Why sprouting makes gRAWnola so healthy

September 16, 2009

In making gRAWnola, we soak and germinate the nuts and seeds as well as dehydrate the buckwheat which creates the crunch. These steps in the preparation process help release the nutrient and enzyme inhibitors and actually increase nutrient levels. Soaking, germinating, and dehydrating the ingredients changes their food chemistry, helping to eliminate food allergens that cause allergies and the traditional heaviness many feel after eating nuts.

By soaking the nuts (which really are seeds) and seeds in water, the ‘bulky’ nutrients – fats, proteins and carbohydrates, get broken down into their component parts – essential fatty acids, amino acids and sugars, which have different calorie values. The water actually wakes up them up and prepares the seeds to grow into new plants. As they awaken, these seeds break down the ‘big’ fats, proteins and carbohydrates inside into the smaller essential fatty acids, amino acids and sugars that can then be transported throughout the germinating seed to build a new plant. When a plant is at the beginning of its growth cycle, it ‘properly prepares’ itself for its own growth. This is ideal because it translates into optimized nutrition for us: the seeds are digestible and user-friendly to our bodies.

It’s at this crucial point that we add our sprouted ingredients into the gRAWnola mix with their nutrient levels at their peak availability and potency. It’s just like catching a perfectly sun-ripened peach when its ready to fall off the tree. The sweet juicy peach not only feeds our body but nourishes us with pleasure which, believe it or not, allows our whole body to do its different jobs better. While all this growing, peaking and falling is going on, it’s important to acknowledge and appreciate the incredible and delicious gift that these little living organisms are giving us.

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