The Stonemill family "sprouts" new members

    Stonemill Bakehouse launches two innovative, nutrient-dense, sprouted
    grain breads

    TORONTO, Jan. 24 /CNW/ - Research has shown that using sprouted grains
increases the absorbable nutritional elements such as biotin, folic acid and
vitamins B1 (thiamin), B2, B3, B5 (pantathenic acid) and C (in some cases by
as much as 300%)(*). On the heels of the best-selling Stonemill Bakehouse
Sprouted Grain - 3 Grain Bread, Ontario's own innovative artisan bread baker
is adding variety to healthy choice with the introduction of two new sprouted
grain breads: Sprouted Grains, Psyllium-12 Grain Rye Bread and Sprouted Grain,
Prebiotic-Flax Bagels. Both breads only contain ingredients you can pronounce
- in other words all natural, with no chemical additives or preservatives.
    The sprouting technique used by Stonemill incorporates live sprouted
whole grain kernels into the bread dough. The sprouting process creates
enzymatic activity that helps the body to better assimilate the nutrients and
naturally transforms the starches of the grains into easily digested maltose
and other complex sugars.
    "I'm very excited about the new Stonemill Bakehouse Sprouted Grain breads
because they offer a unique combination of taste, quality and healthful
variety. Sprouted grain has been linked with numerous health benefits such as
lowering the incidence of digestive diseases, coronary heart disease, diabetes
and even obesity," says Dr. Joey Shulman, registered nutritionist.
    Sprouted Grains, Psyllium-12 Grain Rye Bread, contains psyllium husk
fibre, one of nature's highest sources of soluble dietary fibres that reduces
total cholesterol and LDL (bad cholesterol) and promotes regularity. Perfect
for a sandwich or breakfast on the run, the sprouted grains are slowly
metabolized, leaving the body feeling less full but energized throughout the
    Bagels need not be on the "forbidden foods" list if they're Stonemill's
new Sprouted Grains, Prebiotic-Flax Bagels. The bagels contain inulin (made
from chicory root), a dietary insoluble fibre that reaches the intestines
undigested while supporting the growth of lactic acid bacteria or "friendly
bacteria" in the intestinal tract. This provides the recipe for good digestive
health. Each serving contains only 130 calories, 2.5 grams of fat and 3 grams
of fibre.
    "Ongoing consultation with Canada's leading health experts enables us to
develop new and nutritious products, full of vitamins, minerals and most
importantly - great taste," says Gottfried Boehringer, president, Stonemill
Bakehouse. "I am especially proud of our sprouted grain breads, each
possessing unique dietary benefits - the perfect nutritional foundation for
everyone, everyday."
    Stonemill's popular Sprouted Grains - 3 Grain Bread, the first of their
Sprouted Grain Breads, was clinically tested by Toronto's Glycemic Index (GI)
Laboratories in 2006. The bread was rated with a GI of 55, which supports its
classification as a low GI food(*)(*). Rich in fibre, minerals and vitamins, this
bread offers the consumer a healthy low GI bread choice that fulfills the
body's need for satiation, with less and for longer, which eliminates the
desire to overeat or indulge.
    In addition to developing the two new Sprouted Grain Breads, Stonemill is
launching a Raisin and Muesli Bread, the first whole grain bread of its kind
on the market. Made with organic whole grain wheat, whole and ground flax,
rolled oats and cracked soy and sweetened with honey and raisins, parents can
feel good about what they are serving their children for breakfast. "Using
good nutrition as a powerful safety net is the best health insurance a parent
can buy and providing children with a delicious, whole grain breakfast is an
excellent way to start the day," adds Dr. Joey.

    About Stonemill Bakehouse

    Stonemill Bakehouse is a family bakery with 50 years of experience
crafting healthy, great tasting, artisan bread. They are the whole grain
experts. As artisan bakers, they bake their bread fresh every day, using
authentic and traditional bread recipes and techniques. As a result, their
bakery has evolved into Canada's leading healthy bread specialists, with 15
different types of whole grain breads made from only all natural and organic
ingredients. Available at major supermarket retailers across Ontario and
Quebec, Stonemill products range from $3.49 to $3.79 per loaf.

    Photos associated with this release are available upon request.

    (*)According to an article by Daniel J. Crisafi, ND, MH, Ph.D. in Alive
    Magazine 08/1995 (research undertaken by the University of Minnesota)

    (*)(*)The Glycemic Index is a scale that ranks carbohydrate-rich foods by
    how much they raise blood glucose levels compared to glucose or white
    bread. Choosing foods with a low GI rating more often than choosing those
    with a high GI may help you to:

    -  Control blood glucose levels
    -  Control cholesterol levels
    -  Control appetite
    -  Lower the risk for heart disease
    -  Lower the risk for type 2 diabetes

For further information:

For further information: on Stonemill Bakehouse Breads and health and
education visit or contact: Natalie Pavlenko or
Sonya Franceschini, Faye Clack Communications Inc., tel: (905) 206-0577 ext.
231, 249, email:,

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