OnePot Kitchari Single Pack Ready-to-Cook Meals, Certified Organic

Sprouting is the natural process where seeds or spores germinate and put out shoots.

Although we don’t usually think of them in this way, all whole grains and legumes are seeds. When seeds are sprouted, they become more nutritious and easier to digest. This occurs because sprouting inactivates naturally occurring anti-nutrients present in the seed. These anti-nutrients include enzyme inhibitors, lectins and phytates. When anti-nutrients are inactivated by sprouting, enzymes are freed to break down the seed’s complex carbohydrates, which are starches, into simple sugars which are easier for the body to digest and assimilate. Sprouting grains and legumes increases Vitamins B and C, and helps our bodies to more easily absorb their minerals.

• Lessens the possibility of gas and bloating
• Anti-nutrients and enzyme inhibitors are neutralized
• Greater vitamin content
• Improved digestion and assimilation and improved mineral absorption
• Sprouting creates a living food due to enzyme activity
• Easier absorption of proteins and carbohydrates
• Enzymes produced by sprouting may help to lower the glycemic response
• Easy to cook – no soaking needed!

Soaking, just like sprouting, helps make seeds easier to digest. Soaking prior to cooking deactivates anti-nutrients and increases nutrient absorption.

Sprouting takes soaking one step further. The difference is that once sprouted, the seed becomes a living food that is even more nutritious and digestible.