Sprouted grains are one of the healthiest foods on the face of the earth. They support intestinal health with plenty of fiber and are full of Omega 3 essential fatty acids. It is important to note there is a huge difference between regular grains and sprouted grains beside just taste. When it comes to nutrient density, sprouted grains contain:

• Twice as many B vitamins including folate
• More protein and fiber
• Fewer starches
• Lower glycemic levels making it more suitable for those dealing with diabetes
• Food enzymes that aid in digestion
• Higher vitamin content
• Low in saturated fat

Sprouted grains encourage the growth of good bacteria, commonly known as probiotics that help keep the colon clean and offer plenty of antioxidants. They are high in Vitamins A and C, iron, potassium and phosphorus that are important for mental alertness and healthy bones and teeth.

 

Regular whole-grains like wheat can cause a mucus build-up when cooked leading to all sorts of allergic reactions, constipation, and can prevent the body from absorbing nutrients. Sprouted grains make it much easier for the body to break them down because they are converted to simple sugars so those intolerant to wheat are able to eat sprouted grains without any problems.

Flourless bread is made with grains and legumes that are sprouted BEFORE grinding them into flour. As a result, sprouted grains offer an increased vitamin and nutrient content because the seed is sprouted first which simply means it is alive and active during the growing process allowing the ground meal to retain their nutrients.

Nutrition bars made with sprouted grains have a very sweet taste offering a dense, moist texture because they are made without yeast plus sprouting changes some starches in grains to sugars giving a dessert-like flavor.   Sprouted ingredients can be grown organically without pesticides and offer a low glycemic-index of 45 making them a perfect food for helping you stay full longer – an excellent weight loss tool.

 

Whole Grain Flour is a finely ground, powdery whole grain plant food stuff obtained by intentionally sprouting, sound, quality grain that is non-sprouted, and then milled into a finished whole grain product.  The finished Sprouted Whole Grain Flour is the result of purposefully germinating the grain into a living plant.  It is made from the entire grain, inclusive of bran, germ, and endosperm.

Sprouting a grain actually changes its composition from a starch to a vegetable.  When whole grains are sprouted, they are converted into a more nutritious and digestible food. As the grain sprouts, it turns into a plant, and the body recognizes it as a vegetable. Vegetables are the easiest-to-digest food because they are broken down by vegetable enzymes, not pancreatic enzymes and are less abundant in most people’s digestive systems. The sprouting conversion happens when the sprout pierces the shell of the grain.

Once this process is complete, the body can digest the sprouted grains as a vegetable. Picture a grass seed that has begun to sprout into grass coming alive as a vegetable. The sprouted grass seed is then dried and milled into flour.

It is so nice to find a treat that isn’t full of bad stuff like bleached flour, processed sugar, and fat.  Eating sprouted flour products are a great way to start your day on the right foot for healthy eating.