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Welcome |
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Welcome. To Your Health’s passion is making sprouted organic grain flours for the traditional art of baking delicious, dense, sprouted breads. Our sprouted flours take several days to prepare and are made from only the finest organic grains we have found. We believe good health requires nutritious food that both tastes good and is good for you. We believe in the traditional practice and artistry of preparing whole foods as God gave them to us to eat. 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 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, and milling, process is all done on the farm.
Our organic flour grains are sprouted and then dried at a very low temperature to maintain the enzymes, vitamins, 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.
Our Raw Granola and Sprouted Crackers are dried, not baked. They contain no yeast, no soy, and no preservatives. We take extra care to insure the best-tasting, most digestible products you can buy, such as: all organic and natural ingredients, sulfur-free fruits, aluminum-free baking powder, and purified water.
We hope you will be ordering our traditional sprouted flours and other raw foods for yourself, your family, and friends. Thank you for taking a look at our products.
To Your Health Sprouted Bread and Flour Co. is a member of the Weston A. Price Organization.
The Benefits of Sprouted Grain Bread and Flours: In biblical times, grains were cut and left in the fields for several days. The dew or rain would germinate the grains (sprouted them) and then they were carried to the threshing floors to dry and be separated from the chaff. Early farmers also stored their grain in the field until they were needed or sold. Then industrialization came along. People began flocking to urban areas and cities began to grow. This required new, faster, and cheaper ways of getting food and food products to the masses, so the traditional God-given preparation of our grains was put aside for the necessity of meeting demand. And the nutrition provided by properly prepared grains fell by the wayside. To Your Health has simply returned to the traditional preparation of sprouting grains that makes them nutritious and digestible, the way they were created to be.
One of the most popular benefits of sprouting grains is that the process converts many of the natural starches in the grains into digestible, simple vegetable sugars so your body recognizes and digests sprouted breads, flours, and pastas similar to a vegetable, not a starch.
“The process of germination not only produces Vitamin C, but also changes the composition of grains 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, Founder of the Weston A. Price Organization.) |
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