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Sprouted _ Whole Grains Fact Sheet

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					Sprouted & Whole Grains


                                                    Fact Sheet

 What is a Sprouted Grain?

     At Stonemill Bakehouse, the whole wheat kernel is sprouted for 48 hours. Each wheat kernel
     grows into a new shoot. The live sprouts are then gently mashed into the dough with all elements
     – bran, germ and endosperm – remaining in the process.

     After sprouting, the grain begins to convert into a plant. This process (malting) transforms some
     of the starches into naturally occurring sugars which eliminates the need for added refined
     sugars.

     The starches and sugars are used up as fuel sources for the new shoot. This helps to reduce
     the more readily available carbohydrates of the grain which in turn reduces the amount of
     carbohydrates in the final product (The Glycemic Index (GI) Newsletter; December 1, 2005;
     University of Sydney, Australia).

     Stonemill Bakehouse commissioned a clinical test in March 2006, with Glycemic Index Laborato-
     ries in Toronto, for Stonemill Sprouted Grains – 3 Grain Bread. The glycemic index measures the
     speed of entry of carbohydrates into the bloodstream. The faster the speed, the higher the
     glycemic index rating of the food and the more insulin is secreted in response. Essentially, excess
     insulin secretion can result in energy fluctuations, weight gain and even the onset of a variety of
     diseases such as Type II Diabetes. The goal is to acquire most of your carbohydrates from foods
     that are rated low to medium on the glycemic index scale such as Stonemill Sprouted Grains – 3
     Grain bread (measured at a low GI 55*).

     According to Terry Graham, PhD and Chair of Human Health and Nutritional Sciences, Univer-
     sity of Guelph, carbohydrates are a very important macronutrient and grain-based products are
     excellent food choices. However, for those who have or are at risk for Type 2 diabetes, reducing
     one's intake of easily absorbable carbohydrates is also good nutritional advice. While carbohy-
     drates are good nutrients, many foods provide them in abundance and in a form that is rapidly
     absorbed. This results in a rapid rise in blood sugar which then challenges the body's insulin
     stores. Ingesting less carbohydrates and in a form that is more slowly absorbed is a healthy
     decision, as it reduces the rise in blood sugar, results in decreased demand for insulin and can
     also result in prolonged satiety. This is particularly important for those at risk of Type 2 diabetes.

     According to research, children and adolescents trying to lose weight have greater success
     when eating a diet filled with low glycemic index carbohydrates, lean proteins and essential fats
     versus a low calorie diet. (Ebbeling, C. “A Reduced-Glycemic Load Diet in the Treatment of
     Adolescent Obesity.” Archives of Pediatrics and Adolescent Medicine: 2003; 157:773-779).
     Stonemill bread is a great choice for adults and children who need to control their weight.

     Whole grain sprouted bread offers a rich source of lignans – plant estrogens that have been
     shown to possess potential preventative benefits against heart disease and various cancers.

 What is the difference between whole grain and refined grain?

     Refined grains only contain the endosperm. Research now shows us that the bran contains
     beneficial fibre, B vitamins and trace minerals while the germ contains antioxidants, vitamin E and
     B vitamins as well. The nutritional advantages of eating the entire grain has been linked with
     numerous health benefits such as lowering the incidence of some forms of cancer, digestive
     diseases, coronary heart disease, diabetes and even obesity. In fact, a variety of studies has
     shown eating high fibre whole grains to be quite beneficial for overall health and long term weight
     management.
 *What is the Glycemic Index?

      The Glycemic Index is a scale that ranks carbohydrate-rich foods by how much they raise blood
      glucose levels compared to glucose or white bread. Choosing foods with a low GI rating versus
      those with a high GI may help you to:

      Control blood glucose levels Control cholesterol
      levels Control appetite Lower the risk for heart
      disease Lower the risk for Type 2 diabetes




      The categories of the glycemic index are as follows:

         Low (up to 55)
         Medium (56 to 70)
         High (over 70)


      Consider some of the following glycemic index ratings for refined, white flour bread:

         White French baguette: 90 (high)
         White rolls: 73 (high) White piece
         of bread: 70 (high)



                                                            - 30


 For further information please contact:
Natalie Pavlenko / Sonya Franceschini Faye Clack
Communications Inc. tel: 905 206-0577 ext. 231/249 email:
npavlenko@fayeclack.com/sfranceschini@fayeclack.com

				
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