Weight Loss/Maintenance

if the stuff tastes great, it might be worth it.

Might be.

While it's well known that sprouting grains breaks down carbs, it's not so well agreed what other benefits there are. Or if they are worth over 10 bucks a loaf. And, without wheat flour, that's a lot of gluten added to make it all stick together. I don't see any fillers on the ingredient list, but maybe it doesn't need any.

The whole net carbs things makes me crazy. Last I heard it was invented by some bakeries as a marketing thingie. How can you just subtract fiber from carbs without knowing if the carbs are complex or simple or the fiber is soluble or not? The complexities of protein and fiber breakdown happen to be pretty complex, and I'm constantly finding more interesting things. (You don't wanna know what I fund out about sugar alcohols...)

As a diabetic, I once experimented with fasting and found my blood sugar shot up to 320. Huh? A consultation with an actual, degreed, experienced dietitian and I found out that with my screwed up endocrine systems saw low blood sugar and told my liver to produce a whole bunch of it, but didn't produce the insulin to deal with it. Normal systems have safeguards, and insulin production, but it's interesting to know that happens. Puts a new spin on your Keto diet, eh?

When I get a kitchen again, I'm back to baking my own bread. Cauliflower, squashes, cucumbers, flax seeds, sprouted whatevers, and enough flour to bring it all together.