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Sprouted Grains Gain

February 8, 2016
Do carbs right by choosing sprouted grains—like the wheat pictured here.

Wanna make the most of those whole grains in your diet? Go sprouted.

Chances are, you’ve already tried one of the many popular sprouted breads on the market today, like two of our favorite brands Alvarado Street Bakery and Ezekiel 4:9, made with sprouted wheat berries, sprouted barley, sprouted spelt and more.

But do you know why these sprouted grains are so good for you?

Turns out that sprouting grains unlocks their nutrition, increasing the levels of vitamin C, folate, fiber and more that your body can absorb from them. It also makes grains easier to digest for those with sensitivities to grain proteins like gluten.

And quick science lesson: sprouting happens when whole grains are soaked until they begin to germinate so that a small sprout pokes out from the grain seed.

You can expand your repertoire beyond bread by sprouting grains at home, including brown rice, quinoa and oats. Just rinse and soak them in water—leave them in a bowl on the counter covered overnight before cooking as usual.

If you’re not up for sprouting your own grains, you can still enjoy flours and many other products made from sprouted grains—like pastas, chips and even cookies.

And remember while sprouted breads are considered “flourless,” since they are made with milled sprouted grains rather than with traditional flour, that doesn’t mean they are gluten free. If you are allergic to wheat or gluten, continue to steer clear of these products.

For a homemade taste of sprouted grains, try this deluxe pancake recipe.

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