![]() ![]() “But generally speaking, sprouted grain bread is a great choice.” “This would depend on an individual’s health status,” says Minchen. Is Sprouted Grain Bread Good for Weight Loss? Those who suffer from celiac disease or a gluten intolerance should avoid eating sprouted grain bread or should attempt to bake a gluten-free version at home. Regardless of the sprouting process, sprouted grain bread contains wheat, barley, and spelt, all of which contain gluten. While sprouting can slightly reduce the levels of gluten in sprouted grain bread bread, it does not eliminate them. “This translates to consuming more vitamins and minerals and trace nutrients from sprouted grain bread,” she explains, “than from a traditional whole grain bread.” Is Sprouted Grain Bread Gluten-Free? As mentioned earlier, sprouted grain bread is more nutrient-rich than other types of bread-even the whole grain kind. Is Sprouted Grain Bread Healthier Than Whole Wheat Bread? Binge Eating Disorder: What It Is and How It’s Treated. ![]() Why Am I Always Hungry, Even After I Eat?.Sugar-Free Diet and Diabetes: Setting the Record Straight.All of those extra nutrients and fiber should help alleviate some of the associated bread guilt.įor related reading, please visit these posts: If you aren’t watching your carbs or your waistline, feel free to indulge. So, if you’re on a carb-restricted diet, sprouted grain bread isn’t the panacea you’re looking for. But, Minchen notes, “It’s a moderate source of carbs. You saw the word bread here, right? That means it’s not carb-free (darn!). Antioxidants (e.g., vitamins C, E, and beta-carotene).Need another reason to eat sprouted bread? We’ll give you three, according to researchers of studies published in the Journal of Agricultural and Food Chemistry and the International Journal of Food Sciences and Nutrition. Take raw soybeans, for example-they’re toxic in their natural state. The sprouting process reduces the amount of these protective chemicals, which prevent the absorption of nutrients and can hinder digestive enzymes. One reason for this increased nutrient absorption: the breakdown of antinutrients, which are naturally occurring chemicals designed to protect the grain or legume by deterring animals from eating it. Sprouted grains, Minchen adds, “are closer to their natural form than refined wheat flour.” Sprouted grains: a key ingredient in sprouted grain bread. To learn more about healthy bread options, read our post Healthy Bread: Is There Such a Thing? sprouted grain bread is “a less processed, more nutrient-dense bread that also tends to be more satisfying,” says Minchen.Īnother health bonus: Sprouted grain bread doesn’t contain sugar, preservatives, or artificial ingredients, which plague most other types of commercially made bread. Its rich nutrients and high fiber and protein content make it a much healthier option than white breads, which are made from refined wheat flour. Sprouted grain bread is made from a variety of organic sprouted whole grains (including wheat, millet, barley, and spelt) and legumes (including soybeans and lentils). Sprouted grain bread is also known as “bible bread” or “manna bread.” Legend has it that it was named after a bread mentioned in Ezekiel 4:9 in the bible: “Take thou also unto thee wheat and barley and beans, and lentils and millet and fitches, and put them in one vessel, and make thee bread thereof.” ![]()
0 Comments
Leave a Reply. |