Low-fat Read more..
Many other raw breads and crackers are nut and seed based so they could remain grain free. This, however, makes their fat content 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 categorised 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 low fat protein source. This means our bread, which consists largely of the mix of this unique seed and vegetables, has a comparatively very low fat content.
Gluten-free Read more..
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”. This includes a spectrum of disorders ranging all the way up to a complete gluten intolerance in the form of coeliac disease in which gluten has an adverse effect on the body.
Symptoms of coeliac 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.
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 27 potential wheat allergens have been successfully identified. You do not need to be allergic to recognise the benefits of wheat free products -especially wheat free bread- since bread is typically wheat based and consumed in large quantities. Our bread, which is buckwheat based, thus have a much higher nutritional value – it has a much higher protein and other nutrient content and it is much easier to digest.
Sprouted Read more..
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. Another benefit is once a grain has been sprouted most bodies recognise it as a vegetable rather than a starch. This means the digestion requires 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. Sprouting produces vitamin C and increases the content of B Vitamins. This process to make our sprouted bread 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 Read more..
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 time. Therefore the end product is a 100% natural food, which can then stay fresh, tasty and will not lose its nutritional value. The dehydrated food will have a concentrated taste, and the mineral content 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.