Friday, September 16, 2011


There are many benefits of sprouting grains:
Ø  During the germinating process of grains, the starches that are in the endosperm convert into easily digestible natural complex sugars.

Ø  As some of the grain’s energy is used in this process, sprouts have fewer carbohydrates, thus less calories than the legume or grain in its whole form.

Ø  Phytic Acid and Enzyme Inhibitors are neutralized: Sprouts contain enzyme inhibitors, which are there to prevent the seed from germinating while in storage. These are neutralized while sprouting.

Ø  Phytic acid binds with calcium, magnesium, iron, copper, and zinc, which makes it very difficult for us to absorb these nutrients. It is also irritating to the digestive system. While grains, legumes or seeds are sprouting, the growing plant activates phytase, an enzyme that helps breaking the phytate bond, and dissolves phytic acid.

Ø  Sprouting also increases the grain’s vitamin C and A contents, the vitamin B content, in particular B2, B5 and B6, as well as the amount of carotene significantly.

Ø  In order to maintain strong and healthy, our body needs a balance of acid to alkaline food. Generally, there are too many acid forming foods in our diet. In particular grains and legumes are known to react acidic and need to be balanced with more alkaline foods, such as greens and fruits. While sprouting, grains and legumes become a more alkaline forming food, hence more beneficial to our health.

Ø  Furthermore, the amount of protein and minerals increases drastically whit the germinating process.

All our Manna Breads are hand crafted from sprouted whole organic grains.
You can order them online on our website at

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