Rediscovering the Benefits of Sprouting

When a grain begins to sprout, extraordinary things happen. The plant begins to make a wealth of proteins, vitamins, minerals and antioxidants available: for its own future in the sun, it thinks, but really for you.

Sprouting plants let down their guard — the enzyme inhibitors that work so well in the field to preserve nature’s gift of nutrients. Just as remarkably, the work the sprouting grain does to simplify compounds for its next generation improves both its digestibility and bioavailability, while adding a surprising burst of flavor.

You’ll find this explosion of nutrients and natural flavors in all One Degree breads. And, increasingly, you’ll find the benefits of sprouting celebrated in health publications, as well as general media. In, writer Fiona Bayly adds her credibility to this timely rediscovery:

“Sprouted wheat bread is an ancient food with modern-day benefits. The flour made from sprouted grains provides more protein, vitamins and minerals than refined flours, thanks to specific biochemical changes during germination that increase the accessibility of vitamins and capture proteins and carbohydrates in enhanced states. Incorporating sprouts into bread flour or dough brings potent flavors and nutrients into old-world breads that can be called today’s health food.”

“Grains attain their densest nutrition during their sprouts’ germination. Water-soaked wheat berries germinate in two to three days, and as their little green shoots grow, enzymes and chemicals break down the seed and prepare the wheat’s germ and endosperm to nourish the growing plant. This germination enhances the availability of vitamins A, B and C; releases the elements iron, potassium and calcium; and markedly elevates protein levels.”

“Besides increasing their flour’s protein and vitamins, germinated sprouts contribute carbohydrates that are easier for you to digest because their starches have already been broken down by enzymes. This reductive action in the presence of high protein and fiber levels does not necessarily lead to tough sprouts or dense loaves; the sprouts are finely pulverized when being milled into flour.”

“If you are diabetic, sprouted wheat bread has a low glycemic index and does not cause post-meal blood-sugar levels or blood-fat counts to spike upwards. If you are reducing calories, sprouted wheat breads provide, ounce-for-ounce, more protein and nutrition than many pre-packaged, highly-processed ‘diet foods.’ If you are vegetarian, sprouted bread can accompany any meal, toasted, baked, fried, grilled, cubed for stuffing, mashed for pudding or stretched for pizza. If you are pregnant, sprouted wheat bread, being easily digested and nutrient-dense, is likely to support your health as well as normal fetal development.”

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