ITALIAN SPROUTED BROWN RICE
Rice cultivation started in the Far East and spread to the West later on: its origins in Italy are more recent as it seems that in 400 it was known only as a very expensive import speciality from the distant India and even sold by the apothecaries of the Serenissima as healthy food. Brown rice is a cereal recommended by many nutritionists for its numerous virtues.
By following the natural rhythms of germination we activate brown rice seeds (of Italian origin only) in spring water that flows at 600 meters above sea level in the heart of the Lessinia Park – Little Dolomites.
In this phase, when the shoots reach the peak of their vitality, we transform the sprouted brown rice into a delicious and balanced “plant-based milk” thus obtaining BioSuRice: : laboratory tests confirm the presence of the precious and balanced nutrients contained in Sprouted Integral Rice, useful for the well-being of one’s body.
The composition of amino acids and micronutrients in our BioSuRice is similar to breast milk, with 22 amino acids, of which 8 are essential.
Brown rice has always been appreciated in case of fatigue and convalescence: nutritious, refreshing and easy to digest, in its sprouted form it is characterized by variety and richness in micronutrients.
In addition to a good percentage of proteins, complex carbohydrates and fibers, it contains precious minerals including phosphorus, magnesium, potassium, calcium, iron, zinc and selenium, which contribute to the body’s correct electronic balance and act as catalyst co-elements in numerous cellular processes supporting the correct functioning of energy metabolism, tissue tropism and the immune system; they are accompanied by essential poly amino acids, that is those amino acids that the body is not able to synthesize and which must therefore be taken through a proper nutrition, and substances such as gamma-oryzanol, known for its positive effects on lipid metabolism and in particular of cholesterol.
THE POWER OF SPROUTS
Germinated cereals are an example of nature’s extraordinary ability to produce energy. Germination is a natural process thanks to which an incredible flow of energy, necessary for the plant to grow, activates and enables the transformation of a nutrient – the seed – in a super nutrient: the sprout.
- Because sprouts are more nutritious: they contain high percentages (up to 100% morethan the seed) of proteins, vitamins, mineral salts, and other beneficial substances suchas fibre and essential fatty acids;
- Because sprouts are more digestible: the proteins of the grain undergo a transformation,they are ‘pre-digested’ by the enzymes, breaking down into amino acids, which are easier and faster to digest and assimilate. Also, any anti-nutritional substances that may bepresent (e.g. phytates) significantly reduce.
- Because sprouts help the body function properly: they contain living and vital metabolicenzymes that help our body stay healthy;
- Because sprouts are alkalising and counteract the acidification of the body.
The germination process triggers the seed genetic program, which activates to give life to numerous biochemical reactions which, in turn, bring the nutrients to a state of better digestibility. Also, any anti-nutritional substances that may be present (e.g. phytates) significantly reduce, and vitamins and minerals multiply.
With the germination, complex carbohydrates are transformed into simple sugars and the enzymatic elements activate. In this sense it can be said that the germinated products are pre- digested, because some dynamics typical of the digestive processes occur prior to food consumption. This is why they are particularly suitable for children, the elderly, and for debilitated bodies in general.
It is precisely in the transformation of the reserve substances contained in each seed that the numerous and complex biochemical transformations take place, thus giving the sprout plenty of precious substances. It becomes a true concentrate of nutrients, which can be easily digested and assimilated by the body; that is why cereals and germinated legumes are much more digestible than the original seeds.