Organic Sprouted Spelt
Organic Sprouted Spelt
Product of Canada
- High Nutritional Value: Sprouted hulless spelt is a treasure trove of nutrients. By undergoing the sprouting process, it becomes richer in essential vitamins and minerals such as vitamin B, vitamin C, magnesium, iron, and phosphorus. This makes it an excellent addition to a balanced diet, promoting overall health and well-being.
- Improved Digestibility: The sprouting process breaks down some of the starches in hulless spelt into simpler sugars, making it easier to digest. Additionally, sprouting reduces levels of antinutrients like phytic acid, which can inhibit the absorption of minerals. Therefore, sprouted hulless spelt can be a more gut-friendly option, especially for those with sensitive stomachs or gluten sensitivities.
- Enhanced Absorption of Nutrients: Sprouting not only makes hulless spelt easier to digest but also enhances the bioavailability of its nutrients. This means that the body can more easily absorb and utilize the vitamins and minerals present in the grain, contributing to improved nutritional status and health.
- Rich in Antioxidants: Sprouted hulless spelt contains higher levels of antioxidants compared to its non-sprouted counterpart. Antioxidants are crucial for fighting off oxidative stress and reducing the risk of chronic diseases. The sprouting process increases the content of certain antioxidants, including phenolic compounds and flavonoids, providing an extra health boost.
- Versatile Culinary Use: Beyond its nutritional and health benefits, sprouted hulless spelt is incredibly versatile in the kitchen. It can be used in a variety of dishes, from breads and muffins to salads and soups. Its slightly nutty flavor and enhanced digestibility make it a favored ingredient for those looking to add both nutrition and variety to their meals.
For centuries, people wouldn’t eat grains and beans without natural processing like soaking, sprouting and fermenting. Cultures all over the world understood that proper preparation was vital to increase digestibility and nutrient availability. Some cultures passed this wisdom down through generations, while others lost it through industrialization.
Today, sprouting is resurging as more people seek foods prepared in slow and traditional ways. Sprouting offers no shortcuts, so customers trust that they are receiving a wholesome and healthful product.
For many people, unsprouted grains and beans cause digestive discomfort. Sprouting activates starch, protein and lipid degrading enzymes that “pre-digest” seeds. Namely, it converts dense proteins and complex carbs into more digestible amino acids and simple sugars. Despite the starch to sugar conversion, sprouted grains have a very low glycemic index.
All grains also contain nutrient inhibitors to protect valuable nutrients from being utilized until optimal growing conditions are met. Unfortunately, these prevent us from fully absorbing the seed’s nutrients. Sprouting unlocks nutrient inhibitors like phytic acid, depending on the seed and sprouting time. For example, chickpeas sprouted for 48 hours have a 67% decrease in phytic acid. For this reason, sprouted grains, seeds and beans are considered more digestible and bioavailable.
Optimize Baking Performance
- Increase loaf volume
- Softer and fluffier texture than unsprouted whole grains
- Richer and more complex taste profiles
- No bitterness, resulting in a sweeter flavour
- Low glycemic index
- Need less sugar in recipe
- Longer shelf life (over 1 year for flour)
- Bread stales at a slower rate
Intact grain can be stored for up to 6 months in a cool dry location, or 1 year in a freezer. Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer.
Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.
Organic Sprouted Spelt
Product of Canada
- High Nutritional Value: Sprouted hulless spelt is a treasure trove of nutrients. By undergoing the sprouting process, it becomes richer in essential vitamins and minerals such as vitamin B, vitamin C, magnesium, iron, and phosphorus. This makes it an excellent addition to a balanced diet, promoting overall health and well-being.
- Improved Digestibility: The sprouting process breaks down some of the starches in hulless spelt into simpler sugars, making it easier to digest. Additionally, sprouting reduces levels of antinutrients like phytic acid, which can inhibit the absorption of minerals. Therefore, sprouted hulless spelt can be a more gut-friendly option, especially for those with sensitive stomachs or gluten sensitivities.
- Enhanced Absorption of Nutrients: Sprouting not only makes hulless spelt easier to digest but also enhances the bioavailability of its nutrients. This means that the body can more easily absorb and utilize the vitamins and minerals present in the grain, contributing to improved nutritional status and health.
- Rich in Antioxidants: Sprouted hulless spelt contains higher levels of antioxidants compared to its non-sprouted counterpart. Antioxidants are crucial for fighting off oxidative stress and reducing the risk of chronic diseases. The sprouting process increases the content of certain antioxidants, including phenolic compounds and flavonoids, providing an extra health boost.
- Versatile Culinary Use: Beyond its nutritional and health benefits, sprouted hulless spelt is incredibly versatile in the kitchen. It can be used in a variety of dishes, from breads and muffins to salads and soups. Its slightly nutty flavor and enhanced digestibility make it a favored ingredient for those looking to add both nutrition and variety to their meals.
For centuries, people wouldn’t eat grains and beans without natural processing like soaking, sprouting and fermenting. Cultures all over the world understood that proper preparation was vital to increase digestibility and nutrient availability. Some cultures passed this wisdom down through generations, while others lost it through industrialization.
Today, sprouting is resurging as more people seek foods prepared in slow and traditional ways. Sprouting offers no shortcuts, so customers trust that they are receiving a wholesome and healthful product.
For many people, unsprouted grains and beans cause digestive discomfort. Sprouting activates starch, protein and lipid degrading enzymes that “pre-digest” seeds. Namely, it converts dense proteins and complex carbs into more digestible amino acids and simple sugars. Despite the starch to sugar conversion, sprouted grains have a very low glycemic index.
All grains also contain nutrient inhibitors to protect valuable nutrients from being utilized until optimal growing conditions are met. Unfortunately, these prevent us from fully absorbing the seed’s nutrients. Sprouting unlocks nutrient inhibitors like phytic acid, depending on the seed and sprouting time. For example, chickpeas sprouted for 48 hours have a 67% decrease in phytic acid. For this reason, sprouted grains, seeds and beans are considered more digestible and bioavailable.
Optimize Baking Performance
- Increase loaf volume
- Softer and fluffier texture than unsprouted whole grains
- Richer and more complex taste profiles
- No bitterness, resulting in a sweeter flavour
- Low glycemic index
- Need less sugar in recipe
- Longer shelf life (over 1 year for flour)
- Bread stales at a slower rate
Intact grain can be stored for up to 6 months in a cool dry location, or 1 year in a freezer. Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer.
Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.