So, there is a lot of hype about whole grains. I had a rough idea what it meant but was not quite sure. Also I wanted to know what all whole grains I could grab. After a lot of futile search, I landed at this website while searching for Amaranth :-) See, Google never gives you the right answer when you do a serious search.
Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004:
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.
http://wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z
So, enough about whole grains.
What are sprouted whole grains or sprouted flours?
All three edible parts of the whole grain – the germ, endosperm, and bran – are crucial to creating the new plant. The germ is the plant embryo, which, when it grows, will feed on the starchy endosperm. The bran layers provide some additional nutrients and — along with the inedible husk found on many grains – help protect the grain seed until it’s ready to start the growth cycle.
Until then, the seed counts on certain built-in growth inhibitors to keep it 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 may some people. Proponents of sprouted grains claim that grains that have just begun sprouting – those that are straddling the line between a seed and a new plant, as shown here — offer all the goodness of whole grains, while being more readily digested.
What’s more, the sprouting process apparently increases the amount and bio-availability of some vitamins (notably Vitamin C) and minerals, making sprouted grains a potential nutrition powerhouse.
http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains
Why Sprout Powders?
Sprouted grains, legumes, and seeds are some of the most vitamin and mineral-dense foods on the planet. When the seeds are germinated, through their initial contact with water in the sprouting process, their nutritional content changes dramatically. They become higher in protein, lower in carbohydrates, and develop a host of vital live enzymes.
During the first few days of sprouting, a newly developing sprout is loaded with potential energy -- the life source necessary for the seed to grow. As the sprout grows and matures into a plant, this concentrated energy is diluted. The sprouts used for these sprout powders are sprouted only for a short period of time, and are harvested before they change from a sprouted seed to a young plant, at the exact time when they are at their maximum level of nutritional and enzymatic value.
At this point in the sprout's development, the Vitamins, minerals, and important phytochemicals are in their most potent form, and are in their most readily bioavailable state. Additionally, research has shown that for those grains containing gluten, at this stage the gluten content is reduced and is in a more easily digestible form.
After the young sprouts have reached this optimum level of development, they are harvested and slow-dried at low temperatures. Drying at low temperatures is extremely important so that the live enzymes in the sprouts remain alive. After the drying process, the sprouts are then gently ground into a fine powder.
http://www.sunburstsuperfoods.com/raw-organic-multigrain-sprout-powder-blend/
Some great ideas for whole grain recipes.
http://www.mydiversekitchen.com/2008/10/wbb-grains-in-my-breakfast-round-up.html
So, cheers to good health!
Definition of Whole Grains
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.
List of whole grains
The following, when consumed in a form including the bran, germ and endosperm, are examples* of generally accepted whole grain foods and flours. Click here to learn more about each one.- Amaranth
- Barley
- Buckwheat
- Corn, including whole cornmeal and popcorn
- Millet
- Oats, including oatmeal
- Quinoa
- Rice, both brown rice and colored rice
- Rye
- Sorghum (also called milo)
- Teff
- Triticale
- Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
- Wild rice
http://wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z
So, enough about whole grains.
What are sprouted whole grains or sprouted flours?
What is a Sprouted Grain?
Grains are the seeds of certain plants, largely cereal grasses. Like all seeds, grain kernels are a marvel of nature, containing the potential of a whole new plant, patiently waiting its turn in the sun.All three edible parts of the whole grain – the germ, endosperm, and bran – are crucial to creating the new plant. The germ is the plant embryo, which, when it grows, will feed on the starchy endosperm. The bran layers provide some additional nutrients and — along with the inedible husk found on many grains – help protect the grain seed until it’s ready to start the growth cycle.
Until then, the seed counts on certain built-in growth inhibitors to keep it 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 may some people. Proponents of sprouted grains claim that grains that have just begun sprouting – those that are straddling the line between a seed and a new plant, as shown here — offer all the goodness of whole grains, while being more readily digested.
What’s more, the sprouting process apparently increases the amount and bio-availability of some vitamins (notably Vitamin C) and minerals, making sprouted grains a potential nutrition powerhouse.
http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains
Why Sprout Powders?
Sprouted grains, legumes, and seeds are some of the most vitamin and mineral-dense foods on the planet. When the seeds are germinated, through their initial contact with water in the sprouting process, their nutritional content changes dramatically. They become higher in protein, lower in carbohydrates, and develop a host of vital live enzymes.
During the first few days of sprouting, a newly developing sprout is loaded with potential energy -- the life source necessary for the seed to grow. As the sprout grows and matures into a plant, this concentrated energy is diluted. The sprouts used for these sprout powders are sprouted only for a short period of time, and are harvested before they change from a sprouted seed to a young plant, at the exact time when they are at their maximum level of nutritional and enzymatic value.
At this point in the sprout's development, the Vitamins, minerals, and important phytochemicals are in their most potent form, and are in their most readily bioavailable state. Additionally, research has shown that for those grains containing gluten, at this stage the gluten content is reduced and is in a more easily digestible form.
After the young sprouts have reached this optimum level of development, they are harvested and slow-dried at low temperatures. Drying at low temperatures is extremely important so that the live enzymes in the sprouts remain alive. After the drying process, the sprouts are then gently ground into a fine powder.
http://www.sunburstsuperfoods.com/raw-organic-multigrain-sprout-powder-blend/
Some great ideas for whole grain recipes.
http://www.mydiversekitchen.com/2008/10/wbb-grains-in-my-breakfast-round-up.html
So, cheers to good health!
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