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GG Bran Nutritional Information: What has Changed and Why

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As you may or may not know, GG Bran Scandanavian Crispbread has made some changes to our packaging and our Nutritional Information. We have had many of our customers call or write with questions for these changes and thought it would be beneficial to post this response:

For all current and potential GG Bran Crispbread Customers,

Please be aware of some of our changes and the reasons for changes in our products nutritional information. Our product continues to be all-natural, and still has all of the benefits that an extraordinarily high fiber product can offer.

Dietary Fiber

GG continues to have the highest percentage of dietary fiber and the lowest net carbs of any cracker on the market. The crackers are now simply larger, with a smaller amount of crackers in each package.
In order to maintain the dietary fiber at 50%, we have maximized the percentage of unprocessed bran to 85+%.

An additional benefit of the slightly larger cracker is that breakage is reduced, which will really come in handy if you like to put toppings on the cracker and dip it into hummus, yogurt or other spreads for a quick and healthy snack.

The weight of the package will remain 100 grams; however, it will contain 10 crackers weighing 10 grams each instead of the former 12 crackers weighing 9 grams.

Nutrional Information

This change in weight and the increased amount of dietary fiber has resulted in changes in nutritional value for each cracker:

• Dietary fiber increases from 3g to 5g. Each cracker contains 50% dietary fiber
• Total carbs increases from 3g to 7g (2g net carbs + 5g dietary fiber)
• Net carbs increases from 0g to 2g
• Calories decrease from 16 to 12

What caused these changes?

Our all natural fiber crackers are made in Norway and imported to the United States. The Norwegian nutritional analysis that we have been using designates carbs and dietary fiber as separate numbers. Therefore, subtracting grams of dietary fiber from the reported carbohydrate grams resulted in Zero net carbs.

USRDA (United States Recommended Daily Allowances)  convention includes dietary fiber in the definition of Total Carbohydrates. When dietary fiber is subtracted from total carbs, the result is 2g of net carbs.

Results

These changes may have changed your feelings about our product or may have you wondering if GG Scandanavian Bran Crispbread is right for your healthy lifestyle.

If you are a current customer of GG Bran Crispbread and have seen results from taking this product, then you will consider to see the same results. The larger crackers will allow you to get the same fiber content in fewer crackers, and it still has the same great bran taste.

If you are wondering if GG Bran Crackers are the right addition for your low carb diet, then realize that these crackers do have a small amount of carbohydrates, but also contain a whopping 5 grams of Dietary Fiber. This product is a great addition to any diet including the F-Factor high fiber diet, low carb diets and for constipation relief.

Thank you for using and considering to use our product. We hope that we can continue to make a great high fiber and low carb addition to your healthy living lifestyle.

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This entry was posted on Monday, November 3rd, 2008 at 2:50 pm and is filed under Company News, Frequently Asked Questions, Health Food Articles. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “GG Bran Nutritional Information: What has Changed and Why”

  1. Nutritional Information Says:

    Hello, thanks for the post. Its really awesome. I love reading this one..

    Nice article.

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  2. Nutritional Information Says:

    I do agree with all the ideas you have presented in your post. They are very convincing and will definitely work. Thanks for the post.

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  3. jonathancring Says:

    Brancrisp is such an inspiration to those of us trying to find an escape from dietary monotony. I use them every time I am inclinced to pursue the “bread” of life. But I was wondering if you fine folks had ever thought about taking the Brancrisp idea and transforming it into a hard taco shell, which would give us yet another incarnation of food delicacy.
    Give it some thought, and if you decide to do this, I will be one of your first customers and also an advocate among others to share the enthusiasm.
    Yours,
    Jonathan Richard Cring

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