Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 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! Quote Link to comment Share on other sites More sharing options...
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