Got Sprouted Flour?
The Benefits of Sprouted Flour.
Date: 4/22/2014 2:48:04 AM ( 5 y ) ... viewed 567 times
Virtually all flour comes from either a grain or a bean. Either way these are foods that require proper preparation. For instance if you were to prepare by cooking grains or beans then the preparation that is based on traditional wisdom is to pre-soak the grains or the beans. For flour the there are two approaches. One is to take the conventional flour and presoak that. Another approach that I prefer is to pre-sprout the grain, dry it and then grind it into flour. The following gives some of the reasons for choosing sprouted flours.
"Why Sprouted Flour?
Easier to Digest – Sprouting breaks down a portion of the starches in grains into simple sugars so your body can digest them more easily.
Increased Vitamin C – Sprouting produces vitamin C.
Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
Increased Carotene – Sprouting increases the carotene up to eight times.
Increased Enzymes are actually produced during sprouting.
Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.":
May 12th -
For those of you who eat popcorn the "To Your Health Sprouted flour Company will soon be offering "sprouted popcorn"!:
I'm willing to try some, drenched in butter!
Also of possible interest:
December 24th -
"... soaking oatmeal overnight before cooking it up in the morning makes it infinitely more digestible and nutritious as the practice helps to break down toxins and anti-nutrients like phytic acid. These anti-nutrients are present in all grains and block mineral absorption in the gut and can cause gastric distress or bloating in sensitive individuals. Oats contain the highest amount of phytic acid of any grain, so proper preparation is critical.":
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