All About Sprouts
ALL ABOUT SPROUTS!
Anyone can enjoy sprouts and sprouting. It’s finger-tip gardening at the point-of-consumption and what’s more you don’t need a garden or allotment to enjoy sprouting. Welcome to the world of sprouting.
Sprouting is an enjoyable activity that reduces energy usage, benefits the environment and results in improved health and well-being
In the 1940's Cornell University's Dr. Clive McCay referred to them this way: "A live vegetable that will grow in any climate, rival meat in nutritional value (and tomatoes in vitamin C), matures in three to five days, may be planted any day of the year, requires neither soil nor sunshine, can be eaten raw." What more can we say. Are you missing out on the nutritional health benefits of sprouting?
Did you know?
- According to medical experts and nutritional researchers, sprouts come as close to being a "perfect food" as anything available. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout.Sprouts are an excellent source of vitamins and minerals. Sprouts exhibit a very good bio-availability this means the body will be able to easily absorb the vitamins and minerals contained in sprouts. Sprouts are alive and they are loaded with enzymes. The enzymes in sprouts will help digest the cooked foods that do not have enzymes. So it’s a good idea to invite germinated seeds to your meal, as you will digest better.
- Sprouts contain incredibly high levels of all the minerals and amino acids. They are also extremely rich in protein and vitamins. Whole dried peas have no Vitamin C, yet when sprouted for 48 hours, provide more Vitamin C (ounce per ounce) than fresh oranges.
- Sprouts are very economical and cheap and easy to buy and easy to grow yourself. Pound for pound, a salad made from a variety of sprouts, compared with the traditional lettuce salad, would cost less than half as much yet provide five times as much protein, six times as much Vitamin C and seven times as much of the B Complex Vitamins.
- Sprouts contain some of the most powerful cancer-fighting properties known to medical science.
- Sprouts save food preparation time since they require no cleaning, peeling or chopping, and can be cooked (if desired) in a mere fraction of the time required for most foods.
If you would like less cooking, less rubbish to throw away, a more nutrient-dense fresh food in your families diet, grow and eat sprouts-everyday. They are fantastic in a stir-fry, on top of a salad or even as a little treat to graze on through the day. If you’re looking for ideas for the lunchboxes, try sprouts.
Sprouting turns dry seeds into tiny dynamos of energy, rich in enzymes, anti-oxidant vitamins, minerals and other important nutrients. Sprouts are as varied as the seeds chosen for sprouting and are delicious in countless ways, raw or cooked. (Bean-lovers take note - sprouted beans are less "gassy", have more vitamins, cook faster than unsprouted beans).
INTRODUCING EASY SPROUT…….
With EASY SPROUT™ and NO RINSE SPROUTING it's amazingly fast, efficient and convenient to produce, store and use practical quantities of sprouted seeds, beans, grains & nuts. Give it a try and you will see what we mean. There really is no easier way to Sprout your own seeds at home.
NOW FOR THE SCIENCE BIT……
It is only in recent times that science has begun to unravel the chemistry of a sprouting seeds, and its potential significance in both human and animal nutritional. Although a dry seed is characterized by a remarkably low metabolic rate, just adding a small amount of water to the seed can trigger tremendous and complex changes which consist of three main types:
The breakdown of certain materials in the seed (i.e., breakdown of complex fats, starch conversion into simple sugars, breakdown of protein into amino acids),
The transport of materials from one part of the seed to another and the synthesis of new materials from the breakdown products formed. The only substances normally taken up by the germinating seeds are water and oxygen. (Research by Embry and Wang [Analysis of Some Chinese Foods, China Medical Journal 35: 247-257. 1921] revealed the total protein content of mung bean seed rose 48%, from 25% in dry seed to 37% in dry sprout, with similar increases in soybean.)
Sprouts are known for their high enzyme activity never to be surpassed at later stages of maturity. The importance of enzymes in diet has been emphasized by a number of researchers. According to Tom Spies, M.D. (reported by Garfield G. Duncan in Diseases of Metabolism), "the respiration and growth of cells involve the synthesis of complex substances from simpler chemical compounds. By means of substances called enzymes, the cells are able to perform these functions without increased temperature and pressure. Enzymes are catalysts produced by living cells from combinations of organic substances, including the vitamins. These enzymes retain activity even when separated from the living cell."
Brown Landone in his article "Make Cells Grow Younger" (quoted in Nautilus Mag., 1947, pg. 232) - "More than twenty years ago, experiments were made on old decrepit rats. Their age corresponded to that of a man of ninety years. They were fed with "immature food", that is, food which had not finished growth, sprouting new stems, young leaves. The results were amazing. The old decrepit rats were transformed, and their bodies began to grow younger. Twenty years later the factor recognized to produce this effect was anxinon (enzymes)...the best anxinon foods known are produced in mung bean sprouts."
