FAQ
Questions? Baked in Answers.
Frequently Asked Questions.
Q: What is the difference between "Enriched" White Breads and Sprouted Food for Life Breads?
A: "Enriched" White Breads are made from the starchy "endosperm" of the wheat kernel (the inside portion), which contains few vitamins and minerals (mostly carbohydrates). The milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fiber and bran are lost (including 21 vitamins and minerals). 5 vitamins and minerals (thiamine, riboflavin, niacin, calcium and folic acid) are added back into the flour and are thus, called "enriched". By contrast, Food for Life sprouted breads are made from freshly sprouted grains, which contain all of the fiber, bran, vitamins and minerals of the original grain plus a sizeable increase in those nutrients.
Q: How can Food for Life make bread without flour?
A: We start with whole, certified organically grown grains, beans and seeds, and sprout them in water. Then, we take the freshly sprouted live grains and slowly mash them, mix them into dough in small batches and slowly bake into bread.
Q: Are Food for Life sprouted grain foods "gluten free"?
A: No. Food for Life breads contain naturally occurring gluten. However, our unique sprouting process activates enzymes, which naturally metabolize starch, carbohydrates and gluten protein. This may explain why so many gluten sensitive people may tolerate sprouted grains.
Q: What does the term: "certified organically grown" mean when referring to the grains in Food for Life foods:
A: "Certified organically grown" assures you the grains have been grown and processed without the use of spray fertilizers, chemicals or pesticides and the land (where the grains were grown), has not been sprayed for at least 3 years (including current year's harvest). Certified organically grown grains are 3rd party verified by certifying agencies National Organic Program (NOP).
