Sprouted vs. non for carb impact

[MelissaF_07]

I am curious if anyone has information - scientific or anecdotal - about the difference between sprouted grains and non for carb impact. I feel that raw is best. I know I feel better when my veggies are mostly raw. I know for glycemic impact that raw veggies are lower than cooked. If I ate a 15 gram slice of sprouted grain bread versus something 'whole wheat' or similar - would the glycemic impact be less? Would it be sort of like the fiber thing w/ 'net' carbs?

[not2late]

Re: Sprouted vs. non for carb impact

I don't know. From what I remember of sprouting whole grains, it is done to increase the nutritional content of the grain, because sprouting activates the germ of the grain.

I guess if you go to the trouble of sprouting your own wheat berries or oat groats then grinding it into flour for bread, you could possibly experiment with that during Pre-Maintenance or Maintenance phase. But as for the sprouted breads on the market...I wouldn't trust them to be use only sprouted grains, in spite of what the package says.

[not2late]

Re: Sprouted vs. non for carb impact

I read up a little more on sprouted grains. Apparently, it depends on how long the grains are sprouted. And their nutritional value changes day to day. So a grain that has been sprouted for 24 hours has a different nutritional value than a grain that has been allowed to sprout for 48 hours. As the starchy carbs convert to simple sugars as the plant uses it to grow.

So like I wrote in my other post, it really depends on how the sprouted bread was made. But if you are interested in finding out the GI/GL of it, you might want to contact the GI people. They have a website (I think) and they might have tested that food.