We have compiled a list of informational articles from reputable sources and included the links below. This page will be updated as new information is published, so check back often. 

One Green Planet

• ​http://www.onegreenplanet.org/vegan-health/sprouted-grains-are-they-a-healthy-choice/
• http://www.onegreenplanet.org/vegan-health/flour-power-10-reasons-you-should-bake-with-sprouted-whole-grain-flour/
• http://www.onegreenplanet.org/natural-health/is-going-grain-free-better-for-your-health/

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Whole Grains Council

• http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains
• http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-sprouted-grains

 

The Globe

• http://www.theglobeandmail.com/life/health-and-fitness/sprouted-grains-are-they-as-healthy-as-the-claims/article580119/​

 

U.S. News

• ​​http://health.usnews.com/health-news/blogs/eat-run/2012/11/27/what-are-sprouted-grains

 

 

Additional Informational Articles

• ​​http://experiencelife.com/article/the-truth-about-refined-grains/
• http://www.agriculture.gov.sk.ca/Default.aspx?DN=60dbc2bb-8a5e-4f4e-8e63-474d2a8a824f -​ good article on protein increase and starch reduction (damage) in sprouted grains.
• ​http://en.wikipedia.org/wiki/Falling_Number
• http://www.grainscanada.gc.ca/fact-fait/sd-gg-eng.htm -great explanation on characteristics of sprouted grains and how they affect bread making. Also has explanation of starch breakdown.
• http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb09609.x/abstract - the influence of sprouting on phytic acid and phytates.
• http://www2.sci.u-szeged.hu/ABS/2010/HP/5419.pdf ​- ​check resources at end of this article for more info on sprouting/malting.
• ​http://www.creatingheaven.net/eeproducts/eesfc/about_sprouted.html - good info on sprouting benefits, but no referenced resources.
• ​http://ses.library.usyd.edu.au/bitstream/2123/2782/1/Falling_Number.pdf - What the falling number is all about.
• ​http://community.kingarthurflour.com/content/amylase-and-falling-number
• http://www.docstoc.com/docs/31096579/The-importance-and-impact-of-Starch-Damage-and-evolution-of - starch damage from sprouting
• ​http://nzic.org.nz/ChemProcesses/food/6C.pdf - explains breakdown of starch in grains
• ​http://www.realbakingwithrose.com/2012/05/sprouted_wheat_flour--the_best.html - great article on baking with sprouted flour and Peter Reinhart’s recipe for sprouted bread.
• http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains
•  http://agriculturesociety.com/healthy-living/what-are-sprouted-and-soaked-grains/
• http://diagnosisdiet.com/food/grains-beans-nuts-and-seeds/ -  good definitions on different elements of grains and seeds
• ​http://debbietookrawforlife.blogspot.com/2008/04/wheat-part-i-give-raw-sprouted-wheat.html - Q&A about grains, especially in a raw, sprouted state
• http://www.raw-food-health.net/Sprouting-Grains.html
• ​http://link.springer.com/article/10.1007%2FBF01088481
• http://valeriejaquith.blogspot.com/
• ​http://lachicaorganica.wordpress.com/why-organicholistic-living/got-sprouted-grains/