Sprouted Grain Bread is Legit
The wrong type of bread
Bread is not something I should be consuming on a daily basis given my health and weight loss goals, however, I found a sure-fire healthier way to enjoy it so that it doesn't interfere. Sprouted grain bread was introduced to me through Food Babe, Vani Hari (an activist), and she describes it as a vegetable because it's basically a plant that grows from a grain when soaked in water. That plant is then ground into bread. This is supposed to be the healthiest type of bread to consume because it doesn't give you the insulin spike that refined flour doughs do, even the rich, darkened ones, due to the breakdown of starch that occurs during the process. Thus, it doesn't make you gain. Angelic Bakehouse, Food for Life, and Dave's Killer Bread are convenient ones to purchase at stores. From my experience, Dave's Killer Bread tastes better than the knockoff healthy brands like Pepperidge Farm. I haven't yet tried Angelic Bakehouse, but Food for Life offers a variety of types of bread like English muffins and tortillas. Their Ezekiel Bread has to be kept frozen and does come in a cinnamon raisin version. At any case, I was grateful to come across Vani's book the Food Babe Way that highlights so many flaws in our American food system and methods to navigate them and overcome our greatest health concerns. It made me a more informed eater.
Regular breads and buns have dough conditioners in them called azidocarbonimide, known as the 'yoga mat chemical'. It is used to make yoga mats spongy, and bread for the same reason. When heated, it produces a carcinogen called semicarbazide which causes respiratory problems in factory workers. I don't know about you, but it doesn't sit well with me to know that I'm eating something used to make plastic mats.
Because of Food Babe's efforts, Chick-Fil-A no longer uses the chemical in their buns, and has removed a number of other harmful ingredients from their menu such as Yellow #5 from their chicken soup, high fructose corn syrup, and artificial colors from their condiments.
I'm a proponent of organic foods, but even organic flour made from wheat can cause an insulin spike. Not that I would never eat it again, I'd just rather opt for the nut flours, such as almond or coconut for now to go with my weightloss eating plan. That is if I can't get my hands on sprouted grain.
There is one lady on Youtube that created an excellent video on how to make sprouted grain bread from scratch at home. One day I want to try it. Check it out above.
You can get wheat sprouts from your local health food store.
And try out a sprouted grain tortilla recipe: https://youtu.be/4fnaT0CVWr4
or a pizza crust: https://youtu.be/33gqMJ8txKE
Sprouted grained bread is easier to digest, has lower levels of gluten, and is higher in protein and fiber, folate, betacarotene, and antioxidants. The higher antioxidant levels help keep away diseases. For those who can't eat wheat at all, nuts, legumes, and rice can be sprouted too.
Here's how to do that: https://youtu.be/0h0CrZwYKLc
And the recipes to go with them...
- Sprouted Bean Bread: https://andreadrugay.com/2012/06/01/grain-free-sprouted-bean-bread-vegan-gluten-free/
- Sprouted Brown Rice Bread: https://traditionalcookingschool.com/food-preparation/sprouted-gluten-free-sandwich-bread/
- Sprouted Pumpkin, Flax, Chia, and Almond Seed Bread: https://www.brewinghappiness.com/sprouted-nut-and-seed-loaf/
For added pleasure, this Pinterest site offers an array of sweet treats you can bake from sprouted grain flour: https://www.pinterest.com/bking176/baking-with-sprouted-wheat/
As for me, that's for the occasion. I have no problem eating plain warm sprouted bread with my favorite nut milk. More on that later.