Step #1: Sprouting
We soak and sprout organic buckwheat. This process takes 48 hours and increases antioxidants, such as rutin and quercitin (both known for their anti-inflammatory effects) by as much as tenfold. Sprouting is essential to create a significantly more nutritious product that is easy to digest. Eating non sprouted grains, such as that found in all commercial breakfast cereals, can lead to mineral deficiencies and health problems due to their high content of anti nutrients. Sprouting activates enzymes and removes these anti-nutrients while magnifying the nutritional content of the seed. It’s a win-win situation!
Step #2: Dehydrating
We dehydrate our sprouted buckwheat for 16 hours at a temperature lower than 118 degrees fahrenheit in order to preserve all of the nutrients. This is a 100% raw product, rich in enzymes and phytonutrients that would otherwise be destroyed through regular heat processing. Furthermore, unlike most breakfast cereals, our product does not contain any toxic chemicals, such as acrylamides, that are created when plant based foods are cooked or processed at high temperatures.