Many of us grew up on spongy, fluffy Wonder Bread. Then we learned about the wonders of whole wheat. Shortly thereafter, along came whole grain. Nowadays, it seems like every bread in the health food store is sprouted. What’s the deal?
Let’s look at what makes a grain:
White bread is entirely endosperm: mostly starch and protein. With fewer vitamins and minerals, and no fats or fibre, white bread is more likely to spike your blood sugar. The spikes and crashes of your blood sugar have just as much of an impact on your health as the overall amount of sugar consumed.
To counteract this, whole wheat bread was popularized. This is usually comprised of endosperm plus bran, with most of the germ removed to prevent rancidity. Whole grain, then, is all three components together, in some ratio.
So if the whole grain is already being used, what is the benefit of sprouting? There are two main reasons:
- Sprouted grains have more nutritional value. Their protein content is raised (especially the amino acid lysine), the starch (simple carbohydrate) content is lowered, and vitamin, mineral, and fibre content is increased.
- They are easier to digest. The act of sprouting activates enzymes, and breaks down phytic acid and enzyme inhibitors. This means that your body will more easily absorb the nutrients in the grain.
If I’ve piqued your interest about sprouted grain breads, come on in and try some! We carry both Food For Life brand, and Canadian company Silver Hills Bakery. These breads are made without preservatives (yay!) so you’ll find them in our ever-expanding freezer section.
What’s YOUR favorite sprouted-grain product?
About The Author:
Kelly Boaz, CNP
Kelly is a holistic nutritionist, specializing in eating disorder recovery and food freedom. She is also a public speaker (TEDx King St. West, TDSB) and a writer. Learn more about Kelly, and about booking private consultations at kellyboaz.com Twitter: @kelly_boaz Facebook: /KellyBoazDotCom