What does "whole grain" and "sprouted bread" and why is it superior?
Whole grains are cereal grains that contain bran and germ as well as the endosperm, in contrast to refined grains, which retain only the endosperm. Wholegrains can generally be sprouted while processed grains generally will not sprout. Wholemeal products are made from wholegrain flour.
Common whole grains:
Common whole grain products include:
- Whole wheat flour
- Whole Wheat Bread
- Whole wheat Pasta
- Rolled oats or oat groats
- Triticale flour
- Teff flour
Common refined-grain products include:
When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract . As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium  Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth . Cooked wheat in some forms may cause mucus congestion, allergic reactions or constipation  . In sprouted wheat grains, starch is converted to simple sugars. Many wheat intolerant people are able to eat sprouted wheat bread without any problems.