Grains in excess and not prepared right (including whole grains which are better than refined) are acid and mucus forming and may aggravate the delicate lining of your G.I. tract, causing food allergies, poor nutrient absorption and digestion problems.

Sprouting grains mimics the environment a seed would normally grow in and makes it bio-available.

Only then, all the anti-nutrients like phytic acid and tannins are neutralized and gluten is broken down into a more easily digested protein. Also, the enzyme and vitamin content increases tremendously.

Sprouted grains that are slow cooked are excellent.

Breads made from sprouted grains are less digestible but are still bio-available (the heating destroys the enzymes but the anti-nutrients have been neutralized).

The ideal thing to eat would be sprouted non-gluten grains.

If you cannot sprout, buy non-gluten breads with no yeast and no preservatives or simply make your own bread.

Having said that, in severe cases of acne I would actually recommend avoiding all grains especially breads for a limited amount of time, focusing mostly on the consumption of fruits and vegetables, raw and cooked, as these are nature’s greatest skin cleansers.

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The post Can You Eat Bread When You Have Acne? first appeared on Mike Walden's Acne Blog.

The post Can You Eat Bread When You Have Acne? appeared first on Mike Walden's Acne Blog.