Sprouted grains are grains that have begun the process of transitioning from a seed to a plant. As discussed above, a grain is a seed that contains all the elements necessary for plant reproduction. However, these seeds also have built-in growth inhibitors that prevent them from trying to grow during sub-optimal conditions. Think about it this way: all life seeks to sustain itself, and plants are no different. But plant species wouldn’t be very durable if their seeds started growing as soon as they were dropped, which might be in the dead of winter or during a monsoon, when the soil is totally soaked. Seeds’ growth inhibitors help them stay dormant until environmental conditions are more favorable. Some people believe that sprouted grains are easier to digest and offer more health benefits than non-sprouted grains. As a result, there’s a wide array of sprouted grain breads and cereals available in supermarkets. But my view on this follows my view of grains more generally: while I concede that sprouted grains may be healthier than non-sprouted whole grains or refined grains, that fact alone doesn’t render them healthy.