Thomas High Protein Bagels

Vegetable oil, specifically soybean oil, is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is heavily processed and lacks the nutritional benefits of healthier oils like olive or coconut oil. Its high omega-6 content is a concern for balanced dietary fat intake.

Refined grain flour stripped of bran and germ.

Synthetic preservative — flagged in daily-use products.

Processed additive flagged under Scout's ingredient doctrine.

Sugar is a refined carbohydrate that can contribute to increased blood sugar levels and caloric intake. Excessive consumption is linked to various health issues such as obesity and diabetes. It is often used to enhance flavor in baked goods.

Natural flavors are additives used to enhance taste, but their exact composition is often undisclosed. They can contain a variety of chemical compounds and are considered a processed ingredient. The lack of transparency raises concerns about potential allergens and sensitivities.

Water is a fundamental ingredient used in baking to hydrate flour and activate yeast. It is essential for the dough formation process. It does not provide any nutritional value but is necessary for the product's texture.

Calcium propionate is a preservative that prevents mold and bacterial growth in baked goods. It is considered safe for consumption in regulated amounts. It does not provide nutritional benefits but ensures product safety.

Wheat gluten is a protein that provides elasticity and structure to baked goods. It is beneficial for texture but may cause issues for those with gluten sensitivities. It is a common ingredient in high-protein and low-carb products.

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and causing dough to rise. It is essential for leavening and contributes to the texture of baked goods. It does not provide significant nutritional benefits.

Cornmeal is a ground grain product used for texture and flavor in baked goods. It provides carbohydrates and some fiber but is less nutritious than whole grains. It is often used as a dusting agent to prevent sticking.

Salt is used to enhance flavor and control yeast activity in baking. It is essential for taste but should be consumed in moderation to avoid health issues. It does not provide significant nutritional benefits.

Monoglycerides are emulsifiers used to improve texture and extend shelf life in baked goods. They are generally recognized as safe but are a processed ingredient. They do not provide nutritional benefits but improve product consistency.

Citric acid is a natural preservative and flavor enhancer used in food products. It is generally recognized as safe and is used to add acidity and preserve freshness. It does not provide nutritional benefits but enhances flavor.

Guar gum is a thickening agent used to improve texture and stability in food products. It is derived from guar beans and is generally recognized as safe. It does not provide nutritional benefits but enhances product consistency.

The protein blend includes rice protein, fava bean protein concentrate, and pea protein isolate, which are plant-based protein sources. These proteins provide essential amino acids and support muscle maintenance. They are a good alternative for those avoiding animal proteins.

Sesame seeds are a whole food ingredient rich in healthy fats, protein, and minerals like calcium and magnesium. They provide a nutty flavor and nutritional benefits. They are a good source of antioxidants and support heart health.