Simple And Nutritious Ingredients With Undeniable Benefits

Stay Connected:

Sprouting Process

How does sprouting work

Sprouting is the natural process of a seed beginning to grow into a plant. The sprouting begins with carefully selecting the highest quality of seeds. After soaking in fresh water, the right conditions for growth and germination are supplied to optimize the nutritional profile. Consistency in product development is an important pillar of product reliability. The sprouting process is stopped at the perfect time to maximize nutrition.


Health Benefits of Sprouted Love

Sprouted grains have many health benefits. The sprouting process (germination) breaks down macro nutrients, which increases the overall nutrient value. As a result, sprouted grains have more available nutrients than mature grains. The sprouting process additionally converts insoluble fibre to the soluble form, thus easing the digestion process, and helps those with difficulty in digesting normal grains. With the germination process increasing the availability of nutrients, carbohydrates are more readilyavailable to supply energy and assist in fat utilization, the protein amino acids are available to immediately help build and repair body tissues, and the dietary fibre will help regulate blood sugar and improve digestive function.

Specific Benefits for Immune Health

The connection of nutrition to immune health is crucially important. Numerous clinical studies support a very important connection between diet and your body’s ability to fight disease and maintain tissues. Examples of this include Vitamin D maintaining immune and bone health, Vitamin A contributing to white blood cell function, Vitamin C contributing antioxidant properties, Vitamin E having antioxidant and anti-inflammatory properties and Zinc contributing to the body’s ability to fight disease. Sprouted Love’s proprietary blend of whole sprouted organic ancient grains and organic super seeds contains optimal levels of these and many other nutrients which, through the unique natural sprouting process, maximizes these and MANY OTHER nutrients, ready for utilization by your body.

Specific Benefits for Normal Growth and Energy Metabolism

The connection of diet with macro and micronutrients and growth is well established. Examples of this are as follows:

1. Sprouting Neutralizes Enzyme Inhibitors

Seeds have nutrient stores so that the growing embryo has food before it can get it on its own through the sun or soil. That’s why raw seeds are full of enzyme inhibitors, which are molecules that bind to enzymes to keep them from breaking down the seed’s food stores until the seed finds the proper conditions. The sprouting process inactivates these enzyme inhibitors, allowing enzymes to get to work and start breaking down starches. So when you’re eating sprouted nuts, grains, seeds, or legumes, you reap the benefits of active digestive enzymes, which can help improve gut health.  

2. Sprouting Improves Digestibility of the Food

Because the seed’s enzymes essentially pre-digest the starches into simple sugars, it improves the food’s digestibility. That’s because the complex sugars (also called fibers) that are hard for some people to digest (and result in unfortunate intestinal gas) are broken down in this process.

3. Sprouting Reduces Gluten Content

One of the proteins that activated enzymes begin to break down is gluten, which means those who have some gluten sensitivity may benefit
from eating sprouted grains. That doesn’t mean the grains are gluten-free, so those with Celiac disease still should not eat sprouted
gluten-containing grains.

4. Sprouting Removes Anti-Nutrients

According to a review in the American Journal of Plant Nutrition and Fertilization Technology, seeds and grains are high in phytic acid. This
compound forms a complex with minerals such as iron, zinc, calcium, and magnesium, making them unavailable for absorption. Scientists
refer to this as lowering the minerals’ “bioavailability.” Because of this, phytic acid has been labeled an “anti-nutrient,” as it prevents our
bodies from absorbing these essential nutrients. Sprouting activates the phytase enzyme, which helps break down phytic acid and makes
these minerals more available for absorption.

5. Sprouting Increases the Nutritional Value

The sprouting process increases vitamin synthesis by six to ten times compared to levels of non-germinated seeds, according to a review in the American Journal of Plant Nutrition. Specifically, sprouting increases vitamins B2 (riboflavin), B5, and B6, and actually begins the production of Vitamin C. It can also release antioxidants stored in cell walls, boost the bioavailability of the minerals, phosphorus, calcium, iron, and magnesium tied up in phytates, and increase levels of amino acids and protein by 50 percent while decreasing fats and carbs by up to 25 percent.

6. Sprouting Can Help Diabetics

Multiple studies have found that sprouted grains can help regulate blood sugar. Researchers speculate that a potential mechanism of action involves the activation of  key enzymes during the sprouting process such as PI3K, an enzyme which works together with insulin to regulate glucose uptake. Another way sprouted grains may act in an anti-diabetic manner is due to the relatively levels of phenolic antioxidants and flavonoid compounds compared to  non-sprouted grains. Previous studies also indicate that hyperglycemia (too much glucose in the blood) creates additional oxidative stress in cells, which can cause inflammation. Antioxidants “mop up” these reactive oxygen species, helping to protect your cells from these harmful compounds.

[sc name=”logo-slider”]