Sprouted Grain - from humble beginnings to super food

Often times, people or animals with grain intolerance are actually experiencing sensitivity to the refined grain that is found in bread, flour, cereal, and pasta products, as well as in commercial dog food. These refined grains are stripped of most of their nutritional value, as vitamins and minerals are damaged and cooked out during the extrusion process. Enriched, refined grains contain mostly carbohydrates, and few vitamins and minerals.

Ground, sprouted grains differ from whole grains in three fundamental ways. Sprouted grains have an alternative composition and are a raw, living food with active enzymes. Sprouting also increases the vitamin content. Lastly, sprouting neutralizes antinutrients making the minerals it contains easier for the body to absorb.

This nutrient-rich ingredient has had its starch sugar converted to vegetable sugar during the sprouting process. This allows your body to absorb the nutrients because they are in vegetable form as opposed to grain form. When a seed begins to sprout, natural chemical reactions occur. Enzymes are produced to convert nutrients for the growing plant to utilize. Carbohydrates are transformed into simple sugars. Complex proteins are converted into simple amino acids, and fats change into fatty acids.