Why Eat Sprouted Oatmeal
One of the things I love to do when I travel is go to grocery stores. It’s always fun to see what different regions or stores have to offer – especially in the way of organic, gluten free or non-GMO products. In fact, my husband and I have this running joke that “it’s not a date night without a trip to Publix / Harris Teeter / Fresh Market or Whole Foods” because we are notorious for needing to pick something up on the way home.
I love grocery stores SO much that I enjoy giving my clients their own grocery store tour! This is a way I can help them get acquainted with new foods, teach them new ways of maximizing their shopping, show them how to read food labels and overall, help them to make smarter choices.
I was chatting recently with my friend Christiane, who also happens to be MY Nutritionist, about grocery shopping. We both were geeking out over the topic and she said, “Hey! Why don’t we meet up at Publix and I’ll give YOU a tour!” I am always up for learning new things, so it was an immediate “YES!”
During the tour, I was introduced to sprouted oatmeal. It’s the first I’ve seen it on the shelves and what Christiane taught me was something worth sharing with you here on the blog.
So, what exactly are “sprouted” grains?
The first thing you need to know is that grains are seeds. All whole grains — like oats, rye, millet, rice, barley and wheat — can germinate (aka: wake up and grow) in the right conditions. So when the temperature and moisture reach optimal levels, this allows more of the nutrients in the grain to break down to simpler nutrients that are used by the growing sprout. Warmth and light, baby! Warmth and light. So simply put, sprouted grains are simply seeds that have been triggered to germinate and then get eaten before they develop into full-grown plants.
Do sprouted grains have nutritional benefits?
Yes! They do! According to research done way back in 1940 by Clive McKay, a biochemist and nutritionist from Cornell University, showed increases in vitamin A (up to 300%) and vitamin C (more than 500%) in sprouted seeds over the unsprouted seed. Yang et al. in 2001 in the International Journal of Food Science and Nutrition found that the antioxidant vitamins C, E, and beta-carotene increased in germinated wheat versus dry grain over time.
A 2012 study in the Journal of the Science of Food and Agriculture found that wheat sprouts had higher levels of fiber, amino acids, and antioxidants after 48 hours of sprouting when compared to unsprouted wheat.
In research published in 2018 by the Journal of Nutritional Science and Vitaminology, researchers randomly assigned individuals with impaired fasting glucose or type 2 diabetes to eat a diet of white rice or sprouted brown rice. The results? The sprouted brown rice diet helped improve blood sugar and cholesterol levels!
To read more studies interesting CLICK HERE or HERE
Are sprouted grains easy on the tummy?
YES! Sprouted grains are easy on the tummy because they can be easier to digest. Also, soaking and sprouting deactivates phytic acid, a compound that prevents minerals like calcium and iron from being absorbed in the digestive tract. AKA: sprouting can make it much easier for the body to absorb nutrients.
Are all sprouted grains considered gluten-free and are they safe for people with celiac disease?
NO! Even though sprouting reduces some of the gluten, it does not make them gluten-free or safe for people with celiac disease. The gluten in sprouted wheat is still well above the <20 PPM threshold considered safe for celiacs—but it may explain why some people have a much better experience eating things made from sprouted grains. **When in doubt on the gluten, be sure to read labels when you go food shopping!**
Why are sprouted oats better than regular oats?
You’ve probably heard over the years that oatmeal is one of the best things to eat to help keep your heart healthy and lower your cholesterol. Oats are also higher in protein and healthy fatty acids than other grains. Sprouting increases the protein and free amino acids in oats!
Although longer germination times show soluble fiber breaks down, in oats sprouted for less than 24 hours all that heart-healthy soluble dietary fiber remains—and that wonderful digestion-friendly insoluble fiber increases.
Next time you go to the market, take a look to see what sprouted oatmeal you can find and give it a try!
Pro-tip: be sure to look for Non-GMO!
Do you eat sprouted oatmeal for breakfast? If so, I’d love to know what brand you recommend! Please share the love and comment below.