Why sprouted grains are better

After a two-week washout, subjects switched groups. Journal of Nutritional Science and Vitaminology , April ; 54 2 In a Korean study, rats on a high-cholesterol diet were divided into four groups, a control group and three experimental groups which were fed 1 sprouted giant embryonic rice, 2 giant embryonic rice, or 3 conventional brown rice.

Giant embryonic rice is rice with a larger germ than normal. Epub Dec Forty-one breast-feeding Japanese mothers were randomly divided into two groups, one eating white rice and the other sprouted brown rice, for two weeks. European Journal of Nutrition , October ; 46 7 Epub Sep Phytomedicine , August ; 14 Jump to navigation.

Cooking classes on how to sprout and bake with your own seeds and grains are on the rise. Stories on the nutritional benefits of sprouting are popping up all over the web. And natural foods grocers are carving out more shelf space for sprouted grain and seed-based products than ever before.

Finally, the sprouting process makes the grain easier to digest, leaving you with more energy. So when it comes to making healthier choices about bread, think about doing even better than whole grain. Think wholer grains — ones that are actually sprouted to life and packed with more nutrients and no artificial junk or filler. Our bakery's mission is to give superior service in providing the finest quality baked-goods to our valued customers nationwide by utilizing a worker-owned and managed cooperative business structure and to strive to use whole grain and organic ingredients whenever possible, to support sustainable agriculture practices and healthy living.

In other words, do a little homework before you buy sprouted-grain products. As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician. Aside from grains, you can also make sprouted beans.

Your beans will be easier to cook and will taste better. Works for practically all beans. Simply: hydrate your beans in water overnight. Drain in a pasta stainer and cover with a slightly wet kitchen towel. Wait for about 18 hours, and you will observe the tiny germ sprouting.

Cook using your own recipe for seasoning. Easy to do. Its a low cost alternative to meat in poor countries. Dietrich Zschaeck, M. A thought: When nature matures a grain it naturally covers it with a protective coating that keeps it from trying to sprout and grow until the weather has the proper temperature and moisture for the healthy production of a new plant. Sprouting releases the energy stored in the grain itself that feeds and nurtures the baby plant to full growth.

Sprouted grains are grains with their energy and nutrients released and available to you also.