By: Nikki Nies 
I recently attended a Chicago Academy of Nutrition and Dietetics dinner meeting, where the chic, Melissa Joy Dobbins, MS, RD, CDE, provided valuable information on the benefits of sprouted grains, friendly suggestions on how to conduct a food demo and provided some yummy samples of Way Better chips! As a non-chip eater, even I couldn’t stop eating them! While the line of Way Better chips is naturally healthier, the great news is flavor hasn’t been discarded!
Want the low down? These chips are gluten free, omega 3 rich, trans fat free, no high fructose corn syrup, whole grains, low in sodium, no MSG and antioxidant rich! How are these chips different than regular Lays or Doritos? These chips derive from sprouted grains!
While there is no standard scientific definition of “sprouted” grains, it may be interesting to learn how different companies, corporations and councils define “sprouted grains.” Grains are the seeds of certain plants, particularly cereal grasses. The three parts of grains–bran, germ and endosperm are crucial for the creation of new plants. Until the plant is fully developed–with all three parts of the plant grown to capacity, built in growth inhibitors are used to prevent the plant from germinating. Once sprouting begins, these inhibitors are no longer needed and the long term storage starch is converted to smaller molecules to be digested. Sprouted grains are a combination of seed and growth of a new plant, therefore, they reap the benefits of both worlds–encompassing whole grain benefits + easily digestable!
Potential Benefits:
- Increases the bioavailability of vitamin C and other minerals
Have lower amounts of anti-nutrients, such as phytic acid, which inhibits the absorption of nutrients like minerals and can cause harm - Protein and fiber rich
- Sprouted brown rice can help fight fatigue in nursing mothers, depression and/or diabetes and reduce cardiovascular risk
- Sprouted buckwheat can help fight fatty liver disease
- Sprouted barley may reduce hypertension
- Sprouted sorghum enhances taste and is the best vehicle for sorghum nutrient composition
- Reduces the amount of gluten consumed, which is an increasing concern
- Allows nutrients to be more accessible to body and are more digestible
Sprouting is a science. There needs to be the right amount of moisture, temperature and time for the germination process. If such conditions aren’t met, this can lead to the preventative condition,e. coli! So, when considering sprouted grains, be sure to be mindful of best practices and needs. Whether you opt to buy packaged sprouted grains, cook sprouted grains as side dishes, or bake with sprouted grain flour, there is a way to incorporate more sprouted grains in your life!
If you’re interested in presenting information on sprouted grains, the Whole Grain Council has graciously created and shared a free powerpoint! Download the file today! Additionally, mark your calendars for April, as April’s Sprouted Grain Month and grab your own bag of Way Better chips!
Photo Credit: Cook Eat Delicious and Daily Baby Steps to Healthy Living
Sources: http://gowaybetter.com/
http://www.ars.usda.gov/is/ar/archive/aug00/sprout0800.htm
http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-sprouted-grains
http://health.usnews.com/health-news/blogs/eat-run/2012/11/27/what-are-sprouted-grains
http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains
http://authoritynutrition.com/ezekiel-bread/
http://www.foodforlife.com/about_us/sprouted-grain-difference
wedishnutrition.wordpress.com 