Rossk
07-29-2007, 10:29 AM
Hi , for those that are interested after much searching i found that the sunnyvale brand sprouted bread range , which has things like sprouted wheat + many varieties ie + almond and raisin , ginger stem , date , raisin ,
Hemp , spelt .
The breads are cooked under 100!!!! they confirms it here
Says Mayur Shah, owner of Everfresh Natural Foods, manufacturers of Sunnyvale Organic sprouted breads:
‘Many of our customers who are sensitive to either wheat or gluten buy our sprouted wheat, sprouted rye or sprouted spelt breads. This is because as a seed germinates, the amino acids are broken down into simpler formats that are more easily digested by many people. We also find that some people, including sports people choose sprouted bread as it gives them sustained energy over long periods of time. Just like a low GI product, the sugars in sprouted grains don't enter the blood stream all at once.
We find that people are drawn to sprouted breads for a few different reasons. Initially our customers seemed to come to us because they'd heard about the blood group diet and the role of lectins but then many have also been drawn to sprouted bread as part of the increasingly popular raw food diet.
During the baking process, the core temperature never reaches 100oC, so sprouted grains are often seen as a raw, or uncooked food.’
Hemp , spelt .
The breads are cooked under 100!!!! they confirms it here
Says Mayur Shah, owner of Everfresh Natural Foods, manufacturers of Sunnyvale Organic sprouted breads:
‘Many of our customers who are sensitive to either wheat or gluten buy our sprouted wheat, sprouted rye or sprouted spelt breads. This is because as a seed germinates, the amino acids are broken down into simpler formats that are more easily digested by many people. We also find that some people, including sports people choose sprouted bread as it gives them sustained energy over long periods of time. Just like a low GI product, the sugars in sprouted grains don't enter the blood stream all at once.
We find that people are drawn to sprouted breads for a few different reasons. Initially our customers seemed to come to us because they'd heard about the blood group diet and the role of lectins but then many have also been drawn to sprouted bread as part of the increasingly popular raw food diet.
During the baking process, the core temperature never reaches 100oC, so sprouted grains are often seen as a raw, or uncooked food.’