No products in the cart.
Living Foods – Miracles of sprouting
What is sprouting?
Sprouting changes dormant seeds into a living food. On sprouting the grains
- its nutritional qualities become readily bioavailable (i.e. body can better absorb the nutrients).
- Increase immune function and aid digestion through beneficial bacteria and micro-organisms (gut flora)
Living foods are one of the best foods to combat lifestyle diseases. The increased nutritional component of these foods fights Cancer, Diabetes, Blood Pressure and Neurological Disorders.
What are Whole Grains?
Grains or “seeds” are storehouse of vitamins, minerals, enzymes and essential fatty acids as well as the greatest source of proteins.
What happens when a grain sprouts?
When sprouting, a seed unfolds and starts to multiply and develop its nutrients in order to provide nourishment for the the maturing vegetable.
The metabolic activity of resting dry seeds increases as soon as they are hydrated during soaking. During germination nutrients are enzymatically broken down and simplified: protein into amino acids, fats into essential fatty acids, starches into sugars. Minerals chelate or combine with protein in a way that increases their utilization. Since no external nutrients are added, only water and oxygen are consumed by the sprouting seeds to enable these complex biochemical changes.
Proteins, vitamins, enzymes, minerals, fiber and trace minerals multiplies during germination process.
What is Cold-Milling?
The term “stone ground” refers to how manufacturers grind wheat kernels to make flour. After cleaning the grain kernels using blasts of air, manufacturers use one of three types of milling processes to grind the kernels into powder. Roller milling uses a series of large rollers to squeeze the kernels. Hammer milling uses linked chains to flail the kernels. Stone milling uses large rotating stones to grind the kernels into flour.
Generally, stone milling is a relatively cool process, which has it an advantage. High temperatures during milling cause the oils in grain to turn rancid. For example, flour produced through roller milling might spoil faster than flour produced through stone milling.
Does Grinding and Milling affect nutritional value?
Cold-Milling whole grains merely grinds the storage cell. No matter how fine or coarse the grind, it remains in the dried seed state. Grinding or milling a whole grain does not change its properties.
Does drying the sprouted grain affect nutritional value?
Drying does not affect the superior nutritional value accumulated from germination but helps in increasing the shelf life.