Well, if one defines "healthy" as "natural" or "unprocessed," it certainly wouldn't fit under that heading. However, I'm hesitant to use the term "healthy" or "unhealthy" to describe ANY food or any way of eating anymore. There just seems to be NO common understanding of what a healthy food is anymore.

There are those who think in terms "healthy whole grains" and others who consider grains of any sort be be unhealthy.

There are those who insist that the only healthy diet is a vegan one, others who insist equally strongly that humans evolved primarily as hunters and therefore that the only healthy diet is on that is primarily animal sourced.

Some people consider milk a healthy food for humans because babies thrive on breast milk. Others say that it is unhealthy for anyone past early toddler-hood to continue ingesting any lactose containing products.

Some insist humans are genetically programmed to like and seek out sweet flavors because foods that are sweet contain the nutrients we need....therefore fruit is, ipso facto, healthy. Others find that fruit, except in very very limited quantities sends their blood glucose thru the roof making them sick. For them, fruit is not a health food!

Since this is generally a "low carb" forum, most of us here agree that lower-carb is "healthier" than higher carb. With that understanding, these low-carb breads would be a "healthier alternative" than high-carb white bread or even standard whole grain breads.

Those who want to eat low-carb but who truly miss their breads might find it easier to stick with their low-carb WOE if they have a product available that is low carb enough to fit within their carb-limits as well sufficiently bread-like to appease their desire for bread. To that extent, this is a good thing.

Whether it is a good or bad thing that manufacturers are starting to realize that there might be a market out there for "low-carb" products is a whole nother question. Do we really need or want a bunch of shelf-stable, highly-processed low-carb foods? Would manufacturers find way to increase the "flavor" hit of such foods to induce us to buy and eat more of their products? Will we start seeing thousands of low-carb snack foods on the shelves? Would the wide availability of such foods lead to over-eating on low carb in the same way that the wide-availability of shelf-stable, high-flavor. low-fat processed foods led to overeating on low-fat diets? Who knows? But it is something to think about.