Refined Grains

The benefit we receive from grains depends greatly upon how they are prepared. Refined grains are stripped of their nutrients when the bran and the germ are removed. In white flour, over half of the vitamins B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Refined grains have a negative effect on our health. They are correlated with obesity, heart disease, diabetes, hyperglycemia, and high cholesterol. There are many studies documenting that whole grains are superior to refined grains for our health. here, here, and here. Traditionally all grains were sprouted. Sprouted seeds contain as much as 10 to 20 times more nutrients than those found in processed seeds.

Benefits of Sprouted Grains

When grains, nuts, and seeds are germinated there nutrient content changes. If they are not cooked they retain natural enzymes that are helpful in aiding digestion. They also retain nutrients lost in cooking. Sprouts also encourage the growth of good bacteria, and contribute to keeping the colon clean. By sprouting grains, they become more digestible. They contain a good amount of fiber and protein and are higher in vitamins and minerals. Some studies have also been done on the benefit of sprouting grains: here and here.

Benefits you’ll see from sprouted Grains:

Increased digestibility: Sprouting breaks down the
starches in grains so you can digest them more easily.
Increased mineral absorption: Sprouting breaks down enzyme inhibitors so you body can more easily absorb vitamins and minerals such as calcium, magnesium, iron, copper, and zinc.
Increased antioxidants: Sprouting releases antioxidants that are naturally stored in grains and seeds.
Increased vitamin C: sprouting produces vitamin C.
Increased Vitamin B: Sprouting increases content of Vitamin B2, B5, and B6.
Increased Folate: Sprouting increases folate.
Decrease of Gluten: Sprouting decreases gluten.

How to Sprout Wheat

Sprouting Wheat may seem a little intimidating at first but you’ll find it is actually pretty simple. It just takes a little planning ahead and time.

Place wheat in a bowl or large jar. Don’t fill over 2/3 full. The wheat will expand. Rinse the wheat. Pour off anything in the wheat that doesn’t belong. Rinse a couple of times to clean the wheat.

Fill bowl and let sit overnight or 12 hours.

The next morning rinse the wheat. Fill bowl with water, and let drain. You’ll want to rinse it a few times during the day to avoid souring. You can continue rinsing until the sprouts are the length you want them. I just do a quick sprout.

After they are sprouted you can use them now or dehydrate them. To dehydrate the wheat I spread them out on a cookie sheet and let air dry. Every now and then I would go back and move them around to make sure everything was getting air. (Note: This will work better in a dry climate. If the humidity is too high it may cause the wheat to mold.)