Sprouting

WHY SPROUTED?

Sprouting improves bio-availability: creates enzymes, stabilizes essential fatty acids & increases vitamins & minerals.

WHY BUCKWHEAT?

Buckwheat is a gluten free seed from a rhubarb related plant. Buckwheat is a good source of fiber, iron, magnesium, potassium and phosphorus.

WHY SOAK NUTS & SEEDS?

Soaking stimulates the process of germination increasing the vitamin _ mineral content. Soaking dissolves the enzyme inhibiting coating enabling optimal digestion & absorption.

WHY DEHYDRATED @ 119 DEGREES?

Dehydrating doesn’t subject foods to high temperatures associated with traditional cooking/baking methods. When raw food is heated to an internal temperature of 120F or higher, much of the nutritional value is lost, especially food enzymes known to assist in the digestive process.

Dehydrating preserves living food enzymes healthful qualities of raw living foods.

NUTRITIONAL INFORMATION

We consider our cookies and crackers as good earth nuts and seeds and garden fresh vegetables. The ingredients in our KRUMBLEEZ, APPLE FLAX CRISPS AND CARROT CRISPS are soaked and sprouted, than mixed and dehydrated. Biting into a CARROT CRISP is like eating fresh carrots, squash or corn.

The EFA’s from the organic flax and the complete protein from hemp synergistically enhance digestion and nutrient absorption. Iron rich sprouted buckwheat adds a colon healthy dose of soluble fiber, so important for proper elimination of metabolic or environmental toxins. Foods Alive makes it easy for busy families, athletes and gluten free travellers to make healthy food choices.