Sprouted wheat - is it better?

I get a lot of questions about sprouted grain breads, like Ezekial and if they are any better than typical wheat bread. My experience says that some people will be able to tolerate this better than regular old bread and the fiber content and density is definitely higher. I found this interesting from Dr. Davis' Wheat Belly blog:

"’s still wheat. And it’s not the wheat of the Bible, i.e., 28-chromosome emmer or 14-chromosome einkorn; it’s the sprouted seeds from 42-chromosome modern wheat. And what a difference 14 chromosomes can make!

It is folly to believe that such a process as simply allowing the seed to germinate somehow disables all the bad potential of modern wheat. It still contains the gliadin protein that clouds your thinking and stimulates appetite. It still contains glutens that disrupt intestinal health. It still contains amylopectin A that sends your blood sugar through the roof. It still contains lectins that disable the normal intestinal barriers to foreign substances. It still contains apha amylase, peroxidases, lipid-transfer proteins, and thioredoxins responsible for a variety of allergic phenomena."

It seems the only "safe" bread is no bread at all. Dr. Davis, in his book, references a company on the east coast that sells the original, heirloom wheat. This is likely tolerated by non-celiac folks. I suggest working on living without bread, sure it's inconvenient, but so is obesity, fatigue, ibs, fibromyalgia, hormone imbalance, etc.

Contributed by:

Dr. Jeffrey Gladd


Dr. Jeffrey Gladd graduated from Indiana University School of Medicine in 2001. He then went on to train in family medicine...

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Dr. Jeffrey Gladd
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