
- WATER
- MODIFIED WHEAT STARCH
- WHEAT PROTEIN ISOLATE
- OAT FIBER
- SUNFLOWER FLOUR
- SOLUBLE CORN FIBER
- ORGANIC SOYBEAN OIL
- YEAST
- INULIN (CHICKORY ROOT FIBER)
- NATURAL FLAVOR
- SEA SALT
- MONO- AND DIGLYCERIDES
- PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID) (not recognized)
- SOY LECITHIN
- GUAR GUM
- XANTHAN GUM
- CITRIC ACID
Label text, as published
WATER, MODIFIED WHEAT STARCH, WHEAT PROTEIN ISOLATE, OAT FIBER, SUNFLOWER FLOUR, SOLUBLE CORN FIBER, ORGANIC SOYBEAN OIL, YEAST, INULIN (CHICKORY ROOT FIBER), NATURAL FLAVOR, SEA SALT, MONO- AND DIGLYCERIDES, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), SOY LECITHIN, GUAR GUM, XANTHAN GUM, CITRIC ACID.
Allergens and diets
Contains: Tree nuts, Soy, Wheat, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More from Brownberry
Sources
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“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
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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“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
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
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“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”
doi.org
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“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
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“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
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
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“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