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Bread From Sprouts

Bread is no longer a healthy food. Really healthy bread (bread made from seedlings) is hard to find. That’s why it’s best to make your daily bread yourself!

Bread fills you up – and makes you sick

The bread was once made from freshly ground grain, some salt, water, and homemade sourdough or some yeast. That era is long gone.

Today, bread has degenerated into a mixture of low-nutrient flour and a load of food additives. Such bread fills you up – and makes you sick.

If you really want to eat healthy bread, you make your own bread – ideally bread made from sprouted seeds.

Chemistry in grain cultivation

The misery begins with the cultivation. In conventional agriculture, grain never grows without chemical fungicides, weed killers, and insecticides, nor without artificial fertilizers.

Of course, all the poison is not only in the soil or in the straw, but also in the grain itself. The consumer then swallows these harmful residues with every bite of bread.

Zero nutritional value

Anything that would be of value to our health in the grain kernel is removed from it for commercial reasons. The valuable roughage (bran) and the highly vital substance-rich germ are fed to the cattle.

All that is left for people is an extract flour that can be stored well and is very starchy, but unfortunately completely low in vitamins and minerals. It satisfies hunger but not the body’s real needs.

Bread and chronic degenerative diseases

Unfortunately, bread made from such flour is not only useless, but it is also extremely harmful since it acidifies and congests the organism no less than e.g. B. also does dairy products.

The consequences are overexploitation of the body’s mineral reserves and deposits in the respiratory tract and joints.

Bread is therefore significantly involved in the development of chronic colds, sinus infections, problems with the bronchial tubes, and chronic degenerative diseases such as rheumatism, arthrosis, osteoporosis, diabetes, etc.

High glycemic index in bread

At the same time, today’s bread has a high glycemic index (GI). The glycemic index (GI) – sometimes just called Glyx – indicates the blood sugar-raising effect of food.

Glucose with a GI of 100 serves as the highest possible reference value. The higher the GI, the faster blood sugar levels rise and the more likely the food in question contributes to overweight and obesity.

diets such as B. the Glyx Diet choose foods based on their GI.

Foods with a GI of less than 50 are recommended, foods with a GI between 50 and 70 should be eaten seldom, while foods with a GI of over 70 should be avoided entirely.

For example, white bread has a GI of 70, while whole grain bread has a GI of 40. Processing methods also affect the GI.

For example, fried potatoes or fries have a GI of 95, but jacket potatoes only have a GI of 65. The GI of cooked carrots is an impressive 85, while raw carrots are only 30.

This is why bread made from sprouted grains, i.e. bread made from sprouted grain that has also only been dried at very low temperatures, shines with a GI of 15 to 30 (the GI decreases with increasing germination time).

Chemical bleaches in the US
Fortunately, chemical bleaching of flour has been banned in Europe since the 1950s – but it is still the order of the day in the USA and some other countries.

Bread labeled as wholemeal bread may also contain chemically bleached white flour in addition to some wholemeal flour.

Chemically bleached flour has a longer shelf life, is easier to process and, of course, has a brilliant white appearance.

Unfortunately, the bleaching process produces a by-product called alloxan. It is used in diabetes research to trigger diabetes in the pitiful test animals.

Alloxan irreversibly destroys the insulin-producing cells in the pancreas. And what triggers diabetes in laboratory animals can, of course – in the right dose – also do this to bread eaters.

Keep this in mind for your next trip to the USA.

Food additives in bread

Ten years ago, Greenpeace wrote that 98 percent of all bakers buy ready mixes for almost all of their products from baking improver manufacturers – and they also supply them with the “Own production” sticker.

Of course, this is truer today than ever before, both for the wholesale baker who supplies the large supermarket chains and for the small baker around the corner. The only exception: is organic bakeries.

The ready mixes contain all sorts of additives that improve the baking behavior, processing, and storage life, but not necessarily the health of the consumer.

These include, for example, preservatives, aromas, acidity regulators, flour treatment agents, whey powder, emulsifiers, genetically engineered enzymes, genetically engineered soya, starch from genetically engineered maize, phosphates, sugar, and much more.

These harm the body in two ways:

On the one hand, they irritate a number of metabolic processes in the organism, on the other hand, the body has its hands full excreting them again. For this he needs nutrients.

Since these are not present in the bread, however, he has to borrow them from his own mostly meager supplies and sacrifice them to dispose of the unnatural bread additives.

The ingredient label reveals a lot, but not everything

Many flour additives appear on the label of packaged bread, but not all. Alloxan, for example, is of course not on the product labels.

Alloxan is “only” a by-product of the bleaching process and not an (intended) part of the bread recipe. Genetically engineered enzymes are also not mentioned.

So you don’t find out that all those unpredictable ingredients, whose long-term consequences nobody knows, are present in your bread.

If you buy unpackaged bread, you have no idea what is in it because there is no list of ingredients anywhere. It is therefore highly recommended to buy bread of the best possible quality or to make it yourself.

Organic bread

If you do NOT want to bake your own bread, buy bread from small family businesses that are also members of an organic farming association such as B. Bioland or Demeter. You can also buy fresh bread from health food stores.

Essen bread

So-called Essen bread is available in some health food stores or health food stores. It was named after the Essenes, a Jewish religious community that was founded around 2000 years ago and is said to have lived very health-consciously.

Essen bread is made from sprouted grain and is usually baked at low temperatures (around 100 degrees). It is high in nutrients and has a low glycemic index.

Here, too, there are differences in quality: There are packaged Essener bread and fresh Essener bread. Choose the latter if possible.

Make your own bread from sprouts

The best guarantee of truly healthy food is when you prepare it yourself, bypassing the food industry with all its auxiliary chemicals and nutrient-reducing processing methods.

Anyone can easily bake bread from freshly ground whole grains themselves. All you need is a small grain mill and an oven.

If you want, you can buy a baking machine, but this is not necessary. The ingredients (cereals, yeast, and/or sourdough) can be obtained from health food stores.

Bread made from sprouts is better than any wholemeal bread. This is not prepared from the flour of dry, hard grains, but from sprouted grains.

To do this, grain (preferably spelled or other old grain types such as emmer, einkorn, or ancient rye) is allowed to germinate for two to three days, poured into a blender with a little water, and mixed for a few seconds. The resulting porridge is now seasoned with bread spices and crystal salt as desired.

Depending on your mood, you can add sunflower seeds (preferably sprouted), flaxseed, or sesame. Ground nuts or almonds are also suitable and give the bread a wonderfully aromatic taste.

Depending on the consistency of the dough, form small flatbreads with your hands or place them on a baking sheet with a spoon. At very low temperatures (50 degrees), the flat cakes are now dried rather than baked.

On sunny days, you can also dry your sprouted bread in the sun.

We have developed a bread recipe that does not require any flour or raising agents.

Why bread from sprouts?

Ordinary grain is practically still “asleep”. Bread made from it – whether whole grain or not – is very difficult to digest and therefore triggers digestive disorders of the most diverse and most unpleasant kind in many people – if it is not chewed extensively (and it never will be).

The chewing process would ensure that the starch is pre-digested in the mouth by a special digestive enzyme (ptyalin), which is only found in saliva. If we eat quickly, the starch will reach the stomach undigested. But there are no enzymes that could digest carbohydrates.

Now the starch paste called bread sits in the stomach for hours, fermenting and blocking digestion. Bloating and our recipe for gluten-free bread are just the harmless consequences of a diet that focuses on bread and baked goods.

The benefits of bread from sprouts

But if you let the grain germinate, then the grain wakes up and becomes easily digestible. Tannins, phytic acids, and other substances that make the grain difficult to digest are broken down during the germination process.

The nutritional value and vitamin content increase enormously during germination. The total protein content also increases – by 20 percent.

Minerals and trace elements such as calcium, potassium, phosphorus, magnesium, zinc, and iron are multiplied and are also present in a much more digestible form than before in the dry grain.

The total fat content decreases, on the other hand, the content of valuable mono- and polyunsaturated fatty acids rise sharply. At the same time, the calorie content decreases.

Such bread also fills you up, but it also nourishes, protects, and nourishes the organism without putting any strain on it. Bread made from sprouts is like a return to the healthy bread of our ancestors.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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