certified free of gluten free

certified free of gluten free

July 09, 2019

When someone describes "gluten-free" as a healthy alternative for anyone not suffering from celiacs, you may want to set them straight.  Gluten-free starches and flours used in lieu of wheat spike higher on the glycemic index than even highly refined white flour while additives used to mimic what gluten does naturally can be more toxic to non-celiacs than gluten.  

What's a true healthy alternative?  Sprouted wheat.  This ancient method of preparing wheat for digestion converts grain to vegetable, reduces blood sugar response, reduces gluten activity, increases bioavailability and maximizes the fiber and flavor profile. Sprouted grain breads are both simple and natural and have long been the true healthy alternative. 



18 Responses

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SvjzLVtQi

October 27, 2020

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LOnSrsePHYTXWwc

October 27, 2020

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aKJVMqykmG

October 19, 2020

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October 19, 2020

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October 14, 2020

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MIitUdnSvjqo

October 14, 2020

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uKETBnvHAi

October 06, 2020

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October 06, 2020

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October 02, 2020

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October 02, 2020

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September 27, 2020

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cuamAGdyZ

September 27, 2020

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rqbJNZiclCgWdVxj

September 14, 2020

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nRdVlhMi

September 14, 2020

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August 09, 2020

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uYNwHEcsCmgpI

August 09, 2020

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Pat Mraz
Pat Mraz

June 05, 2020

Is your bread low carb?

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dOXVekLoDf

December 09, 2019

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