Is Sara Lee 100% Whole Wheat Bread, Made with Whole Grains Low FODMAP?
Description
Soft, mildly nutty flavor and tender, uniform texture make this loaf suitable for everyday use. Reviewers commonly cite consistent slice thickness and bread that toasts evenly; typical uses include sandwiches, French toast, and quick breakfast toast. Opinions vary on freshness and firmness over several days and occasional packaging complaints noted.
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Description
Soft, mildly nutty flavor and tender, uniform texture make this loaf suitable for everyday use. Reviewers commonly cite consistent slice thickness and bread that toasts evenly; typical uses include sandwiches, French toast, and quick breakfast toast. Opinions vary on freshness and firmness over several days and occasional packaging complaints noted.
Ingredients
Whole Wheat Flour, Water, High Fructose Corn Syrup, Wheat Gluten, Yeast, Brown Sugar, Contains 2% Or Less Of Each Of The Following: Vegetable Oil (Soybean And/or Cottonseed Oils), Salt, Honey, Wheat Bran, Dough Conditioners (May Contain One Or More Of The Following: Mono- And Diglycerides, Ethoxylated Mono- And Diglycerides, Sodium Stearoyl Lactylate, Calcium Peroxide, Datem, Ascorbic Acid, Azodicarbonamide, Enzymes), Calcium Sulfate, Distilled Vinegar, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate), Corn Starch, Calcium Propionate, Soy Lecithin, Milk, Soy Flour
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What is a Low FODMAP diet?
A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.
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