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aToxiq rating: Avoid — Flagged Avoid
New York Style Rye Bread
Image: Open Food Facts contributors, CC BY-SA
Great Value

New York Style Rye Bread

Avoid · Flagged
Barcode
0 78742 02047 1
Sold in
USA

aToxiq advises choosing a cleaner alternative.

Information only — this product is not sold by aToxiq.

See aToxiq Clean Swaps
Why it’s rated
How we rated it

Why it’s rated Avoid

A product’s rating follows its most concerning indexed ingredient. Each ingredient links to its science card and the research behind it. How ratings work

  • Vegetable Oil (Unspecified) Undisclosed blend — almost always refined soybean/canola.
    Avoid
  • Soybean Oil Industrial Seed Oil / High Omega-6 Burden
    Avoid
  • Canola Oil (Rapeseed Oil) Industrial Seed Oil / High Linoleic Acid & Processing Oxidation
    Avoid
  • Sugar (Added) Added sugar — limit, not avoid.
    Use Caution
  • Added Vitamins & Minerals Standard fortification nutrients — no toxic-burden concern.
    Clean
  • Ascorbic Acid (Vitamin C) Vitamin C — antioxidant.
    Clean
  • Yeast Whole yeast (not to be confused with yeast extract, a hidden-MSG source).
    Clean
  • Water Plain water — no concern.
    Clean
  • Salt Everyday seasoning; no toxic-burden concern at normal use (sodium intake is a nutrition question, not a toxin).
    Clean
Ingredients
On the label

Ingredients

Enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, rye meal, yeast, contains 2% or less of each of the following: molasses, caraway seeds, vital wheat gluten, salt, vegetable oil (canola and/or soy oil), sugar, raisin juice concentrate, yeast nutrient (ammonium sulfate), dough conditioners (mono - and diglycerides, sodium stearoyl lactylate, ascorbic acid), calcium propionate (mold inhibitor), calcium sulfate, enzymes, nonfat dry milk, soy flour.

As listed by the data source. Always check the package in your hand — formulations change.

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Product data from Open Food Facts, available under the Open Database License.