“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)
In the last few years, haven’t you noticed a lot of people claiming to have gluten intolerance and sensitivity? We’ve been eating grain for thousands of years, so what has changed? Did you know that in the last 50 years, the incidence of celiac disease has increased 400%! What is making our guts twisted over “our daily bread.” Is it just a fad or is there something to it?
According to the Weston A Price Foundation’s website, modern wheat varieties are wildly different from more traditional varieties. Thanks to our agricultural revolution, our hybrid (and / or gmo) modern wheat is a far cry from what our ancestors ate.
Dr. Alessio Fasano (medical director of the Center for Celiac Research at the University of Maryland School of Medicine) has said “The prevalence of celiac disease in this country is soaring partly because changes in agricultural practices have increased gluten levels in crops.”
Many people have found that their gluten intolerances are solved through proper food preparation, soaking, and sprouting of grains.
Why Sprouted Flour?
The Benefits of Sprouted Flour:
•Easier to Digest – Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
•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 20th century, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester during the Industrial Revolution 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.
How to Win a Sprouted Flour Company Product
1 winner will receive a 5lb. bag of each of the following sprouted flours: wheat, spelt, and brown rice, including shipping. Valued at $75.
To enter, click the link below. After you’ve clicked the link, sign up for the To Your Health newsletter on their site and make sure to leave a comment down below this post stating that you did. If you don’t sign up for their newsletter, you won’t be entered into the giveaway.
Note: This contest is open to readers in the U.S. only. Ends August 31 at 12 midnight PST.
:: Resources ::
Against the Grain Weston A Price Foundation