Many of the delicious foods we love come from grains, and every grain is a seed waiting to come to life. Nature provides those seeds with starch, protein, nutrients, and enzymes, all inside a protective case so when the seed is ready, it can wake up and grow.
Working with Nature, this is exactly what we do. We “awaken” the grain by gently starting the sprouting process. Using our patented 100% natural process, we carefully use humidity and temperature to start activating those enzymes, looking for the optimal point to make them more nutritious, easier to digest, and better tasting too. We then use specialty mills to produce our UN(THINK) Awakened Flour. You may be asking, “Nice, but so what? … why not use regular flour vs one that has been “Awakened”?
Enhanced Nutrition and Better Digestion
Allow us to get a little bit nerdy…Let’s talk about research. There is a significant body of scientific evidence that supports sprouted grains are better for you both in terms of nutrition and better digestion.
Traditional grains are stripped of most of their nutrients during the refining process where the bran and germ are removed. This sacrifice is done in order to preserve the grain for a longer period of time. By allowing the grains to go through the sprouting process, natural grain starches are transformed, making it easy for the body to absorb vital nutrients from the grain.
Research indicates that wheat sprouted is more digestible than unsprouted wheat. Sprouting improves digestibility by breaking down starch and proteins. Total free amino acids (the building blocks of protein) in sprouted wheat are significantly higher than in unsprouted wheat.
Sprouting activates endogenous enzymes that are dormant. Once activated, enzymes like amylase (which breaks down starches) change the structure of starch molecules into simple sugars like oligosaccharides, while protease (an enzyme that breaks down protein) releases peptides and free amino acids. Together, endogenous enzymes make the starches and proteins in whole wheat easier to digest overall. Some people also find sprouted grains easier to digest than unsprouted ones in part because sprouting reduces gluten in wheat.
Other nutritional benefits of sprouted grains are:
- Sprouting increases the bioavailability of vitamins and minerals like zinc, iron, magnesium, phosphorous, and B vitamins, so your body can absorb them.
- Research suggests that sprouted whole grains may have a lower impact on glycemic response than non-sprouted, which means they are digested more slowly by the body, keeping blood sugar levels stable for a longer period of time.
- Sprouting changes the total amount of fiber in whole grains, helping improve digestion and gut health.
To protect the grain from birds and animals, seeds have some defenses known as “antinutrients”, which not only makes them harder to digest, but also makes them less appealing.
Sprouting softens the bitterness of tannins, saponins, and other “antinutrients” in grains. It also changes the natural compounds (like flavonoids and phenols) that give foods flavor, so sprouted grains and seeds have a more complex flavor profile than their unsprouted counterparts. As those enzymes break down starches into simpler sugars, sprouted whole grains become a little bit sweeter. This transformation means breads and baked goods made from sprouted grains caramelize better than those made from conventional, unsprouted ones, allowing, for example, for beautiful browning and depth of flavor in cookies, or breads that rise better and have a richer crust. In baking and sensory studies, bread made from sprouted wheat flour is less bitter and has better loaf volume than bread made from unsprouted whole wheat flour.
Our Awakened Grains take sprouting to a new level. By carefully selecting our non-GMO grain suppliers, germinating partners and specialty millers, and by using our precise patented method that we believe is the gold standard in sprouted grains, we work to maximize both nutrition and enjoyment, giving you healthier food that tastes like happy.
If you are interested in the sources of our information and facts, click here.