A seminar was recently organised at the main buildings of Attard & Co. Ltd, marking the launch of a unique and almost revolutionary product – a Glycaemic Index (Low GI) bread. Professor Christiani Jeya Henry from Oxford Brookes University, a world renowned expert in the field of nutrition and GI, was the evening’s main speaker and explained in clinical terms, that making one small change to eating Low GI bread can improve your blood sugar control and so help to prevent or manage cardiovascular disease and diabetes. The Glycaemic Index (GI) is a way of ranking individual foods according to the effect they have on blood sugar levels – that is, how quickly they are digested. This is also great news if you’re trying to lose weight. This was all backed up by studies proving that maintaining a Low GI diet is imperative to the safeguarding of one’s health. Paul Morrow, managing director for British Bakels, approached the subject from a practical point of view, earmarking the loaf’s delicious taste and very affordable price as the fundamental selling point behind the success story for Low GI Multiseed loaf. Mr Morrow then went on to detail results related to sales, stating that the product has taken the UK by storm, even though it is relatively new on the market.

Country Oven Low GI Multiseed bread is popular with consumers – as much for its great taste as its nutritional benefits. The bread is a delicious combination of pumpkin, linseed and sunflower seeds, combined with wheat bran and oat flakes to give tasty bread with extra bite and a coarse, open texture. For more information on the product please visit www.lowgibread.org.uk.

The bread will be baked and distributed exclusively under licence by Golden Harvest. For further details on the product please contact [email protected]