Kick it, smack it, sprout it . . .

. . . and it’s still wheat. It could be organic, sourdough, low-carb. It could be red, blue, Republican or Democrat . . . it’s still wheat.

Janet describes her experience with sprouted wheat:


People have asked about the “sprouted wheat” breads and I just wanted to relay some personal experience with them, my normal use of them and what happened after I just gave that form of wheat up.

I would periodically go on Dr. Gott”s Diet: No white flour and sugar. It would work and I felt good because it was higher protein and no sugar or white flour will do a pretty good job of moving weight off. Kind of normal slow though. I was eating Sprouted Wheat flourless bread though.

When Wheat Belly came onto my radar and I read the reviews on Amazon while waiting for the book to come to me from my library, I too thought of the sprouted wheat. It is really delicious and I would have at least 4 slices per day on Dr. Gott”s plan.

WELL–in late December after I read the book, I got rid of the sprouted bread and my shape changed faster than it ever has on a diet. My belly fat is disappearing. I had gotten rid of the sugar way before that, but after taking ALL the wheat out, the last in the form of the sprouted bread, I was on the fast track losing fat. THEN, my aches and pains went away. But only after the wheat in any form was gone.

Since that was the only change I made–my experience tells me most definitely the sprouted variety of breads is going to hinder you and put WHEAT into your system. Just thought folks here would like to get a real life experiment result.

Sprouted wheat bread is made by allowing the wheat seeds to sprout, thereby reducing carbohydrate content slightly and making some of the nutrients more bioavailable. The Ezekiel brand, for instance, claims to be adhering to the advice provided in the Bible in Ezekiel 4:9:

“Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…”

But, as Janet’s experience illustrates, it’s still wheat. And it’s not the wheat of the Bible, i.e., 28-chromosome emmer or 14-chromosome einkorn; it’s the sprouted seeds from 42-chromosome modern wheat. And what a difference 14 chromosomes can make!

It is folly to believe that such a process as simply allowing the seed to germinate somehow disables all the bad potential of modern wheat. It still contains the gliadin protein that clouds your thinking and stimulates appetite. It still contains glutens that disrupt intestinal health. It still contains amylopectin A that sends your blood sugar through the roof. It still contains lectins that disable the normal intestinal barriers to foreign substances. It still contains apha amylase, peroxidases, lipid-transfer proteins, and thioredoxins responsible for a variety of allergic phenomena.

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