Are Sprouted Grains Really Healthy?

In today’s video, we will be discussing the subject of sprouted grains and if they are really healthy. I’ll cut right to the chase. My answer is: sometimes and in moderation.

There are three reasons sprouted grains are better than regular grains:
1. Phytic acid is in regular grains, which is an enzyme inhibitor. (If you soak the grains, the sprouted grains unlock the nutrients that your body can absorb.)
2. Gluten in protein becomes more digestible.
3. Regular grains are high in carbohydrates, specifically a type of carbohydrate called amylopectin. Amylopectin affects blood sugar levels and can increase your risk of diabetes.

Overall, sprouted grains are the better option, but it’s still not perfect or what I would consider a healing food. If you’re struggling with an autoimmune disease, removing grains for a while would allow your body to heal. In general, if you can limit your intake of grains to just a couple of times of week, in moderation, you will be consuming a healthy diet.

*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

[brilliantwriter]

I've just started to become more vigilant and mindful of the foods that enter my body and learning about nutrition. The body is a vessel it's very essential to learn how to take care of it.

[jeanmc]

When making bread, all grains go through that soaking process when the bread is set to rise (twice in many cases). One thing about sprouted bread is that not only are you not eating dead grain (sprouted grains are alive when they are sprouted), once the grain is sprouted it becomes a plant. So you are not eating grain, you are eating plants, and the difference is huge when it comes to the glycemic scale. Once a grain sprouts the protein increases and the carbohydrate levels in that grain drop dramatically.

[e.a.p]

About 8 months ago I started eating organic sprouted grain bread, the main benefit I got I started to have great bowel movement since the bread is high in fibre, and I actually lost weight. Unfortunately I am overseas on an island in the Philippines, where it's challenging to get higher quality bread. I have a local baker who makes his bread, but I can tell it's not the same as sprouted bread.

[janegrey]

I've baked all of my own bread for decades, however, over the past few months, I've been purchasing wheat berries, ancient mostly, to grind my own flour. I first started hearing about the health benefits of sprouted grains and I plan to sprout grains prior to baking bread, hopefully, for most, if not all of my breads.

[sarafritsch]

soaking will only remove a portion of phytic acid depending on the grain. usually it will remove 40-60%. sprouting/fermenting will remove almost all of it

[pjdelucala]

I have heard on YouTube that if you put your bread in the freezer and then toast it, that lowers the spike in blood sugar substantially. So, I make my own sourdough sprouted spelt bread and then I slice it and freeze it.

[liamj.s]

Good info man. I'm currently recovering from CFS and have removed grains. I must admit though, I did lol and spit out a mouthful of tea when you said " once your digestive system has been destroyed" by accident!

[aspiring...]

I would simply stay away from white processed flour.

[saravanakrishnamurthy]

My son age 13 years old, is pre-diabetes is started consuming sprouted Fenugreek daily morning in on enmpty stomach for the past 15 days, now he started to have some allergies over skin baciside of his body and buffs near the eye and one or two plums over the face..does it seems due to the effect of that Fenugreek

[bonsummers]

How about fermented sprouted grains? Step one, soak and sprout (1/16'' to 1/4'' sprouts). Step two: dry the grains, which also kills the grains, but, apparently the enzymes are still pretty well intact. Step three, ferment the dried sprouted grains in 'just enough' water to keep the dried sprouted grains soaked (and they will re-hydrate, but not likely to regrow, but if they do, same guideline applies, 1/16'' to 1/8'' sprout growth maximum. Step four, when sufficiently fermented (personal choice), cook the fermented sprouts.

[duanewilliams]

Could the people that are starving, like in Venezuela grow sprouts as a way to escape hunger?, or anywhere in the world...if they could afford the seeds? Would they quickly tire of eating sprouts? or would it be a viable option?

[evatyfova]

How about this-is it better to eat sprouted grains raw or cooked?

[jollym]

Hello Dr. Axe. I know this video is old but I just came across it. I'm interested in your sprouted bread receipe but it's no longer available. I tried searching on your website directly and no success. Can you provide the recipe please. Thank you!! 🌞

[samszura]

Your videos rock! You inspire me to try so many new healthy things!!

[ianiskandar]

Hello Dr.. do you mean in this video here like pea sprout, alfalfa sprout ? This is like vegetable right? ..

[rohti]

Great video Dr. Could i please ask about sprouted legumes like peas, chick peas, lentils or moong? Are they actually healthier?

[AbiNomac]

Dr Axe, what about making bread from mung beans? I know it isn't a grain but a legume. Would you recommend making bread with it?

[tanialfinch]

Wow! Very interesting Dr. Axe...thank you!

[stevenrldenault]

Hello, a question then. Given that many mass cultures, including India and China have survived thousands of years on and revere rice (grain) how does that fit into your information regarding sprouted and non sprouted grains. Are you talking about only North American grown gains or are they any different from Asian grains?

[MB-frgu]

Is sprouting white flour make it healthy