Sprouted bread is certainly the new buzzword to boost the health of your morning toast or lunchtime sandwich. The reason is simple, Chloe Paddison of Cureative Nutrition tells us, "Overall the biggest benefit of consuming sprouted grains is the higher nutrient availability they offer."
Whole grains are higher in nutrition because the grain is left in its 'whole' state. That includes the fiber outside and the germ inside which allows the grain to grow. Paddison says, "Sprouting the grains take it a step further, allowing the germination process to occur before the grain is turned into flour which provides a higher amount of nutrition like B vitamins as well as folate and other very important micronutrients."
Sprouted grains are easier for the body to digest and use, but not all are created equal. What are the best brands to buy? Are there some to avoid? We break down the most common types found in your freezer section at the grocery store. Here they are, ranked from the least nutritious options up to the best choices.
PER SLICE
While sprouted bread is whole wheat and on the whole, a healthier choice than white bread any day of the week, some brands have some extra ingredients that should inspire some caution. This type of bread has an ingredient listed as DATEM, or Diacetyl Tartaric Acid Esters of Monoglycerides. Used frequently as a dough thickener, it is FDA-approved, but studies in rats have shown some side effects like adrenal gland overgrowth and fibrosis of the heart...
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