Breads
Arnold’s Grains Almighty Bread
20 oz
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
- Contains palm oil
- Contains whole grains
Why it scores 25
Arnold’s Grains Almighty Bread scores 25 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Honey: 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
-
Hearty Grains & Seeds Bread The Rustik Oven · 1 lb No added sugars · No seed oils Score 79 out of 100 , 54 points higher -
Flourless Sprouted Grain & Seed Bread Genesis 1:29 · 24 oz No seed oils · No palm oil Score 69 out of 100 , 44 points higher -
Ezekiel 4:9 Flourless Sprouted Grain Bread Food For Life Baking Co Inc · 24 oz No seed oils · No palm oil Score 73 out of 100 , 48 points higher -
Flourless Sprouted Grain Bread Sesame Food For Life · 24 oz No seed oils · No palm oil Score 72 out of 100 , 47 points higher -
Sprouted Grain Bread Food For Life · 24 oz Not ultra-processed · No seed oils Score 79 out of 100 , 54 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Arnold’s Grains Almighty Bread
Ingredients
- Sugar minus 20 points
- Honey minus 20 points
- Molasses minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Sugars 6.3 g / 100 g minus 3 points
- Salt 1.2 g / 100 g minus 5 points
- Energy 254 kcal / 100 g minus 1 points
- Fiber 11.1 g / 100 g plus 4 points
- Protein 11.1 g / 100 g plus 2 points
100 − 75.5 = 24.5 → 25
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 254 kcal |
|---|---|
| Fat | 6.3 g |
| Saturated fat | 0.8 g |
| Trans fat | 0 g |
| Carbohydrates | 42.9 g |
| Sugars | 6.3 g |
| Added sugars | 4.8 g |
| Fiber | 11.1 g |
| Protein | 11.1 g |
| Salt | 1.2 g |
Serving: 2.0 slices (63.0 g)
Ingredients
- whole wheat flour
- water
- barley
- wheat gluten
- sunflower seeds
- inulin (chickory root fiber)
- yeast
- sugar (high concern)
- honey (high concern)
- wheat courdough (water, fermented wheat flour)
- vegetable (soybean, palm)
- flaxseed
- sea salt
- sprouted wheat
- molasses (high concern)
- cultured wheat flour
- sprouted rye (not recognized)
- corn flour
- sprouted triticale (not recognized)
- lecithin
- oil grain vinegar
- natural flavors
- cornstarch
- citric acid
- salt. r22-334 contains wheat
- soy. made in a bakery that may also use milk
- tree nuts
Label text, as published
whole wheat flour, water, barley, wheat gluten, sunflower seeds, inulin (chickory root fiber), yeast, sugar, honey, wheat courdough (water, fermented wheat flour), vegetable (soybean, palm), flaxseed, sea salt, sprouted wheat, molasses, cultured wheat flour, sprouted rye, corn flour, sprouted triticale, lecithin, oil grain vinegar, natural flavors, cornstarch, citric acid, salt. r22-334 contains wheat, soy. made in a bakery that may also use milk, tree nuts.
Allergens and diets
Contains: Milk, Tree nuts, Soy, Wheat, Gluten
- Not vegan
- Not gluten-free
- Not palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“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
“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
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu