Sprouting releases the goodness stored in a grain and converts many of the complex nutrients into much simpler forms that are then more easily absorbed by the body. Grains can lie dormant for many many years, even centuries and some of the chemical defences that enable this to happen are not affected by normal milling and baking. However, when sprouted these chemicals are broken down preventing them from triggering many allergies often associated with modern breads wheat and processed foods.
The natural sugars produced when sprouting are less likely to cause the sugar rush associated with refined foods and those higher in added refined sugars. So our breads are excellent for fitness regimes and those seeking a low GI diet. There are also significant changes to enzymes and vitamin levels that all go to make sprouts and sprouted breads a far more healthy option.
So much of what we eat nowadays can be full of preservatives, additives and other seemingly innocent content, all designed to make the food more convenient to eat, last longer, cheaper to produce or easier to handle. It has taken many thousands of years for our digestive systems to evolve to eat the range of foods that we do and yet we have forced some considerable changes on our systems in just a few decades.
It is quite likely that the rapidity of this change has resulted in the rapid growth of the many food intolerances that were just not around, or were very rare, only 30 years ago when we ate more proper food, as part of a more balanced diet.
Our shelf life comes not from adding preservatives but from a clever combination of pasteurisation and packaging. In addition, we use yeast only in our Malt Loaf.
For more information about the nutritional benefits of our range then click on headings to the left. If you can't find the answer to your question on the site then please email us at firstname.lastname@example.org and we will see what we can do.