Why Sprouting Grains are so Beneficial
Author: Terry Retter
Did you know that sprouted grains are possibly one of the healthiest foods on earth? They are very rich in natural vitamins, food enzymes, amino acids and Omega 3 that provides regular amount of fiber to support intestinal health. These grains differ from regular grains in nutritional value and taste, it is the reason why they are starting to grow closer to the mainstream of wholesome foods from breads to pastas, and even salads.
There are three primary differences between sprouted grain and whole grain.
1. Sprouting activates food enzymes
2. Sprouting increases vitamin and nutrient content
3. Sprouting neutralizes anti-nutrients like phytic acid which bind up your ability to fully absorb minerals
On a calorie-per-calorie basis, the nutritional density of sprouted wheat to un-sprouted wheat shows four times the amount of niacin, almost twice the amount of vitamin B6 and folate. It is richer in protein, fewer in starches, low in saturated fat, and lower in glycemic index, making it suitable for people with blood sugar problems. Most of these grains are high in phosphorus which increases alertness and mental abilities, and promotes healthy bones and teeth.
However, nutritional changes occur upon germination. When uncooked, the natural plant enzymes in sprouted grains are preserved. The enzymes boost up metabolism by helping in the digestion process. They retain the nutrients which increases the body's chance for more vitamins and minerals. Although cooked sprouted wheat can sometimes cause mucus build-up, allergic reactions and constipation, many wheat intolerant people are able to eat sprouted wheat bread.
Sprouted grains, seeds and nuts are high in protective antioxidants. This promotes the growth of good bacteria known as pro-biotic, which keeps the colon clean. Since sprouts are highly digestible, they are a good source of fiber and protein.
Some of the most nutritious varieties of bread are those made from sprouted grain. These bread are also called "flourless bread" made with live grains and legumes that are sprouted before grinding into flour. The grains are filled with enzymes and have more vitamins and nutrients. These enzymes are activated in the bread itself, allowing the ground meal to retain those nutrients.
Sprouting changes some starches in grains to sugars. This is why some of these grain breads have a very sweet taste. To make the breads more dessert-like, they are sometimes flavored with cinnamon or raisin, and baked in fine bread pans and loaf pans for smooth finishes. Although sprouted grain breads can also be made with low or no salt, they are always moist and denser.
Sprouted grain breads are rich, delicious and very healthy, and they are often referred to as live food. They do not contain yeast and highly-processed flours, and the ingredients used are organically grown without pesticides and herbicides. Wheat, millet, and spelt are the often used sprouted grains for these flourless breads.
Everyone can make their own version of sprouted grain recipes from bread to cookies, and cakes. We have been baking our grain bread in a traditional clay baker and there was nothing as perfect as a healthier, crispier and shinier crusted loaf that I have thought possible only in a baker's brick oven. It has revolutionized my bread baking!
About the Author: Owner of Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery and related kitchenware at reasonable prices with customer satisfaction guaranteed. Featuring Terra Allegra. Terry Retter Managing Editor, ChefWannabee.com
