Recipes & Tips

 

Recipes & Tips 

Sprouted Grains

Sprouted grains contain more nutrients and may be easier to digest for people with grain sensitivities.

 

New research has also shown that certain sprouted grains may help protect against diabetes, liver disease, cardiovascular disease, depression and fatigue.

Sprouted grains can be found in breads and pastas, as well as bagels, buns, pizza crusts and many other products.

Grains are the seeds of certain plants, like wheat and rice. Like all seeds, grain kernels contain the potential of a whole new plant. The three edible parts of a whole grain are the germ, endosperm, and bran. The bran is a protective layer. The germ is the plant embryo, which feeds on the starchy endosperm when it grows.

When sprouting starts, pre-programmed enzymes transform the starch of the endosperm into simpler molecules that are easier for the plant embryo to digest.

Just like the baby plant , some people may find sprouted grains easier to digest. What's more, sprouted grains provide more nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in grains, such as lysine.

If you have a serious medical condition, always consult your doctor before making a change to your diet. For more information: http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains