WB-Sprouted Superflour

1. Increased bioavailability of nutrients which are generally dormant in whole grains before sprouting which increases the nutrient density of the foods they are used in.

2. Sprouting returns the whole grain to a plant state, making for products that digest in the body as vegetables.

3. The starches in whole grains are converted into simple sugars that the body can use for energy, rather than stored as fat.

4. The glycemic response is significantly reduced and satiety is increased, both of which are useful in the management of weight and type 2 diabetes.

5. Sprouting increases the antioxidants, Vitamins C, B and carotene which help in the absorption of calcium, magnesium, iron, copper and zinc during digestion.

6. Sprouting grains increases amylase activity, the beneficial organisms like lactobacilli that aid in digestion.

7. It also enhances the hydrolysis of phytic acid, an enzyme inhibitor, which allows for better absorption of nutrients.

8. The grain remains whole, meaning it includes the bran, which contains most of the vitamins, minerals, fiber and phytochemicals found in intact whole grains.

9. The flavor is deeply developed and not bitter like the flavor in many whole grain flours that are not sprouted.

10. Baking with sprouted flour is the same as with other flour…substituted one to one for other flours, your result will be light, with a wonderful texture and flavor.

If you are unsatisfied for any reason, Please call our RealLife CEO on his personal Cell Phone Number.

                                

Lance Nabers

CEO RealLife

512-578-5283

We Ship everything you order the same day. You should receive your order within 2-3 days. If you need it faster, please do not hesitate to hit the contact button.