There are two very simple reasons for this. It is a product aimed at the healthy eating market – and most of us are trying to eat more healthily where possible.
The second reason is that it tastes great, freshly produced by the bakers of Britain.
Mrs Clarke from Bournemouth Dorset has now been buying Country Oven Low Gi Multiseed bread from her local baker for the past year.
“As a family we always try to eat healthily with lots of fresh fruit and vegetables and bread has always been a big part of our diet. The whole family like the taste of Multiseed bread - even the kids who are hard to please! The taste and texture of the whole seeds is great and a loaf doesn’t last long in my house. The fact that it is good for us all is an added bonus.”
Country Oven Low Gi Multiseed Bread is a delicious combination of pumpkin, linseed and sunflower seeds, combined with wheat bran and oat flakes to give a tasty, darker style bread with extra bite and a coarse, open texture.
Every 100g of bread is made up of 46.4g of carbohydrate, of which sugar is just 2.9g and has a salt level of 0.7g. Country Oven Low Gi Multiseed Bread is ideal for dieters, healthy eaters, vegetarians and type 2 diabetics who follow a low Gi diet and those who simply enjoy eating delicious bread.
The full nutritional breakdown of is:
| |
Per 32g slice |
Per 100g |
ENERGY kJ
kCal |
375
89 |
1172
277 |
| PROTEIN |
4.4g |
13.7g |
| CARBOHYDRATE |
14.8g |
46.4g |
| of which SUGARS |
0.9g |
2.9g |
| FAT |
1.3g |
4.2g |
| of which SATURATES |
0.3g |
1.1g |
| FIBRE |
1.6g |
5.1g |
| SALT |
0.22g |
0.70g |
You can see that Country Oven Low Gi Multiseed is lower in salt than most breads but, more importantly, it tastes great and is handmade and baked by the craft bakers of Britain.
A great tasting product that’s ideal for people following a healthy lifestyle – what more could you ask.
Click here to find out more about Low Gi bread.
Switching from ordinary bread to low Gi bread reduces the risk of chronic disease and developing type 2 diabetes.
That is the message of new scientific research, published by Oxford Brookes University.
The research – which also recommends low Gi bread for consumers who want sustainable weight loss - is the work of Professor CJK Henry, of the Nutrition and Food Science Group, part of the School of Life Sciences at the university.
Professor Henry set out to measure the effect a switch from standard white bread to low Gi bread would have on blood glucose levels.
Ten subjects were fed exactly the same diet over a two day period with just one change - standard white bread on one day and low Gi bread on the other. The low Gi diet resulted in a lower blood glucose response than the high Gi diet.
Professor Henry says:
“The results demonstrate how a very simple dietary change can favourably alter blood glucose concentration. Such small modifications to diet, if adopted in the long term, could improve glucose control and consequently reduce the risk of chronic disease.”
This website aims to help you make that small dietary change by giving more information on how low Gi bread works and by putting you in touch with those bakers in your area who sell low Gi bread.