SPROUTED – Really? Why sprout?
Very simply put, sprouts offer the highest amount and quality of vitamins, minerals, proteins, fibre and enzymes per unit of calorie. Raw flaxseed can be difficult to digest, and its nutrients poorly absorbed. Raw flaxseed has natural inhibitors to prevent digestion. Milling or grinding raw flaxseed cannot solve this problem. The only way to overcome the problem is to sprout the seed. As sprouting or germination occurs, the seed is transformed into only essential content, while the nutritionally undesirable content is broken down, producing energy or power to change from seed to sprout. Sprouts are a living food, they continue to gain in vitamin and nutritional content even after they are harvested and to a certain extent when refrigerated. As an added benefit, sprouts are very easily assimilated and digested, while improving the overall efficiency of digestion.
Some of benefits of sprouting flaxseed include:
- Increased enzyme activity
- Increased Essential Fatty Acids
- Increased Vitamin C, E and Choline
- Increased Folic Acid, Biotin and Beta-Carotene
- Detoxification with no laxative effect, due to change in soluble to insoluble fiber ratio
- Stability at room temperature for over one year after opening