Flax seed has natural enzyme inhibitors to prevent digestion. This is nature's way of ensuring animals, birds and humans distribute seeds. The way to overcome the problem created by enzyme inhibitors is to sprout the seed. Sprouting flaxseed biologically activates the seed. The plant proteins, essential fatty acids, starches and vitamins are now bio-available for human digestion resulting in better nutrient absorption.

• Maximum lignans
• Decreased enzyme inhibitors to increase bio-availability of fats, proteins, carbohydrates & fiber
• Increased vitamins, minerals & amino acids by sprouting
• Low phytic acid provides mineral bio-availability for conversion of ALA to DHA and EPA