Many health and lifestyle benefits are based on low glycemic foods
Generally speaking, low-glycemic foods are better for diabetics and people trying to lose weight. These foods have been proven to reduce incidence of Type II diabetes and to help control Type I and II diabetes, hypoglycemia and hypertension. Low Glycemic foods can also be helpful in reducing the risk of heart disease.
Sprouting Grain and the Glycemic Index
High-glycemic-index foods trigger strong insulin responses, exposing the body to stress. By comparison, low-glycemic value foods usually do not provoke a strong, stressful insulin response.
When sprouting occurs, the grain is partially predigested. This creates vitamin nutrients which help your body digest and absorb the healthy content of the grain. As well, the starches have already started being converted into maltose during the sprouting process, reducing the final maltose content and producing a lower glycemic response. People who are diabetic do a lot better eating our sprouted grain bread.
Did you know that maltose (the grain sugar produced during the sprouting process) is the slowest absorbing sugar in the human body? That’s right!
Our live grain difference means delicious baked goods made with whole “pre-germinated” grains like wheat, spelt, barley, and other whole grains.
Our Ezekiel 4:9® foods – made from freshly sprouted grains, beans and seeds – don’t tend to cause “sugar spikes”, and have a more modest affect on blood glucose loads than processed carbohydrates such as refined flour.
Source: Food For Life
The Food For Life History
Food For Life bakery found its origins in 1951, in the back of a natural foods store in Glendale, CA known as Food For Life Natural Foods store. The bakery began making sprouted grain breads for the store under the request of a Dr. Johnstone, who developed sprouted grain breads as a personal quest to make better breads for America. At that time, diet related illnesses and diseases such as diabetes were rapidly increasing due to the prevalence of white breads on the market. Therefore, it was in this spirit that Dr. Johnstone helped develop the sprouted grain breads sold as “a prescription for better health”, which are still made today.
Dr. Johnstone was a proponent of the fact that disease was the result of poor health, and not poor health the result of disease. Therefore, he went on lecturing throughout the US, and was not a part of the bakery after that period. The bakery was run by in-store personnel, but needed someone with vision, and was put up for sale. It was at that time that the bakery acquired by Max Torres and Vincent Dachary in 1964 and moved to a larger location some time afterwards.
The bakery has been privately operated since 1964, but originated in 1951, as an in-store bakery.