GIVEAWAY: SPROUTED FLOUR COMPANY (closed)

“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.


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If you can’t see the link above, it’s because you have ad blocking software enabled or javascript disabled. Please disable your ad blocker or enable javascript to participate in 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

Why Is Gluten Intolerance on the Rise?

The Rise of Gluten Intolerance

Gluten Then And Now

 

Comments(117)

  1. L Jones says:

    I’ve signed up for the newsletter. Thank you for putting up the link. We’re extremely interested in reclaiming the nutrition that has disappeared from food.

    To some extent the whole celiac thing is a fad. However, part of it is simply better recognition by the medical establishment. Unfortunately, my mother nearly died before her celiac was diagnosed. Self-diagnosis should be avoided, as avoiding gluten makes the diagnosis impossible. The theory about sprouted flour is extremely interesting.

  2. Robin says:

    I signed up for their newsletter. I’m excited to try their products!

  3. Elaine W says:

    Thank you for the information to this product. I have gladly signed up for the newsletter. Thank you for the opportunity as well.

  4. Sarah says:

    Subscribed!

  5. Kristy Gonyer says:

    Just subscribed…hoping for some spouted tastiness in the future!

  6. Cindy says:

    Excited to be begin receiving the newsletter. Very excited to possibly win Sprouted Flour. I am trying to go gluten free and this will get me well on my way. Woo Hoo!

  7. Wendy says:

    Just signed up for the newsletter! So glad to learn of this company. Thank you for sharing.

  8. Brandi D. says:

    I have moved to a paleo diet myself to avoid all the gluten problems (also solves the problem of not being able to grow wheat in our little urban yard), and it feels great! My husband and children, however, still insist on eating their grains. At least with sprouted flour I wouldn’t feel so badly about it. 😉

  9. Diane says:

    Subscribed!!

  10. Lisa Cllrk says:

    I subscribed, thanks for the giveaway! I have Sally Fallon’s cookbook and have read about it, but I’d love to read more about sprouting your own grain. Do you sprout grains at the Urban Homestead? How does it affect the taste or performance of the flour?

  11. Lindsey Wooten says:

    I signed up for the newsletter!! Thanks for such a great opportunity!

  12. Wanda says:

    I’ve signed up for the newsletter and am looking forward to seeing who wins the giveaway!

  13. Ronald Carpenter says:

    Yup I did it. Did you? I’m subscibed

  14. Lisa Beery says:

    I subscribed! Hope I win!

  15. Susan@learningandyearning says:

    I love sprouted flour! And I have signed up at Sprouted Flour.

  16. CeAnne @ Sanctus Simplicitus says:

    We started grinding our own wheat and baking sour dough and really notice a difference! I’d be interested to see what sprouted flour does and reading up on how it use to be done. We subscribed to the newsletter as well.

  17. Sheila says:

    I have subscribed! The research on sprouting has been turning the wheels in my head for a few months now. Having the need to supplement my Vitamin B stores has driven me to ask…what is at the root of not fulfilling my needs, nutritionally? This has been one area of need. The Ezekiel Sprouted Muffins are tasty. Could be my first sprouted flour!

  18. Robin says:

    Just signed up for the newsletter! I’m excited to study about gluten intolerance as many of my friends have this diagnosis.

  19. Chris says:

    Thanks for this article and the link to this company. I signed up for the newsletter as I’m so confused about all the different flours and their gluten content and how they react in baking. I’ve made oat flour from gluten-free oats, but find it is drying/crumbly in baking. It would be wonderful if you have time to do more posts on the types of flour(s) you use in baking and how you treat them (soaked, sprouted, etc).

  20. Salome Honeycutt says:

    Thank you for the website and all the wonderful information. I have just begun sprouting and am very excited to sample the products if I win. My husband has had an increase problem with his digestion and I am introducing in small tastes, new foods for him. He has not been used to eating cleanly and is willing to give it a try! Thanks for the giveaway!

  21. Jennifer says:

    I have subscribed to the newsletter. Thank you!

  22. Colleen McCauley says:

    Super excited to receive the newsletter – just got really into baking bread too! 🙂

  23. Leslie says:

    Thanks for the contest. I’ve been wanting to try making a long-term fermentation sourdough bread from sprouted flour.

  24. Joyness Sparkles says:

    What a great giveaway! Thank you so much for hosting this. 🙂

    I have signed up for their email.

    Hugs!

  25. Sandra says:

    I have signed up for the newsletter. I have just been getting into the things that the Weston Price Foundation teaches, and I can definitely tell the difference with sprouted products. They are definitely filled with much more nutrition and less antinutrients. However, it is not the cure all for celiacs, unfortunately. My husband and father-in-law can’t do gluten in any form, even with sprouted products or dishes that have been previously served gluten containing foods. :/ It is definitely still a journey of discovery with us.

  26. Michelle says:

    Looking forward to the newsletter. Went ahead and looked at a different month, looks GREAT!

  27. Mary Jane Zernickow says:

    Thanks so much for the information about sprouted bread from sprouted flour. I am learning so much from being associated with the family Dervaes from the Urban Homestead. I am so glad to be on their email list. I am now seeing them on my facebook as I friended them. It would be very nice to know where to get the sprouted flour. I hope that I win a free 5 lb bag so I can learn to bake breads from the good flour that with help our bodies and lives survive the world of today.

  28. Rosa Z says:

    I would like to try this flour.

  29. Lela says:

    Thanks! I signed up for the newsletter.

  30. Gracie MacKenzie says:

    I signed up and I’m really looking forward to eating flour again and learning more!

  31. Michelle Descoteaux says:

    I have signed up for the newsletter. This is a great giveaway!

  32. jen says:

    I subscribed.

  33. Karen H. says:

    I just subscribed to the newsletter. My family has been eating only organic foods since January and I can’t tell you how much healthier we all feel already. We also are already a gluten-free household. It’s a huge commitment, but well worth it. I’m curious to try the Sprouted Flour Brownies. Thank you for this opportunity.

  34. All Natural Katie says:

    Thank you for the information on sprouted grains. I signed up for the newsletter with allnaturalkatie at hotmail dot com

    Contact: allnaturalkatie at gmail dot com

  35. Lindsey T. says:

    All signed up for the newsletter! Is there a way to enter more than once? Thanks! 🙂

  36. Caroline R. says:

    Hi…Well, I just subscribed. This is something I am most interested in for health!

  37. Jenomnibus says:

    Done and done!

  38. Megan says:

    Subscribed! Thanks so much for this awesome giveaway!

  39. Ginger says:

    Well I know the gluten thing and soy thing and dairy thing and egg thing and chicken thing and beef thing and fish thing are not fads for me. Anaphylaxis is no fad. I don’t know why so many people are developing food sensitivities now. Maybe it’s the depleted soils. Maybe it’s the chemical fertilizers. Maybe it’s pollution. Maybe it’s the GMO thing. Maybe it’s the modern modification gymnastics. Who knows?! But I’ll tell you something is up with modern foods that make people very ill.

  40. Pilar says:

    Just signed up. Have a celiac and an intolerant in the household here. The celiac won’t be able to eat the gluten flours but the rice should be ok. The intolerant will probably do fine with all of them. Hope we win!

  41. Cheri Herrboldt says:

    Subscribed!!! The Newsletter looks awesome! Can’t wait to begin receiving it!

  42. Lynn D says:

    Have been grainfree for 2 yrs now with SCD (specific carbohydrate diet ) that seems to help some with crones and colitis, and it helped me also. before was tested for
    celiac and negative, but gene HNA test showed amount group that has higher
    percentage of problems with gluten, gliadins. Want to start introducing grains slowly, and sprouted flour seems good to use.
    Thanks for the links

  43. Barbara Lamb says:

    I signed up for the newsletter. I am of the opinion that much of this gluten intolerance may not be due to the wheat per se, but to the herbicides, pesticides, chemicals and preservatives used, not to mention the fact that so many grains now are genetically modified.

  44. Heather says:

    I also have signed up for the newsletter. I have been wondering if I have a low tolerance for gluten, and I am anxious to try the products. Thanks!

  45. Carmen says:

    Glad you have a new email system and an archive of the previous newsletters. I always wondered why I never got emails, now I know why but I subscribed just in case. This is an interesting topic for me also. But what I wanted you to know is how much I admire you and your family. I’ve been into organics and growing vegetables and fruits for 50 years but I tell people that your family is my true inspiration. I’ve been getting rid of grass for years (1/3 acre lot) and I grow quite a bit but most of my yard is still available for growing although it’s mostly shaded by big oaks. My question to you is when are you going to write a book about what your family has learned (just a little bit, since it would be a huge book if you included all). I’ve been waiting for years since I know you are a very busy person and a great writer. Thanks for all you have taught me.

  46. Valerie says:

    I just signed up for the newsletter. I would love to be able to share the rice flour with my sister and niece who suffer from severe cases of celiac disease. I consider myself fortunate that I have not been hit with it.

    Thanks for the opportunity to sign up for the newsletter and enter the contest!

  47. Kim Edwards says:

    Subscribed! Looking forward to reading your articles.

  48. Solducky says:

    Awesome! I signed up. My daughter is gluten intolerant.

    soluckyducky at gmail dot com

  49. amber says:

    I signed up for the newsletter!

  50. Mary Brignac says:

    I signed up! Thank you!

  51. Alejandra says:

    Great giveaway, I would love to learn more about sprouted flour. And I enjoy baking:)

  52. Amanda says:

    I subscribed. Thanks so much for the chance.

  53. Carrie says:

    I have signed up or the newsletter. Perhaps sprouted flours may be the answer to my wheat/gluten sensitivity. I appreciate the information provided.

  54. Donna Patton says:

    I subscribed! Crossing my fingers my name is picked. Have been wanting to try sprouted flour.

  55. Tiffany says:

    I signed up for the newsletter:) Thanks for the giveaway!

    • Adena says:

      I subscribed to the newsletter. I hope I win! Im looking forward to trying sprouted flour

  56. Elizabeth says:

    I subscribed to the newsletter. I’ve been wanting to learn more about baking with sprouted flour so that I can make it for my family. Thanks!

  57. Natalie says:

    Thanks for the info! I am looking forward to sharing it!

  58. Joleen says:

    I want to learn more about sprouted wheat and start using it.

  59. Damion says:

    I subscribed 🙂 Thanks for inspiring us!

  60. lori says:

    I signed up. Never heard of the stuff before. I’d like to give it a try.

  61. Michelle says:

    I didn’t realize sprouted flours are available. I’m really excited to learn about them!

  62. Michelle says:

    I didn’t realize sprouted flours are available! Looking forward to sharing the benefits with friends and family:)

  63. Dusty says:

    I did it!

  64. Cynthia says:

    I subscribed. Great information about sprouted grains, thanks! I would love to try some sprouted flour.

  65. Henry says:

    Even though I agree with what you’ve said, let’s be careful, GMO and hybrid are NOT the same thing.

  66. Renee Kohley says:

    YAY! Great giveaway! I’m all signed up!

  67. Cathy says:

    All signed up. Thanks!

    I plan to start making my own sour dough this fall. When I get the basics down I would love to experiment with sprouted flours.

  68. Sabrina says:

    I entered because I have Fibromyalgia and just learned about the correlation between my symptoms and improperly prepared grains.

  69. Tatyana says:

    I signed up and hope to win! Thank you for the giveaway.

  70. Michelle Miller says:

    Signed Up…looking forward to learning more.

  71. Jessica Falk Michelli says:

    Signed up for the newsletter! 🙂

  72. Shannon S says:

    I subscribed 😉

  73. Margie Buchwalter says:

    Looks like a great website and wonderful products. Looking forward to getting the e-mails.

  74. Melissa says:

    Just subscribed to the newsletter. Thanks for the chance to win these products!

  75. Cherie B says:

    Yes!! I did it! Thank you for the reminder about the ad blocking software. I was actually able to get the link and sign up for the website. I am so excited about this website since we make our own bread. I really want to try their flours!

  76. Tracy Henegar says:

    I’m in!

  77. Betzina Yaley says:

    I subscribed!! And I can’t wait to get the newsletters!!

  78. Victoria says:

    I am all signed up. I would love to try some of their products. I want to get back into bread baking once the weather cools off and we get all moved to our new little homestead next month.

  79. Lisa says:

    I subscribed! Thanks!

  80. BJ Gingles says:

    I’ve been buying products at the health food store made with sprouted flour (Ezekial bread and such) but am thrilled to see I can get the flour and bake my own. Thanks. Signed up for the newsletter and am crossing my fingers that my name is picked.

    Thanks for the opportunity.

  81. Melissa says:

    I subscribed!

  82. tami says:

    I subscribed x x fingers, at least I also gain valuable information.

  83. Tanya says:

    I’ve been subscribed to the newsletter for some time now, thanks for the opportunity!

  84. Heather H says:

    Subscribed. Thank you for such a fun giveaway 🙂

  85. sarah says:

    Signed up for the newsletter – hope I win! Would love to try this flour!

  86. whitney says:

    I subscribed! thanks for the giveaway!

  87. Gayle H says:

    Awesome giveaway!! Thank you. I signed up for the newsletter.

  88. Robin Nathanson says:

    I subscribed and am excited to receive the newsletter. Would LOVE to try this flour. What a fun giveaway!

  89. Heather says:

    I signed up for the newsletter! I love their flour – thanks for the giveaway!

  90. Maria D. Castro says:

    I am so excited about this giveaway, I’ve been wanting to order some sprouted flour but havent had a chance yet. My wonderful husband comes home from Afghanistan next week! He’s been gone for 8 months and i’m so excited about making REAL nutritious foods for him 🙂 I pray we win.

  91. Maria D. Castro says:

    I am so excited about this giveaway, I’ve been wanting to order some sprouted flour but havent had a chance yet. My wonderful husband comes home from Afghanistan next week! He’s been gone for 8 months and i’m so excited about making REAL nutritious foods for him I pray we win, and ofcourse I subscribed 😀

  92. Suzanne Hill says:

    I subscribed to the newsletter.

  93. Lori says:

    I signed up for their newsletter and have my fingers and toes crossed that I win!

  94. bethany says:

    I signed up for the newsletter. I’ve been putting off making some sprouted flour…this would be much easier!

  95. Susanne says:

    I’m subscribed! Thanks for offering this giveaway – Sprouted flours are high on my list of things to try out.

  96. Terri says:

    I signed up….I hope I win the sprouted flour:)

  97. Tiffany says:

    I love using their sprouted flour. We have been using their sprouted whole wheat flour for about a year now. I would live to try the other ones as well.

  98. Susan says:

    I subscribed! I wish there were a brick-and-mortar place to buy sprouted flour!!

  99. Laura says:

    I just signed up for the To Your Health newsletter 🙂

  100. Sydney Taylor says:

    Just subscribed to your email…now I wanna go back and poke around on your website! Looks amazing…love it!

  101. Jamie says:

    I subscribed to the newsletter. Crossing my fingers to win! I would love to try sprouted flour.

  102. Heather R. says:

    I subscribed. Thanks for the giveaway!

  103. Elizabeth says:

    I subscribed. I have Nourishing Traditions on the way, and I would love to win some sprouted flour to start out!

  104. Rebecca says:

    I signed up. Thanks!

  105. LindaB says:

    Thanks for the giveaway! Looking forward to the newsletter!

  106. Sheena says:

    I signed up!! What an awesome giveaway!

  107. Nichole says:

    I get their e-mails!

  108. Jonathan says:

    all signed up and ready to try sprouted flour soon ;D

  109. Laura says:

    All signed up! Thanks!

  110. David Browning says:

    Signed up and ready to try some sprouted flour!

  111. Dina Lott says:

    Just signed up. Really like your site great info just what I’ve been looking for!

  112. Melissa says:

    I subscribed. Thank you.

  113. carolannkrimmer says:

    I subscribed-interesting article about sprouted flours

  114. Tammy B says:

    I signed up. Thanks for the opportunity =D

  115. Leah says:

    I just subscribed to To Your Health Sprouted Flour Co.’s wonderful newsletter. A trillion thanks for this truly generous giveaway! : )

  116. Mary Jo says:

    Signed up for your newsletter! Would love to be entered in your contests and looking forward to your newsletter and future contests! “Liked” you on facebook, too. I’m allergic to wheat (found out last year), and just found out that my daughter is, too. We eat Ezekial sprouted bread. I haven’t tried making any breads homemade yet. Our world needs to go back to the basics, and ban GMO and Monsanto!