If you have ever asked yourself why sprouted grains are so important well here is your answer!
1. No Need For Flour
By sprouting the whole grains we don’t need to use flour and can retain and enhance all of the nutrients while still being able to make a delicious loaf of bread.
When we tell people that we make bread without flour they can’t comprehend the idea. In recent years bread has been made as quickly and conveniently as possible with only secondary thoughts to nutritional value.
Most of the bread consumed today is highly processed with fat, sugar, preservatives and other additives. In addition to this the milling process used to extract the flour from the grain removes most of the bran and germ. The heat applied during milling also destroys many of the natural vitamins and minerals. So a great deal of the real nutritional benefit is either thrown away or destroyed by heat.
A large amount of processing takes place before the bread is even made.
This is unnecessary!
2. Improved Nutritional Value
It has been said that the nutritional benefits of sprouted grain bread are many with the secret of the sprout being its astounding nutritional content. Sprouting of the grain significantly increases the protein, vitamin and enzyme content of the breads whilst complex starches in the grain are converted to natural sugars, providing an easily digested rich energy source. When people with wheat intolerances try sprouted grain bread they often find their digestive system accepts the sprouted grains without any problem.
Many people who have not been able to eat bread for years find sprouted grain breads easy to digest.
Why LOW GI?
Foods with low Glycaemic Index (GI) are digested more slowly by the body and this helps us keep the blood sugar at a medium level longer which makes us feel satisfied and therefore less hungry. This is good for our health and well being. Foods with a low GI include most grains such as wheat, spelt, rye, oats, barley and linseed.
It is also important to note that the more highly processed the food the higher the GI. Hence bread made from highly processed white flour has a high GI.