Simply stated, KNOW BETTER BREAD is bread reimagined. With an understanding of the latest nutritional science, KNOW BETTER BREAD intelligently combines high quality ingredients to deliver a guilt-free choice for a beloved staple. KNOW BETTER BREAD delivers a wholesome, truly nutritious addition to your day without grains, GMOs, dairy, soy, artificial ingredients and unnecessary fillers.
KNOW Better Bread contains the following ingredients:
Almonds, Dried Egg Whites, Flax Seeds, Organic Coconut Flour, Chia Seeds, Organic Prebiotic Fiber, Allulose, Organic Sea Salt, Organic Flax Flour, Applesauce, Apple Cider Vinegar and Organic Coconut Oil.
The great thing about KNOW Better Bread is that it tastes great! Serve it to your kids and they are sure to enjoy it!
You can feel safe knowing that you’re giving your kids the superfoods they need to be healthy without the harmful and sometimes dangerous ingredients found in traditional grain-based breads.
Many people see whole grain, sprouted grain and ancient grain as healthy alternatives to traditional bread but these are typically just marketing ploys with many of these alternatives having less than 10% of these grains - the remainder being processed flour. Additionally, whilst these breads may overcome one of the problems with typical breads they still have the same issues with increasing inflammation, blocking nutrient absorption, increased intestinal permeability and spiking blood sugar. Only KNOW BETTER BREAD addresses ALL of the issues associated with bread and its typical alternatives.
Furthermore, data from studies, such as the Physicians Health Study and the Nurses Health Study, often cited that “prove” whole grains are “healthy” ONLY demonstrate that if white processed flour products are replaced with whole grains, there are indeed health benefits. All major health organization agree whole grains are a better choice over refined grains. However, theses studies do not establish consuming whole grains improves health over NO grains. Nor do these studies address the harm grain consumption poses in the human diet and dramatic improvements in health with grain elimination. This oversight represents faulty nutrition logic that goes along with the faulty logic played out from the tobacco industry. It would be a maligned falsehood that filtered cigarettes are healthier than unfiltered cigarettes, when of course eliminating smoking completely is best for one’s health.
The problem with most modern bread begins with the wheat itself, and how it’s processed into flour. In commercial white flours, the wheat’s bran and germ are removed, stripping it of nutrition and flavor. The flour is then chemically hammered into its pure-white, shelf-stable form by bleaching and oxidation.
The dichotomy that has been created in America between “white” and “wheat” bread—reinforced by the toast choices at diners around the country—is apt, considering how little resemblance white flour actually bears to its source material. But even what is purchased as whole wheat is rarely true whole wheat. Most times, the flour is separated by machine into its constituent parts—bran, germ, endosperm—then recombined after a good deal of the flavorful and nutrient-rich germ and parts of the bran are removed. They contain much of the fiber and other components needed to ensure proper digestion and nutrient absorption, but are removed because they also go rancid most quickly, and flour companies want their product to be able to sit on your shelf for as long as possible. (The process of “enriching flour” was introduced to add back some of the nutrients stripped out when the bran and germ are removed.) Reference: http://luckypeach.com/pizza-gut/
The protein unique to wheat, gliadin, degrades in the human gastrointestinal tract to small proteins that have the ability to cross into the brain and bind to morphine receptors. These small proteins, called polypeptides have been labeled, by National Institutes of Health researchers, as gluteomorphins, which are morphine-like compounds. Gliadin’s binding of morphine receptors may be part of the reason wheat products increase appetite and cause addiction-like behaviors in susceptible people. Wheat has been noted to increase appetite to the tune of 400 calories per day. Never before in course of human history have more than 2/3 of American been overweight. Food addiction and portion control are real issues. The additive, appetite stimulating effects of gliadin found in wheat contributor to the obesity struggle.
In addition, the complex carbohydrate in wheat, amylopectin A, is another problem. The branching structure of wheat’s amylopectin A is more digestible than the amylopectin found in other starches. This explains why two slices of whole wheat bread increase blood sugar higher than table sugar, higher than most candy bars.
Wheat also is a source of gluten, which posed additional hitches.
Gluten is a family of proteins that are found in all grains. It is comprised of two main group of proteins, gliadins and glutenins.
There are over 200 clinically confirmed condition associated with gluten. For additional information:
Unlike all other proteins humans do not digest gluten completely. The immune system may see these undigested protein molecules as “invaders” and set up a response to eliminate them, which sets the stage for inflammation as collateral damage. Based on each individual’s genetics, gut microbiome, and other triggers, the response to gluten consumption can vary between people. In susceptible people, gluten can trigger a host of immune diseases like celiac, rheumatoid arthritis, Hashimoto’s thyroiditis and gluten encephalopathy (dementia from wheat).
In addition, gliadin, a unique protein in wheat, triggers a release of a protein called zonulin. Zonulin proteins are security guards of sorts in the intestinal tract. They are responsible for the tight junctions that do not allow substance into our bloodstream. Zonulin release triggers mischief makers, normally not allowed entry to the party, to pass security and gain access. In other word, the intestinal barrier is hijacked and inflammatory processes can begin. This process can affect IBS, cause watery diarrhea, worsening of ulcerative colitis, chronic joint pain in fingers and wrists, and inflamed airways.
Then there’s lectins found in grains, wheat being the worst. Lectins are a class of protective protein molecules found in grains. Lectins have the ability to “unlock” the proteins lining the human intestinal tract that determine what substances can enter the blood or lymphatic system and what substances cannot. This “unlocking” kicks off autoimmune disease and why grain consumption has been linked to rheumatoid arthritis, skin diseases like dermatitis herpetiformis, Hashimoto’s thyroiditis, and a variety of other inflammatory diseases.
In summary, there are several mechanisms in which grains/gluten are problematic. The normally impenetrable gut (gastrointestinal) barrier breaks down. This is vitally important as impaired gut health can be the root cause for autoimmune and other inflammatory disease.
Rice flour, cornstarch, maltrodextrin (made from corn) tapioca flour, and potato starch are the most common ingredients used in gluten-free breads. These undesirable ingredients are packed with highly-digestible, high glycemic index carbohydrates and thereby send blood sugar through the roof. This contributes to diabetes, cataracts, arthritis, heart disease and weight gain. Typical gluten-free breads are very poor substitutes for traditional bread that contribute to health consequences, if used to replace your daily bread and/or consumed frequently.
The glycemic index, often abbreviated “GI”, ranks food based on the degree that a specific food raises blood sugar. The foods are compared with pure glucose, the most rapidly absorbed form of sugar, which has a GI value of 100. Foods with a higher glycemic index (like wheat bread of 71) raise blood sugar more rapidly than foods with a lower glycemic index value do (like KNOW BETTER BREAD less than 10).
It easy to understand why wheat-based foods and other grains such as white rice and corn, often used in many gluten-free breads, pose a problem for blood sugar control, as they carry higher glycemic index values.
The following foods are significant sources of carbohydrates:
For more information, we highly recommending the books in KNOW MORE. The authors discuss in great detail lifestyle changes, that start with diet, that can make substantial health improvements.
A genetically modified organism, called GMO, is an organism whose genetic material has been altered using genetic engineering techniques. Numerous studies have indicated serious health risks associated with GMO foods including infertility, immune problems, food allergies and gastrointestinal disturbances.
No long-term human safety studies have ever been conducted. In fact, 50 countries have banned or restricted GMOs, while the US doesn’t even require labeling.
There are eight GMO food crops: corn, soybeans, canola, cottonseed, sugar beets, papaya from China and most from Hawaii, and small amount of zucchini & yellow squash.
KNOW BETTER BREAD is committed to sourcing the healthiest ingredients that improve not disrupt health. KNOW BETTER BREAD is proudly Non-GMO.
We KNOW you want your KNOW Better Bread fast! We ship using USPS Priority Mail so you will receive your order within 1-3 business days after it has shipped.
If you place your order on Monday or Tuesday before 2pm, we will ship your order the next business day. If you place your order after 2pm on Tuesday, Wednesday, Thursday, Friday, Saturday or Sunday, we will ship your order on Tuesday of the following week.
We ship using USPS Priority Mail for a flat rate of $7.99.
We do not offer international shipping at this time.
If you don’t like our KNOW Better Bread... we’ll be really bummed. Our prime directive is focused on producing a nutritionally superior, great tasting bread and we take this feedback very seriously. We would love for you to tell us why. Please shoot us an email at KnowTeam@KnowFoods.com with your feedback.
We currently do not accept returns, however we will do what we can to make things right.
We do not offer international shipping at this time but hope to in the future! Please share the love of living a healthy life grain-free!
Eggs, Almonds, and Coconuts.
We make KNOW Better Bread fresh! We also don’t taint our bread with any unnatural preservatives in it. This means that when you receive your delectable KNOW Better Bread you will want to consume it within 5 days if not refrigerated. It will last longer if refrigerated. It will last for 6 months when frozen.
KNOW Better Bread is perishable like other breads but does not require refrigeration. It will last longer if refrigerated but it’s not necessary.
Yes, you can freeze it but you will want to consume it within 6 months.
Yes, it is substantial enough to make a variety of recipes that require bread such as:
French Toast, Grilled Cheese, Stuffing, Grilled Sandwiches and more!
Know Better bread tastes great, especially when toasted. Please look at our photo gallery of meals prepared by Chef Bobby!
What if my KNOW Better Bread doesn’t seem right?
We stand 100% behind our KNOW Better Bread and if you have any issues or questions, please contact us here:
We are happy to answer any of your questions and if you have a problem, we’ll do our best to make it right.
You can shop online here at www.KnowFoods.com
We are available at the following locations:
We are currently available at the following locations: