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"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.
Source of Complete Protein - Rated 84.3% as efficient as the highest source of protein (comparable to that of milk or eggs) Contains 18 Amino Acids - Including all 9 essential amino acids Increased Digestibility - Sprouting breaks down starches in grains into simple sugars so your body can digest them easily. Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily absorb calcium, magnesium, iron, copper and zinc. Increased Vitamin C - Sprouting produces vitamin C. Increased Vitamin B - Sprouting increases the vitamin B2, B5 & B6. Great source of Fiber - Combining sprouted grains and legumes gives a good amount of natural fiber in each serving.
"Due to the sprouting process, Ezekiel bread may contain more of some vital nutrients.
Some studies show that sprouting grains increases their content of the amino acid lysine (1).
Lysine is the limiting amino acid in many plants, so sprouting increases the efficiency that the proteins in the grain can be used for structural and functional purposes in the human body.
Also, combining the grains (wheat, millet, barley and spelt) with the legumes (soybeans and lentils) may increase the protein quality somewhat (2).
Studies also show that sprouting wheat may lead to significant increases in soluble fiber, folate, Vitamin C, Vitamin E and Beta-Carotene (3, 4).
Sprouting also partially breaks down the starch, because the seed uses the energy in the starch to fuel the sprouting process. For this reason, sprouted grains have slightly less carbohydrate (5).
So… due to the sprouting of the seeds, Ezekiel bread should definitely be more nutritious than most other types of bread."