Last week I posted a somewhat downbeat article on my attempts at growing sprouts to eat. Clumps of hair-like alfalfa sprouts are OK, but the various sprouted beans and peas I made got no traction with me or my extended family. And my sprouted wheat tasted terrible, like a mouthful of grass.
The wheat got me curious – – I have enjoyed plenty of nice “sprouted wheat” bread, and it is supposed to be good for you. In the germination process, the enzymatic chemistry of the wheat seed goes into action and breaks down some of the highly stable compounds in order to activate them for supporting active growing instead of stasis. Studies show that this sprouting chemistry renders the material in the wheat more amenable to human digestion than in the original seed and greatly increases the vitamin A and C content.
So, what did I do wrong? It turns out that the timing of wheat sprouting is critical: if it goes too long, the wheat composition changes dramatically, turning more bitter. That is what happened with my first sprouting effort. Smarting with this failure, I decided to try again.Continue reading