Sprouted Grains

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

Whole Grains

The USDA recommends that half the grains you consume should be whole grains. However, many bread products offer misleading claims about whole grain content. Just because a food is labeled “whole grain,” does not necessarily mean that it is. Whole grain is the entire grain, not a refined food or a flour derivative — which is what many foods that are labeled “whole grain” are.

* White Bread – made solely with the starchy endosperm part of the grain; white flour is void of almost all nutrients.
* 100% Whole Wheat Bread – white flour with some bran manually added.
* Whole Grain Bread – usually made from whole grain flour (white flour with bran and germ manually added back in); most of the nutrition is lost during processing or milling.
* Sprouted Grain Breads – True sprouted grain breads are made by first sprouting the wheat kernels, the entire living kernel is then mashed to form the dough. This method retains all the bran, germ, and endosperm, giving you up to three times more fiber.

Unrefined, sprouted whole grains are packed with nutrition and disease-fighting minerals. Research has shown that just three daily servings of whole grains can reduce the risk of heart disease by 25–36%, strokes by 37%, Type II diabetes by 21–27%, digestive system cancers by 21–43% and hormone-related cancers by 10–40%.

Source: U.S. Department of Agriculture