ProBiotein simply helps your digestive system perform better.


In addition to current articles and scientific research, there are books that include useful information about prebiotic fibers like those found in ProBiotein. Plus facts about probiotics, functional foods and eating habits that positively affect your health. Some of these health discoveries are relatively new, while others are gaining wider acceptance. So finding information about prebiotics usually comes a few chapters at a time, here and there.

Not all of the information contained in these books aligns with the science and research upon which ProBiotein is based. But these authors provide some of the best currently available background on this area of health management. We really enjoy hearing from ProBiotein users, about the books they're reading on the topic. So please email or write us with your suggestions. We look forward to hearing from you. Thanks.

Bread Revolution

Peter Reinhart

Bread Revolution

An exploration of innovative developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households. In Chapter 6 (page 199), Peter talks about adding ProBiotein® to bread and "creating a high-powered, nutritionally loaded food source" with the fermented wheat, oats, barley and flaxseed of ProBiotein®.