What is sprouting?
Seeds and cereals rely on certain built-in growth inhibitors (Phytic Acid) to keep them from germinating until temperature and moisture conditions are just right. Then, once sprouting starts, enzyme activity wipes out these growth inhibitors and transforms the long-term storage starch of the endosperm to simpler molecules that are easily digested by the growing plant embryo.
Just as the baby plant finds these enzyme-activated simple molecules easier to digest, so too do people. Proponents of sprouted grains claim that grains that have just begun sprouting – those that are straddling the line between a seed and a plant – offer all the goodness of whole grains, while being more readily digested. What’s more, the sprouting process increases the amount and bioavailability of some vitamins and minerals, making sprouted grains a potential nutritional powerhouse.