Sprouted Wheat Flour

Sprouted Wheat Flour

It is produced by sprouting of wheat kernels, becoming a plant rather than a grain.

It is wheat germ flour. It is not wheat flour as a grain.

Sprouted Whole Grain Wheat Flour is flour produced from sprouted wheat grains ("revived", "sprouted", "awakened", "activated").

Instead of flour from dormant wheat, it is produced from a living, sprouted wheat grain. By quickly starting the germination process of the seed, beneficial enzymes are activated, resulting in a reduction of phytic acid as well as the release of an abundance of beneficial, bioavailable micronutrients.

Sprouting transforms the dormant seed from a grain into a living plant, and beneficial substances are opened up.
begins to offer the valuable nutrients in it. Sprouted seeds are full of vitamins, minerals, phytonutrients, enzymes, proteins and fatty acids.

While their calories are reduced, their benefits increase significantly. Protein, antioxidant, vitamin and fatty acids in grains, pulses, nuts and seeds that are sprouted for a few days increase up to 30 times compared to their dry form.

They naturally support your body to be more alkaline. They literally become superfoods.

The DNA structure of a seed that starts to sprout becomes active, it starts to turn into a plant and new enzymes begin to be produced in it rapidly. These enzymes destroy the phytic acid in the bark on the first day of sprouting and break the molecular bonds so that all its minerals are released in an easily digestible way.

In addition, fatty acids, vitamins and antioxidants that will ensure the healthy growth of the plant begin to be produced. Therefore, sprouted legumes and grains not only contain high amounts of antioxidants, minerals, vitamins and enzymes, but also allow them to be digested more easily and used by cells.

The sprouting process facilitates digestion. Cereals, legumes, edible seeds contain different amounts of phytic acid. This is the way seeds store phosphorus. Sprouting disables harmful substances found in grains such as phytic acid, thus ensuring digestion and mineral absorption.

Sprouted wheat flour has activated its enzymes and has now turned into a plant.

It is easily digested like a vegetable. It is dietetic.

Compared to other flours, fiber and protein ratios have increased.

The gluten content in the sprouted seeds begins to disappear. In other words, it becomes 'gluten-free wheat flour'.

Its glycemic index has decreased considerably, and it has become a flour that diabetic patients can easily consume.

It is diabetic.

It is a healthy alternative to white, industrial flour for those who want to consume healthy flour and bakery products and stay fit.

Consuming bread and pastries with sprouted wheat flour is more than a health problem, it has become a useful, healthy and nutritious vegetable like a vegetable.