Adventist Sprouted Breads


Sprouting is nature’s way of unlocking valuable nutrients, making them readily available and easily digested. Whole grains are seeds, tightly packed with vitamins, minerals, and other valuable nutrients. Soaking and sprouting deactivates phytic acid, a compound that prevents minerals like calcium and iron from being absorbed in the digestive tract and makes nutrients easier to absorb while retaining all their nutrition and fibre in the bodies.


Easily Digested

Enzymes are released during the sprouting process, which break down proteins and carbohydrates. This process helps make sprouted grain bread low glycemic and easier to digest.

Energy Release

When grains begin to sprout, their carbohydrate stores aid the sprouting process. This is why sprouted grains have lower glycemic index levels, increased soluble fibre and protein. A steady blood sugar and energy will power your full day’s work or play.

Mental Focus

High starch foods leave you foggy and lethargic. But whole sprouted grains’ complex carbs fuel your most important organ—your brain. In addition, the essential nutrients, such as B vitamins and vitamin C, are made more available giving you a boost of focus and mental alertness.

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