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Sprouted Grains are whole grains... with extra benefits!
Sprouted Grains are whole grains... with extra benefits!
According to the Cereals & Grains Association, sprouted grains are still considered whole grains as long as they retain all their original components and maintain their nutritional value. If they meet these conditions, they can be called sprouted whole grains.
The sprouting process explained
Sprouted grains are grains that have just started to grow. With the right mix of warmth and moisture, they come to life, unlocking more of their intrinsic benefits.
Why sprouted grains? Sprouting transforms the grains. This magical process helps your body absorb more nutrients and brings out a sweeter taste.
How to make Sprouted Grains?
Sprouting gives grains a natural boost. Here’s how it happens:
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Soaking: Grains are soaked in water, and this triggers the first step of germination. Germination is the entire process from seed to seedling.
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Sprouting: Once soaked, the grains begin to grow and release enzymes. This visible stage within germination is when the new plant starts to appear. Sprouting usually takes a few hours to a few days.
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Sprouting is stopped: To keep the nutrients and prevent full plant growth, the sprouting is gently halted, often with heat.
The sprouted grains can then be dried and used to make flour and flakes.
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Just-sprouted grains and seeds, enjoyed shortly after sprouting, offer a bit of moisture and a crunchy texture.
