Stone-ground flour is produced by grinding the grain between two slowly moving stones. This process crushes the grain without generating excess heat or separating the germ. This makes it more nutritious than conventional flour.
Because sprouting changes the dormant seed into a living food, its "living" nutritional qualities are now bio-available to us when we eat the sprouted grain or the flour it is ground into. Starches are broken down into simple sugars, which the body easily digests.
The digestion of sprouted grain is compared to the digestion of vegetables, the easiest and most gentle food for our bodies to digest and assimilate.
Vitamin C is produced through sprouting. Vitamins increase, especially B2, B5 and B6, as well as vitamins E, vitamin K, riboflavin and niacin. Beta-Carotene, the vitamin A precursor, increases dramatically. Phytic acid is neutralized; therefore easier absorption of calcium, magnesium, iron, copper and zinc is possible.
Enzyme inhibitors present in grain, or "seeds", are neutralized…In fact, sprouted grain contains many active enzymes that aid in digestion. The breaking down of complex sugars during sprouting means less bloating and intestinal discomfort. Protein content increases.
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