Sprouted Grains

Sprouted Cereal Grains

Sprouted Cereal Grains

Before the advent of modern agriculture, cereal crops were often exposed to the elements and sprouted naturally in the fields before being transported… Learn More

Sprouted Beans and Pulses

Sprouted Beans and Pulses

Everspring sprouts a wide variety of beans, peas, and lentils. Whole sprouted beans are used in soups, stews, and side dishes and are a great source o… Learn More

Sprouted Grains & Seeds

Sprouted Grains & Seeds

Considered staples across the globe, these grains and seeds have long been an integral part of cuisine in the Americas, Asia, and Africa. As ancient g… Learn More

Sprouted Oilseeds

Sprouted Oilseeds

Everspring specializes in the sprouting, drying, and milling of oilseeds like flax and chia, which cannot be sprouted like other grains and require a … Learn More

Sprouted Blends

Sprouted Blends

Bringing together the best grains from around the world, these blends celebrate the rich diversity of the world’s staple grains, both now and through … Learn More

Smartgrain

Smartgrain

Smartgrain sprouted flax and chia products are the only source of COMPLETE Omega 3 ALA, EPA & DHA. Learn More

Why Sprouted Grains?


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Step 1: Germination

Seed germination is one of the most important natural processes on Earth and is truly one of the building blocks of life as we know it. Germination or sprouting is the process by which a seed grows into a plant. This process requires three things: water, oxygen, and the right temperature.

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Step 2: Sprouting Time

At Everspring, we provide optimal conditions so that our grains and seeds germinate naturally in our controlled environment just as they would in nature. We allow the seeds to sprout for 24 to 48 hours, during which time a whole host of biochemical reactions takes place within the seeds, fundamentally changing their nutrient profile.

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Step 3: Weird Science

The germination process is so complex that scientists don’t yet understand all of the biochemical reactions that take place, however, here is what we do know:

All seeds contain nutrient inhibitors (anti-nutrients) that bind to nutrients in the seed to prevent them from being released before growing conditions are optimal. Enzymes created during germination unlock these nutrient inhibitors in the seed, converting them into a form that can be used by the seed to foster growth. Before the growing seed uses up too many nutrients, we dry the seeds to lock in these nutrients, which are now more bioavailable for our bodies when we consume them.

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Step 4: Starch to Sugar Conversion

Complex starches in the seeds are also converted to more simple sugars during germination to fuel seed growth. These sugars are also easier for our bodies to break down and digest. Despite this conversion from starch to sugar, the glycemic index of sprouted cereal grains is very low.

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Step 5: Increased Antioxidants

Germination causes an increase in total phenolics and flavonoids which leads to an increase in antioxidant activity. This antioxidant activity is also possibly responsible for binding up unstable oils within seeds such as flax, chia, and wheat, and extending the shelf life of these milled flours from a few months to a year or more.

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Step 6: Nature is Nurture

Changes in the fiber content lead to a decrease in insoluble fiber and an increase in soluble fiber.

Research is ongoing around the world to determine and quantify the nutritional changes that take place during germination. One thing is certain: Nature is a truly marvelous thing.

View Our Quality Assurance

At Everspring Farms we strive to provide safe, high quality food products.
To this end, we have developed a comprehensive food safety plan based on sound science, regulatory requirements and industry best practices to ensure that we go above and beyond to provide safe, quality food for our customers.

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