The Amazing Health Benefits of Sprouted Grain Bread
I’ve heard it time and time again from dieters: “Bread is bad!” Thankfully! not all bread is created equal! The process of baking sprouted grain breads is the difference maker. There are some amazing health benefits to include it in your healthy lifestyle.
The sprouted grain concept is not new but they are increasingly showing up in the local grocery stores. And for good reason. Sprouted grain bread is packed with vitamins, fiber, and protein making this bread incredibly healthy.
Compared to other types of bread, sprouted grain breads are higher in protein, fiber, along with vitamins A, B-complex, C and E. It’s also lower in carbs and easier for our bodies to digest.
Sprouted grain breads often include a variety of whole grains and legumes. May sound strange to have bread with legumes blended in, however, combining grains and legumes make the protein in sprouted grain bread a complete protein, meaning that it contains all nine essential amino acids. There are also lot more nutrients in this great combo than whole wheat alone.
Sprouting: The Difference Maker
I read somewhere that sprouting releases the energy of grains and improves the vitamin content up to 24 times. That’s incredible!
Sprouted grain bread is made from whole grains that have been soaked until they have begun to sprout, or germinate.
During the sprouting process, enzymes are released which help break down proteins and carbohydrates which enable your body to function optimally. This process also helps make sprouted grain food low glycemic and easier to digest. Releasing the incredible enzyme content can give this bread up to 100 times more enzymes than raw fruits and vegetables. (Can I get an amen?!)
Sprouting the grain also starts the process of breaking whole grains down for you which helps with digestion. This is maybe why I’ve heard nutritionists say our bodies digest this bread similar to digesting vegetables!
The sprouting process also unlocks further nutritional benefits such as fiber, reduces phytic acid (which can harm digestion) and increases amino acids in the grains. It also removes antinutrients, which are substances that block the absorption of nutrients.
Once the grains sprout, they are drained and mixed together to be ground up and used to make the bread.
Other benefits of Sprouted Grain bread:
• Contains more protein and less fat than other breads
• Offers lower net carbs than many other whole grain products
• Contains antioxidants
• Helps neutralize toxins in the colon
• Helps manage blood sugar levels
• Lower in gluten and breaks down gluten better than other breads
• Helps prevent mineral deficiencies
• Usually do not contain preservatives
• Less phytic acid and tannins
Yes, the price tag is a bit more than the average loaf on the shelf, but there are actually a lot more health benefits to choosing sprouted grains. When eaten in moderation, bread can be part of a healthy diet.
Most sprouted grain breads can be found in the refrigerator or freezer section (remember they usually do not contain preservatives). Popular brands are Ezekiel 4:9 and sprouted varieties by Dave’s Killer Bread and Alvarado Street Bakery. My personal favorite is Whole Foods 365 Brand (Pictured above).