the health jeanne

by Jeanne Angleberger, Shaklee Associate for a Healthier Life

The Scoop on Sprouted Grain Bread

I recently learned that breads made with sprouted grains may be easier to digest, a good reason to serve sprouted grain bread instead of white.

Sprouted grain means that the grains have been allowed to sprout—to germinate—before being milled into flour. This process enriches the grain while increasing nutrient levels.

This type of bread is made from a variety of sprouted whole grains; some examples are wheat, millet, barley, spelt, and lentils. They are packed with vitamins, minerals, protein, and fiber. We know high amounts of protein and fiber can help to increase fullness and sustain energy levels.

Another important reason to switch to sprouted grain bread is that this type of bread does not contain added sugar, preservatives, or artificial ingredients. It also may aid in weight loss and blood sugar control due to its lower carb content. Sprouted grain bread is a healthy alternative to white flour or whole grain flour bread.

Simply Nature is the brand we use. One slice has 70 calories; sodium is 95 milligrams; 1 gram sugar; 3 grams fiber; and 3 grams protein. And, it’s crunchy, toasted or plain.

If you are gluten intolerant, be sure to check the label. Not all whole sprouted grain bread is gluten-free.

So, if you’re a bread lover, try a sprouted whole grain bread.

Begin your mission on nutrition today!