A couple of months ago I took a class on sprouted flour. I’d heard the term but wasn’t sure what it meant. According to the instructor it is the process of a grain becoming a plant so it’s more easily digestible by your body. This now uses sugar molecule to germinate, develops its own enzymes, provides lacto bacillus and digests itself. Since you’re now eating plants it’s low glycemic and it’s stored as energy not fat.  High enzyme activity so it absorbs nutrients better.  Some claims are that it lowers cholesterol, sugars,  and your blood pressure. Great benefits if you ask me.

Process for sprouted flour is you dry mill it and sift the grain. You get bran, grain and endosperm. All the nutrients remain. The germination part of the sprouting process removes the bitterness and increases fiber and protein count.

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