If you’ve been a reader of my website since the beginning (I know there are some of you besides my mom) – you know that I love my Way Better Snacks. They are awesome GF chips that are better for you (WAY better for you – hardeeharhar) than the crappy chips lining the aisles at the grocery store. They are SPROUTED. They’re also GMO-verified, kosher, and vegan as well as being gluten-free.
I didn’t really know about sprouting when I first received their product to review, but I’ve learned a lot since then. If you’re not familiar with the benefits of eating sprouted food (aka if you’re not a hippy like me), here’s what they list on the website (all from GoWayBetter.com)
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.Increased Antioxidants
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.
Other facts about sprouting from GoWayBetter.com –
- 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
Todays’ Celiac Disease Awareness Giveaway entry comes from Way Better Snacks! Be sure to like them on Facebook to enter to win.