Seeds and grains contain a wonderful store of nutrients and are an excellent source of enzymes. Nature has protected the enzymes in dry seeds, nuts, grains and legumes by placing enzyme inhibitors in them. Enzyme inhibitors prevent the enzymes from being activated until the seed is
germinated. Unfortunately this also prevents us from receiving the benefit of the plant enzymes to aid us in
the digestion of the seeds. Germination neutralizes the inhibitors and releases the enzymes. Many
people are sensitive to these inhibitors and display allergic reactions such as headaches. Some have
difficulty digesting the seeds and nuts, grains or legumes and suffer indigestion. These problems can
be prevented by soaking the dry seed and beginning the germination process. Sprouting makes the vital
enzymes fully available for our body's use and eliminates the possibility of allergic reactions to the
Many seeds also contain phytic acid which significantly reduces the absorption of calcium, iron,
zinc and other minerals into the blood stream causing loss of important minerals. When the seeds are
sprouted, such losses become insignificant. Several other important functions are served in sprouting. The
nutritional value is greatly enhanced, even quadrupled in many cases. In addition, starches and proteins are
converted into simple sugars and amino acids which are much more easily absorbed and utilized by the
body. In the case of nuts and seeds, the fat content is reduced by as much as 30-40% as it is consumed
for energy in growing the sprout or converted into fatty acids.
The high concentration of vitamins, minerals and amino acids (proteins), RNA and DNA in sprouted
foods have a regenerative effect on the human body. This concentrated combination of nutrients is
available only in the live cell food.
RECOMMENDED SPROUTED FOODS
sprouted wheat - Sprouted wheat contains the eight essential amino acids needed by the body. It has
more vitamin C than oranges and also contains high levels of vitamin E and the B vitamins. Most people
who are allergic to dry wheat grain are not allergic to sprouted wheat. Sprouted wheat has many vital
minerals, is one of the richest sources of enzymes and has powerful anti-oxidant qualities, making it a
sprouted alfalfa - Alfalfa is the smallest seed in the legume family. These sprouts are a very good source
of Amino acids and have exceptional anti-toxin, detoxification properties. They also provide an
excellent calcium-phosphorus ratio. Alfalfa sprouts are very rich in all of the vitamins: A, B, C, D, E, F
and K. Also numerous minerals and 7 of the 8 essential amino acids.
sunflower & buckwheat greens - In addition to many vitamins and minerals, sunflower and buckwheat
greens contain lecithin which helps break down excessive protein in the body and also helps emulsify
fat in the lymphatic system. The brain, which is 20% lecithin, is nourished by these greens as well.
Lecithin also aids in dissolving cholesterol in the arteries and is important for proper heart and nerve
health. Sunflower and buckwheat greens are also excellent sources of vitamin D.
fenugreek & radish sprouts - Fenugreek has been used in North Africa and the Middle East since
ancient times. Fenugreek sprouts help to purify the blood, liver and kidneys and are also helpful in
eliminating excess mucus from the body. Radish sprouts act as blood cleansers as well as helping to
mung sprouts - Mung beans are members of the legume family. Sprouted, they are rich in vitamins A,
B complex and C. Mung sprouts are a good source of amino acids making them a valuable vegetable
sprouted lentils - When sprouted, lentils are a good source of the amino acids and an easily digested
protein. Sprouted lentils contain B vitamins and iron.
A large salad of sprouts daily can do much to bolster your nutritional status.
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