Reply to Is sprouted bread actually good for you or just less bad than other types of bread?

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[quote=Anonymous][quote=Anonymous]Pseudo science bs on availability of nutrients...like celiac maybe there is a very small subset of people who are missing an enzyme, but generally speaking this ain't how this works.[/quote]

These studies from peer-reviewed journals would disagree with you:

https://wholegrainscouncil.org/whole-grains-101/health-studies/search?keys&grain%5B0%5D=65&items_per_page=12

(Yes, the link is a trade site, but it provides a nice condensed index of recent pubs with summaries and cit.)

Here's a few for those who don't go to links:

SPROUTED AND SOURDOUGH BREADS REDUCE GLYCEMIC IMPACT
Researchers at the University of Guelph in Canada examined the glycemic impact of di?erent commercial breads on twelve overweight and obese men at risk for diabetes. They fed the men ?ve kinds of bread on di?erent occasions — sprouted grain bread, 11-grain bread, 12-grain bread, sourdough bread and white bread?—?then measured glucose response. Sourdough bread and sprouted grain bread outperformed the other three breads in di?erent measures of glycemic and metabolic response.
Journal of Nutrition and Metabolism. 2012; 2012:184710. Mo?di et al.

SPROUTING ENHANCES FOLATE IN PITA BREAD
Folate, found in foods such as spinach, is an important vitamin necessary to prevent neural tube defects (birth defects of the brain, spine, and spinal cord). In a study in Egypt, researchers found that sprouting wheat increased folate levels 3- to 4-fold depending on temperature. The scientists concluded that making pita bread with just 50% sprouted wheat ?our is enough to increase the daily folate intake by 75 micrograms, or almost 20% of the adult recommended intake. 
Food and Nutrition Research. 2012 April 2;56 (Hefni et al.)

SPROUTED WHEAT HIGHER IN NUTRIENTS
We all know that whole grains are more nutritious than their re?ned counterparts. But increasingly, research is showing that sprouted whole grains can o?er even greater bene?ts. In a recent study, Vietnamese researchers sprouted wheat for 48 hours, and found it was higher in dietary ?ber, free amino acids and antioxidant activity than unsprouted wheat. 
Journal of the Science of Food & Agriculture. 2011 September 14 [Epub ahead of print] (Hung et al)[/quote]

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