Why We Soak and Sprout All of our Wheat
Soaking and Sprouting Wheat Berries Increases Nutrient Availability
Soaking and sprouting wheat berries breaks down phytic acid (an anti-nutrient) that binds to natural minerals found in whole wheat like copper, iron, zinc, and calcium and prevents your body from absorbing them. Soaking and sprouting wheat berries also increases the levels of Vitamins B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6 (Pyridoxine), B9 (Folate), Vitamin C, and essential amino acids such as Lysine, Isoleucine, Leucine, Phenylalanine, Valine, Threonine, and Methionine your body can absorb from the wheat.
Soaking and Sprouting Wheat Berries Make Digestion Easier
The soaking and sprouting process activates internal alpha-galactosidase enzymes that begin to pre-digest starches and short-chain proteins in the wheat berry. This makes the wheat more easily digestible and easier on the digestive system.
Whole wheat contains RFOs (Raffinose Family Oligosaccharides) which are a type of FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols). FODMAPS are specific short-chain carbohydrates that are poorly absorbed by the small intestine so they move slowly through the digestive tract while pulling extra water in. When they reach the large intestine they can be digested by an enzyme called alpha-galactosidase if enough of it is present. Many people either don’t have enough, if any alpha-galactosidase. The extra water and gas can stretch the intestinal wall which can cause bloating, cramps, pressure, flatulence, distention, diarrhea, vomiting, and a swollen/hard belly in sensitive people especially those with medical conditions.
Research and studies have shown that spouting can reduce RFOs by up to 100% when soaked and sprouted properly.
Soaking and Sprouting Wheat Berries Lower the Glycemic Index
Soaking and Sprouting wheat berries activates natural enzymes in the wheat called amylases that break down complex carbohydrates such as amylopectin which causes a lower glycemic impact on your blood sugar. Sprouting wheat changes starch fractions into forms that take longer to digest causing the absorption of glucose into your bloodstream to be gradual instead of quick and sharp.
We start by soaking every grain until they sprout to eliminate as much phytic acid as possible. By eliminating the phytic acid, we enhance the bioavailability of our grain products which allows the human body to absorb the maximum amount of vitamins and minerals.
We carefully dry all the grains while keeping nutrients and byproducts in mind. High temperatures can not only lead to textural issues, but it will cause a loss in nutrient value. High temperatures can also create exogeneous AGEs (Advanced Glycation End products) which are heterogeneous compounds that are commonly known as glycotoxins.
We mill our whole wheat berries with the exact same attention.
While crafting all our grain products, we also pay attention to humidity, temperature, nutrition, and
Our attention to detail translates to a superior product.