Why Sprouted?

IT’S ALL ABOUT MAXIMUM NUTRITION!

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 a field and then moved to storage bins. The time-honored practice of sprouting was cast aside for modern processing. Unfortunately, nutrition was also cast asideWhen 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 anti-nutrients, even when milled into flour.
Simply, flour milled with sprouted grains are more nutritious and digestible!

 

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
- 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 & zinc.
- Increased Enzymes: Enzymes are actually produced during sprouting
- Increased Vitamin C: Sprouting produces vitamin C
- Increased Vitamin B: Sprouting increases vitamin B content (B2, B5 & B6)
- Increased Carotene: Sprouting increases the carotene up to eight times

 

“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 eight fold. 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)

 

Tiffany’s Kitchen uses 100% sprouted flour in all our products which comes from sprouted grains which have been dried at a very low temperature and milled into delicious and nutritious flour that has maintained all the precious vitamins, minerals & enzymes your body needs for maximum nutrition and health! And our products taste delicious too. Together let’s all Live Deliciously!!

One comment on “Why Sprouted?


  1. Christine

    I made the Oatmeal Cookie Mix with ease and added chocolate chips… a lot of them :D I really enjoy the light texture and there is no after taste like so many other gluten free baked goods. Delicious!

    Reply

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