1) Sprouted Whole Grain Bread Has More Nutrients:
Sprouting whole grain bread increases the nutritional value of the bread. There are many studies which show that sprouts have higher levels of vitamins A, C, E and K than regular wheat flour.
They contain more fiber too! These nutrients make it easier for your body to absorb them into your system. Sprout breads also provide more iron, zinc and magnesium than other types of whole grain breads.
2) Sprouted Whole Grain Bread Is Better For You:
It is known that whole grain foods like sprouted grains are good for your health. Studies have shown that they reduce the risk of heart disease, diabetes and obesity.
Research shows that eating whole grain foods helps lower cholesterol levels and may even prevent or reverse some forms of cancer. Sprouted whole grain breads are better for you because they contain more nutrients and less calories than their unsprung counterparts.
3) Sprouted Whole Grain Bread Can Help Prevent Diabetes:
Research shows that whole grain breads are good for preventing type 2 diabetes. Researchers from the University of Texas at Austin found that consuming sprouted whole grain breads reduced blood sugar levels and lowered insulin resistance.
They believe these results could lead to improved control of diabetes. Sprouted whole grain breads also improve blood lipid profiles and decrease inflammation in the body.
4) Sprouted Grain Breads Can Help You Lose or Manage Your Weight:
Nutritionists have long believed that eating whole grain foods can help people lose weight and improve their overall health. There are many reasons for this.
Whole grains take longer to digest than refined grains, so the body burns off more of what it consumes. The complex carbohydrates they contain are slowly broken down into simple sugars, which provides a steady energy release rather than a quick spike.
Sources & references used in this article:
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking by L Alvarez-Jubete, H Wijngaard, EK Arendt, E Gallagher – Food chemistry, 2010 – Elsevier
The acute impact of ingestion of sourdough and whole-grain breads on blood glucose, insulin, and incretins in overweight and obese men by A Mofidi, ZM Ferraro, KA Stewart… – Journal of nutrition …, 2012 – downloads.hindawi.com
Traditional foods and beverages of Ladakh by D Angchok, SK Dwivedi, Z Ahmed – 2009 – nopr.niscair.res.in
Cereal sprouts: composition, nutritive value, food applications by K Lorenz, B D’Appolonia – Critical Reviews in Food Science & …, 1980 – Taylor & Francis
Production and evaluation of specialty bread from sprouted mixed-grains by EU Onyeka, OS Obeleagu – African Journal of Food Science, 2013 – academicjournals.org
New Bread Uses Sprouted Grain; A Staff of Life That Needs No Crutches by M Loomis – Green Revolution, 1967 – research.library.kutztown.edu