Dhatu Blog

Illustration of two bowls side by side: regular wheat flour with dry grains, and sprouted flour with sprouted grains
Sprouted Flour vs Regular Flour: What Actually Changes
Sprouting barely changes the protein, fibre or calories in a flour, but it lowers phytic acid and makes iron and protein easier to use. Bhāvi compares sprouted and regular wheat,... Read more...
Grains and legumes that contain phytic acid
Phytates in Grains: Why is it important?
Phytates are natural compounds in grains, legumes and seeds that reduce mineral absorption. What they are and how to reduce them. Read more...