Here is a brief article of the history of sprouted grains and how we have deviated from this wonderful way of eating bread and its many benefits it has to our body and mind. Let's take a trip down history lane.
Our ancestors dating back to 8,000 BC ate bread very different from the bread we buy today at quickly at the grocery stores and supermarkets. Traditionally, ancient wheat and other grains, once gathered, were stored in damp conditions which caused the seeds to germinate, or sprout. The sprouted grains were then ground into unleavened flatbreads and cooked over a fire, creating an ideal food easy to transport for a hungry group.
In the 1700's the sailors found value in sprouted seeds for fighting of scurvy (a disease caused by a deficiency of vitamin C, characterized by swollen bleeding gums and the opening of previously healed wounds, which particularly affected poorly nourished sailors until the end of the 18th century)
Ancient Chinese physicians (over 5000 years ago) also seen the value of sprouts which they used for curing many disorders and illness.
What is in the sprouted seed that makes them so powerful and bioavailable to our bodies needs?
The seed is alive and creates live enzymes, and minerals turning the starches into simple sugars. Meaning that our bodies can now use those good sugars as energy instead of storing it away as fat. They are known to be high in antioxidant, bioavailability of the many minerals, proteins, and vitamins (such as vitamins B and C, A, D, E and K) folate, carotenoids and essential amino acids. Sprouted products are naturally high in and probiotics, and prebiotics which are also important to your body. Best way to get your enzymes is through sprouted foods; enzymes can increase as much as 800% in sprouted foods. Enzymes are vital to the body for various reasons – they help the body eliminate toxins and construct new tissue. Enzymes break down your food turning them into wonderful nutrients for your body.