Tuesday, April 3, 2012

Life Without Bread (Baby I'm-a Want You)

In an effort to shed a few pounds, we are most often advised to cut back on starchy carbohydrates and for most of us that means the soft, chewy stuff we like to sink our teeth into:  bread.  I've tried this and life without bread really is no fun, unless of course we're talking about the 70's folk-rock band Bread, and in that case I think I could be happy without that bread in my life (sorry Bread fans!)

Eliminating bread from ones' life may work for some people, but it makes me one cranky mama which isn't good for anyone.  Consuming moderate amounts of  carbohydrates releases "feel-good" endorphins in the body which reduce stress, ease anxiety and create a sense of pleasure.  I definitely need those endorphins on a daily basis.

The good news is I've found an alternative to regular bread:  sprouted-grain bread.  Whole-grain bread is always recommended over white bread because it's more nutritious, but if you want to take it to eleven, try sprouted-grain bread.  It's flourless and made from organic, sprouted grains, and it contains all 9 essential amino acids making it a complete protein.  Sprouted grain is better for us because it's more nutrient dense, it's digested easier, contains more protein and less starches and has a lower glycemic index making it more suitable for those suffering with blood sugar issues.

You can easily find sprouted-grain bread in your grocer's freezer.  The kind I eat is Ezekiel 4:9 from Food for Life.
Here are the plain and simple ingredients:

Organic Sprouted Whole Wheat, Filtered Water, Organic Malted Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Barley, Organic Sprouted Whole Lentils, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Spelt, Fresh Yeast, Sea Salt

There are definitely occasions when I eat regular bread, white even, when it's in the form of pizza, but I do make a habit of eating sprouted-grain bread on a daily basis.  It took a while, but my husband eats it now too.  If you're not already eating a good quality whole-grain bread, eating sprouted-grain bread may take some getting used to, but you may find as I do that it tastes just like a hearty, whole-grain bread.  You can also try the sprouted-grain English muffins which are outstanding and far superior than the regular version.  And, the fact that my 10-year-old, who is the PICKIEST EATER IN THE WORLD (not exaggerating) eats this bread, makes me one happy mama.

"The Greatest Wealth is Health" - Roman Poet Virgil

"Let Food be thy Medicine and Medicine be thy Food." - Hippocrates


  1. I am gluten intolerant and an Ezekiel bread eater.

    1. Hi Patti - Yeah, I've heard that people with gluten intolerance can eat this bread without any problems- that's great.


  2. Here's a question I have but I haven't been able to answer and it pertains to sprouting grains. If gluten is formed in the process of bread making, and, if gluten is not found in wheat grass, then at what point in the sprouting process is the potential for gluten negated?


  3. Hi Doug - That's a good question but unfortunately I don't have the answer. I know that this bread is NOT gluten-free, but I've read/heard that people with a gluten intolerance can eat this bread. Food for Life does make a gluten-free sprouted grain bread -perhaps they can answer this question for you. Good Luck!

  4. Hi Liz, I should have read your blog sooner. I just went to Trader Joe's, where I could have bought Ezekiel bread today. Instead I'm eating a classic baguette and feeling a bit guilty. That's awesome that Jack likes it too. I first learned of Ezekiel bread from Dustin Maher's website. On his home page down the right side there are many topics on nutrition that you might find interesting. I also bought artichokes today so I will finally get around to making your Artichoke Gratinata recipe this week! Have a great day, Colleen