5 Jun

“Sprouting, soaking and sourdough leavening “pre-digests” grains, allowing the nutrients to be more easily metabolized. This is an age-old approach practiced in most traditional cultures.

Soaking neutralizes phytic acid, a component of plant fiber found in the bran and hulls of grains, legumes, nuts, and seeds that reduces mineral absorption.  Sprouting also causes a beneficial modification of various nutritional elements. According to research undertaken at the University of Minnesota, sprouted whole wheat was found to have 28 percent more thiamine (B1), 315 percent more riboflavin (B2), 66 percent more niacin (B3), 65 percent more pantothenic acid (B5), 111 percent more biotin, 278 percent more folic acid, and 300 percent more vitamin C than non-sprouted whole wheat.

Well – there you go!  I’m just going to start sprouting away!  And look – aren’t they cute?!?!

 A baby sprout!!!

They just started, I have about two more days to go.  More then!!!


4 Responses to “sprouting”

  1. Sehr-i ayin:) June 6, 2012 at 10:35 pm #

    It would be best if change the water every day that you soak them in.Otherwise they will smell all sour and taste bitter.

    • somegenericusername June 7, 2012 at 6:11 am #

      Oh my goodness…it’s day two and they smell all weird! I can sure see there is _something_ happening – lots of foam!! OK – I will try it your way – thank you!!

  2. cmberb June 7, 2012 at 2:10 am #

    Good to know.

    • somegenericusername June 7, 2012 at 6:12 am #

      Obviously unfermented is NOT the way to go. So many bubbles in my tummy – like eating a few pounds of beans =P I am going to try fermenting them again, I screwed it up the first time. SIGH!!

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