Re: Regular flour vs. sprouted?

[Guest guest]

Sprouting and dehydrating grains is actually " malting " and results in a

conversion of starches into sugar. Bakers for example use diastatic malt

powder, which is basically sprouted grain flour, to increase the sugar

content in their bread to feed the yeast. I can't say if they are " less

carb-y " but they are certainly more simple than complex carbs. From my

limited knowledge this would seem not as good for a diabetic as it is

perhaps raising the glycemic index of the resulting flour.

I'm sure others will have additoinal insights into this interesting

question.

- Mark

On 1/2/06, Alice <castella@...> wrote:

>

> I'm diabetic and wondered if anyone can give me any info

> on how / if ground sprouted grain flour (happen to have spelt)

> is less carb-y or problematic than regular fresh ground flour?

> Take care,

> Alice - violist & HSing mom to Alice (DS) born Thanksgiving Day 1995

> :-)

> Hopewell Junction, NY

> http://users.bestweb.net/~castella <http://users.bestweb.net/%7Ecastella>

> castella@...

>

>

[Guest guest]

Wow, that's so interesting! I had noticed that sprouted wheat berries

get sickeningly sweet by the third or fourth day. Are there any

health benefits to using flour malt instead of sugar as a sweetener?

--- In , Mark <mark.ericson@g...>

wrote:

>

> Sprouting and dehydrating grains is actually " malting " and results

in a

> conversion of starches into sugar. Bakers for example use diastatic

malt

> powder, which is basically sprouted grain flour, to increase the

sugar

> content in their bread to feed the yeast. >

>