WHY SPROUTED GRAINS? Because they’re nutrient–rich

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WHY SPROUTED GRAINS? Because they're nutrient–rich

 

WHY SPROUTED GRAINS? Because they're nutrient–rich and easier to

digest:

 

• When whole grains are sprouted they are converted into a

living food bursting with more vital nutrients than unsprouted

grains.

 

• Sprouted whole grains digest like vegetables in the body,

not starches.*

 

• Sprouting produces Vitamin C, increases Vitamin B

content and carotene, helps with absorption of calcium, magnesium,

iron, copper and zinc.**

 

• Sprouting neuturalizes complex sugars

responsible for indigestion and produces enzymes that aid in

digestion.**

• Breads, muffins, brownies, pancakes and other baked

goods made with sprouted grain flours are delicious and easier to

digest.

 

WHY SPELT GRAIN? • Processed white flour made from wheat grain is

devoid of many nutrients and fiber necessary for a healthy diet. •

More and more consumers are searching for alternatives to processed

white flour, especially those suffering with wheat-intolerance or

gluten-sensitivity. • Spelt is a member of the same grain family as

oats and wheat, but it is a different species. • Spelt, nutty and

mild in flavor, has a tough outer hull that allows it to grow into a

more delicate, water-soluble kernel. This added benefit allows the

nutrients to be more easily absorbed by the body during

digestion.*** • Spelt is a superb fiber source and has large amounts

of B-complex vitamins. • ts protein content is 10-25% greater than

wheat, and it contains less gluten than the common varieties of

commercially grown wheat.***

 

*Source Janie Quinn, Essential Eating: Discover How To Eat, Not Diet

**Source Sally Fallon, Nourishing Traditions ***Source Price-

Pottenger Nutrition Foundation, La Mesa, CA

 

For more information visit www.essentialeating.com.