← Return to Sprouted Grain Bread: Anything To It?Discussion
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Replies to "Hello Charlie - John gave you some great information, I thought I would add one bit..."
Thanks for the reply. It's very much along the lines of a hypothesis that's emerging in my mind, and which I stated in the third paragraph of my original post. I think the answer probably lies in a close comparison of the sprouted wheat that my farmer friend — who has a shockingly high I.Q. but whose head is not in the clouds — disdains, and the sprouted wheat used to make sprouted wheat bread.
To some degree, these appear to be somewhat different animals. I'm after the comparison between the sprouted grain that my farmer friend laughs at and the sprouted grain used in sprouted wheat bread, AND how any differences make it through the process of turning grain into flour, AND the quantification (when possible) of any differences. The bottom line: Are there MATERIAL differences that are independently verified?
Lots of claims are made about food, both positive and negative. I regard most of the claims as specious, and think they proliferate because the mechanization of agriculture that's been underway since Cyrus McCormick's reaper has, over the generations, driven a wedge between eaters and growers. My personal answer has been to get to know the people who work so hard to feed me so well, and to dive into the details from time to time.
Thanks again for the reply. I appreciate it very much.
In reply to @sueinmn… I sent you a private message in mid September and am wondering if you did not receive it? Thx.
I don't eat much bread but when I do, it is usually gluten free. Food for Life has sprouted gluten free bread. These
breads are in the freezer section. You have to play around with the different brands to get one that you like.
I just like the texture and taste of these whole grain or sprouted breads and keep it in the freezer and just a few pieces in the refrigerator for toasting. Sprouted bread decreased phytic acid which blocks the absorption of calcium, iron and I think zinc.
I don't eat it for the nutritional value but it is nice to know it is a healthful option. It is expensive but it lasts me a ery long time. And I love sourdough. Who doesnt love bread. Avacado toast with a fried egg,,,omg. I will have to find the recipe for an english muffin made in the microwave using almond flour…it was surprisingly good.,,,,and made in a large mug with the bottom about the size of a muffin.