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2. 9 Healthiest Whole Wheat Breads on Grocery Shelves—and 2 to Avoid

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   As a result, whole wheat sourdough bread is easier (and takes longer) to digest, which can help stabilize post-meal blood sugar levels." 6. Best: Dave's Killer 100% Whole Wheat Bread

3. 8 Healthy Aldi Finds Coming to Stores This September - AOL

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   Case in point: You can get a 12-ounce bag of this Barissimo Caramel or Apple Crisp 100% Arabica ground coffee for just $4.19. The Apple Crisp flavor is a festive light roast with apple, creamy ...

4. Whole wheat bread - Wikipedia

   en.wikipedia.org/wiki/Whole_wheat_bread

   Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.

5. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and irritable bowel syndrome. [ 98 ] [ 99 ] [ 100 ] Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of gluten-free breads, such as by enhancing texture, aroma, and shelf life .

6. Bruegger's - Wikipedia

   en.wikipedia.org/wiki/Bruegger's

   Bruegger's Bagels produce approximately 70 million bagels each year, and they hold the Guinness World Record for producing the world's largest bagel. [ 1 ] [ 2 ] The company is known for being the largest bakery of authentic New York style, kettle-boiled bagels in the U.S. with each location baking their 14 flavors of bagels on-site, each ...

7. Whole grain - Wikipedia

   en.wikipedia.org/wiki/Whole_grain

   There are multiple grains such as cereal grains (e.g. wheat, rice, oats, barley, corn, wild rice, and rye) as well as pseudocereals (e.g. quinoa and buckwheat) that may be labeled whole grains. [37] When wheat is milled to make flour, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as ...