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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories 10 things to know for Wednesday Pot bill riles cannabis supporters Sen. Merkley talks 'Big Idea' with McLoughlin students 10 things to know for Tuesday Emergency services Crime, Courts and Emergency Services Emergency services Psychiatric board to decide whether to release Butte Falls killer Prosecutors say driver won't be charged in fatal Walmart accident Emergency Services, May 26 Arrest made in White City drive-by shooting Politics and Elections Case, Salmon leading in Central Point School Board race Lundberg, Mannenbach leading Eagle Point races Jackson County district election turnout under 17 percent Arthur I. Cyr: Camp David summit will not help Mideast stability Ashland water bills could go up to fund watershed protection Education Sen. 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Hopkins: It’s not nice to fool with Mother Nature Editorials Our View: Wine growers take note of climate change Our View: Don't siphon off prison savings just yet Other Views: PERS ruling leaves little room to maneuver Our View: Free tuition could fly if 'fifth-year' plans reined in Our View: Josephine voters choose lawlessness again Letters to the Editor Letters to the Editor, May 27 Letters to the Editor, May 26 Letters to the Editor, May 25 Letters to the Editor, May 24 Letters to the Editor, May 22 Columns Kathleen Parker: It must not be easy being Bill Kristol We can reduce greenhouse gas emissions Kathleen Parker: Who's the studliest of them all? Guest Opinion: BLM management plans fail people and forests You want what-ifs? Here's one Guest Opinions We can reduce greenhouse gas emissions Guest Opinion: BLM management plans fail people and forests Guest Opinion: Medford needs SkyPark more than it needs parking Guest Opinion: Ample water? Think again Guest Opinion: Oregon mothers need much more than flowers Lifestyle Latest stories Lost in Suburbia: When it’s not OK to ask if everything is OK Dave Ramsey: Save extra instead of getting insurance rider Lavender in your larder Traveling in time with Grandma Skinner's Scottish Shortbread Andrea Honaker: Getting to know rhubarb Food Lavender in your larder Traveling in time with Grandma Skinner's Scottish Shortbread Andrea Honaker: Getting to know rhubarb Cathey Noell: The sweet, delicate and versatile Vidalia onion Book Notes: The stories behind the recipes Home and Garden Betty Montgomery: Clematis is a lovely, versatile flowering vine Make herbs part of your plant world Homeowner’s insurance: What it covers, what it excludes Monarchs are disappearing, but you can help with a wildflower garden Linda Cobb: Time to make a list of spring garden chores Health It Is What It Is: Come on body, stay with me! Community blog: It�s a Shame: How to Understand and Manage It Health Watch: How to avoid the diet rut Donna Knight: How to lessen your risk Community blog: Little Free Libraries Hiking Biking Faith Religion Briefs: Friday, May 22 Religion Briefs: Friday, May 15 Religion Briefs: Friday, May 8 Religion Briefs: Friday, May 1 Milestones and Achievements New rec program targets park events Prefontaine-style running trail proposed in south Medford Bukair-Hinkle Wedding: Stephanie Anne Obad and Mark Douglass Schmor Ashland water bills could go up to fund watershed protection Columnist for a Day Rogue Healthy Aging Tempo Latest stories Oldtime Fiddlers keep the old tunes — and their stories — alive 5 things to do in the Rogue Valley Live Music in Local Clubs Memorial Day celebrates veterans Rogue Rage Duo at The Point Theater SOU presents Shakespeare's 'The Winter's Tale' OSF commissioned plays tour throughout country 'Cuckoo's Nest' is a big play, well presented 'One Flew Over the Cuckoo's Nest' REVIEW: Randall Theatre's 'Little Shop of Horrors' a rollicking good time Music Oldtime Fiddlers keep the old tunes — and their stories — alive Live Music in Local Clubs Rogue Rage Duo at The Point The Farr Side: Swift dominates Billboard Music Awards Interview: Country mainstay T. 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Sen. Merkley talks 'Big Idea' with McLoughlin students ... The Beanery customers remember the better times ... Our View: Wine growers take note of climate change ... Sen. Merkley talks 'Big Idea' with McLoughlin students ... The Beanery customers remember the better times ... Eat your sprouts Sprouted grains a re-emerging healthy food trend Comment By Melissa Erickson More Content Now MailTribune.com By Melissa Erickson More Content Now Posted Mar. 19, 2015 at 11:53 AM By Melissa Erickson More Content Now Posted Mar. 19, 2015 at 11:53 AM » Social News A new food trend is literally sprouting up in grocery aisles: sprouted grains and bread, rice, muffins and other products made from them. Popular in the ‘70s for their nutritional value, sprouted grains are edging again into the mainstream. To find out just what sprouted grains are and what the health benefits of eating them may be, registered dietician Kelly Toups, Whole Grains Council program manager, offers some answers. Q: Why are sprouted grains trending with people now? A: One of the biggest food trends the past few years has been towards more nutritious and minimally processed meals, which makes sprouted grains an attractive choice to consumers. Natural ingredients and minimally processed food was named a top (number 5) food trend on the National Restaurant Association’s 2015 Culinary Forecast. Additionally, health and wellness is going mainstream as a key food trend. Consumers are demanding higher-quality food experiences. Q: How do they taste? A: In addition to their role as a health food, sprouted grains are also gaining popularity for their pleasant taste. As master baker Peter Reinhart described at our recent whole grains conference, the sprouting process preconditions the grain to give up its full flavor, meaning that sprouted grains are often sweeter and much lighter tasting than their non-sprouted counterparts. Q: How are they different from whole grains? A: Sprouted grains are whole grains that have been soaked and left to germinate. A sprouted grain has begun to grow into a new plant — but just barely. When the new sprout is still shorter than the length of the original grain, the process is stopped. At this point, it’s still considered a grain; as it grows further, it becomes a cereal grass stalk — something humans can’t easily digest. Q: What are the health benefits of sprouted grains? A: First of all, all sprouted grains are whole grains, meaning they contain all parts of the original kernel (bran, germ, endosperm). When grains are refined, they lose about 25 percent of their protein and are greatly reduced in at least 17 key nutrients. For this reason, whole grains are healthier, providing more protein and fiber, and many important vitamins and minerals. Consumption of whole grains (sprouted or not) is associated with high diet quality and nutrient intake. A large study found that those eating the most whole grains had significantly higher amounts of fiber, energy and polyunsaturated fats, as well as all micronutrients (except vitamin B-12 and sodium). Additionally, a high consumption of whole grains (sprouted or not) is associated with a decreased risk of stroke, type 2 diabetes, heart disease, asthma, inflammation and many other conditions. A groundbreaking study this year also linked whole grain consumption to increased longevity. Q: Are sprouted grains new or something we are rediscovering? A: Some research suggests that sprouting was an “ancient and popular practice” in Asia (particularly in India and China), where grains were often roasted or fermented after they were sprouted. Sprouted grains were also thought to be cooked into porridges or curries, or eaten raw. In Africa and Europe, grains have traditionally only been sprouted in the context of beer brewing. Grains have always sprouted — but usually accidentally, from being stored in conditions that are too wet or too dry. Because this kind of sprouting ends the stable shelf life of the grain, the sprouting of grains has for most of history been seen as a bad thing (unless they’re planted, sprouted grains in storage will simply go on to rot). Now that we know the science and health advantages of sprouting grains and we have studied the best way to control the sprouting process and then stop it at the optimum time, we are getting all the best of sprouting with none of the historic downside. Q: Are we seeing more sprouted grains products on store shelves? A: As large companies such as Ardent Mills and Bay State Milling branch out into sprouted grains, the availability of sprouted grains is gradually increasing. Right now, we have over 200 sprouted grain products approved to use the Whole Grains Stamp. As an increased supply brings costs down, we expect to see sprouted grain products continue to grow in the future. By Melissa Erickson More Content Now MailTribune.com By Melissa Erickson More Content Now Posted Mar. 19, 2015 at 11:53 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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