Is Sprouted Bread Healthier?

Until living in San Diego, I had never heard of sprouted bread. More than a few people recommended that I try sprouted bread as an alternative to typical wheat bread. So, I did.

Sprouted bread is actually an ancient, biblical recipe that involves placing grains in water and allowing them to germinate. Once sprouted, the grains are combined with other ingredients to make the bread.

It tastes pretty good. Though the flavor of sprouted bread isn’t all that different, it does offer some unique nutritional benefits:

  • Sprouted grains are easier to digest as the germination breaks down starches.
  • Sprouted grains contain more vitamins than their non-sprouted counterparts. There’s an increase in iron, potassium, calcium and vitamins A, B and C.
  • Sprouted breads are often low-gluten or gluten-free. The enzymes in the sprouts break down the gluten – which can be a huge benefit for gluten-sensitive individuals.
  • Sprouted grains have higher levels of fiber and protein than typical wheat bread.
  • Sprouted breads have a lower glycemic index. If your diet is based on low glycemic index foods – or if you are diabetic – sprouted grain breads are a great alternative since they don’t cause post-meal blood sugar levels to spike.

There’s not a HUGE difference between sprouted bread and typical wheat bread – but, when planning a proper and balanced diet – every little bit can help. And clearly, sprouted bread does offer some key advantages for health-conscious consumers. It’s certainly worth giving sprouted bread a try.

Sprouted grain products are available in natural or health food stores and some national chains like Whole Foods Market and Ralphs Grocery.

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  1. I’ve been eating it since January, and LOVE it. I’m actually eating some right now with a little bit of almond butter… 8])

  2. I like the idea in concept, but at least in my market it comes with a fairly big ‘uptick’ in price.

    I’m not wealthy and so I try to eat frugally. A bowl of rice with steamed veggies and a microwaved chicken breast pretty much gives me all of the above.

    I love health-conscious foods. I just get annoyed when the producers jack of the price.

  3. I’ve been eating this bread for years and now I cannot eat regular bread anymore, it just doesn’t taste good.

  4. christopher says:

    lately i havent been much of a bread eater.i can try seems slightly more nutritious.

  5. Until living in San Diego?

  6. Iconoclast says:

    Mr Wavey: Minerals can not change form or amount in grain due to sprouting. The amount of calcium, iron, potassium or any other mineral will be the same in grain regardless of sprouting.

  7. Daryl Jackson says:

    Davey, what you are calling sprouted grains have a proper name, malted grain. Malted grain is used in many things from beer (malted barley) to malted milk (used in shakes and Whoopers candy.) The use of maled grains in bread making goes back significantly further then just the Bible, probably, from all the research I have seen, about 6000 years or so to Mesopotamia and Egypt. And it is generally believed that it is from this malted grain bread that the process for making beer was discovered. I just thought you might like to know a little more history about the bread you are talking about.
    Oh and the name comes from the fact that the starches in the grain are converted to maltose, which is one of the sugars (a disaccharide to be overly specific) that the yeast converts to alcohol (ethanol) when making beer. ๐Ÿ™‚

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