Whole Wheat Flour Tortillas — DUMP
Munch or Dump rates Whole Wheat Flour Tortillas by United Supermarkets Llc DUMP — score 20/90.
Made with hydrogenated soybean oil and a stack of dough conditioners, leaveners, and aluminum salts. The 'whole wheat' name hides a heavily processed, NOVA 4 formula.
Why this verdict
- Contains hydrogenated soybean oil, the kind of processed fat that drives heart disease
- Mono- and diglycerides act as emulsifiers to fake a soft, fresh texture
- Two aluminum salts (sodium aluminum phosphate and sulfate) used as chemical leaveners
- Calcium propionate preservative plus added dextrose sugar
- Reads like an industrial bakery formula, not real bread
Ingredients (13)
- WHOLE WHEAT FLOUR (safe) — Genuine whole grain with intact fiber and nutrients, but it sits second behind refined flour.
- Water (safe) — Inert; just adjusts texture.
- Shortening (Soybean Oil, Hydrogenated Soybean Oil) (harmful) — Hydrogenated oil is a processed fat linked to raised bad cholesterol and heart disease; an automatic red flag.
- Salt (moderate) — Added sodium for flavour.
- Mono- and diglycerides (moderate) — Emulsifier that can hide trans fats and may disrupt gut bacteria; a hallmark of ultra-processed food.
- Sodium Bicarbonate (safe) — Baking soda raising agent, completely benign in this quantity.
- Dextrose (concerning) — A second added sugar (pure glucose) that hits the bloodstream even faster than sucrose.
- calcium propionate (moderate) — Mold-inhibiting preservative. Generally tolerated but a marker of long shelf-life processing.
- Sodium aluminum phosphate (moderate) — Aluminum-containing leavening/emulsifying salt.
- Sodium Aluminum Sulfate (concerning) — Second aluminum leavener — doubling up on industrial dough chemistry.
- Fumaric acid (moderate) — Acidulant for shelf life and dough handling. Industrial additive, not something you'd add at home.
- Corn Starch (moderate) — Pure refined starch for texture; empty carbohydrate.
- yeast (safe) — Normal leavening agent; harmless.