Sprouted Spelt with Sourdough Culture: A Smart Grain Choice for Diabetics

Good morning everyone! Here is my first blog for Pastorey Pasta and it’s a good one!

I’ve started my market season and it’s only been a month. But over this last month I have had a good handful of pre-diabetics/ diabetics come up to my table. The usual comment that I get is…  “Oh I loved pasta but I can’t eat it anymore.” Why I ask? “ Oh, Im diabetic.” It’s been heavy on my heart and I needed to do a blog on the benefits of sprouted sourdough spelt pasta! I hope you enjoy the read, because I have thoroughly enjoyed putting in the time to type it out and try to let you know you can eat my wholesome pasta! Here we go!

Managing diabetes doesn’t mean giving up pasta altogether- it means making smarter choices. I grew up with my father as a diabetic, so being conscious of healthy food options was introduced to me at a very young age. One of the most nutritious and diabetic-friendly options on the market is sprouted spelt made with sourdough culture… My noodles!!! This ancient grain combined with a natural fermentation process offers a powerful combination of flavor, digestibility, and blood sugar control.

What is spelt you are wondering? Spelt is an ancient whole grain that has been cultivated for over 7,000 years. Unlike today’s wheat, spelt retains more of its nutritional value and has not been genetically modified. Sprouting the spelt germ before milling it into flour unlocks even more of its potential benefits such as increased nutrients, lower glycemic impact, and better digestibility. Sprouting breaks down the anti-nutrients like phytic acid, which inhibits mineral absorption and harms the body. When the phytic acid is broken down this means your body gets more magnesium, zinc, and B vitamins- key nutrients for blood sugar control. The sprouted grains gernerally have a lower glycemic index (GI), which means they cause a slower rise in blood glucose and you wont be left getting those “spikes.” The sprouting process breaks down starches (carbohydrates) and proteins, making the pasta easier on the digestive system.

https://www.medicalnewstoday.com/articles/323659

I add sourdough culture to the sprouted spelt flour to provide even more benefits that will help improve your blood sugar levels by reducing the pasta’s glycemic load even further. The culture adds natural prebiotics which can support gut health and indirectly improve insulin sensitivity. It also enhances flavour and shelf life. The tangy flavour complements the nutty taste of spelt, and the natural acids formed during the fermentation helps preserve the pasta without added preservatives. 

https://pubmed.ncbi.nlm.nih.gov/35943419/

The above citations show that whole grain sourdough breads, particularly those made with ANCIENT GRAINS like spelt, lead to ( this would include my noodles): lower glucose and insulin responses after consuming your meal, greater satiety; reducing the urge to snack more, and a slower rate of carbohydrate absorption. This makes sprouted spelt sourdough an excellent choice for both Type 1 and Type 2 diabetics looking for a more stable energy source.

If you’re diabetic and miss eating pasta, sprouted spelt with sourdough culture is more than just a substitute- it’s an upgrade! Packed with nutrients and helps reduce blood sugar spikes, Pastorey Pasta is a holistic wholesome addition to a diabetic- friendly diet. 

Check out my food label and notice it is made with clean, minimal ingredients, or better yet order some today from my online store, or come find me in person and try it! You can find me at a local farmers markets in the Okanagan. 

Enjoy your long weekend!

Angela