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Harvard Health Blog
Are sprouted grains more nutritious than regular whole grains?
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Aside from grains, you can also make sprouted beans. It will increase the protein content in as high as 10 %. Your beans will be easier to cook and will taste better. Works for practically all beans.
Simply: hydrate your beans in water overnight. Drain in a pasta stainer and cover with a slightly wet kitchen towel. Wait for about 18 hours, and you will observe the tiny germ sprouting. Cook using your own recipe for seasoning. Easy to do. Its a low cost alternative to meat in poor countries.
Dietrich Zschaeck, M.D.
A thought: When nature matures a grain it naturally covers it with a protective coating that keeps it from trying to sprout and grow until the weather has the proper temperature and moisture for the healthy production of a new plant.
Sprouting releases the energy stored in the grain itself that feeds and nurtures the baby plant to full growth.
Sprouted grains are grains with their energy and nutrients released and available to you also.
I always buy the organic products, and love the convenience of a slice of Ezekiel 100% whole grains bread ready to go, straight from my freezer to the toaster, or thawed and ready to use from the frig, carefully stored in the zip-lock baggie that I use to liberate individual slices from the frozen loaf packaging before I store them all in my freezer. Only the slice(s) needed for the next day’s immediate use are moved down to the frig door the night before.
Great. Comments from a dietician regarding nutrient content of sprouted grains with no peer-reviewed studies cited. Science at its best?Jorge
The advice “…aim for three to six servings of whole grains each day” is certainly debatable. How about ‘Aim for no more than two servings of whole grains every day’? Whole/sprouted grains are better than highly processed, nutrient-poor, glyphosate-enriched standard American grains, but filtered cigarettes are better than unfiltered. They are convenient and ever-present, but unnecessary to human health.
Thank You for your sprouted grains (bread) article . Always looking for breads that are healthier than the ones we grew up eating.
Always suspicious of foods that have a shelf life longer than mine.
doesn’t the baking process destroy many of the nutrients in sprouted grains (whole grains for that matter)? Just wondering.
My Cardiologist shared with me over 7 years ago . . . . . .
. . . . . . . “remember that we avoid wheat in all its forms: wheat flour, yes, but also panko, seitan, breading, hydrolyzed vegetable protein, rusk, roux and others. (Find a list in all the Wheat Belly books and cookbooks.) We also don’t fall for the marketing games used to sell us sprouted grain products, emmer, einkorn, spelt, kamut, or organic grains, as they all hold potential for re-triggering inflammation and autoimmune diseases, exert mind effects, cause migraine headaches, high blood sugars, gallbladder disruption, changes in bowel flora, etc. (Readers of Wheat Belly Total Health understand the rationale: We avoid consuming all seeds of grasses from the biological family Poaceae.)”
My health is now #wheatbelly #guthealthy #bulletproof
Healthier than a 38 year old with blood work to back it up and I just turned 70 years young!
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