Sprouting Made Way Better!
It seems like a super-secret scientific miracle that sprouted food could have such incredible benefits, but it’s really very simple… and natural!
Our Sprouting Expertise
Making the highest quality sprouted snack products anywhere requires using the highest quality sprouted ingredients available. That’s why Way Better Snacks has partnered with BioEssential Botanicals, one of the world’s leading experts in the area of germination. They provide all the premium quality sprouted seeds, grains and beans used in our products.
Our germination experts have spent the last 25 years researching the effect of bio-activating seed through germination, and are award winning pioneers, being recognized for their contributions to technology and innovation. They were the first to innovate and implement germination and dehydration of flaxseed and chia seed on a commercial basis and continue to lead the sprouted food movement by setting the highest seed testing standards of any company producing germinated products. They are passionate about what they do, and are on a mission to spread the word about all the amazing nutritional advantages of consuming sprouted foods made from only the highest quality ingredients available.
The Benefits of Germination
Research has confirmed what has been known for centuries – seeds, grains and beans are outstanding nutritional food sources. What isn’t well known is, without exception, they are all difficult to digest and their nutrients are poorly absorbed. Every seed, grain and bean has natural enzyme inhibitors and barriers like phytic acid, lectins, tannins and others which are designed specifically to interfere with digestion and absorption.
This means the seed can be eaten, pass through the body and still grow into a plant. This is nature’s way of ensuring animals, birds and humans distribute seeds. For example, when a person consumes whole flaxseeds in a Snack product, or bakery product, there is actually little nutritional benefit. In addition, to these inhibitors, the seed is whole, and when it comes to the absorption and digestion of nutrients, the smaller the particle, the better the digestion.
The way to overcome the problems created by these inhibitors is to sprout the seed. Sprouting creates enzymes which start the seed on its way to becoming a plant. When seeds begin to grow, the natural enzyme inhibitors that protect them from being digested are no longer present. It also reduces or eliminates all of the other antinutrients found in raw seeds. Sprouting biologically activates the seed. The plant proteins, essential fatty acids, starches and vitamins are now BIOAVAILABLE for human digestion, resulting in better nutrient absorption.
Sprouting delivers many incredible benefits; here are a few of them.
Increased Vitamins and Minerals
Germination naturally increases vitamins and minerals. In flaxseed, vitamins can increase 600% when compared to unsprouted flaxseed. Beta carotene, biotin, choline and folic acid can also increase significantly. The minerals present in flaxseed also naturally increase during the germination process. All of these nutritional benefits are compounded when you factor in the enhanced bioavailability, because they are now available for your body to digest and assimilate.
Antioxidants are substances that may protect cells from oxidative damage (damage due to oxygen) caused by unstable molecules commonly referred to as free radicals. Research has shown that free radical damage may lead to cancer. Antioxidants include beta-carotene, lycopene, vitamins A, C, E and other substances such as lignans. The method of measuring antioxidant capacities of different foods is referred to as Oxygen Radical Absorbance Capacity, or ORAC. Sprouted seeds can have double the ORAC value of un-sprouted seeds.
All ungerminated seeds and grains contain “anti-nutrients” such as phytic acid, which prevent proper digestion. The result is poor absorption of nutrients and incomplete digestion of proteins, which can irritate the intestines, resulting in inflammation and allergic reactions. Germination releases enzymes specifically designed to start the seed on its way to becoming a plant. As the seed begins to grow, phytic acid is reduced and the natural enzyme inhibitors are eliminated.
Increased Nutrient Absorption
Bioavailability, is the term used to describe the difference between what we ingest and the actual amount of “good” we receive from it. As you now know, all seeds, grains and beans have enzyme inhibitors that protect them from being digested. When these inhibitors are eliminated by sprouting, their nutrient’s become more bioavailable and are more easily assimilated and metabolized by the body.
Sprouting Super Facts
- Converts starch into simple sugars making them easy to digest
- Converts protein into amino acids which are vital for vibrant health
- Converts fat into fatty acids to help keep your cells happy
- Concentrate vitamins, minerals, enzymes, and amino acids
- Antioxidants and Vitamins can increase as much as 1000%
- Enzymes can increase as much as 800%
- The ratio of soluble to insoluble fiber is better
- Helps neutralize and remove waste from the body
- Contain anticancer substances
- Coenzymes are created to more effectively absorb Omega 3′s
- The SGS (that’s the good stuff!) in Broccoli seeds is up to 50 times higher than in mature broccoli
- Maximizes nutrient density and is readily bio-available
- Daikon Radish seeds contain high levels of anti-cancer glucoraphenin
Be sure to check out the Nutrition section of our FAQs for more answers to your questions.