light high fiber multigrain vs 100% whole wheat....

shellgib

Okay, so I know that 100% whole wheat is better than multigrain....that's not my question.....but if the 100calorie "light" english muffins are fortified to have 8 grams of fiber are they better than the 100% whole wheat, 120calorie muffins with only 3 grams of natural fiber?

rosebarnalice

Depends.
What's the source of the fiber they add? If it's and natural source like wheat bran, flax, or psyllium husk, (same stuff metamucil is made of), then I'd say go for the higher fiber one. If it's something you can't pronounce, then I'd look for something else!

McGruber03

I'm sure you know that ingredients are listed by weight, so if the first ingredient is "whole" anything (oats, grain, etc) it is fine. But if they are using isolated fiber like chicory root, (otherwise known as inulin) as a first ingredient, then it might not be as good, b/c high amounts of that type of fiber has been shown to cause gi distress (watery diarrhea, gas, bloating) in some people. If they are using BOTH whole something and an isolated fiber, then it should be ok, b/c the isolated fiber can act as a probiotic (healthy bacteria for the gut) when used in small amounts. That's what I read in my Nutrition Action magazine. You might want to read the lable and research the ingredients for yourself though.

shellgib

cal 100
fat 1
sodium 180
carbs 26
fiber 8
sugar <1
protein 5

UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, MODIFIED FOOD STARCH, YEAST, WHEAT GLUTEN, FIBER (CELLULOSE AND/OR SOY), POLYDEXTROSE, FARINA, CORNMEAL, TOASTED CORN GERM, NATURAL FLAVOR, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID, POTASSIUM SORBATE), SALT, CRACKED WHEAT, RYE, GRAIN VINEGAR, WHEY, DATEM, LEAVENING (MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA), MALT EXTRACT, GROUND CORN, SOYBEAN OIL, DEXTROSE, CELLULOSE GUM, BROWN RICE, OATS, MONO- AND DIGLYCERIDES, XANTHAN GUM, ETHOXYLATED MONO- AND DIGLYCERIDES, SOYBEANS, TRITICALE, BARLEY, FLAXSEED, MILLET, SUCRALOSE, SODIUM STEAROYL LACTYLATE, SOY FLOUR, NONFAT MILK.

vs

cals 210
fat 1
sodium 220
carbs 23
fiber 3
sugars 2
protein 6

WHOLE WHEAT FLOUR , WATER, YEAST, WHEAT GLUTEN, FARINA, SUGAR, SALT, CRACKED WHEAT, PRESERVATIVES (CALCIUMPROPIONATE, SORBIC ACID), GRAIN VINEGAR, CALCIUM SULFATE, SOYBEAN OIL, WHEAT STARCH, MONO- AND DIGLYCERIDES,DATEM, NATURAL FLAVOR, SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO- AND DIGLYCERIDES, DEXTROSE, WHEAT SOUR,GUAR GUM, LACTIC ACID, MOLASSES, FUMARIC ACID, AZODICARBONAMIDE, WHEY, SOY FLOUR*, CARAMEL COLOR, ACETIC ACID,SUCRALOSE, NONFAT MILK.*TRIVIAL AMOUNT OF SOY FLOUR


if you just look at the nutritional info, the first one looks like it would be better, but when you look at the ingredients, the second one looks healthier! wth!

McGruber03

yikes! that is a hard one! The first definitely doesn't have the whole wheat that professionals say is much healthier, but it also has 110 less calories! I think I would still go with the whole wheat version and cut those calories elsewhere...it's much less processed. However, that's just my opionion though...

shellgib

yikes! that is a hard one! The first definitely doesn't have the whole wheat that professionals say is much healthier, but it also has 110 less calories! I think I would still go with the whole wheat version and cut those calories elsewhere...it's much less processed. However, that's just my opionion though...

oops....typo....120 cals in whole wheat not 210! haha! sorry ! only 20 cal difference!!

can't edit it now!