Sprouted Hulless Barley
Sprouted Hulless Barley
Product of Canada
- High Nutritional Value: Sprouted hulless barley is a powerhouse of nutrients, packed with essential vitamins and minerals. It is particularly rich in Vitamin C, which is not present in unsprouted barley. This vitamin plays a crucial role in boosting the immune system, skin health, and iron absorption. Additionally, sprouted barley is a good source of Vitamin E, a potent antioxidant that protects the body’s cells from damage.
- Enhanced Digestibility: The process of sprouting breaks down the starches in barley, making it easier to digest. This is especially beneficial for individuals with digestive issues or those looking to improve their gut health. Sprouted barley also has increased enzyme activity that aids in the breakdown and assimilation of nutrients, ensuring that the body can more readily absorb the vitamins and minerals it contains.
- Rich in Protein and Fiber: Sprouted hulless barley is an excellent source of plant-based protein, making it a great option for vegetarians and vegans looking to increase their protein intake. The sprouting process also enhances the amino acid profile of barley, improving its nutritional value. Furthermore, it is high in dietary fiber, which is essential for healthy digestion, cholesterol management, and blood sugar regulation.
- Heart Health Benefits: Consuming sprouted hulless barley can contribute to heart health due to its content of beta-glucans, a type of soluble fiber. Beta-glucans have been shown to lower bad LDL cholesterol without affecting good HDL cholesterol, reducing the risk of heart disease. The fiber in sprouted barley also helps to maintain healthy blood pressure levels, further promoting cardiovascular health.
- Antioxidant-Rich: The sprouting process increases the antioxidant content in hulless barley, including important compounds like ferulic acid, p-coumaric acid, and saponarin. These antioxidants offer protection against chronic diseases by neutralizing harmful free radicals in the body. Regular consumption of antioxidant-rich foods like sprouted barley can help reduce the risk of conditions such as cancer, inflammation, and premature aging.
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
Storage
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.
Sprouted Hulless Barley
Product of Canada
- High Nutritional Value: Sprouted hulless barley is a powerhouse of nutrients, packed with essential vitamins and minerals. It is particularly rich in Vitamin C, which is not present in unsprouted barley. This vitamin plays a crucial role in boosting the immune system, skin health, and iron absorption. Additionally, sprouted barley is a good source of Vitamin E, a potent antioxidant that protects the body’s cells from damage.
- Enhanced Digestibility: The process of sprouting breaks down the starches in barley, making it easier to digest. This is especially beneficial for individuals with digestive issues or those looking to improve their gut health. Sprouted barley also has increased enzyme activity that aids in the breakdown and assimilation of nutrients, ensuring that the body can more readily absorb the vitamins and minerals it contains.
- Rich in Protein and Fiber: Sprouted hulless barley is an excellent source of plant-based protein, making it a great option for vegetarians and vegans looking to increase their protein intake. The sprouting process also enhances the amino acid profile of barley, improving its nutritional value. Furthermore, it is high in dietary fiber, which is essential for healthy digestion, cholesterol management, and blood sugar regulation.
- Heart Health Benefits: Consuming sprouted hulless barley can contribute to heart health due to its content of beta-glucans, a type of soluble fiber. Beta-glucans have been shown to lower bad LDL cholesterol without affecting good HDL cholesterol, reducing the risk of heart disease. The fiber in sprouted barley also helps to maintain healthy blood pressure levels, further promoting cardiovascular health.
- Antioxidant-Rich: The sprouting process increases the antioxidant content in hulless barley, including important compounds like ferulic acid, p-coumaric acid, and saponarin. These antioxidants offer protection against chronic diseases by neutralizing harmful free radicals in the body. Regular consumption of antioxidant-rich foods like sprouted barley can help reduce the risk of conditions such as cancer, inflammation, and premature aging.
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
Storage
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.