Do I have to Live Without Bread?
“I can’t live without bread!” I hear this statement very often from my clients.
First, let me say this statement is not true. You can live without bread, I assure you. This is a statement you’ve created and repeated it many times to yourself, that now it has become a “fact.” The good news is you can change your mindset.
Now back to the bread, lol! More good news, you don’t have to live without bread. Remember all in moderation and choose a healthier option. Here is some insight to help you choose a healthier bread.
As you may know all bread is not created equal. Most breads are made with flour. Your body processes flour as it does sugar, which spikes your blood sugar. That is why it tastes so good, you have cravings, and are hungry an hour or 2 later for more carbs. Therefore, you want to choose breads that are made with whole kernels of grain, not flour.
So what is the difference between white bread, whole wheat bread, and sprouted bread?
Sprouting is a process in which grains or beans, for example, have been allowed to grow or sprout. In sprouted grain bread, usually the whole kernel is used. Letting the grains sprout increases the amount of nutrients they offer, and makes it easier to digest. A bonus is by letting the grain sprout it creates less carbs and more protein. Although gluten is found in sprouted bread it may be a bit gentler on the digestion system than other breads, but still may not be your go-to if you have a gluten intolerance.
How does sprouted bread differ from whole wheat and white bread?
White bread is made by removing the wheat kernel's germ and bran (where the nutrients are), grinding up only the endosperm (the part of the seed that acts as a food store) into flour.
Whole-wheat bread is made by grinding wheat kernels into whole-wheat flour. Don’t be fooled by whole-wheat, thinking it is healthier than white bread, its’ not! Companies can label something as whole wheat or whole grain with a few flakes in it. If it’s flour it is finely ground, stripped from the nutrients, which in turn is the same as white flour and makes it act like sugar. If you want to eat Whole Wheat, make sure the first ingredient listed on the label says 100% Whole Wheat kernel.
Sprouted-grain bread is made from wheat kernels that have been sprouted and this process retains more of the nutrients.
So why sprouted bread? Let me sum it up:
Sprouted grains contain more protein and less carbs than other breads.
Sprouted grains are also easier to digest.
Sprouted grains contains less gluten-which is a plus for those who are gluten-sensitive. Even though it is not gluten free, it can be easier for slightly gluten-sensitive individuals to eat. (However, sprouted bread is not recommended for Celiac patients or those with true gluten allergies.)
My favorite is Ezekiel Cinnamon Raisin Bread & English Muffin.
Have you tried a sprouted bread? Which brands do you favor?