Why's The Bread So Awesome?

It’s the sprouting.

You see, unsprouted whole grains used in traditional flours are dried seeds, and like other vegetable seeds, the nutrients lay dormant until they are sprouted or germinated into plants called vegetables.

Sprouting a grain actually changes its composition from a starch to a vegetable. When whole grains are sprouted, they are converted into a more nutritious and digestible food.  As the grain sprouts, it turns into a plant and the body recognizes it as a vegetable.

Vegetables are the easiest-to-digest foods because they are broken down by vegetable enzymes not pancreatic enzymes which are less abundant in most people’s digestive systems.

Studies show that refined white flour is devoid of many nutrients and fiber necessary for a healthy diet. Today, emerging science is illustrating the benefits of whole grains in combating heart disease, cancer, and diabetes. Quite possibly, sprouted whole grains may play a part in prevention of these serious diseases.

Here are just a few of the health benefits:

  • Sprouted wheat is nutrient dense and has more dietary fiber than processed wheat. Sprouting wheat berries encourages them to make enzymes that break down starches, fats and proteins making it easier to digest the grain. Sprouting tends to break down many of the substances, such as gluten, that may cause allergies in some people.

  • Sprouted wheat, as well as other sprouted grains, have a significantly higher level of vitamins, proteins and enzymes.  Sprouting converts the starches found in grain into simple sugars that the body uses for energy versus starches that can be stored as fat.

  • Sprouting increases antioxidants, Vitamin C, Vitamin B and carotene.

  • Because sprouted wheat has a low glycemic index (GI) it is digested at a slower rate, enabling a person’s blood sugar level to be stable for a longer time and increasing fullness. This is useful in the management of type 2 diabetes and weight regulation.

  • Sprouted wheat has more dietary fiber than processed grains and ignites the amylase activity, or beneficial organisms such as lactobacilli that aid in digestion; sprouted grain flour is a natural laxative.

  • Sprouted wheat is high in manganese, selenium and magnesium. It is low in cholesterol, fat and sodium. This may improve bowel health and may also help to lower cholesterol and blood pressure.

  • Sprouting enhances the hydrolysis of phytic acid, an enzyme inhibitor. This assists in making nutrients more available and helps increase the absorption of calcium, iron, magnesium, copper and zinc during digestion.

Although there are great benefits to sprouted grains, these benefits can only be assured if the proper tests are conducted on the product. That’s why we only use organic sprouted flour produced by Essential Eating Sprouted Foods.

Essential Eating Sprouted Foods is the only sprouted flour producer to independently test for antioxidant activity to assure the health and digestive claims attached to sprouted flours are intact and that the baking characteristics are not destroyed.

They have spent over a decade of research and discovery to develop an organic process resulting in sprouted flour that can make these benefit claims.

As more and more people sing the praises of sprouted flours, many flour producers are rushing to claim their flour to be sprouted and attaching the associated benefits when it has been proven these products are not sprouted and in some cases, not even whole grain.

Essential Eating Sprouted Flours set the standard because they are:

  • Properly produced under measured conditions in a certified organic mill that is rated Superior by the American Institute of Baking.

  • Tested to assure that spouting has been achieved but has not drown the grain or consumed the plant sugar that has been created.

  • Made from quality organic, kosher grains that are cleaned, tested, sprouted, systematically rinsed, milled and sifted in accordance with food safety guidelines to assure the finest sprouted flours available.

  • Milled in a way as not to destroy the enzymes, keeping the baking characteristics intact.

How does sprouted flour taste compared to traditional flour?

Better than any flour you’ve ever tasted.  Sprouted flour is more delicious than regular flour because it has not been bleached, refined or over processed.  Sprouting removes the bitter taste found in unsprouted whole grain flour.

But don’t take our word for it. Try it for yourself and experience the difference.