"Grains normally digest as a starch in the body using pancreatic enzymes. Most people are not producing these enzymes in large quantities. When grains are sprouted, the starch molecules are changed into vegetable sugars. Most people produce large quantities of vegetable enzymes that digest these simple sugars.
      In the 25 years I have done nutritional counseling, I have found almost anyone struggling to digest grains has little or no problem using sprouted grains or other products like quinoa and tapioca because they digest as either fruits or vegetables. The popularity of sprouted breads attests to this fact.
      Sprouted spelt flour is a light-tasting, easy-to-work with flour that is made by sprouting spelt berries, an ancient, unadulterated variety of wheat. The sprouted spelt berries are then dried and ground into flour.
      The first time I made my excellent peanut-butter cookie recipe with sprouted spelt flour, I couldn't find words to describe the incredible improvement.
      Now you too can make your favorite goodies like pasta, cookies, cakes, pancakes, muffins, and breads, both quick and yeast raised, that you, your family and friends will find easy-to-digest and delicious!"

Shelley Summers
Founder, Essential Eating Sprouted Flour Co.
Author, Creating Heaven Through Your Plate