Environmental Nutrition: What's the scoop on sprouted grain bread?
What is a sprouted grain? A sprouted grain has been soaked until it reaches germination, a process which enriches the grain by increasing nutrient levels and may also aid in ease of digestion when it is eaten.
So, what is sprouted grain bread? Sprouted grain breads are giving bread-avoiders and bread-lovers something to cheer about! This type of bread, made from a variety of sprouted whole grains (including wheat, millet, barley and spelt) and legumes (like soybeans and lentils) is packed with vitamins (including antioxidant vitamins C, E and beta carotene), minerals, protein and fiber. The high amounts of protein and fiber can help increase feelings of fullness and can help sustain energy levels longer versus foods that are not good sources of these nutrients. In addition, sprouted grain breads tend to be popular also for what's missing -- they do not contain added sugar, preservatives or artificial ingredients.
One brand of sprouted grain bread, Ezekiel 4:9 (made by Food for Life), contains the following ingredients:
--Organic sprouted wheat
--Organic sprouted barley
--Organic sprouted millet
--Organic malted barley
--Organic sprouted lentils
--Organic sprouted soybeans
--Organic sprouted spelt
--Organic wheat gluten
It is important to note that although sprouted grain bread contains an abundance of natural and health-promoting ingredients, is it not gluten-free. In fact this is a common misconception. In reality, sprouting of grains can reduce gluten levels somewhat but it does not eliminate them altogether. People suffering from celiac disease or gluten intolerance should avoid sprouted grain breads unless they can find a confirmed gluten-free product or recipe.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)