Sprouted spelt may be the tastiest and most nutritious organic ingredient you have never heard of – and using sprouted spelt in our Happie Pizza creates a healthier way to eat pizza!
As its name suggests, sprouted spelt is (ahem) spelt that has sprouted. Okay… so what does that even mean?
Spelt is a special type of grain – we’ll talk more about it in a minute – that has just begun to germinate, or sprout. Healthcare and nutrition professionals continue to discover the health benefits of using sprouted grains to make flour.
The benefits of sprouted grain
Sprouting is a way to naturally force grains to germinate. The germination process breaks down some of the starch in grains; breaking down starch in this way makes the nutrients more available for absorption by the human body.
The germinating process also breaks down phytate, which is a form of phytic acid. Phytate and phytic acid are known as “anti-nutrient” because of the way they prevent your body from absorbing iron, calcium, manganese, zinc, and other vitamins and minerals. Sprouting reduces the effect phytate and phytic acid have on blocking those minerals.
What’s more, sprouted grains may have less starch, which makes them easier to digest than unsprouted grains. This may help people who have trouble digesting regular grains.
The nutritional value of sprouts is roughly equal to the nutritional value of regular whole grains, but sprouting grain may contain different quantities of those nutrients.
Sprouted whole grains contain the same nutrients as regular whole grains, but in different quantities. This makes sprouted grains a great addition to almost any diet, such as the glycemic impact diet or other low GI diets.
Now you can find sprouted grains in almost every dish that uses regular grains, including flours, breads and buns, muffins, crackers, tortillas, and even frozen pizza crust!
But what in the world is spelt?
Almost every type of bread, cracker, tortilla and pizza crust contains flour made from modern wheat. Spelt is the ancient ancestor of modern-day wheat. Cultivated thousands of years ago, spelt was widely used across Europe. Over the centuries, though, today’s wheat slowly replaced spelt – the modern varieties of wheat became increasingly popular with farmers because the variety provided a higher yield, shorter growing season, and was more resistant to disease.
While the change to wheat was good for farmers, it wasn’t so great for consumers. Spelt supports healthy blood circulation, boosts the immune system, builds strong bones, and even helps with digestion. Fortunately, consumers are rediscovering spelt and the health benefits it provides.
The best thing about sprouted spelt is PIZZA
Eating pizza may be the best diet treatment diabetes patients have ever had for maintaining a healthy blood sugar level! Stone Sisters Pizza Bar introduced Oklahoma City to pizza made with sprouted spelt and the reviews are in: our fans call it some of the best pizza they’ve ever tasted.
In fact, this successful restaurant was featured on Food Network Diners, Drive-ins and Dives, and in just one episode, they re-introduced the world to sprouted spelt. To quote Guy Fieri, this crust "defies science!"
You can find (and fall in love with) sprouted spelt in our Happie Pizza by Stone Sisters Organics. Look for it in the frozen food aisle of your local grocer.