Has anyone heard about the benefits of Sprouted 100% Whole Grain Flour?

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Comment by Susan Cody on March 21, 2009 - 11:01am

Great question, Anon!

Sprouted grains change the normal elements of starch found in grains over to a vegetable sugar (which is obviously not refined) and thus making digestion easier.

All grains will sprout if given the right conditions but it's usually avoided as it means the grain may be too old or damaged (via mold etc) to mill into flour. But if sprouted under the right conditions, it works well.

Comment by Alison Beaver on March 22, 2009 - 6:15am

Hi anon,

I recently asked a question about What's Wrong with Gluten? on EmpowHer, and you can read about the answers at the link above, as another benefit to sprouted grains is that they are gluten-free.

Are you interested in other gluten-free diets, or just curious about the benefits of sprouted grains?

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