Bread has been identified to be among the ten widely eaten foods worldwide, but has, however, been known to pose some health risk to people living with diabetes.
Despite the health risk associated with the consumption of bread, bread has been identified as one of the most difficult foods to give up. However, it’s good to know that not all bread is a no-go area for people living with diabetes as there are a few diabetes-friendly bread choices on the market today. These types of bread are low glycemic and don’t raise blood sugar level.
Nutrition plays a crucial role in the control and prevention of diabetes. It is very important that you maintain steady blood sugar levels as much as possible, and therefore, should avoid such foods that can cause a quick spike in your blood sugar. Foods such as white bread, white rice, corn flakes, and pasta have been identified as high glycemic index foods, and so have the tendency of raising the blood glucose levels. But what about Ezekiel bread?
What is Ezekiel Bread?
Ezekiel bread is a sprouted bread whose name was an inspiration from the Bible verse Ezekiel 4 vs 9. It is known to offer a special blend of different nutrients like folic acid and amino acid, and are thus, considered as a wonderful alternative for low glycemic bread consumers. The uniqueness of Ezekiel bread is due to the nutritional profile it offers to consumers, including its carbohydrate, protein, mineral and vitamin content.
It is produced from a special component such as whole grains that are organically sprouted, including barley, wheat, oats, millet, lentils, and corn, also proteins that can be sprouted or note (soybeans and other legumes). These unique varieties of nutrient are known to offer an array of health benefits that could also be enjoyed by people living with diabetes.
It has been identified to help diabetes patients lower their blood sugar levels, promote weight loss, reduce spikes, and lower the risk of heart disease. Therefore, combined with its large variety of nutrients, it could help control type 1 and type 2 diabetes, hypoglycemia, and hypertension.
Sprouting a grain or legume involves soaking them in water, so seeds germinate. This makes more nutrients available for consumption and also lowers the number of anti-nutrients which are present in many grains. Sprouting erodes anti-nutrients, starches, gluten, enzyme inhibitors, thus enabling the body to digest and absorb nutrient better.
Ezekiel bread is also a great source of vitamin B6, zinc, calcium, folic acid, iron, magnesium, and more. Also, sprouting grains and legumes increases the production of vitamins to almost tenfold, especially vitamins B2 (AKA riboflavin), B5, and B6, as well as activating vitamin C production.
Ezekiel bread (the 7 Sprouted Grains variety) contains 15 grams of carbohydrates in one slice as well as 80 grams potassium, 1 gram of sugar, 3 grams of fiber, and 4 grams of protein. It contains all 9 of the essential amino acids and thus considered as perfect for people with diabetes.
Benefits of Ezekiel Bread:
- Lowers the risk of coronary disease
- Helps in weight loss
- Keeps blood sugar levels in check
- Supports fetal development
- Promotes gastrointestinal health
- Decreases blood pressure
Down-sides of Ezekiel Bread:
- Ezekiel bread is expensive
- Preservation is difficult when it can’t be freeze stored
1. Healthline. “Is Bread Bad for your Health?” Accessed April 26, 2018. https://www.healthline.com/nutrition/why-is-bread-bad-for-you#section2
2. University of Illinois Extended Food and Nutrition Education Program. “Bread from Around the World.” Accessed April 26, 2018. http://www.wellnessproposals.com/nutrition/cultural-food-diversity-program/breads-from-around-the-world-handout.pdf
3. American Diabetes Association. “Glycemic Index and Diabetes.” Accessed April 26, 2018. http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/glycemic-index-and-diabetes.html
4. Food for Life. “Ezekiel 4:9 Sprouted Whole Grain Bread.” Accessed April 26, 2018. https://www.foodforlife.com/product/breads/ezekiel-49-sprouted-whole-grain-bread
5. J Agric Food Chem. 2007 Jun 13;55(12):4678-83. Epub 2007 May 12. Accessed April 26, 2018. “Changes of folates, dietary fiber, and proteins in wheat as affected by germination.”