The thinking is that sprouting increases the nutrients available in the bread, while also reducing the impact that the carbohydrates in the bread have on blood sugar. Some types are more complicated to prepare than others but provide a more bread-like mouthfeel. There are also many gluten-free bread alternatives for people who are intolerant to gluten. Milk is an excellent source of calcium, potassium and several B vitamins. Choose almond, coconut or another low-carb milk instead.
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