Healthy Days and Nourishing Ways

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Sprouting
Just about every nutrition article we read talks about the importance of eating whole grains. What most of these articles fail to mention is the fact that grains contain phytic acid (known as phytates in the salt form), which can block the absorption of minerals, as well as enzyme inhibitors, which can cause more of a strain to be put on the pancreas to produce enzymes. The consumption of grains can cause intestinal discomfort. This can also occur to herbivores that are fed a grain diet since their digestive system is designed to digest grasses. The consumption of grains by herbivores causes other problems as well, but that is a topic for another monthly tip. Sprouting will neutralize a large portion of the phytic acid and will deactivate the enzyme inhibitors.

Let’s take a look at why purchasing products that contain sprouted grains makes good nutritional sense.

· Sprouting, as well as soaking in warm acidic water, sour leavening, culturing, and fermenting, deactivate enzyme inhibitors, thus making the enzymes and other nutrients in grains more available. The more enzymes we get from foods, the fewer the pancreas has to produce.
· Sprouting increases the content of B vitamins, vitamin C, and carotene.
· Sprouting breaks down the sugars that can cause intestinal discomfort; sprouting may also help negate the affects of aflatoxins, cancer-causing agents present in grains.
· Seeds from grains that have been irradiated will not sprout.
· Substitute some sprouted flour the next time you make muffins, cookies, or pancakes to make them even healthier!