Good Health Choices - - Health bites -

Many of us find eat­ing wheat causes prob­lems thanks to its gluten con­tent. One an­swer is to stick to sprouted or sour­dough breads as the sprout­ing and fer­men­ta­tion pro­cesses break down much of the gluten.

Sprout­ing grains also en­hances their nu­tri­ent con­tent. In Hunza sprouted bread, made by bash­ing sprouted wheat be­tween rocks, is eaten on spe­cial oc­ca­sions, while

sour­dough is pop­u­lar in Mediter­ranean hotspots. Sprouted bread is rich, moist and filling, and is de­li­cious lightly toasted, with

nut but­ter and jam.

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