Friday, October 14, 2011

Sprouted Grain Bread

I got a suggestion to write about sprouted grain bread. Maybe you've seen bread at the store that advertised it was made from sprouted grains like it's a good thing. Maybe you've bought some and figured you doing your body some good but your not quite sure why exactly sprouted grains are better than regular whole wheat bread. If you know all about sprouted grains, stop reading right now and go do something valuable with your time!

I did a little bit of reading about sprouted grains and here is what I found out. Flour made from sprouted grains provides more protein, vitamins and minerals than refined flours. The grains gain more nutritional value during sprouting. As the seeds germinate, certain enzymes are activated that begin to break down the seed. This increases the availability of certain vitamins and minerals. Bread made from sprouted grain flour is also easier to digest, because the enzymes have already begun to break down some of the starches. The same goes for gluten; most sprouted grain bread is low gluten or gluten free. Sprouted grain bread is also much lower on the glycemic index than other breads, especially white bread. This is important not just for diabetics, blood sugar spikes cause all kinds of trouble in our bodies.

Give it a try, you might find it's delicious as well as healthy!

No comments:

Post a Comment