Why Are Sprouted Grain Breads Healthier Than Whole Wheat Breads?

Grains are probably one of the healthiest foods that we have access to on the planet. They are chock full of Omega-3s and also provide a great daily amount of fiber and roughage to support digestive health. One category of grains is becoming more and more popular with each passing month that's even healthier than its competition. These are called sprouted grains, and there's a pretty big difference between normal grains and sprouted grains, not only nutritionally but in taste as well. There are three main differnces between whole grains and sprouted grains:rn1) Sprouting activates essential enzymes in foodrn2) Sprouting increases the amount of vitamin contentrn3) Sprouting neutralizes anti-nutrients, like phytic acid, which constrict the body's ability to fully absorb nutrition. Let's compare nutritinal information for a sec. Examining nutrition density on a calorie-by-calorie count, you'll find that sprouted wheat contains four times the amount of niacin, nearly twice the amount of Vitamin B6 and folate, more protein, and less starch than non-sprouted wheat. It's also lower on the glycemic index, so those who follow a diabetic diet or watch blood sugar levels will be happy to start trying sprouted grains. Sprouts, as well as being easily digestible, are also an excellent source of fiber, protein, vitamins and minerals. For example, sunflower sprouts are high in vitamins A and C, while mung bean sprouts are high in vitamin C, iron, and potassium. A lot of seeds are high in phosphorus, a mineral used for alertness, increased mental abilities, healthy bones, and strong teeth. Ordinary grains, seeds, and nuts are "germinated" during the sprouting process. When this happens, their nutritinal value changes -- but they all keep their essential plant enzymes, boosting the body's metabolism with all the extra vitamins and minerals present. The enzymes aid in digestion within the small intestine. Sprouting also retains additional nutrients that would otherwise be eliminated during cooking. Sprouted grains, seeds and nuts also encourage the growth of healthy bacteria in the digestive system, known as probiotics. They help keep the colon clean and are very high in protective antioxidants. Ordinary wheat products can cause a lot of problems in one's digestive system, causing mucous buildup, allergic reactions, and even constipation. This limits the body to be able to absorb the nutrients it needs. However, even with sprouted wheat, these negative effects can often be eliminated. A lot of wheat-intolerant people are able to handle sprouted wheat bread products because the starch is only converted to simple sugars. It's a lot easier to break down. Another easy option is flourless bread, made from grains and legumes that have been sprouted before grinding into flour. This ground flour has increased nutritional value since the grain and legume seed is first sprouted, giving it a live and active growth process before becoming the consistency of flour. Some sprouted grain breads actually retain a sweeter taste, because sprouting changes some of the starch to sugar. The bread is moist and made without any yeast. It can also accomodate low sodium diets with little to no salt added. One thing to get used to is that sprouted breads are usually denser, allowing baked fruits inside to spread throughout the dough instead of sinking to the bottom. It's very common to see varieties like sprouted cinnamon raisin bread. Sprouted grains and grain breads do qualify as "live food," and that's because they are made of ingredients in the most unrefined stages possible. No highly processed flours, no nutrients stripped of the grain and then added to the bread later on -- it's all a natural process. For the most part, sprouted grain companies use organic ingredients in their products, grown without pesticies and herbicides. They have a low glycemic index of about 45 and are also low in saturated fats. There are many, many benefits to trying sprouted grains in your diet. It's optimum to good digestive health and tastes great, too. Sprouted products are usually made from wheat, millet, or spelt. You can use the sprouts on a salad, eat them as they are, or grind them into flour for your next baking project.