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How to Sprout Grains
People have eaten grains for thousands of years and thrived. So why is it that lately grains have become a demon in the health world?
Some believe it is because grains pack a caloric punch and with our sedentary lives we just can’t burn off all of that excess energy. But the list of faults attributed to grains goes far beyond “fattening”.
Many believe that current agricultural practices do not allow for the grain to sprout in the field as it might have historically. You see, we now use large gas-powered machines to combine our grain crops. And, because we ship these grains all over the world instead of using them just for our community, these crops have to be harvested while they are dry (before a rain) so that they will keep properly.
The Benefits of Sprouting Grains
What is it about sprouting that makes grains so much better for us anyway? There are a few key actions that occur when sprouting takes place:
Enzymes are activated. All seeds contain enzymes and enzyme inhibitors. When sprouted, grains release their enzymes and the enzyme inhibitors are neutralized. This once dormant seed has now sprung into plant life.
Antinutrients are neutralized. Phytic acid and enzyme inhibitors are the plants natural defense against degradation. When sprouted, grains are given the signal to neutralize these substances that can be hard on the human body.
Vitamins are Increased. Sprouting is said to change the way our bodies read the consumption of grain into the consumption of a plant. In the sprouting process the vitamin count is increased as well.
Carbohydrates are Reduced. When a seed or grain is sprouted it begins taking energy from the seed and using it to create the plant life of the sprout. This means that a bit of the macronutrient counts, like carbohydrates, are changed.
How to Sprout Grains
Sprouting is as simple as it seems. Think about how you plant a garden. Seeds are placed in the ground and the only needs they have are moisture and a warm enough temperature.
In much the same manner are grains sprouted. You can use one of two vessels - a large jar or a bowl and strainer. Either way, the process is the same:
You can then use these sprouted grains whole or the dried grains can be ground into flour for baking.
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