Why Pura Vida Sprouted Bread?

In Short

We believe that our daily bread ­”the staff of life”, the staple of civilizations throughout millennia should be as complete and nutritionally rich as the life we all seek to lead. That’s why we have created our bread – which is handmade of 100% whole and unprocessed, sprouted, living raw ingredients, and is today also the only raw sprouted bread on the European market. It has not been cooked or baked at high temperatures, but instead gently and slowly dehydrated at 40°C over the course of 24 hours. All our bread is gluten, wheat and yeast free, it is vegan and raw, and high in protein content. It is easy to digest and laden with the full spectrum on nutritional components.

How does Pura Vida sprouted bread differ from other breads


Most types of breads are made of wheat or rye, which contain gluten – protein composite, which gives elasticity to dough. Although it is found in many staple foods in the Western diet, an increasing number of people are prone to “gluten sensitivity” a spectrum of disorders including the extreme case – complete gluten intolerance in the form of celiac disease in which gluten has an adverse effect on the body. Symptoms of celiac disease include bloating, abdominal discomfort or pain, diarrhoea, muscular disturbances and bone or joint pain. In cases of gluten sensitivity the adhesive properties of gluten interfere to a varying extent with the breakdown and absorption of nutrients, including the nutrients from other foods in the same meal. But it is not only those who are gluten­sensitive which would benefit from a gluten­free diet – reducing the consumption of products containing gluten will improve one’s cholesterol* levels, promote digestive health and increase


Gluten is the most typical allergen in wheat, but wheat allergy can also occur due to a person’s being allergic to various other seed storage proteins of wheat. There are many allergenic components in wheat – there are four major classes and as many as twenty­seven potential wheat allergens have been successfully identified. But one does not need to be allergic to recognize the benefits of wheat­free products, especially wheat­free bread, since bread is typically wheat­based and consumed in large quantities. Our bread, which is buckwheat­based, thus have a much higher nutritional value – it has a much higher protein and other nutrient content and it is much easier to digest.


Many other raw breads and crackers are nut and seed­based so they could remain grain­free. This, however, makes their fat­content exceptionally high, and, even though, this is mostly what is commonly referred to as the “good fat”, such amount of it is unfit for a product that aims to be categorized as bread. Our bread in this sense is unique,because its’base of sprouted buckwheat is neither fatty, nor qualifies as grain. It is a fruit seed, related to rhubarb and sorrel, and the starch it forms provides a low­fat protein source. Thus, this bread, which consists largely of the mix of this unique seed and vegetables, has a comparatively very low fat content.


It is relatively difficult for the human body to digest grains; however, such problems do not occur when it comes to sprouted grains.Sprouted grains have a much lower glycemic index (GI) than regular grains, besides, once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch, the digestion of which require digestive enzymes instead of pancreatic enzymes necessary for digesting grain. The sprouting process also changes the composition of the grain in numerous ways that make it a more beneficial the process produces vitamin C and increases the content of vitaminsB, B2, B5 and B6. It also dramatically increases the amount of carotene*, which is then converted to vitamin A and inactivates aflatoxins – the toxins, which are produced by fungus and are potent grain carcinogens.

Living/Dehydrated at 40°C

Living, uncooked foods are easy to digest, rich in vitamins, minerals, and enzymes, and are highly nutritious. The drying process requires nothing, but the product and the drying time, and the end product is 100% natural food,which can then stay fresh, tasty and will not lose its nutritional value over the period of several months. The dehydrated food will have a concentrated taste, and the mineral content of the food that’s dehydrated remains the same as that of the fresh product! Likewise, most of the vitamins and the beneficial phytochemicals that are found in fruits and vegetables remain intact.


  • Each of the breads has a nutrient­rich base made from soaked and sprouted organic,biodynamic buckwheat. Buckwheat is a seed commonly used in Western Asia and Eastern Europe It is gluten free, and is related to neither wheat, nor the botanical category we call grain – it is a fruit seed, related to rhubarb and sorrel, appropriate for people who are sensitive to wheat and other gluten­containing grains. It is an easy to digest starch that is also low­fat protein source, containing all essential amino acids in high concentration, and has a high nutritional content: buckwheat is rich in flavonoids*(a class of plant secondary metabolites), iron, magnesium, fibre and anti oxidant­packed phytonutrients.
  • Added to the nutritional powerhouse represented by buckwheat is flax seed – an omega­3 superfood, which is a fantastic source of micronutrients, dietary fibre, manganese and thiamine. Studies have validated the importance of omega­3 fatty acids in human health and flax is believed to be one of the best sources of it. Omega­3 fatty acids lower the harmful LDL cholesterol levels and blood triglycerides, preventing the build­up of harmful deposits in arteries, which can lead to stroke, thromboses, and heart attack.Flax seeds contain vitamins B­1, B­2, C and E, the minerals iron and zinc, plus smaller amounts of potassium, calcium, phosphorus, and magnesium. In addition, flax is one of the richest sources of lignans* (one of the major classes of phytoestrogens, which are estrogen­like chemicals and also act as antioxidants). A spotlight has been focused on the cancer fighting properties of lignans, especially in relation to breast and colon cancer in humans.It is believed that lignans also have anti­viral, anti­fungal,and anti­bacterial properties. Flax seeds also contain carotene. Carotenes are antioxidants that neutralize free radicals, which may protect humans against certain cancers. Flax also offers additional health benefits, as its consumption is supportive of immune and colon health, it helps to stabilize blood sugar levels, and provides health­protective fats.
  • Our bread also contains the Grey Celtic Sea Salt. Salt plays a vital role in many processes in your body, and is essential for life itself, but your body needs the right type of salt. Over 90% of the world’s salt is produced for industrial purposes, table salt is really just a by product. Stripped of its healthy minerals, it is nothing more than isolated, sodium chloride with additives and bleaching agents added for “taste”. The Celtic Salt,however,is in a fully natural state, and as well as enhancing your food, it plays an important role in supplying your body with essential nutrients. It is naturally light grey in colour because it crystallises upon contact with the clay from which it takes its high trace element content. And because all of the trace and macro elements are retained,it contains a rich spectrum of 92 minerals and trace elements. In comparison, the table salt contains only two minerals, and most sea salts less than 10 minerals, and even the best sea salts contain less than 40 minerals, because they are subject to heavy processing.
  • We also add Cold Pressed Extra Virgin Olive Oil to our bread. It has long been reported that there are a number of astounding health benefits in olive oil. As a foodstuff it contains monounsaturated fatty acids in high concentration, which promote the “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL). Olive oil is also known to be gentle on the digestive system, and has even proven to assist in the prevention of gallstones and soothe ulcers. Good quality olive oil contains valuable vitamins and nutrients, and it is loaded with powerful antioxidants, which nourish the body as much as our skin.
  • Our bread comes in four flavours – banana, chia seed, broccoli and onion, therefore one of the crucial ingredients in each of the breads is the vegetables/fruit that add the unique taste and consistency to it. The dense and delicious banana and onion breads have only bananas and onions added to the nutritional base, but the lighter and tangy chia seed bread has acquired its specific flavour from the mix of chia seeds and cabbage. In the broccoli bread the hearty broccoli flavour is highlighted by being mixed with the more tender flavours of zucchini and pumpkin.

Raw baking

The bread is based upon traditional, flat­bread recipes of sprouted and then pulverised grain/seeds that were sun­baked on sterile stone bricks. All seeds used in Pura Vida breads have been lovingly soaked and sprouted in order to aid efficient digestion and nutrient absorption by the body. Soaking and sprouting replicates germination ensuring that enzyme inhibitors which protect nuts, seeds and grains are broken down and removed.It has then been slowly and gently dehydrated at 40°C over the course of 24 hours.

Health benefits

Our bread is a complete and highly balanced food, consisting of 50% carbohydrates, 17% fat & 14% protein. It is an excellent food, for example, for travel, expedition and hiking, as it is highly nutritionally dense, can be stored for a long period of time, and tastes equally great on its own as with various different toppings. The many flavonoids found in buckwheat are shown to have antioxidative activity, free­radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some flavonoids exhibit potential for anti–human immunodeficiency virus functions.

How to store

The dehydration process minimally affects the nutritional content of food and removes moisture from the food so that bacteria, yeast and mould cannot grow. Therefore, the end result is nutrient packed food that can be stored long term.

General storage suggestions:

  • Store the bread in a cool, dry location out of direct sunlight.
  • Use a paper bag inside larger plastic bags to shield dried foods from sunlight. Don’t use paper bags outside the plastic bags – this way it would provide a nesting place for bugs or spiders.
  • Store the bread in a food-quality, plastic bag, then put in a tin or an airtight glass or metal container.
  • You can also store the bread in freezer bags (especially zip-lock freezer bags) – if you choose this storage option remove all air from the bag before sealing
  • Store in small batches to maintain freshness, and to minimize the risk for contamination
  • To preserve freshness, store opened packets in the refrigerator or freezer
  • Store the bread separately from other products – this should be done to avoid mixing flavours and possible cross-contamination should moulds or spoilage occur.
  • Maintain the bread in the original packaging (if unopened) for as long as possible. The packaging is designed for the bread and will remain in good condition for its’ given shelf-life in the absence of temperature and humidity abuse.
  • If the original packaging is not practical for you (or if you’ve already opened it), maintain the bread in airtight containers to keep out contaminants. Since oxygen is another major threat to the quality of food, moisture-proof packaging is best as it is normally also airtight.



Rawism is a dietary practice of only eating uncooked, unprocessed, often wild and largely organic foods. Varieties of raw foodism can include veganism, vegetarianism and even animal food diet. A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40°C.Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, and sprouted grains and legumes. The idea of eating raw is based on the conception that heating food destroys its nutrients and natural enzymes (and we need the enzymes to boost our digestion and fight chronic disease).

Cholesterol(“good” vs “bad”)

Cholesterol is an essential structural component of animal cell membranes that is required to establish proper membrane permeability and fluidity. Animal fats are complex mixtures of triglycerides, with lesser amounts of phospholipids and cholesterol. As a consequence, all foods containing animal fat contain cholesterol to varying extents. Fat intake plays a role in blood­cholesterol levels – lesser levels of cholesterol and lipoproteins are synthesized by the body if the fat intake is reduced. Cholesterol can’t dissolve in the blood it has to be transported to and from the cells by carriers called lipoproteins. Low­density lipoprotein, or LDL, is known as “bad” cholesterol, whereas the high­density lipoprotein, or HDL, is known as “good” cholesterol. LDL(Bad)Cholesterol When too much LDL (bad) cholesterol circulates in the blood, it can slowly build up in the inner walls of the arteries that feed the heart and brain, and, together with other substances, it can forma thick, hard deposit that can narrow the arteries and make them less flexible, causing atherosclerosis. But if a clot forms and blocks a narrowed artery, the result can be a heart attack or a stroke. HDL(Good)Cholesterol About one­fourth to one­third of blood cholesterol is carried by high­density lipoprotein(HDL). HDL cholesterol is known as “good” cholesterol, because high levels of HDL can even protect against heart attack.


Flavanoids are a class of plant secondary metabolites, found in buckwheat in relatively large quantities. Some flavonoids have exhibited inhibitory activity against organisms that cause plant diseases, and generally they have proved to have a wide range of biological and pharmacological activities in studies in vitro, such as anti­allergic, anti­inflammatory, antioxidant, anti­microbial(antibacterial, antifungal, and antiviral), anti­cancer, and anti­diarrheal ones.


The lignans are estrogen­-like group of chemical compounds found in plants, which also act as anti­oxidants. Flax seeds contain the highest levels of lignans of all foods, and sesame seeds are comparatively rich in lignans also. Other sources of lignans include cereals (rye, wheat, oat and barley rye being the richest source), soybeans, cruciferous vegetables such as broccoli and cabbage, and some fruits, particularly apricots and strawberries.Lignans have shown anti­-inflammatory and anti­-oxidant activity.


Carotene is an orange photosynthetic pigment important for photosynthesis. The beta­carotene is a precursor of vitamin A the human body converts beta­carotene into vitamin A(retinol), which is an essential nutrient. Vitamin A is needed for healthy skin and mucus membranes, our immune system, and good eye health and vision. Beta carotene is also an antioxidant: by way of diet they help people’s immune systems, protect against free radicals, and lower the risk of developing cancer and heart disease.