A little bit of a SF cushion, yes - I posted somewhere else in this discussion, I think, that whole wheat bread does still contain some white flour. It pretty much has to, for the light texture that commercial breads tend to have.
Mind you, it still might not be enough SF, which is why I suggest trying (for example) a sandwich made with 1 slice of wheat and 1 slice of white for a start. Once you know you're fine with that, you can try all wheat. 
There's no good trick for finding bread without HFCS, but a quick way to find dairy-free bread is to look for the Kosher mark "Parve". Bakery breads won't have that, but commercial breads will.
Yep, I eat the plain ol' regular Grape Nuts - the stuff that's like gravel. LOL! I love it. It's definitely not something I could have tolerated even a year ago, but I've gotten to a point where I can handle a LOT of IF, so I'm taking advantage of it!
Print
Remind Me
Notify Moderator
|
Posts
Re: Brand names...
