Sprouting your grain transforms it so that your body recognizes it as an easily digestible vegetable rather than a starch! It changes the composition of starch molecules, converting them into vegetable sugars. Through the sprouting process, phytates are broken down allowing your body to digest calcium, magnesium, iron, copper and zinc, and enzymes are created that aid digestion. Complex sugars are dissolved which can help eliminate painful gas, and vitamin and mineral levels are increased – vitamin B6, folate, and niacinand to be precise.
Jenny at the Nourished Kitchen shares, “When examining the nutrient density of sprouted wheat to unsprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacinand nearly twice the amount of vitamin B6 and folate as unsprouted wheat. Moreover, sprouted grain contains more protein and fewer starches than unsprouted grain and is lower on the glycemic index than its unsprouted counterpart.” For a most detailed explaination of sprouted grains check out the Nourishing Gourmet.
According to Sally Fallon "all grains, nuts, and seeds contain phytic acid, an organic acid that blocks the absorption of minerals. Grains also contain enzyme inhibitors and irritating compounds that can inhibit digestion. Traditionally, grains were properly prepared by soaking and sprouting. Not only does this practice neutralize the negative effects of phytic acid, but it also increases the nutritional value of the grain." Proper preparation is essential. For more information on how to properly prepare your grains, see the recipes in Nourishing Traditions by Sally Fallon.
At the Weston Price website there is great tutorial on the dangers of WHITE FLOUR. A must read!
So sprouted flour is more digestible and nutritious! Having a quantity of sprouted flour in your freezer readily available is the most convenient option to provide your family with easy digestion. There are two choices when it comes to using sprouted flour. Sprouted flour is expensive and wheat berries very affordable but sprouting takes time and diligence. If you make your own you can dry them with a dehydrator or in your oven). Here is a picture of my homemade dehydrator.
In my opinion there is a danger to storing the sprouted berries or the sprouted flour in the freezer as opposed to the fridg. When you pull out the berries from the freezer condensation instantly forms on all of the grains and the inside of jar. I am no expert but this seems like a problem so I store in the fridg as I don't see the same level of condensation forming on the jar so I am guessing less moisture is being introduced.