Each of our breads have a fibre rating. because the fibre rating as key to building up your levels of fibre in your bread to support increasing your fibre each day. Some people already enjoy a very high-fibre diet; others find that increasing fibre too quickly leaves them bloated and uncomfortable. Introducing fibre gradually can help. Dr Kimbell encourages people to choose a bread they enjoy and feel comfortable eating, increasing the wholegrain content as it suits them.
SINGLE 🚽 – 20 – 30% wholegrain Flour
DOUBLE🚽🚽 – 50% Wholegrain Flour
TRIPLE 🚽🚽🚽 100% Wholegrain Flour
QUAD 🚽🚽🚽🚽 100% Wholegrain + a boost such as seeds, porridge or extra fibre from fruit, or nuts.
& Diversity Boost 🌾 🫘 🌱 🌸
A bread can also be **BOOSTED** when we have deliberately built its fibre from a wider diversity of plant groups:
🌾 **Grains** 🫘 **Pulses** 🌱 **Pseudocereals & seeds** 🌸 **Botanicals**
So you might see:
**LEVEL: TRIPLE 🚽🚽🚽 + BOOSTED 🌾 🫘 🌱 🌸**
The toilets tell you how much wholegrain is in the formula
The plant symbols tell you how diverse the sources are.
Why the flush system?
The 🚽 symbols are a simple reminder that fibre needs to move through you. Fibre helps build the bulk and structure of stools, but jumping from a low-fibre diet to a very high-fibre one overnight can leave some people feeling bloated, windy or uncomfortable. Your gut and the microbes that ferment different fibres need time to adjust, so rather than fibre maxing from day one, build gradually, drink enough fluid and increase diversity alongside quantity. Start with a 🚽 SINGLE and, as it suits you, work towards 🚽🚽 DOUBLE, 🚽🚽🚽 TRIPLE or 🚽🚽🚽🚽 QUAD. The goal isn’t to win at fibre on your first bite – it is to build a diverse, fibre-rich way of eating that works for you.
Because with fibre, more matters – but different fibre really matters too.
Fibre Building 🚽 is a way to slowly, gently increase your fibre. Too often when Dr Kimbell has been teaching she found that people tried to increase their fibre too quickly. Dr Kimbell has rated the Diversity Breads to accommodate diversity being key to each bread, but rated each bread by the levels of fibre that allows people to build their tolerance to increasing fibre to build gradually.
It isn’t only how much fibre is in your bread. It is where that fibre comes from – and what happens to it along the way.
We rate all our Diversity Bread® to help you see how much fibre a bread provides in a serving, while also looking beyond the number. Different grains, pulses, pseudocereals, seeds and botanicals bring different fibres and plant compounds to the loaf, which is why because fibre diversity matters alongside fibre quantity
Rather than simply “fibre maxing” with one concentrated source, Diversity Bread® is designed to build fibre through a diversity of whole plant ingredient, and to allow pole to select the bread that they are most comfortable eating.
Fermentation adds another important dimension. Sourdough microorganisms transform the dough as it ferments, changing some of its carbohydrates, proteins and plant compounds. Recently studies have shown lower levels of fructans in fermented bread, which is associated with more comfortable digestion. This kind of bread can help if you are trying to eat a called the low FODMAP diet. Everyone responds to bread differently, so our rating isn’t a health claim or a promise about digestion – it is a simple way of showing you **how the bread has been built**.