Raw versus Cooked Grains

Thank you to our intern, Sean, who researched raw versus cooked grains to further our pursuit of sprouting and roasting. Here are some of his findings: 

  1. Generally, raw foods contain more nutrients than cooked foods. When food is cooked, it loses water, thus losing water-soluble vitamins.
  2. However, grains, unlike vegetables, should almost always be cooked before consumed, since raw grains are difficult to digest. Cooking helps to break down the enzymes that prevent humans from digesting them. 
  3. Sprouting, however, increases digestibility of grains.
  4. The sprouting process usually involves a drying process. Just like when food is cooked, the drying of a sprouted seed can lead to lower nutrition due to water loss. 
  5. Seeds/grains can remain wet after sprouting. Wet sprouted seeds/grains are usually mashed into a puree and used in breads and baked products.
  6. Raw sprouts may be higher in overall nutrition and digestibility, but in most cases, cooking is necessary to ensure a safe product. 

Benefits of Sprouting

Onset Worldwide is now supplying sprouted products, including:

  • Sprouted Quinoa
  • Sprouted Quinoa Flour
  • Organic Sprouted Quinoa
  • Organic Sprouted Quinoa Flour

Thanks to Ray, our new sales manager in the Midwest, Texas, and Arizona, for his research on sprouted grains, nuts, and seeds.

“The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases vitamin B content… Carotene increases dramatically…Sprouting neutralizes phytic acid, a substance…that inhibits absorption of calcium.”

“Almost any grain or seed can be sprouted”, including chia seeds and quinoa. What is so remarkable “is the ability of this sprout to produce a whole range of substances – principally vitamins and enzymes – that are completely absent, or present only in extremely small amounts, in the unsprouted seed”. 

To learn more check out:
SOURCE: Nourishing Traditions by Sally Fallon