![]() Now, not only are we delivering a product to our consumers, we are cleaning up the environment in which they live in every day.” “In fleet, we are currently running propane auto gas, as well as compressed natural gas in our vehicles. (Talking head screen of Eric McCann, Arnold field service manager, then shows him with propane auto gas machines and boarding an Arnold delivery truck.) operations We have matched that sustainable through a wind farm." “For every Kilowatt hour of electricity, we consume in our U.S. (Talking head screen of Joel Templeman, Arnold plant engineer, then aerial shot of wind farm.) We also are significant involved in recycling.” Our plants are involved in different initiatives that help reduce energy such as LED lighting, we use high-efficiency motors. “From seed to slice there is no added nonsense, for ingredients we use to produce a great, consistent quality product for our consumers. (Close up shot of trays of fresh baked bread and shots of the plant, then transitions to talking head screen of Scott Reynen, Arnold Plant Manager.) And I am proud to supply Organic Wheat for Arnold Bread." “We take great pride in producing a good quality product from beginning to end, supplying our best product to their best product. (Clint Jessen of Jessen Wheat Company is shown walking through a factory and handling machinery, then transitions to talking head screen.) “We are very dedicated to what we do here on this farm to make sure we are providing, not just a nutritious, healthy product, but primarily a safe product for American families.” speaking to the camera, then transitions to footage of him on a tractor.) (Talking head screen of Rob Rabou from Rabou Farms, Inc. It’s a philosophy that extends beyond our bread to the world around us. From the sunbaked fields where our seeds are grown to the bakeries where the bread is baked to the homes where our bread is served, we strive to make a positive impact every day. (Montage begins, showing wheat fields and farmers gathering and sorting grains, then transitions to show the fresh bread baked in bakeries and being enjoyed by families.)Įvery slice is made with high-quality ingredients. Copyright 2003-2021.Since the beginning, there has been something special about our bread. But no information is intended as a substitute for medical advice. As far as diet is concerned, the best way to maintain optimal control over your blood glucose is to choose breads with a lower GI value.Ĭ provides general information about the glycemic index (GI), glycemic load (GL), low GI diets, GI value for all food groups, health problems of high blood glucose including metabolic disorders such as pre-diabetes, impaired glucose tolerance, insulin resistance, hyperinsulinism as well as type 1 and type 2 diabetes. ![]() See also GI Diet Advice About Bread GI Diet Advice About Carb ConsumptionĮxcessive levels of glucose in the bloodstream are associated with numerous metabolic disorders, including: obesity, insulin insensitivity, impaired glucose tolerance, pre-diabetes, type 2 diabetes, insulin resistance syndrome and heart disease. ![]() Indeed, Western diets rich in low-fiber white flour fluffy breads are believed to be a contributory factor to, impaired glucose tolerance, insulin insensitivity and numerous digestive disorders. In general, the less dense and "fluffier" the bread, the greater the adverse effect on blood glucose levels. Stone-ground flour is coarser and retains more of the natural bran coating, so you digest it more slowly.īread snacks and muffins typically are high-GI, and for best glycemic response should be eaten in moderation. Breads that are 100 percent stone-ground are also low-GI bread. ![]() The best type of bread, and low on the glycemic index, is "whole grain" with about 2g of fiber per slice. Most types of bread are not low-GI foods.
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