Sprouted Grain Breads

billggibson2

• Lower Glycemic Index (GI): Sprouting grains can lower the glycemic index of bread. The GI measures how quickly a food raises blood sugar levels. Foods with a lower GI are generally better for blood sugar control. Some sources indicate sprouted grains have a GI around 15 or 45, both considered low.
• Higher Fiber Content: Sprouted grains often have a higher fiber content compared to non-sprouted refined grains. Fiber slows down the digestion and absorption of carbohydrates, leading to a more gradual rise in blood sugar levels.
• Increased Nutrient Availability: The sprouting process can increase the bioavailability of certain nutrients, meaning your body can absorb them more easily. It can also reduce antinutrients like phytic acid, which can hinder mineral absorption.
• Lower Carbohydrate Content: Sprouting can partially break down the starches in grains, potentially lowering the overall carbohydrate content compared to some other breads.
• More Protein: Sprouted grains can have a slightly higher protein content, which can contribute to satiety and help manage blood sugar levels.

I really like the “Knock Your Sprouts Off” sprouted bread, but the slices are smaller than the Ezekiel 4:9 bread. The Ezekiel bread comes frozen. It has good flavor but slightly less flavorful than the “Knock” bread. If I eventually get tired of the sprouted bread I might put the fresh baked sourdough bread back in the mix. The Publix staff are willing to slice the loaves for me and only sell me a half loaf if I ask.

• Sourdough bread generally has a lower glycemic index (around 54) compared to white bread (around 71) and even some whole wheat breads (also around 71). The GI measures how quickly a food raises blood sugar levels.  
• I've also tried some sourdough English Muffins.