sprouted flour, whole grain flour, sprouted grain, organic grains

Why Sprouted Flour?

The Benefits of Sprouted Flour:

  • Easier to Digest – Sprouting breaks down a portion of the starches in grains into simple sugars so your body can digest them more easily.
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
  • Increased Carotene – Sprouting increases the carotene up to eight times.
  • Increased Enzymes are actually produced during sprouting.
  • Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.

Until the onset of the Industrial Revolution, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester changed everything. Grain could be harvested in the field and then moved to storage bins. The time-honored practice of sprouting was cast aside for modern processing.

Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain the naturally occurring antinutrients, even when milled into flour.

To Your Health Sprouted Flour Co. has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. However, we don’t leave our grains out in the field to sprout. We nurture the grains in our facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes.

Please refer to our Resource Page for lots of links to nutritious traditional food practice web sites and blogs.

 

“The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.

A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.”

Sally Fallon Morell, President of the Weston A. Price Foundation (page 112 of Nourishing Traditions)