I first learned about the importance of consuming sprouted products from the Weston A. Price Foundation and specifically from the book Nourishing Traditions by Sally Fallon and Mary Enig. This book taught me the proper way to prepare nuts and grains through sprouting and the health benefits of this practice.
Why is sprouting important?
Improved digestibility and more B vitamins. A 1989 analysis of several studies published in Critical Reviews in Food Science and Nutrition found that sprouted grains improved digestibility of nutrients and levels of some amino acids, total sugars and B vitamins.
More fiber. A 2007 study published in the Journal of Agriculture and Food Chemistry found that germination increases the total dietary fiber and soluble fiber of grains.
More protein, B vitamins, vitamin C, folate, and calcium. According to data from the U.S. Department of Agriculture sprouted grains are higher in protein, some B vitamins, vitamin C, folate and calcium.
Improved digestibility and a possible reduction of free radicals and cholesterol and improvement for the immune system. A 2010 report published in the Annal of Food Science Technology showed that sprouted grains improve digestibility and may also scavenge free radicals, reduce the cholesterol level and improve the immune system.
More antioxidants and better control for people with type 2 diabetes. Research released in 2013 by Dr. Osaana Donkor from the Advanced Food Systems Research Unit at Victory University showed that bread and cereal grains after germination have more antioxidants and are able to improve metabolic control in people with type 2 diabetes.
For convenience our muffin batters are sold frozen, all you have to do is thaw overnight in the refrigerator and bake the quantity you want each morning all fresh and hot! The batter is good frozen for up to 3 months and will last thawed in the refrigerator for up to 7 days. Now you can have fresh muffins every day!
