Sprouted Spelt

Spelt is an ancient grain that has been cultivated for literally thousands of years. In its pure and unprocessed state, spelt is a great alternative to wheat.

The gluten in today’s processed grains has been identified as the culprit in many human health problems including bloating, gas, and weight gain. When spelt is sprouted—meaning it’s soaked for several hours in clean water—the gluten protein is broken down, making it easier to digest. We call this sprouted spelt “gluten friendly.”

The science behind sprouting is simple: Through sprouting, vitamin C is produced and there is an increase in vitamins, especially B2, B5, B6, E, K, riboflavin, niacin, and beta-carotene. Phytic acid is neutralized, making for easier absorption of calcium magnesium, iron, copper, and zinc. Finally, sprouted spelt digests as a vegetable carbohydrate as opposed to a bread carbohydrate.