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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:

  • Obtain organic untreated grain. Some grains are further treated to prevent their sprouting. Be sure you have organic grains that are sproutable.
  • Fill your vessel just under half full with grain. The grains will plump up and increase in volume when sprouted.
  • Cover your grains in twice as much water volume as you have grain. You must allow your seeds to soak for at least 8 hours to kick-start the sprouting process.
  • Drain and rinse. Once your 8 hour stretch is up you will drain them and rinse them throughout the day. Be sure to stir them around as you are rinsing to be sure that all of the grains are evenly rinsed.
  • Repeat and wait. The sprouting process is a simple 2 to 3 day process of continuing to rinse several times per day (3 should be sufficient) and waiting. Once you have a tiny tail emerge from the grain you are almost there. It is recommended that you don’t let the sprout grow much further than the initial emergence of the tail.
  • Store. Rinse one last time and store your grains in the refrigerator. Alternatively you can rinse once more and then dry them either in a dehydrator, a very low oven, or on screens in the sun.

You can then use these sprouted grains whole or the dried grains can be ground into flour for baking.


Sprouted Wheat

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