Why should I sprout grains?

All grains, as well as beans, nuts, and seeds, have something called phytic acid in them. Phytic acid plays an important role as a protective coating that prevents the grain from breaking down prematurely. Ultimately, the grain’s biological purpose isn’t to make us delicious bread, but to create another plant.

It’s biologically designed to hold together until surrounded by moist, rich soil. Phytic acid keeps the grain fresh until it’s in this environment. Nutritionally speaking, phytic acid is an antinutrient, something in our food that interferes with the absorption of other nutrients.

In this case, those nutrients are important minerals -- iron, calcium, magnesium, copper, and zinc. Phytic acid binds with these minerals, making them unavailable to us. It also inhibits the enzymes pepsin, amylase, and trypsin, all of which are needed for the proper digestion of both protein and carbohydrates.

This means it’s more challenging for our bodies to digest our dinner when phytic acid is present The most basic way to neutralize these antinutrients is to soak the grain, bean, nut, or seed, but sprouting grains imparts many of the same benefits as soaking -- as well as some additional benefits. Specifically, when a grain, bean, nut, or seed has sprouted, its enzymes have "woken up," making it particularly digestible and available to your body. Essentially, when you sprout a grain, bean, nut, or seed, you trick it into thinking it's going to grow another plant, initiating that process.

When you hear about "living" foods, it's referring to this enzymatic activity. Activated enzymes make digestion of the grain much easier on our bodies. Sprouting also produces or increases the vitamin content of the grain, in particular vitamin C, several of the B vitamins, and carotene.

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