At Anita’s Organic Grain & Flour Mill, we are committed to innovating the way that flour is produced. We are pleased to announce that we now produce Organic Sprouted Whole Wheat Flour, available in-store.
“Sprouted Flour” means that the whole grain is first soaked, to begin to germinate. Once a sprout is formed, the grain is dehydrated at a low temperature (we aim to keep it raw, so as to preserve vital nutrients & enzymes) and once dried, the grain is ground into a whole-grain flour.
“The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold.
“Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.
“A portion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process.” Sally Fallon Morell, President of the Weston A. Price Foundation