"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.
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!"
Founder, Essential Eating Sprouted Flour Co.
Author, Creating Heaven Through Your Plate
Sprouting Radically Changes Grains ]
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