Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 http://www.creatingheaven.net/eeproducts/eesfc/ Not sure if there's a closer source for you. The website also has a retail locator. I really like their sprouted flours and they added an interesting series of pictures that show the process they use. I usually order two 25# bags at a time, keep the bag in the freezer and fill my big refrigerator jar every week or two. Marcy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2008 Report Share Posted January 1, 2008 I use this flour all the time and love it. MidValleyVu Farms in Arkansas, WI sells it in their store. Richyne _____ From: [mailto: ] On Behalf Of Marcy Sent: Monday, December 31, 2007 8:44 PM Subject: Re: Sprouted flour http://www.creating <http://www.creatingheaven.net/eeproducts/eesfc/> heaven.net/eeproducts/eesfc/ Not sure if there's a closer source for you. The website also has a retail locator. I really like their sprouted flours and they added an interesting series of pictures that show the process they use. I usually order two 25# bags at a time, keep the bag in the freezer and fill my big refrigerator jar every week or two. Marcy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2009 Report Share Posted December 5, 2009 I purchased a bag of sprouted flour and the bag contains this text: grains normally digested as starches in the body using pancreatic enzymes. Most people are not producing large quantities of these enzymes. When grains were sprouted, the starch molecules are changed into vegetable sugars, which most people can digest with ease! .. most people who struggle to digest grains have no problems using sprouted grains because they digest as vegetables. I know that I can digest sprouted flour MUCH better than regular flour. But, is it because my body thinks it's a vegetable? Thanks, Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2009 Report Share Posted December 7, 2009 Grains have an anti-enzyme in them that retards your digestion (when unsprouted). Sprouting deactivates it. Sprouting also makes other vitamins and minerals that aren't easily available, well, available. Sprouts were used by the Chinese sailors to provide Vitamin C and prevent Scurvy. Kathy Dickson wrote: > > > I purchased a bag of sprouted flour and the bag contains this text: > > grains normally digested as starches in the body using pancreatic enzymes. > Most people are not producing large quantities of these enzymes. When > grains > were sprouted, the starch molecules are changed into vegetable sugars, > which > most people can digest with ease! > . most people who struggle to digest grains have no problems using > sprouted > grains because they digest as vegetables. > > I know that I can digest sprouted flour MUCH better than regular flour. > But, is it because my body thinks it's a vegetable? > > Thanks, > Kathy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2009 Report Share Posted December 9, 2009 I think the phrase " vegetable sugars " is a murky way of saying " simple sugars " , like glucose, sucrose, fructose, etc, which can be digested very easily (the double-edged sword of human physiology). While it's true that sprouts become like vegetables as they grow, a really young sprout is still as much a seed as a plant, and I assume that such flours are made from very young sprouts, so the use of the word " vegetable " here is probably just typical abuse of limited knowledge. -Mike On Sat, Dec 5, 2009 at 2:21 AM, Kathy Dickson <kathy.dickson@...>wrote: > > > I purchased a bag of sprouted flour and the bag contains this text: > > grains normally digested as starches in the body using pancreatic enzymes. > Most people are not producing large quantities of these enzymes. When > grains > were sprouted, the starch molecules are changed into vegetable sugars, > which > most people can digest with ease! > . most people who struggle to digest grains have no problems using sprouted > grains because they digest as vegetables. > > I know that I can digest sprouted flour MUCH better than regular flour. > But, is it because my body thinks it's a vegetable? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 Does sprouted grain have a higher glycemic index than unsprouted or just soaked grain (no sprouting after soaking)? Thanks, Gail > > I think the phrase " vegetable sugars " is a murky way of saying " simple > sugars " , like glucose, sucrose, fructose, etc, which can be digested very > easily (the double-edged sword of human physiology). > > While it's true that sprouts become like vegetables as they grow, a really > young sprout is still as much a seed as a plant, and I assume that such > flours are made from very young sprouts, so the use of the word " vegetable " > here is probably just typical abuse of limited knowledge. > > -Mike > > On Sat, Dec 5, 2009 at 2:21 AM, Kathy Dickson <kathy.dickson@...>wrote: > > > > > > > I purchased a bag of sprouted flour and the bag contains this text: > > > > grains normally digested as starches in the body using pancreatic enzymes. > > Most people are not producing large quantities of these enzymes. When > > grains > > were sprouted, the starch molecules are changed into vegetable sugars, > > which > > most people can digest with ease! > > . most people who struggle to digest grains have no problems using sprouted > > grains because they digest as vegetables. > > > > I know that I can digest sprouted flour MUCH better than regular flour. > > But, is it because my body thinks it's a vegetable? > > > > > Quote Link to comment Share on other sites More sharing options...
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