All our grain is 100% certified chemical-free (no sprays, herbicides or pesticides) and goes through a unique process, from grain to sprout to bread!
Sprouting vs. Milling:
In the milling (or grinding) process there is a substantial amount of heat generated that has an adverse effect on grain. In addition, almost all milling oxidizes the kernel, losing vital vitamins, including Vitamin E, within 24 hours. Most of the bran and germ is removed in the milling process, then refined and resold, so you pay for it twice. By taking out these ingredients it allows most flours, including whole wheat, to have a shelf life. The flour (void of many nutrients) will last for several months on the store shelf without going rancid.
The best way to get the most available nutrients from grain is either to stone grind it yourself and use within 24 hours, or, if you want to be a quantum leap ahead and have enhanced nutrients, more vitamins and enzymes, and change the food from an acid to an alkaline base, sprout it! That’s what we did – just look at this next article!
According to research undertaken at the University of Minnesota, sprouting increases the total nutrient density. Here is an example of malted wheat versus non-malted whole wheat:
* Vitaming B1 (thiamine) increase of 28%
* Vitamin B2 (riboflavin) increase of 315%
* Vitamin B3 (niacin) increase of 66%
* Vitamin B5 (pantathenic) increase of 65%
* Biotin increase of 111%
* Folic acid increase of 278%
* Vitamin C increase of 300%
Furthermore, these studies have also demonstrated a significant increase in various enzymes, including amylase, protease and lipase.
Source: Daniel J. Crisafi, ND, MH, Ph.D.
Alive Magazine, August 1995