Improve Nutritional Results with Dry Sprouted Grains

How to get more Nutrients into your diet:

Understanding the true difference between sprouted and un-sprouted may be confusing but it’s worth it and necessary. As the Healthy Flour states “Un-sprouted whole grains are storage cells. The whole kernel of the grain stores vital nutrients that are not in a form that the body can absorb as well as when the grain is sprouted. Milling un-sprouted whole grains merely grinds the storage cell. No matter how fine or coarse the grind, it remains in the completely un-sprouted dried seed state. Grinding or milling a whole grain does not change its properties. However, sprouting does!” This being said, no matter the state or form of an un-sprouted grain it will always be un-sprouted and yield the same benefits no matter what.

When it comes to a sprouted grain, the benefits are endless. Before the list of benefits it provides, sprouted grains can be more readily absorbed and digested by the human body much easier and faster. Naturally, the sprouting of a grain increases Vitamin B, Vitamin C and Carotene levels as well as assisting the body’s absorption of Zinc, Copper, Calcium and Magnesium. These benefits as well as many more benefits are not recognized in non-sprouted grains due to the grain remaining a “storage cell” at any state (Essential Eating: Sprouted Baking, by Janie Quinn, published by Azure Moon Publishing).

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