ORGANIC SPROUTED FLOURS

Read below an article from Jane Barthelemy

What is Gluten ?
Gluten is a natural protein in wheat and other grains. Gluten is a combination of proteins called gliadin and glutenin . It helps develop elasticity in wheat flour when it is moistened or kneaded. Gluten makes soft, cohesive baked goods that retain moisture and hold their shape. What is Gluten Intolerance? Gluten intolerance, and it’s more serious form, celiac disease, is the body's inability to digest gluten. It can become severe and life threatening, damaging the small intestine, causing poor nutrition, food reactions, depression, mood swings, holes in the intestines, leaky gut syndrome, and creates an invitation to other diseases. Gluten is a sticky protein in wheat that holds dough together. What Should Gluten Intolerant People Do? Gluten intolerance is often considered incurable. It is treated by simply avoiding grains with gluten. Any food can be made gluten-free by using gluten-free grains. Grains with Gluten: Wheat, Barley, Rye, Oats, Kamut , Spelt, and Triticale have gluten. Amaranth has minute traces of gluten. Couscous, Bulgur, Semolina and Surum are all 100% wheat. “Flour” in any product means wheat flour. Gluten-Free Grains: Rice, Buckwheat, Cassava (Tapioca), Corn, Millet, Montina , Quinoa, Sorghum, Teff and Wild rice are all gluten-free.

How Do We Diagnose and Treat Gluten Intolerance ?
Gluten intolerance is often misdiagnosed. People with gluten intolerance often have seemingly unrelated physical issues such as depression, allergies, rashes, anemia, emotional reactions, diarrhea, malnutrition, weight loss, obesity, insomnia, muscle cramps, puffiness, candida, ADHD, chronic fatigue, joint pain, arthritis, cancer, leaky gut, etc. Many doctors consider gluten intolerance to be incurable . The most common treatment for it is to avoid gluten grains forever. Gluten intolerance affects the small intestine. Tiny cilia become clogged, impeding normal digestion. Gluten affects the tiny cilia in the wall of the small intestine. The cilia become blocked by undigested or fermented sticky debris. They are unable to function normally in the transfer of micro-nutrients to the blood. Gluten intolerance is usually diagnosed by blood testing for antibodies in response to grains. These antibodies are produced when the body senses an allergen. If the results indicate an allergy to gluten some doctors take an intestinal biopsy. Some doctors use a stool sample test for gluten antibodies.

Major Factors in Gluten Intolerance
High Speed Grinding Destroys Nutrients and Enzymes The most nutritious flours are stone ground at a cool temperature under 90° F. Most modern flour is ground in high-speed, high-volume hammer mills, generating enormous heat up to 150° F. Healthy, living enzymes are destroyed at 119° F. Many mills overexpose flour to air, causing oxidation, rancidity of oils, rapid loss of freshness, flavor and aroma. Read More White Flour is Stripped of 83% of its nutritional value. High-speed mills transform whole grains into white flour devoid of nutrition, fiber and flavor. When whole grains are milled into white flour, only the white, pulpy interior kernel, or endosperm remains and 83 % of the nutrients are removed. What’s left is pure carbohydrate. Wheat in the field is full of nutrition. Whole wheat berries are nutrient rich. Processed flour is stripped of nutrition, with added chemicals. If white flour is empty, then should we eat whole grains? But what about the digestibility of whole grains?
-Processed Grains Have 83% Less Nutrients
-Synthetic Nutrients and Chemicals Added to White Flour Refined white flour is so empty that most states require it to be enriched with synthetic thiamin, riboflavin, niacin and iron. Flour is then treated with chemicals to artificially age, bleach and preserve it. Chlorine dioxide and Benzoyl peroxide, irritants to the skin and lungs, are used to whiten the flour. Other processing chemicals are added such as methyl bromide, nitrogen trichloride , alum, chalk, nitrogen peroxide and ammonium carbonate. These chemicals may affect nutritional content and digestibility. -

Whole Grains Contain Natural Anti-Nutrients
Whole Grains and Seeds are Designed to be Indigestible: -Enzyme Blockers are natural anti-nutrient chemicals in whole grains. Seeds contain protease inhibitors or trypsin inhibitors that effectively cancel our digestive enzymes such as protease, pepsin, trypsin , chymotrypsin and amylase.
-Phytic Acid in the hulls of whole grains is indigestible. Phytic Acid blocks absorption of important nutrients. Phytic acid can be reduced by cooking, and eliminated by soaking, fermenting or sprouting grains.
-Lectins in whole grains wreak havoc in our digestion. Lectins are natural proteins in seeds that are cell code breakers. Our cell walls are covered with chemical receptors to protect and ensure entry of only the right compounds. Lectins can crack the codes and trick the cell into doing things it normally would not do. Lectins can bypass our defenses, “getting behind the lines” to travel all over the body causing havoc. Lectins can penetrate the protective mucus of the small intestine, promote cell division at the wrong time, and even cause cell death. Lectins can perforate the intestinal wall, or trick the immune system to thinking there’s an intruder, causing an allergic reaction. Lectins are not destroyed by cooking. Humans have difficulty digesting beans and whole grains as they are full of Anti-Nutrients. Learn more What do bears do in the woods? Bears eat fruit and leave a pile of dung. They don’t digest the seeds. Instead they give them a perfect growing environment! Seeds are designed to pass straight through the digestive track and grow! Whole Grains Contain Natural Anti-Nutrients Whole Grains and Seeds are Designed to be Indigestible Whole grains & beans are designed to pass through the digestion! What do bears do in the woods? When bears eat fruit, they swallow the seeds whole and leave them behind in dung.

Grains Contain Hazardous Mycotoxins
“Sprouting inactivates aflatoxins, potent carcinogens found in grains.” Sally Fallon, Nourishing Traditions Many grains are carriers of Mycotoxins and Aflatoxins , carcinogenic poisons produced by mold and fungi. These single-cell forms of life have been on the Earth for billions of years. Molds and fungi are smart little creatures that play a powerful but unseen role in every part of our environment. They can change form, become dormant, or all at once reproduce rapidly. Fungi are opportunistic. In a healthy biological system, they are contained. But in a compromised or un-balanced terrain, they can overwhelm. Mycotoxins are most common in large-scale industrial-style food supply, if it is damp, improperly stored, or laden with pesticides and chemicals. Soaking and vigorously rinsing grains before cooking reduces Mycotoxins. Mycotoxins from fungus in grains have been linked to insulin and blood sugar problems, arthritis, IBS, Alzheimer's, heart disease, cancer, allergies, candida…. Mycotoxins can unravel and change DNA. Chemicals and additives used in industrial farming , such as chemical fertilizers and pesticides may compromise your digestion. Genetically modified grains may affect your digestion. You might not absorb them in the same way as traditional grains .

A Diet High in Sugar Can Cause Gluten Intolerance
We can become allergic to any food we continually eat with sugar, according to Dr. Nancy Appleton, PhD, author of “Suicide by Sugar”. Many people are allergic to gluten and dairy because for years they have been eating them with sugar. Donuts, cakes and cookies are made with sugar and wheat. Ice cream and cheese cake contain sugar and milk. Sugar is a toxin that destabilizes the body, and invites intolerance to the foods we regularly consume. Eating these foods together has made us allergic to wheat and milk. Low Enzyme Levels Can Cause Gluten Intolerance. Dr. Lebwhol , a celiac specialist at Columbia University says a majority of celiacs have low pancreatic enzyme function. Enzymes are needed to digest food. Enzymes are influenced by minerals. And minerals are often de-stabilized by sugar. Low mineral levels means low enzymes, and poor digestion results. Sugar makes it difficult for the small intestines to absorb nutrients because of low enzyme levels. Therefore, when you eat sugar, any food that is in the digestive tract at that time will become the food to which you may become intolerant. This is how allergies start. Digestive enzymes can help treat or heal gluten intolerance. But the real culprit is sugar. Poor Food Combining Can Cause Gluten Intolerance Symptoms. When you eat certain foods in together, do they cause indigestion? Some foods digest easily in combination. Other foods compete enzymatically so that they require more effort to digest. Dr. Matsen , author of “Eating Alive”, says proper food combining alleviates gluten intolerance. Consuming proteins and starches separately often solves this problem. An easily digestible food combination is steamed vegetables with rice. A difficult combination might be meat with gravy, candied sweet potatoes, raw cranberry sauce, whole wheat bread and butter, followed by sour cream apple pie and coffee with cream and sugar!

Gluten Intolerance Often Linked to Stress
Which came first? Like the chicken and the egg, we may not know which came first.
However we DO know there a clear link between gluten intolerance and stress, especially adrenal stress. Many doctors note that severe stress, physical injury, infection, childbirth or surgery can trigger gluten intolerance. Professor Rhodes, Professor of Medicine and Honorary Consultant Gastroenterologist at the Royal Liverpool University Hospital, observes that IBS is often activated by stress or by acute gastro-enteritis. According to Dr. Solomon, people who suffer from gluten intolerance and celiac disease have an underactive thyroid and stressed adrenal glands. This creates even more stress in the form of poor absorption of nutrients, hypothyroidism and adrenal fatigue. Dr. Stephen Wangen , author of "The Irritable Bowel Syndrome Solution“ says that many physicians are trained to think of gluten intolerance as induced by stress or related to mental imbalance. However more often it is the other way around. Gluten intolerance is often the CAUSE of the STRESS that compromises every aspect of your health.

We Don’t Fully Understand Digestion.
Even the finest medical specialists cannot tell us how we each assimilate food. Your digestion is unique. There are hundreds of individual factors that influence digestion, such as family history, emotions, the foods we combine, microbes, environment and time of day. Even your thoughts affect your intestines. Your digestion is unique. Hundreds of individual factors influence the healthy transformation of nutrients: Environmental, mental, emotional and the physical food itself.

“Gluten Intolerance” is also a Generic Term for Several Digestive Issues
Grains processed at high temperatures , and stripped of nutrition can cause gluten intolerance. Chemicals added to processed flour, such as c hlorine dioxide, benzoyl peroxide, methyl bromide, nitrogen trichloride , alum, chalk, nitrogen peroxide or ammonium carbonate can cause digestive symptoms. Enzyme blockers, natural chemical compounds in whole grains can cancel out your digestive enzymes. Pyhytic acid present in the hulls of all whole grains can block digestion. Lectins in whole grains can penetrate the lining of the small intestine, causing gluten intolerance. Mycotoxins and aflatoxins , carcinogenic poisons from mold in grains, could be affecting your system. Chemicals used in industrial farming, such as chemical fertilizers and pesticides, may not suit you. Genetically modified grains may not be well tolerated in your particular digestion. If your diet is high in sugar or if you consume grains along with sugars, this can cause gluten intolerance. Low enzyme levels in your digestion can cause gluten intolerance. Poor food combining can cause gluten intolerance. Gluten intolerance is often related to stress , particularly adrenal stress . 9 At this time, our medical diagnosis is not yet able to distinguish between the various issues labeled “gluten intolerance”. Your digestion is unique. Your gluten intolerance may be related to one or more of these conditions: Why avoid glutinous grains forever? Learn an easy way to make grains digestible and treat gluten intolerance.

Best Gluten-Free Flours
Most flours on the market are difficult to digest, and devoid of nutrition. Whole grain flours are the most difficult to digest, unless they are sprouted. Sprouted rice flour is my favorite, as it is gluten-free; it has whole grain goodness; it is flavorful, and full of life force. Sprouting aids digestion and combats obesity because living flours are digested as vegetables, not carbs! This well-kept secret will soon be common knowledge. Many gluten-fee desserts fall apart without the holding power of gluten. Gluten-free flours are best blended together to combine their texture and unique chemistry. There are many good blends on the market, some for cookies, some for cakes or bread, but that’s too complicated for me. The above blend is the BEST blend I’ve found for ALL uses. And it has the advantage that the rice flour is available in living sprouted form. Other gluten-free flours used in these recipes are coconut flour and almond meal .

Soaking Grains Optimizes Nourishment
Germinating and fermenting grains is a simple, age-old technique used for millenniums in every culture in the world until modern industrial farming methods changed that. It is an excellent way to optimize nutrition in the grains we grow. “Be Kind to Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment "Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting , overnight soaking and old-fashioned sour leavening can accomplish this important pre-digestion process in our own kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking, sprouting or fermenting grains can: Deactivate Enzyme blockers Deactivate Phytic acid, which blocks absorption of minerals. Neutralize Lectins and tannins which are gut irritants Begin the breakdown of gluten, a non-digestible protein and toxin. Begin the breakdown of cellulose which is otherwise not digestible. Reduce Mycotoxins from molds in grains A few minutes of preparation can make seeds, grains and nuts more digestible, and prepare them for easy assimilation. Soaking whole grains in water for 12 to 24 hours greatly increases their digestibility and nutritional content.

Our Great-Grandmothers Used Sprouted Grains
People Have Been Sprouting Grains for Thousands of Years. Farmers harvested grain by hand and stored it in the field until it was sold. The dew and rain slowly caused the grains to sprout or germinate. Then they were carried to the threshing floors where they were dried and separated from the chaff. The invention of modern harvesting methods has changed all that. Grains are now harvested dry, and immediately moved to storage bins. Our time honored tradition of sprouting was lost. Modern Methods Did Not Know About the Nutrition in Sprouted Flour. Since 1900 our grains have not been allowed to ferment or sprout. Dormant, un-sprouted grains are more difficult to digest and do not contain the nutrients of sprouted grains. Un-sprouted flours contain powerful anti-nutrients that block absorption of vitamins and minerals. Our Great-Grandmothers Used Sprouted Grains. Our Great-grandmothers used germinated flours. 100 years ago there was no prepared food to buy. All cooking used naturally germinated grains. These Amish grains are harvested in the old-fashioned way, germinating in the field

What is Sprouted Grain ?
Sprouting is also known as malting means a seed is allowed to germinate. All grains, legumes and nuts, are basically seeds. During sprouting the grain composition changes dramatically. The nutrient levels increase flavor changes. Sprouted grains are very easy to cook and eat. Germination is the critical process that a seed is designed for. During germination the grain’s nutrients are transformed and released to aid the seed's establishment as a plant. The seed softens inside. During this time, many flavor compounds are also released. The soft, sprouted seed is at its peak in flavor, nutrient density and digestibility. WOW! What a perfect time to eat it! This is a stark contrast to flour made from dormant grains ground into a tasteless dust.

Sprouted Grains, Higher in Nutrition, Digestible & Gluten-free
Sprouted Grains, Higher in Nutrition, Digestible & Gluten-free Sprouted rice flour is a superior gluten-free flour. Sprouted rice flour makes lighter baked goods because it is the same weight per volume as whole wheat flour. At the same time, sprouted rice flour is higher in nutrition and much less gritty than regular brown rice flour. This is because the bran layer is softened and the oil consumed during the sprouting process. Learn more “The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.” Sally Fallon, President, Weston A. Price Foundation Sprouted Rice Flour makes lighter baked goods than most gluten-free flours.

Sprouted Rice, is Nutritionally Superior and a Gluten-free Super Food
A team of Japanese researchers recently discovered that when a rice seed germinates it activates enzymes that liberate valuable nutrients. Their study showed that sprouted rice has three times the essential amino acid lysine, and 10 times the GABA as brown rice. GABA is Gamma-aminobutyric acid, an important nervous system regulator. And sprouted brown rice inhibits the enzyme protylendopetidase, which is linked to Alzheimer's disease. The nutritional profile of rice after germinating shows that it is higher in fiber, Vitamin E, B1, B6, Niacin, Calcium, Iron, Magnesium, Lysine and GABA. All this from soaking for just 24 hours. Buy sprouted brown rice here. 24 “Sprouting activates dormant enzymes in the grain all at once to supply nutrition to the growing plant," explained Dr Hiroshi Kayahara, the lead investigator on the project, a biochemist from Shinshu University in Nagano, Japan. To make the rice sprout, they soaked it in water for 22 hours. The outer bran layer softened and absorbed water easily, making the rice easier to cook. Cooked sprouted rice has a sweet flavor, because the liberated enzymes break down some of the sugar and protein in the grain. But Kayahara notes that white rice will not germinate using this process.

Sprouted brown rice
It contains far more GABA than regular brown rice, according to a recent study. Gamma-aminobutyric acid is a natural nervous system regulator that allows the brain to filter out irrelevant information and reduces mental overload. GABA deficiency has been associated with panic attacks, epilepsy, addiction, headaches, Parkinson's Syndrome, multiple sclerosis, depression, alcoholism, bipolar disease, tremors, movement disorders. About GABA Sprouted Brown Rice, a Gluten-free Super Food Dr Hiroshi Kayahara’s research indicated that sprouted brown rice promotes a wide range of health benefits: acceleration of brain function, prevents headaches, constipation, colon cancer, heart disease, blood sugar and blood pressure imbalance, Alzheimer’s disease. Read Nutrition info after sprouting Calcium Content GABA

Living Sprouted Grains
Many people find that sprouted grains can help in healing gluten intolerance. Most gluten intolerant people can enjoy sprouted wheat products without difficulty, even though they contain gluten. Why is this so? I believe it is possible that some of us are reacting to anti-nutrients, chemicals and myco -toxins in grains even more than we react to gluten. When we remove those offenders, the digestion functions just fine. Sprouted grains are easier to digest than whole grains. That is because the grains are “alive” and the sprouting process “pre-digests” proteins, amino acids and carbohydrates. You may prefer to start with sprouted grains that are gluten-free, such as sprouted rice. If you have no issues, you may next experiment with sprouted wheat flour. Digestion is a highly individual process, and no two people will have the same experience. Remember that your issue may not be gluten per se, as there are many other factors. Read About Superiority of Sprouted Grains Perhaps the diagnosis is that our bodies don’t tolerate dead, dormant foods?

Is there a problem With Carbs?
We are often told that whole grains are far better and it is true as they contain complete nutrients. But on the other hand they are very difficult to digest because they contain anti-nutrients such as phytic acid, enzyme blockers and many lectins . It seems that seeds and whole grains were designed to go right through the digestion intact. Whole grains contain myco-toxins, which are toxins produced by molds and fungi. These toxins have been linked to many of our modern ailments such as insulin and blood sugar problems, arthritis, IBS, Alzheimer's, heart disease, cancer, allergies and candida. Our grains are 100% organic and raised without pesticides and are not of course genetically modified. We observe a trend in highly processed foods and the degrading quality of our food supply, reflected in degenerative diseases that seem more widespread every year. Carbs are getting a lot of bad press lately. We are convinced that carbs cause us to gain weight, and everyone is on a low-carb diet. At the same time we are learning there are different kinds of carbs. Some are simpler, like white flour and some are more complex, like whole grains. We love bread, but we know that processed flour is mostly carbohydrate and gluten. What’s the Problem With Carbs? How can we transform whole grain carbohydrates into easily digestible healthy foods? Simple : we believe that sprouting is the answer...

Soaking Grains Optimizes Nourishment
Germinating and fermenting grains is a simple, age-old technique used for millenniums in every culture in the world until modern industrial farming methods changed that. It is an excellent way to optimize nutrition in the grains we grow. “Be Kind to Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment "Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting , overnight soaking and old-fashioned sour leavening can accomplish this important pre-digestion process in our own kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking, sprouting or fermenting grains can: Deactivate Enzyme blockers Deactivate Phytic acid, which blocks absorption of minerals. Neutralize Lectins and tannins which are gut irritants Begin the breakdown of gluten, a non-digestible protein and toxin. Begin the breakdown of cellulose which is otherwise not digestible. Reduce Mycotoxins from molds in grains A few minutes of preparation can make seeds, grains and nuts more digestible, and prepare them for easy assimilation. Soaking whole grains in water for 12 to 24 hours greatly increases their digestibility and nutritional content.

The Miracle of Germinating Grains
What happens in a germination ? When a seed germinates, it changes from a dry, dormant carbohydrate seed into a living vegetable. Its carbohydrates dissolve into an easily digestible plant, which the body recognizes as a vegetable, like broccoli or spinach. Germinated grains are nutrition-packed When you sprout grains, the nutritional content goes through the roof! Vitamin E content increases (a powerful antioxidant), nutrients are maximized and the digestion and assimilation of all nutrients are better handled by the body. Sprouting increases the carotene up to eight times, and produces enzymes that aid digestion. Wikipedia on sprouting Nutrients in sprouted Grains are available and digestible. Sprouting neutralizes enzyme inhibitors and phytic acid, that block the absorption of nutrients. These inhibitors are present in all dormant grains. 4 When a seed germinates, or sprouts, it is the biggest moment in a plant’s life. Chemical changes in the seed make its carbohydrates easily digested as a vegetable.

Conclusion : A Sprouted Grain is Like a Plant in Love !
When a grain geminates or sprouts, it is the defining moment of a plant’s life. When the carbohydrates in a dry seed become living vegetables, they are easily digested in the intestines.