text: I have been eating Alpine Valley's 9-grain bread morning, noon, and night for a few months now.  It tastes really good, and I quickly became addicted to it. \n\nAfter doing a lot of research on whole grains, their 9-grain bread doesn't get a \"Basic\" whole grain stamp from the Whole Grains Council (www.wholegrainscouncil.org).  Alpine Valley receives a stamp on four of their breads: a \"Basic\" stamp on one bread (their whole wheat raisin cinnamon), and a \"100%\" stamp on three breads (their Cracked Wheat, Honey Whole Wheat, and Multi-Grain breads), so I will try to start eating those breads instead.\n\nI really think that companies that purport to sell healthy products should be 100% straightforward about the degree of health in each product.\n\nEven though my Alpine Bakery bread of choice does not get the Whole Grain stamp, eating this bread has led (without any conscious intention on my end) to no longer buttering bread (because it tastes so good that nothing, even butter, should cover up the taste), I have stopped eating ice cream and many other fatty foods, simply not wanting them anymore, not cake, or cookies, or Mexican food, everything pales to the experience of eating this bread with absolutely nothing on it.\n\nIt may be that their 9-grain bread is sufficiently healthy.  At this point, I don't know how to evaluate it except to believe that the first ingredient being Wheat Flour means the industry standard of being refined flour, where the second ingredient is Organic Whole Wheat Flour.  Is it half refined flour?