FAQs

Answers and links regarding the most commonly asked questions are below. But there may be things you need to know that aren't answered here. If so please Ask Us Your Questions.

• Are Food for Life sprouted breads "gluten free?"
• Does "live grain" mean Food For Life breads are considered a "raw" food?
• How can Food For Life make bread without flour?
• What are trans fats?
• What does "Live Grain Difference" mean?
• What does the term: "certified organically grown" mean when referring to the grains in Food For life breads?
• What Is The Difference Between Enriched White Breads And Sprouted Food For Life Breads?
• Why does Food For Life sprout grains in its breads?

Are Food for Life sprouted breads "gluten free?"

Any product that contains wheat (including semolina, durum, spelt, triticale, and kamut) rye, barley, or oats cannot be considered Gluten-Free. What is important is the sprouting process, through enzymatic activity, changes gluten to a more digestible or tolerable state. Many individuals with mild gluten sensitivities use sprouted products with no adverse side affects or allergic reactions. However each person’s individual constitution is different. We advise any person with gluten sensitivities including and in particular individuals with serious health conditions such as Celiac Disease to consult their physician before consuming any product that may contain gluten.

Does "live grain" mean Food For Life breads are considered a "raw" food?

Foods are typically considered “Raw” if they are cooked at temperatures below 110 degrees. Our 100% flourless breads must be baked above 250 degrees Fahrenheit or they would spoil during baking unless they are dehydrated. Although our breads are slow baked, at temperatures much lower than typical commercial bakeries, they are not considered “Raw”.

How can Food For Life make bread without flour?

We start with certified organically grown whole grains. After we sprout them, they are made into small batches of dough and slowly baked into bread.

What are trans fats?

Trans fats (trans fatty acids [TFA]) are produced by partial hydrogenation of unsaturated vegetable oils to improve the functional properties of the fat in certain foods. TFA are also naturally present in milk and meat from ruminant animals. The TFA from animal sources have no associated risk and have been found to give health benefits. The TFA from hydrogenated oils have been connected to increased heart disease. Food For Life Breads do not contain TFA's.

What does "Live Grain Difference" mean?

Through the sprouting process the grains become living, nutrient-rich, food. It is these “live” grains we use to make our breads. Different from other breads, we sprout all of the grains used in our bread prior to using them in our products. During our unique sprouting process, enzymes are released from the germ of the grain.

What does the term: "certified organically grown" mean when referring to the grains in Food For life breads?

“Certified organically grown” assures you the grains have been grown and processed without the use of spray fertilizers, chemicals or pesticides and the land (where the grains were grown), has not been sprayed for at least three years (including the current harvest). Certified organically grown grains are third party verified by certifying agencies to be processed according to the standards and statutes set forth by the organic foods act of 1990.

What Is The Difference Between Enriched White Breads And Sprouted Food For Life Breads?

“Enriched” Breads are made from the endosperm of the wheat kernel (the inside portion), which contains few vitamins and minerals (most carbohydrates). The milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fiber and bran are lost (including 21 vitamins and minerals). 5 vitamins and minerals (thiamine, riboflavin, niacin and folic acid) are added back into the flour and are thus, called “enriched”. By contrast, Food For Life sprouted breads are made from freshly sprouted grains which contain all of the fiber, bran, vitamins and minerals of the original grain plus an average of approximately 100% increase in those vitamins and minerals.

Why does Food For Life sprout grains in its breads?

Sprouting is the only way to release all the vital nutrients stored in whole grains. The sprouting process activates beneficial enzymes which cause the grains to sprout and become living and nutrient-rich. Stores of vitamins and minerals dramatically increase over the amount available in flour. Sprouting also converts the carbohydrates in grains into maltose, which is ordinarily done by the body during digestion, thereby predigesting nutrients for you. The enzymatic action enables the body to assimilate the vitamins and minerals more efficiently. Plus, the sprouting process naturally increases the protein content and decreases the calories and carbohydrates found in the original grain.