I love bread! Like most of you, bread was a major food group when I was a kid. And if you are of a certain age, like myself, and you grew up in the 70’s or 80’s you were most likely raised on that wonderfully squishy WHITE bread! Some of us ate WONDERBREAD too! To be fair to my parents the 80’s were a different time. Processed foods seemed like the answer to fast, inexpensive, and convenient ways to feed your children. There wasn’t an emphasis on Clean-Eating when I was a youngster chowing down on my bologna and cheese sandwiches on white bread.
So let’s dive (slice) into bread!
Bread is High in Carbs and Can Spike Blood Sugar Levels. Did you know that even whole grain bread usually isn’t made with actual “whole” grains. They are grains that have been pulverized into very fine flour. Even whole wheat bread spikes blood sugar faster than many candy bars. Wow!
“The FDA says that a grain-containing product labeled “100-percent whole-grain” must be made of germ, endosperm, and bran in proportions that equal those of intact grains. Food companies can export that and make their “100 percent whole grain” not ACTUALLY 100% whole grain.” read more here: Click here to see how your bread slices
First I suggest start reading food labels. That 100% whole grain bread has a heck of a lot of other ingredients in it. I personally love SPROUTED GRAIN breads. I purchase Ezekiel bread and keep it in my freezer. You can find Ezekiel bread usually in the frozen bread section of your supermarket. So, why do I choose sprouted grain bread over whole wheat bread?
Here are the 3 Benefits of Sprouted Grain Bread:
1. Kills Phytic Acid
Number one, if we’re comparing, let’s say, something like a whole wheat bread to an Ezekiel bread or a sourdough bread, the issue today with regular bread is that it contains phytic acid. Now, phytic acid is known as a mineral blocker or enzyme inhibitor, and it’s what binds to minerals. So, when you eat wheat bread, it may say, “contains five grams of magnesium and 10 grams of calcium,” but the truth is most of those vitamins are bound up in phytic acid, so they’re locked in together — and when you consume that wheat bread your body can’t digest it.
In fact, a study by the Weston A. Price Foundation has proven that about 80 percent of the iron and magnesium you’re getting, or would have gotten, in whole grains, you can’t digest any of it if you’re consuming regular bread that has not been sprouted. So you can think, “Hey, I’m getting all these benefits from whole grains.” You’re really not, because it’s bound up in phytic acid.
Phytic acid, also known as phytates, are found in most nuts and seeds, they’re found in grains, and they’re also found in beans. The way you eliminate phytic acid is by soaking the grains and then sprouting them. Soaking kills off phytic acid, which essentially unlocks the nutrients to where now, you can absorb iron, zinc, magnesium, phosphorus and all these nutrients you find in whole grains. That is one of the major benefits of consuming sprouted grains rather than just regular grains.
2. Due to the sprouting process, Ezekiel bread may contain more of some vital nutrients. Some studies show that sprouting grains increases their content of the amino acid lysine. Lysine is the limiting amino acid in many plants, so sprouting increases the efficiency that the proteins in the grain can be used for structural and functional purposes in the human body.
Also, combining the grains (wheat, millet, barley and spelt) with the legumes (soybeans and lentils) may increase the protein quality somewhat .
Studies also show that sprouting wheat may lead to significant increases in soluble fiber, folate, Vitamin C, Vitamin E and Beta-Carotene .
3. Sprouting also partially breaks down the starch, because the seed uses the energy in the starch to fuel the sprouting process. For this reason, sprouted grains have slightly less carbohydrate.
Now Sprouted Grain Bread still contains WHEAT. So it is not Gluten Free. If you have gluten allergy, or feel better off gluten all together, then sprouted grain bread isn’t for you. Just remember just because is says it’s GLUTEN FREE does not mean UNPROCESSED. If you check the link I posted earlier, you will see that Udi’s Gluten free whole grain bread is not the best choice in the gluten-free market.
Sprouted grain bread is not perfect but it is a MUCH better bread choice over many wheat breads and all white breads you can purchase in the store. You can even get it as english muffins and wraps, but to be honest, the wraps are little tricky to work with, I’ve had a hard time keeping them from splitting, maybe there is a trick to them, or I just over fill my wraps which is entirely possible.
Remember we are what we eat! I don’t expect people to start making their own sprouted grain bread. We still need to shop at the store, we still need purchase items that have been “made” for us, it’s all about making the best choices with the options out there.
What kind of bread do you purchase? And was this helpful information for you? Comment below!