Why Sprouted Flax?

Research has confirmed what has been known for centuries—flaxseed is an outstanding nutritional food source.

What isn’t well known is that flaxseed is difficult to digest and its nutrients poorly absorbed. Flaxseed has natural enzyme inhibitors that prevent digestion. This means the seed can be eaten, pass through the body and still grow into a plant. This is Nature’s way of ensuring animals, birds and humans distribute seeds.

When whole flaxseed is consumed in products like bread, there is very little nutritional benefit.

Grinding or milling the raw flaxseed allows for limited digestion and nutrient absorbtion, but you are certainly not getting all the nutritional goodness flax has to offer.

When flaxseed is sprouted, t he plant proteins, essential fatty acids, starches and vitamins become BIOAVAILABLE for human digestion, resulting in better nutrient absorption. Sprouting flaxseed biologically activates the seed. Sprouting also increases the seed’s vitamin content, which naturally stabilizes the essential fatty acids, resulting in a product that does not require refrigeration or protective packaging

Sprouted flaxseed should be a regular addition to your daily diet.