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Welcome |
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| Welcome. To Your Health’s passion is the traditional art of making delicious, dense, sprouted breads and sprouted organic grain flours. Our breads and flours take several days to prepare and are made from only the finest and cleanest ingredients we have found. We believe good health requires nutritious food that both tastes good and is good for you. We also believe that the traditional diet our great-great-grandmothers (and our ancient ancestors) served up is the same diet our bodies need today in order to enjoy abundant health. To Your Health… Sprouted Bread and Flour Co. is a family-owned business in a small farm setting in rural Alabama. We offer freshly baked breads and freshly milled flours from sprouted, organic grains. We hand-make each of our products from the finest natural and organic ingredients for your good health and nutrition. The sprouting, drying, milling, and baking process all goes on in our Alabama farm setting. Our breads are naturally leavened (by fermentation) and contain no yeast, no soy, and no preservatives. We take extra care to insure the best-tasting, most digestible bread product you can buy, such as: sulfur-free apricots, aluminum-free baking powder, purified water, organic and all natural ingredients. Our organic flour grains are sprouted in purified water and are dried at a very low temperature to maintain the enzyme and other benefits produced during the sprouting process. Our flours are always milled fresh per order. These flours should remain fresh in the refrigerator up to 8 months or in the freezer up to 14 months. We hope you will be ordering our traditional sprouted breads and flours for yourself, your family, and friends. Thank you for taking a look at our products. The Benefits of Sprouted Grain Breads and Flours: The sprouting process converts the natural starches in the grains into digestible, simple vegetable sugars so your body recognizes and digests sprouted breads, flours, and pastas as a vegetable! “The process of germination not only produces Vitamin C, but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.” (The previous is an excerpt from page 112 of Nourishing Traditions, by Sally Fallon). |
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