Sprouted Wheat

[Guest guest]

Amber wrote:

> Anybody have the nutrition values of sprouted wheat? I've been

>making my own and hand grinding it for bread and am just curious.

~~~Here a link to a discussion we had last year on the DiscussingNT

group. Sharon, although long-winded, has a wealth of information about

wheat, gluten and sprouting. However, in my brief search I didn't find

the nutrition info I was looking for. If I come across it I'll post it.

http://onibasu.com/archives/dn/6521.html?highlight=sprouted%20wheat

Rhonda

[Guest guest]

Amber, I've been sprouting the cereal grains for quite a while now. The contrast

in nutrition is

shocking. You can even begin the conversion from Omega 6 (and other grain-like

components) to the Omega 3 precursors found in grass.

1) Sprouts are washed free of phytic acid

2) Sprouting washes off all the anti-enzymes and anti-digestion compounds that

keep the

seed locked in suspended animation until it's ready to sprout

3) Most of the hard-to-digest starches are converted to good sugars which digest

easily

4) Vitamins and enzymes increase with sprouting

Keep up the good work,

Will Winter

[Guest guest]

According to Nutrition Data, one cup of wheat sprouts (108 grams)

contains 45.9 grams of carbohydrates.

http://www.nutritiondata.com/facts-C00001-01c21Uk.html

Kathleen

[Guest guest]

Yes, antinutrients are pretty common in the plant kingdom. Sprouting pretty well

any seed, including nuts, deactivates some antinutrients while activating

others.

This is why no matter what anyone tells you is a good and healthy food, with all

best intentions, you have to determine for yourself if your genes can tolerate

it. And especially if you have a mixed ancestry, where the types of food you can

assimilate might be all over the map.

Pretty well everyone can digest meats (especially if they're raw) And most can

digest fish.

Some can tolerate dairy, some eggs, some seafood, some veggies, some fruits,

some grains/gluten, some only if fermented (same with dairy), some nuts/seeds,

some tubers.

The challenge is to determine if you just don't digest a particular food or if

you are sensitive to it because of imbalance/toxicity.

This means if you're on some sort of healing regimen diet-wise, food you can't

tolerate or thrive on now, you may be able to later. I can handle a lot more

fruit now, that 4 years ago before I went RVAF (raw animal and vegetable foods)

I couldn't even eat a small amount without exhibiting symptoms particular to my

health issues.

I still go easy on fruits and sugars, but if I want to, I can eat a lot more of

them healthfully than ever before.

Health is a personal journey for each and every one of us. What one member of

your family can eat fine, another member might find to be downright toxic!