The World's oldest health food

The process of malting has been carried out for at least 6000 years.

Malting involves soaking grain in water, germinating or sprouting it until the endosperm is modified. The germinated grain is then kiln dried.  This process has been documented as far back as the Sumerian civilisation in Mesopotamia.


Malt is a “natural” product which offers a range of benefits when incorporated into the diet.

Malting increases the “bioavailability” of key nutritional elements.

Malt is an excellent source of antioxidants, and malt-derived ferulic acid is 100% absorbed by humans, compared to 10%-25% absorption from tomatoes.

The mineral content of cereals is increased by malting, with a consequential reduction in cardiovascular disease.

Soluble fibre is increased greatly by malting. This not only decreases cholesterol, but is also beneficial in the efficient functioning of the gastro-intestinal system.

Malting releases silicon from grains promoting healthy bones and connective tissue.  Silicon also prevents absorption of aluminium into the stomach (and may have a positive effect on Alzheimer’s disease).

Malting releases Flavenoids, which reduce the risk of blood clotting.

Iron availability is increased by malting.

Enzymes such as amylase, protease and lipase are produced in the malting process. Malt imparts a sweet flavour, but has low sugar content.

Vitamin content is increased by malting

Folate (B9)  increased by up to 300%
Thiamin (B1)  increased by up to 30%
Riboflavin (B2)  increased by up to 300%
Niacin (B3) increased by up to 65%
Pantothenic Acid (B5) increased by up to 65%
Biotin (H)  increased by up to 110%
Vitamin C increased by up to 300%