Sprouted wheat bread is nutrient dense, easier to digest and has more dietary fiber than processed wheat bread. Sprouting wheat berries encourages them to make enzymes that break down starches, fats and proteins, which makes it easier to digest the grain. Sprouting tends to break down many of the substances, such as gluten, that may cause allergies in some people.
Nutrient Dense
Sprouted wheat, as well as other sprouted grains, have a significantly higher level of vitamins, proteins and enzymes. The complex starches in sprouted wheat bread are converted into natural sugars. Sprouted wheat is high in magnesium, manganese and selenium. It is low in cholesterol, fat and sodium.
Low Glycemic Index
Because sprouted wheat bread has a low glycemic index (GI) it is digested at a slower rate, enabling a person's blood sugar level to be stable for a longer time, which helps them to be more satisfied, decreasing a desire to snack.
Health Benefits
Sprouted wheat bread has more dietary fiber than processed grain breads. This may improve bowel health and regularity. It may also help to lower cholesterol and blood pressure, assist in weight control and reduce the risk of type 2 diabetes. Sprouting assists in making nutrients more available and can increase the absorption of calcium, iron and other minerals.
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