What’s the big deal with sprouted grains?

Sprouted grain products have recently begun to become more popular and gain more exposure. These under-appreciated products, which used to only be a raw foodie favorite, have now stepped out to other consumers as well.

So what are sprouted grains and why should I eat them?

Sprouted grains involve a process of soaking, draining, and rinsing at regular intervals until they germinate, or sprout (Wikipedia). The process of sprouting changes the composition of the grains and seeds in a way that provides so many benefits to our health.

*Increases the vitamin content
*Neutralizes phytic acid, a substance present in grains, that inhibits absorption of nutrients
*Breaks down the amino acid and protein bonds to promote digestibility of the whole grain
*Low glycemic index, so it doesn’t cause sugar spikes like many processed and refined flours
*Contains all 9 essential amino acids, making it a complete protein

The most well-known variety is the Ezekial line of products. You can buy breads, english muffins, tortillas, cereals, and pastas. The bread is generally my product of choice and I really enjoy it toasted, or grilled, on sandwiches. The taste is subjective, however, I really like the hearty, nutty flavor the sprouted grains bring to the bread. Who knew a flourless bread could taste so good?


2 thoughts on “What’s the big deal with sprouted grains?

  1. I love sprouted grain bread! While Trader Joe’s carries their own slightly cheaper version, it has a weird smell when toasted that reminds me of cat food. The Ezekiel brand doesn’t have that weird smell. I’ve only tried the bread and english muffins.

    On my kitchen “to do” list this year is to try sprouting my own grains to grind up and make bread.

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