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Not all grains, even whole grains, are best for everyone. For many people, eating grains (and beans, legumes, nuts and seeds too) is problematic when it comes to digestion and can contribute to gastrointestinal issues.
One reason is that all grains naturally contain “antinutrients” that block some of the grain’s minerals and vitamins from being absorbed and utilized properly.
One way to overcome this challenge partially is to sprout grains. A major benefit of sprouting is that it unlocks beneficial digestive enzymes, which make all types of grains, seeds, beans and nuts easier on the digestive system.
This also helps increase beneficial flora levels in the gut so you experience less of an autoimmune type of reaction when you eat these foods.
Even after sprouting grains, it’s best to have them in small amounts and to vary your diet, such as by including plenty of vegetables, fruits, grass-fed animal products and probiotic foods.
If you have celiac disease or a severe gluten allergy, be sure to check that any flour you purchase is labeled gluten-free. If you’re unsure, it’s best to contact the manufacturer or check its website to avoid risking having a reaction. *