Friday, February 24, 2012


Sprouted Grain Bread

I have never heard of sprouted grain bread until Kristin approached me and asked to write an article about its nutritional benefits, and after reading about the manufacturing process behind most breads you buy at a grocery store, I am behind this all the way.

Guest Blogger: Kristin Wells aspiring writer, cyclist and runner.

Preparing healthy meals that will please the entire family can be a challenging task. One of the best things you can add to your family's diet is sprouted grain bread. Breads made from sprouted grains are low in salt, and contain no yeast or added sugar. Sprouted grain breads are not refined or stripped of valuable minerals, and they are made without processed flour. It’s known as a live food because the grain is allowed to sprout before harvest. Sprouted grains are high in nutrients and vitamins. They are organically grown without the use of harmful pesticides or toxic herbicides.

Nutritional products are made from a wide variety of sprouted grains. The most commonly used grains for this purpose include millet, spelt, rice, oats, rye, and wheat. Sprouted soybeans and sprouted lentils are also used to make bread, bagels, rolls, cereal, and tortillas. Sprouted grain bread is made with no preservatives; it must be promptly refrigerated or frozen to avoid the accumulation of mold. For the best results, place bread in the freezer and remove slices as needed. Bread and rolls will stay fresh for a longer period of time.

Some of the nutritional benefits of sprouted grain bread include a low glycemic diet that is high in vitamins and fiber. Foods made from living grains are also low in saturated fat, they offer more protein and minerals than foods made from processed flour. Bread made from processed white flour contains little or no nutritional value. A diet of foods made from refined white flour can lead to obesity, diabetes, and heart disease. It can also help with current conditions by boosting your immune system by giving you the nutrients you need. The American Cancer Society uses similar techniques when dealing with different types of mesothelioma. Switching to sprouted grain breads is an ideal way to increase your family's daily intake of vitamins and minerals. In fact, one slice of sprouted grain bread contains 9 essential amino acids compared to white bread.

Another difference between sprouted grain bread and white bread is the manufacturing process. White bread is produced by taking the germ and bran out of wheat flour, this process also removes a great deal of fiber and vitamins. The flour is then bleached and some vitamins are added to the finished product. For sprouted grain bread, water is used to sprout the whole grain berries. Once sprouted, they can be ground or mashed in preparation for baking.

The most notable contrast between bread made from sprouted grains, and those made from white processed flour is the taste. White bread is bland and doughy with no distinguishing taste. Sprouted grain bread is hearty and full of flavor. Either way you slice it, sprouted grain bread is the best option for your family.

Kristin Wells is a recent college graduate from The University of Georgia and an aspiring writer. She wants to make a difference in people's lives through her writing. Kristin also likes competitive cycling, running, and traveling as much as possible.


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