Non-sprouting grains

[Guest guest]

We recently purchased some Kamut grains that didn't look totally healthy and

sure enough do not sprout.

I know it's not the sprouting process, as we sprouted wheat & rye at the

same time and they came out ok. Tried the Kamut twice and had the same

result. Maybe half at best sprouted

This got me thinking, if it doesn't sprout is it still considered good

enough to make into flour? Does anyone know the nutritional ramifications

of nonsprouting organic grains? And, does this mean that when I buy flour

I'm getting rancid grains at times, even if organic and freshly ground?

Thanks,

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