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 Let AUNT HATTIE'S Sugar Free whole grain bread contribute to your good health!
SUGAR FREE BREAD IS HERE!
Edward Eisele, owner and President of the historic Holsum Bakery, Inc. said, "We are delighted to be the first in our marketing area to provide fresh-baked AUNT HATTIE'S bread in a sugar free variety. We're launching this exciting new product to meet the needs of our many customers who have restricted diets, as well as for those who wish to reduce their daily intake of refined sugars." Below are some frequently asked questions:
Is our new "sugar free" bread truly "sugar free"?
+ Yes, in terms of the allowable claim by federal law.
The finished product was completely analyzed by the American Institute of Baking and another outside lab in Kansas City.
Both tests showed that the bread that we made can be labeled by law to be called "sugar free" bread.
The residual sugar in the finished product that we produced and had analyzed was less than allowable amount by law to be called "sugar free"; thus the claim we are making is completely legal.
What is "sugar alcohol"? Is it sugar?
+ Sugar alcohol is formed by taking a sugar molecule and adding a hydroxyl compound group to form a sugar alcohol. It then becomes a "sugar alcohol and is NOT a sugar.
So what makes this sugar alcohol different than normal type sugars?
+ When sugar is metabolized into the body, a normal healthy body begins to produce insulin so that the insulin can break down the sugars to its simplest form so that the sugar can be used for a source of food / energy for the body.
That can be a problem for some diabetics depending on the type of diabetes they have. The sugar can cause diabetics to not produce enough insulin, causing the body to not absorb the glucose (simple sugar) into the body.
Sugar alcohol is different. It metabolizes differently in the body. It does NOT cause the body to produce an over abundance of insulin; thus most diabetics, again depending on their type of diabetes can eat it.
Diabetes is caused be the LACK of the pancreas producing enough of the insulin, not too much.
When the pancreas doesn't produce enough insulin, the body can not absorb the glucose (simple sugar) into the body.
That's where the sugar free bread comes in. No added sugar means no additional sugar in the body.
Too much insulin is called hypoglycemia.
Is it safe for diabetics?
+ In most cases, yes.
It depends on the type or level of diabetes that the individual has. But for most (not all) diabetics, this bread would be safe since there is no sugar added.
Why not put a diabetic claim on our packaging?
+ Again, in some cases depending on the type or level of diabetes, even this "sugar free" bread may not be right for them.
But for most diabetics, it should and would be fine.
Doesn't bread naturally contain some small amount of sugar?
+Yes, a very small amount of residual sugar does remain, which is greatly DEPENDENT on how the bread was processed and of course, the formulation. During the fermentation process, sugar is formed when the starches in the flour / bread are converted to some simple sugars.
These sugars can and do remain in the finished product.
The only proper way to determine the total residual amount of sugar in the baked product is to have the product chemically analyzed by a laboratory, which we did.
This residual amount CAN be an issue depending on if the remaining residual sugar content is too high thus not allowing a "sugar free" claim.
The point where a diabetic should be concerned is whether the bread does or does not have any type of sugar added, and that the bread has been properly analyzed to allow the product to be called "sugar free" are the keys.
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