What often is asked

Does Goldkeim produce products?

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No. Goldkeim is a pure knowledge platform. We do not produce ourselves, but define the biological quality standard and make compliance with it visible through our seal.

Where can I get Goldkeim products?

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If you see the Goldkeim logo, it’s easy. Then the Goldkeim cooperation partner guarantees you legally bindingly! that it is Goldkeim – i.e., not heat-stabilized, degerminated, or genetically modified. Whether flour, rice, millet, oats, or buckwheat. The Goldkeim cooperation agreement is a legally binding contract. Whoever produces or processes it must give you information about the origin of the grain, the form of cultivation, and the date of processing upon request. The same applies if you buy it in processed form as bread, pasta, pizza, or cookies. If the Goldkeim logo is on it, the Goldkeim flour quality is guaranteed.

Is there an internet directory where I can get Goldkeim?

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No, and there won’t be one.

Where can I get Goldkeim flour if I don’t see a Goldkeim logo?

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You have to ask. If you don’t see a Goldkeim logo, there is still the possibility of getting Goldkeim flour – namely everywhere where it is freshly ground with stone (organic shops, farmers, friends). Some bakers use freshly ground grain but know nothing about Goldkeim. Just ask and compare the answer with the contents of this website. Again, it should be noted: Goldkeim is something very simple! One of the best solutions is to have your own grain mill at home. Then you can share Goldkeim flour and things made from it with friends. According to the WHO health definition, this additionally strengthens social well-being. Pay attention to the time of grinding! The fresher, the better.

Which grains are available in the trade in Goldkeim quality?

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• Bread grains: Are simple, as they are stable for almost unlimited storage as whole grains: spelt, wheat, rye, kamut, emmer, etc.
• Oats: Naked oats are enzymatically still alive.
• Millet: Distinguish between naked millet, golden millet, and brown millet. Naked millet is suitable for cooking & sprouting. Golden millet is heat-stabilized and not capable of germination. Brown millet is more medicine than food and must be freshly ground or sprouted.
• Rice: Brown rice (cargo rice).
• Buckwheat: Take the light green buckwheat, not the roasted one.
• Corn: Buy whole kernels and use the knowledge of nixtamalization.

The word capable of germination is the most important distinguishing feature.

Do different grains have different effects?

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Absolutely! “Find it out for yourself” is the most honest answer. Here is the systemic relevance:

• Naked Oats Focus: Resilience & protection. Nerve balm through B vitamins & magnesium.
• Brown Millet Focus: Structure & firmness. Silicon supplier for connective tissue and joint matrix. Important: Only sprouted or freshly ground, never cook whole!
• Buckwheat Focus: Vascular integrity. Contains rutin and acts as a GABA turbo for signal transmission.
• Brown Rice Focus: Centering & sleep. Maximizing GABA for inner peace.
• Naked Millet Focus: Architecture of the center. High bioavailability of silica for the extracellular matrix (Pischinger).
• Original Spelt Focus: Biological integrity. Original protein design. Important: Variety differentiation is needed, as a lot of spelt has been crossed with wheat.

Real Original Spelt Varieties:

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Since spelt was crossed with wheat in the meantime, here are the types of original spelt.

• Oberkulmer Rotkorn (CH): The reference. Purest original spelt, high energetic potential.
• Ebners Rotkorn (AT): Most important variety in the Alpine region. Guaranteed uncrossed, ideal for sprouting.
• Osttiroler Schlägl (AT): Robust, centuries-old landrace. Unadulterated.
• Altgold Rotkorn (CH): Excellent amino acid profile for enzymatic activation.
• Bauländer Spelz (DE): Traditional variety with original vitality.
• Tyrolensis (AT/IT): Very old, rare variety for connoisseurs of the original genetics.

Important note on Grünkern! Grünkern is a historical makeshift solution. Since it is kiln-dried at approx. 120°C to 150°C, it is enzymatically dead. Grünkern can therefore not be Goldkeim.

How do I sprout my Goldkeim whole grain

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Important: If the time was a bit too short, the rice was e.g. only soaked for 11 hours, it’s not a drama. What matters is only one thing: it must taste good to you. It must never be “disgusting”, smell, or be moldy!

Master Table: Soaking & Sprouting Times (as of 2026)

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Why is activation (sprouting) so important? Isn’t freshly ground flour enough?

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Freshly ground flour is a good first step, but it doesn’t solve one biological problem: oxidation. As soon as the grain is broken open, the highly sensitive germ oils come into contact with oxygen. Oxidative stress occurs. But we have lived with that since we existed as a species on the planet. Enzymatic activation is simply an additional possible value increase, version 2.0 so to speak. It produces a wealth of natural antioxidants to protect the valuable fats for the coming growth themselves. While the “fire” of oxidation burns immediately with normal flour, sprouted flour delivers the biological fire department directly with it. You thus receive the full power of the living germ oils in a stable, protected state that neither simple grinding nor industrial heat can achieve.

I grind at home myself, is that Goldkeim flour?

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As long as it is not GMO grain: Yes. You have produced Goldkeim flour. Congratulations – tell others about it!

I don’t have a mill but want to try this Goldkeim feeling?

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Simply replace white flour and polished rice with brown rice, buckwheat, or naked millet.

Why does “Goldkeim” exist at all?

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Because no one will voluntarily advertise their products with “killed germ” or “organic – but still dead”. Goldkeim serves to clearly distinguish real food.

Why is Goldkeim not exclusively organic?

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Because there are also people who do not eat organic grain.

I live keto but don’t want to eat Goldkeim flour, can I still use Goldkeim?

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A ketogenic diet is about keeping the insulin level flat, therefore Goldkeim flour is excluded from the start, except for a carb backload. Those who live keto do not use Goldkeim as a source of calories, but as an enzyme and mineral update. It is about maintaining the inner milieu so that ketosis does not become a burden for the intestine - you can help yourself enormously with the Goldkeim logic.
The trick is to sprout seeds and kernels rich in minerals and fiber. On the one hand, carbohydrates are already partially digested by the sprout during germination; on the other hand, enzymatic activation is simultaneously the enzymatic key to release the minerals from the binding of phytic acid and only then enable your body to absorb the minerals.
Here are seeds that fit perfectly into the keto world - germination times etc. see above.

• Sprouted Flaxseeds Flaxseeds are almost carbohydrate-free, but their protective mucilages (mucins) are sealed in the dry state. Sprouting activates these enzymes and makes the mucins bioavailable. They form a viscous protective film that calms the milieu, which is often stressed by high amounts of fat, and supports digestion without an insulin stimulus.

• Sprouted Hemp Seeds Hemp provides the ideal fatty acid profile for keto, but its minerals (magnesium, zinc, iron) are fundamentally bound to phytic acid. The germination process breaks this bond. The result is maximum mineral density combined with high protein quality (edestin), which promotes cell structure without excessively stimulating gluconeogenesis (sugar formation from protein), which is critical in keto.

• Sprouted Broccoli Seeds This is about enzymatic detoxification. Sprouted broccoli seeds contain the enzyme myrosinase, which converts glucoraphanin into sulforaphane. In ketosis, the liver performs heavy labor during fat breakdown; sulforaphane activates phase II detoxification enzymes and thus helps to eliminate the metabolic end products of ketosis more efficiently.

• Sprouted Pumpkin Seeds Pumpkin seeds are the most important natural source of magnesium and phosphorus. Unsprouted, phytic acid prevents the absorption of these electrolytes. Sprouting deactivates this blocking mechanism. This makes the magnesium immediately available for the muscles and prevents typical electrolyte bottlenecks (“keto flu”).

• Sprouted Chia Seeds Chia seeds act as an alkaline buffer. Sprouting improves the ratio of soluble to insoluble fiber. Left coarse (not finely ground), they bind excess stomach acid and ensure stable osmotic pressure in the intestine, which massively supports the hydration of the body in ketosis.

• Sprouted Sesame (unhulled) Probably the best bioavailable source of calcium and magnesium. In unhulled sesame, these minerals are fundamentally bound to oxalic acid and phytic acid. The germination process drastically reduces these anti-nutrients and releases the mineral absorption for the body without burdening ketosis.

• Sprouted Sunflower Seeds They provide high amounts of vitamin E, B vitamins, and selenium. In the sprouted state, the seed converts part of its storage fats into more easily digestible, short-chain fatty acids, which relieves the fat metabolism in ketosis and protects the cell membranes.

Very important for keto: Unrefined salt! With a ketogenic diet, you have an increased need for salt due to your metabolism. Since the insulin level remains low, the kidneys retain sodium less strongly and excrete it more. The problem with industrial salt is already described on the problem page.
Use exclusively unrefined stone, crystal, or sea salt. It contains over 80 accompanying minerals and trace elements in their natural composite. This “holistic principle” ensures that the electrolyte balance remains more stable and the typical keto fatigue does not even arise. When burning fat, almost twice as much metabolic water is produced as with carbohydrates (approx. 110g water from 100g fat). Your body therefore constantly has “fresh water” in the system that wants to get out if you drink normally as before.
Fun Fact: This is “the trick” of the camels.

My family doesn’t like the “whole grain bakery”?

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Patience is important here. Many modern dishes trigger all “hurrah synapses” at the same time. Natural food often seems gray against that at first. Mindfulness instead of coercion helps here. Often the rejection is just a proxy conflict – try to address this openly.

Can I use the logo for my business?

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Please contact us about this.