Should you Ditch your Whole Wheat Bread for Sprouted Grain?
Bread, pretty much everyone loves it’s delicious “carby-ness” (I think I just made a word). There was a point when everyone ate bleached white bread which has virtually no nutrition, in this day it is pretty common knowledge that whole wheat bread is healthier than white. So what about sprouted grain? As a society I believe we are heading into a season of healthier lifestyle choices, this gets me so excited and encouraged. I want to explain to you first off what sprouted grain is and then what the main differences are between sprouted grain and whole wheat.
So what is sprouting? Sprouting is a way to release all the vital nutrients stored in whole grains. Sprouting grains/seeds before baking helps to produces living, nutrient-rich food. The flour made from these grains provides more protein, vitamins and minerals than refined flours. Sprouting also neutralizes phytic acid, a substance present in grains, which inhibits absorption of nutrients.
Sprouted Grain is made from wheat kernels that have been sprouted, ground and then baked into bread. This process retains more of the nutrients with more protein and less fat than other kinds of bread. Sprouted Grain is easier to digest, why is this? The process of sprouting is like a pre-digestion for the starches, making it easier for your body to break them down. Sprouting grains are activated by enzymes that allow for maximum vitamin and mineral absorption. A big plus to Sprouted Grain is it has less gluten than whole wheat.
WHOLE WHEAT GRAIN
Whole Wheat bread is made by grinding wheat kernels into whole-wheat flour. Whole wheat provides fiber, and naturally-occurring vitamins like B vitamins, iron, magnesium and selenium, it also has a significant amount of protein.
So Is Sprouted Grain Better than Whole Wheat?
Both Sprouted Grain and Whole Wheat breads provide comparable amounts of fiber, vitamins, minerals and other nutrients. However in the end I think there are more benefits in eating grain that has been sprouted, you are absorbing more nutrients and it is easier for your body to break down! Since multiple grains are often used in sprouted breads, they are likely to contain complete protein and be lower in carbohydrate and gluten than whole-wheat breads. Have you ever tried Sprouted Grain? My two favorites are Ezekiel, which uses ancient grain, and Dave's Killer Bread, Sprouted Grain.
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