Why Sprouted
"An ancient technique, sprouting triggers transformation in dormant seeds and grains, making them nutrient richer"
Tradition
Ancient societies, particularly in Asia and the Middle East, recognized the value of sprouting grains as a means to enhance the nutritional profile of their diets. In times when food scarcity was common, sprouting provided an accessible way to increase the availability of vital nutrients.
​
In the contemporary world, sprouted grains continue to be valued for their nutritional benefits. The revival of this age-old technique offers a promising avenue for enhancing the nutritional quality of our diets.
Digestion
Sprouting activates enzymes that break down complex carbohydrates and proteins into simpler forms. This pre-digestion makes sprouted grains easier for the body to absorb, reducing the likelihood of digestive discomfort that can be associated with consuming unsprouted grains.
​
The fiber and prebiotics found in sprouted grains can support a healthy gut microbiome. Prebiotics are types of fiber that feed good bacteria in the gut, promoting a balanced and diverse microbial environment.
​
Some sprouted grain flours, such as quinoa or brown rice, are naturally gluten-free. This makes such flours suitable options for those with gluten sensitivities or celiac disease who need to avoid gluten-containing grains like wheat, barley, rye etc.
Nutrition
Sprouting increases the bioavailability of nutrients such as vitamins, minerals and phytonutrients. This enables human body to absorb and utilize these essential nutrients more effectively, promoting overall health and well-being.
​
Sprouted grains are known to contain increased amounts of B vitamins, vitamin C, folate and essential minerals like iron and zinc.
​
Sprouted grains contain increased levels of antioxidants, which help protect cells from damage caused by free radicals. Antioxidants play a role in reducing inflammation, supporting the immune system and reducing the risk of chronic diseases.
​
It's important to note that while sprouted grains offer nutritional advantages, individual nutritional needs vary. Incorporating a variety of nutrient-dense foods into a balanced diet is key to obtaining a wide range of essential nutrients.
Health Management
Sprouted grain flours have lower glycemic index compared to their unsprouted versions. This causes a slower and more gradual increase in blood sugar levels after consumption, which helps regulate blood sugar and insulin levels.
​
With high dietary fiber, sprouted grain flours helps with weight management and heart health by promoting satiety, regulate bowel movements and lower the cholesterol levels.
​
Consuming sprouted grains and flours can significantly contribute towards improved digestive health, enhanced nutrient absorption and overall well-being. It is essential to incorporate them as part of a varied and balanced diet to maximize their health benefits.
Taste & Texture
What makes sprouted grains and flours truly exceptional is their adaptability across meals. Start your day with sprouted grain cereal, venture into sprouted flour pancakes for brunch and cap the night with a wholesome sprouted grain pasta.
​
Sprouted flours, derived from sprouted grains, are becoming culinary game changers. Wheat, brow rice, quinoa and many more can all undergo this sprouting metamorphosis.
​
For those mindful of health, sprouted grains and flours offer a guilt-free indulgence. The absence of preservatives and the reduction of anti-nutrients leads to a cleaner, more digestible food source. It's a win-win for your taste buds and well-being.