Digestive Benefits of Sprouted Grains, Beans, Nuts and Seeds

We’ve talked about the health benefits of sprouted vegetables, but you’ve probably heard more about sprouted nuts, seeds, beans and grains lately. What’s the big deal? Why have them sprouted?


Phytic Acid
Grains, beans, seeds and nuts all contain phytic acid, the storage form of phosphorus in many plant tissues. Parts of the phytic acid molecules in grains and nuts actually bind to other important minerals like calcium, iron and zinc. The phosphorus is not actually available.

Enzyme Inhibitors
Phytic acid also inhibits the enzymes that assist us in digesting our food, like pepsin and amylase. This is why a diet heavy in grains can be very harmful to a person’s health. If you are unable to digest your food, then you are unable to extract the nutrients necessary to thrive. The consumption of too many foods high in phytic acid can be especially detrimental to our bones because calcium binds to phytic acids and becomes insoluble.


Why sprouted?
During the sprouting process, enzymes are released and they break down protein and carbohydrates. This process makes the food easier to digest, which is especially helpful for those with a weak digestive system. Since all of the nutrients are broken down, the body can absorb them more easily and they are not lost in the digestive process.

Are you ready to try sprouting?

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