Posted by KaraS on November 10, 2004, at 15:28:21
In reply to Re: What is sprouted grain bread? » KaraS, posted by Larry Hoover on November 10, 2004, at 15:00:55
> > > This is a good question for the Health board - I have heard of this type of bread and it's been around for a long time, so I doubt if it's a gimmick. But I don't know what the benefits are.
> > > pc
> >
> > So I guess we wait and see if Larry answers this one.
> >
> > k
>
> Oh, but watching you guys go on is fun. <pout>
>
> Sprouted grain is also known as malt. There's nothing special about it, other than that there has been some conversion of starch to sugar by enzymes activated during the germination process. Malt breads tend to be sweeter, and caramelize more readily (toast up nicer).
>
> Lar
Thanks, Mr. sadist, for your reply.While you were answering I decided to try to find out on my own. Lo and behold, there's some information on the package of the bread I just bought (the previous brand I bought did not). They obviously paint a different picture than you do:
"...sprouting is best way to release all of the vital nutrients stored in the whole grains."
...Beneficial enzymes are activated which cause the grains to sprout and become a living food. Our exclusive sprouting process not only significantly increases vitamins and minerals such as vitamin A, vitamin C, B-vitamins, calcium, iron, magnesium and postassium, but also causes a natural change that allows the protein and carbohydrates to be assimilated by the body more efficiently...our exclusive baking process preserves these valuable nutrients and the retains the imported natural fiber and bran."Probably it's no better than other whole grains but it's definitely better than white bread, no?
k
poster:KaraS
thread:413858
URL: http://www.dr-bob.org/babble/health/20041005/msgs/414312.html