China is credited with developing the method for germinating seeds many centuries ago and on long ocean voyages, Chinese sailors used sprouted mung beans as a source of vitamin C for preventing scurvy.
Vitamin C is produced in significant quantities when you sprout seeds. It is absent from unsprouted seeds! Many other nutrients are increased substantially from sprouting grains, as I go over in the videos.
Sprouted flour made from freshly ground sprouted grain is one of the 3 ways traditional societies used to prepare their grains before eating.
This careful preparation of wheat and other grains is necessary in order to break down the antinutrients, toxins, and difficult to digest proteins (i.e., gluten) so as to optimize digestibility and to allow maximum absorption of nutrients.
Unfortunately, this careful preparation method has been lost with our modern cooking methods which focus on speed and convenience rather than nutrient density and digestibility!
Where to Find Organic or Already Sprouted Grain
If after watching these two short videos on sprouted grains below you have interest in trying your hand at making your own sprouted flour for baking, please visit my Resources page for where to buy quality sprouted grains for grinding into fresh sprouted flour (my favorite is einkorn … completely unhybridized wheat) or to locate suppliers of organic grain for making sprouted grains at home yourself.
If you prefer reading about how to make sprouted grains and sprouted flour instead of watching a video, this blog post will tell you how in detail.
Please post any questions on anything I go over in these videos on sprouted grains in the comments section just below this blog and I will do my very best to answer them.
How to Make Sprouted Grains (Video How-tos)
Sarah, The Healthy Home Economist
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