This company takes the grains and simply makes them more nutritious than when they arrived. They sprout the grains (no not until they have green shoots - it's a short sprout time). Sprouting breaks down phytic acid and enzyme inhibitors. Humans cannot digest phytate so phosphorus would not be available and furthermore, phytate binds with certain minerals like zinc, iron, calcium and magnesium making them non absorbable also.
Peter Reinhart, the famous bread maker, says “When grains are sprouted, starches and proteins are converted into smaller molecules that are easier to digest. That means sprouted breads offer more essential amino acids, minerals, and B vitamins than standard whole-grain varieties. Ounce for ounce, sprouts are the most nutritious of all foods. A sprouted grain has become, in effect, a vegetable.”
Go to To Your Health Sprouted Flour Company to learn more. I deliver these products to Auburn, Alabama once a month. See the Auburn Food Buying Club for details.
Sprouted flour is my flour of choice in my baking and in my sourdough bread and by the way sourdough bread is the healthiest bread you can make. Come to my Sourdough Bread Class to learn why and also to have hands on fun and take home your first homemade loaf. You can also purchase some sprouted flour at my class. See you there!
Photo Credit: Flickr