Results: Do you eat sprouted bread?

Sprouted grain bread is made from whole grains that have begun to sprout, or germinate. However, what you might think of as a grain is really a seed. With proper moisture and warmth, whole grain seeds begin to sprout into a plant. The sprouting process offers several nutrition benefits, compared to breads made from unsprouted grains or grain flours. In fact, sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest.Sprouting partially breaks down the starch in the grains, which lowers the carb content. One study found that sprouted grain bread had the lowest available carbs, with 34 grams in a 4-ounce (110-gram) serving, compared to 44 grams in a 12-grain bread. What’s more, due to its lower carb and higher fiber content, sprouted grain bread had the lowest glycemic index, compared to 11-grain, 12-grain, sourdough or white bread. Glycemic index is a measure of how quickly a food raises your blood sugar. For this reason, sprouted grain bread is an especially good choice for people with diabetes or high blood sugar. In addition, the grains absorb water during the sprouting process, making sprouted grains lower in calories than whole-grain flours. Substituting sprouted grain bread for other types of bread could thus help you lose weight.