Sprouted Grains

Hello friends do you ever feel like the weekend/summer passes you by without doing what you really want to do? Today I was moping around pmsing and feeling cranky hubby has to work today to prepare for a big promotional sale at work next week, and then my Mom called and wants us to come over so hubby can help my Dad fix something around the house. I thought what do I really want to do, and I want to sit outside with a glass of wine. So, here I am outside enjoying my Saturday with a glass of wine.

 

Life is good my in-laws are back and getting settled in and we had dinner with them last night. The bfc is going fine I've been having 1/2 a peach the past several days in the morning and that doesn't seem to affect my tummy or how my clothes fit. All my clothes fit and I am at a weight that is familiar somewhere between 130-135, but there are still areas that I would like to be smaller, my poochie, my love handles, my thighs. I know that with the bfc and exercise I should be able to work on those areas. Although sometimes I wonder if I can or if the weigh I am at now is how things are. I think as women its easy to wonder if our dreams for our bodies are realistic or attainable.

 

My go-to bread on the bfc has been the Ezekiel 4:9 whole grain sprouted bread. I didn't know what sprouted grains meant so I have been googling it recently.

• "Sprouted grain differs from whole grain in three fundamental aspects: 1) sprouting activates food enzymes; 2) sprouting increases vitamin content, and 3) sprouting neutralizes antinutrients like phytic acid which bind up minerals preventing your ability to fully absorb them. When examining the nutrient density of sprouted wheat to unsprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate as unsprouted wheat; moreover, it contains more protein and fewer starches than non-sprouted grain and as a further boon, it is lower on the glycemic index making it more suitable for those suffering from blood sugar issues"  http://nourishedkitchen.com/sprouted-grain/

 

• "The process of germination changes the composition of grain and seeds in numerous ways. Sprouting increases vitamin content. Sprouting neutralizes phytic acid – a substance present in grains – that inhibits absorption of nutrients and more important Sprouting neutralizes or "predigests" if you will, grains through enzymatic activity. The enzymes produced during our natural sprouting process "in effect" breaks down amino acid protein bonds to promote digestibility of the entire grain. Sprouted grain bread has numerous advantages over "enriched" wheat flour breads. These breads are made from the endosperm of the wheat kernel (the inside portion), which contains primarily carbohydrates and few vitamins and minerals. The milling of grain into white flour requires the removal of the bran and the germ. This results in the loss of natural fiber, bran and 22 vitamins and minerals. To compensate, five vitamins and minerals (thiamine, riboflavin, niacin, iron and folic acid) are added back in, "enriching" the flour. Sometimes calcium is added back as well". http://www.foodforlife.com/our-products/sprouted-grain