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We all love a quick fix, so here it is, served to you on a golden platter. Improve your health by simply switching your morning avocado toast to a sprouted version. We can’t stop raving about it.

Bread made from wheat, whether it’s conventional refined white flour or 100% whole wheat, is from a grain that is naturally not easily processed by the body. Wheat is generally difficult for the body to break down and absorb if it’s not prepared correctly. It’s the phytic acid found in wheat that tends to lock up all the minerals when it get’s to our intestine, resulting in non-absorption and therefore deficiency. This leads us to the simplest health tip for today, switching to the sprouted stuff.

THE REFINED: Refined wheat, also known as white flour or bread, is produced from wheat that has been stripped of its wheatgerm and bran. Wheatgerm and bran are the parts of the wheat that are rich in vitamins, minerals and fiber, and so their loss leaves a bread product void of nutrients. They are often also replaced with synthetic nutrients, this form is not easily absorbed by the body, and can even be harmful. White bread, due to being highly processed, also contains a higher gluten content, which can stress the immune system, and lead to reactions such as headaches and constipation.

THE “WHOLE” GRAIN: Whole wheat bread is not always predominantly whole wheat. While you may think you are getting the nutrients that wheatgerm and bran have to offer, the majority of the loaf is actually made of refined white flour. On the plus side, it does contain more fibre than white bread, making it better for digestive health, one’s cholesterol and hormone balance. As always, be sure to read those labels and make sure you’re buying 100% whole wheat if possible.

THE SPROUTED: Sprouting wheat – a traditional method for preparing bread that has been used since ancient times – vastly improves the grain’s health benefits. To make sprouted bread, you begin by soaking the grains of wheat, rinsing them, and then allowing them to sprout. This process increases the wheat’s nutrient profile while reducing its anti-nutrients and gluten content. In addition, sprouting breaks down the starches and enzyme inhibitors, making wheat easier to digest. Key minerals such as calcium, magnesium, iron, copper and zinc are more readily absorbed, and other nutrients such as vitamin C, vitamin B and antioxidants more available to the body.

OUR RAVING TIP: While consuming sprouted wheat is not for everyone since it still contains gluten, it is the best alternative for those who still want to incorporate bread into their diet. Try our range of sprouted flours, available at Sainsbury’s.

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