Diabetes and Sprouted flours
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Published on Jun 21, 2012
The Glycemic Index & Glycemic Load are the key... High glycemic foods trigger strong insulin responses, exposing the body to stress. By comparison, low glycemic value foods usually do not provoke a strong, stressful insulin response. When sprouting occurs, the grain is partially pre-digested. This creates vitamin nutrients which help your body digest and absorb the healthy content of the grain. As well, the starches have already started being converted into maltose during the sprouting process, reducing the final maltose content and producing a lower glycemic response. People who are diabetic do a lot better baking bread with our sprouted grain flours. Did you know that maltose (the grain sugar produced during the sprouting process) is the slowest absorbing sugar in the human body ? Our live grain difference means delicious baked goods made with whole "pre-germinated" grains like wheat, spelt, barley, and other whole grains.. *Read in the Bible at Ezekiel 4:9, "Take also unto thee Wheat, and Barley, and Beans, and Lentils, and Millet, and Spelt, and put them in one vessel, and make bread of it." HIGH BLOOD PRESSURE Diabetes and high blood pressure have in common the fact that most of the time they affect over-weight people : Treating one condition will benefit the other.
Spelt sprouted Whole Grains Lower Type 2 Diabetes Risk : Spelt and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. The FDA and the NHS recommends foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care). Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods.
When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerances to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable. A Sprouted Grain is Like a Plant in Love !
The ancient practice of sprouting was cast aside for modern processing. Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don't contain the nutrients that sprouted whole grains do. And they retain the naturally occurring anti-nutrients, even when milled into flour. Breadlink has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. However, we don't leave our grains out in the field to sprout. We nurture the grains in our French facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes. Fibres in Sprouted Whole Grain Flours Today, conventional wisdom recommends eating whole grain flour because it contains more fibres than refined white flour, but it can not be compared to the nutrient content and digestive benefits of sprouted whole grain flour. Our sprouted flour is milled using the whole grain so it contains the same amount of fibres as un-sprouted whole grain flour but without the bitter taste.
Sprouted Flour and Gluten Gluten is the protein of grain. All grains have a percentage of gluten because all grains have protein. When grains are sprouted the gluten index drops making it easier for the body to digest as they are converted into a plant, and are no longer a starch. Although many people have been diagnosed with gluten sensitivities, gluten intolerances or celiac dis-ease, many diagnosed with gluten problems are more likely to be sensitive or intolerant to starch. For those who are truly gluten intolerant, any amounts of foods containing gluten, including sprouted flour may still create a problem. www.mymill.co.uk
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