Sprouting raises the consciousness of humanity by providing easier access to the live energizing phytonutrients available in grains. The Weston Price Foundation suggests that sprouted grains are higher in micronutrients, richer in digestible energy, and also have activated food enzymes to increase the bioavailability of vitamins, minerals, amino acids, and proteins than unsprouted grains.
Flour of Life™ sprouted grains have neutralized antinutrients like phytic acid which binds with minerals — such as iron, calcium and zinc — preventing the ability to absorb them, and thus have access to the phytonutrients which the American Heart Association says promote cardiovascular health.
- • Raw & Vegan
- • Premium, Raw Seed & Grain Flour
- • No Preservatives, Non-GMO
- • USDA Certified Organic
- • Certified Kosher
- • Sprouted Superfoods
- • A Peanut-Free and Soy-Free Facility
Sprouted unrefined whole grains can have four times the amount of niacin, twice the amount of B6 and folate, more protein and fewer starches than unsprouted grains, and are low on the glycemic index. High in fiber, the American Heart Association recommends adding whole grains to your diet to decrease harmful cholesterol levels.
Balancing acid and alkaline forming foods is important. Too much consumption of acid-producing foods can cause a variety of physical problems and disease, and make a person prone to chronic and degenerative diseases. Sprouting shifts the pH of grains from acidic to alkaline, thus promoting good health.