Posted by Larry Hoover on November 10, 2004, at 15:45:59
In reply to Re: What is sprouted grain bread? » Larry Hoover, posted by KaraS on November 10, 2004, at 15:28:21
> Thanks, Mr. sadist, for your reply.My pleasure. Oh, that's evidence that you are right. Darn.
> 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?
>
> kBetter than white, possibly easier to digest than whole grain breads, but if they can find e.g. more minerals in it, it's because they added them. Either that, or they have found the philosopher's stone.
Lar
poster:Larry Hoover
thread:413858
URL: http://www.dr-bob.org/babble/health/20041005/msgs/414315.html