10 March 2022
The Sprouts Farmers Market low carb bread is made with a blend of almond flour and sunflower seeds. It's sweetened with sucralose and has only 1 gram of net carbs per slice.
Sprouted low carb bread is a great way to incorporate more whole grains into your diet. Sprouting is a natural process that unlocks the nutrients in the grain, making them much easier for your body to digest.
Sprouted low carb bread is made from sprouted whole grain flour. It also contains healthy fats like olive oil and flax seed oil, but does not contain any sugar or artificial sweeteners.
Sprouted low carb bread is gluten-free and has no soy, dairy, eggs or nuts. It's great for people who are on a low-carb diet or have celiac disease.
Sprouted low carb bread is made from sprouted wheat flour and contains protein, fiber and omega-3 fatty acids as well as vitamins A, B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid), C (ascorbic acid) and E.
Sprouted Low Carb Bread
Sprouted Low Carb Bread is a soft, moist bread with a mild seed flavor. It makes great sandwiches and toast, as well as peanut butter and jelly sandwiches, grilled cheese, and French toast. Sprouted bread is made from grains that have been sprouted, which means to germinate seeds or grains to be eaten raw or cooked. The process of sprouting changes the grain's nutritional quality, making it more easily digestible and boosting its level of essential vitamins and minerals.
Sprouted grain bread is one of the healthiest kinds of bread you can buy. It's made from whole grains that have started to sprout from exposure to heat and moisture. The process, also known as germination, typically begins when the seeds are soaked for a few days. This activates enzymes in the seeds that start to break down starches into simple sugars, which makes them more nutritious and easier to digest.
Many people with digestive issues find they can tolerate sprouted grain breads just fine. They're also a much better option for those who want to avoid gluten or wheat because the soaking process helps eliminate some of the compounds that cause gluten intolerance.
The nutrients in whole grains are concentrated in their germ and bran components two parts that are typically removed during processing of refined grains. That's why most whole grain products aren't actually all that healthy they've lost much of their nutritional value during processing.
Sprouted grains have become a hot topic in the world of health and wellness. But what makes sprouted grains so healthy?
Sprouting is a natural process that begins when seeds are soaked, which is how they begin to germinate. This triggers the production of enzymes that increase levels of insoluble fiber, protein and essential fatty acids (which can help reduce cholesterol). The sprouting process also breaks down phytic acid, an enzyme inhibitor found in many grains, nuts and seeds. Phytic acid binds to certain minerals like calcium, iron and zinc, keeping them from being absorbed by the body.
Sprouted grains are not only easier to digest than traditional grains they may also lower your risk for diabetes and even help fight cancer.
Other benefits of sprouting include:
Improved Nutrient Absorption. Sprouted whole grains are easier to digest. This means you can absorb more nutrients from them compared to unsprouted whole grains or refined grains.
Increased Fiber Levels. Fiber can make you feel full longer, which can help you eat fewer calories overall. It may also lower your risk for obesity-related diseases like type 2 diabetes and heart disease.