With diet fads changing as quickly as a viral TikTok dance, it is hard to hang your hat on any lasting information. As a popular show host once said, ”one day you’re in, and the next your out.” Between social media, local news stations, and the internet as consumable forms of dietary education, this constant intake of information might leave your plates overflowing.
We at Arrowhead Mills have found that healthy doesn’t have to be complicated. The desire to take something simple and make it more difficult than needed seems to be a younger generational conquest. Sprouting grains, beans, and seeds isn’t a new or even revolutionary concept. We aren’t trying to reinvent the wheel here. You’re already reading this blog — so odds are, healthy is already a main dish for you.
Dating back to century-old Chinese, sprouted seeds have held their origin of discovery in legumes. By consuming sufficient quantities of mung beans that had sprouted aboard their moist ships, the Chinese learned they could avoid scurvy. Sprouting meant that the newly available Vitamin C was made absorbable, which did not go unnoticed by the Chinese.
You might not have realized that sprouts more everyday uses. Beer, for example, can be made from a myriad of sprouted grains. It is only with modern farming techniques that grains have withheld the opportunity of germination for consumption. Unfortunately, after the wave of industrialization to our food and farming systems, we have traded nutrition for convenience.
In sprouting, the bran becomes neutralized. Not only do the Vitamin B content and carotene increase, but they also allow for the absorption of calcium, copper, iron, magnesium, and zinc. In some seeds, vitamin absorption increases eightfold!
The process of sprouting also helps to neutralize enzyme inhibitors that would otherwise offset our very own digestive track enzymes. If you find yourself a victim of gas and bloating, it would be worth noting that sprouting breaks down the complex sugars that make their way to the intestines, transforming into gas. While digestion is the name of the game, the system itself should be aided by not only what we put into our body but by how we put things into our body.
Sprouted grains can be consumed raw, but one should not over-consume in this form. Lightly cooking or steaming the sprouts is not only recommended but often preferred. You will soon find sprouts are a delicious addition to dishes like salads, soups, casseroles, sandwiches, even ground and used in bread recipes. Sprouts will quicken the leavening action of yeast bread and help unleavened bread rise. Most importantly, they will improve the nutrition of any meal. Now that sprouts up some BIG ideas!
Sprouting grains is surprisingly simple, and takes just a little patience. Head here to find out the best way to sprout your grains.
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