The Value of Sprouts
by Sol Azulay and others
Sprouts: Year-Round Vitamins
Sprouts
are one of the most complete and nutritional of all foods tested.
Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Their
nutritional value was discovered by the Chinese thousands of years ago.
Recently, in the USA, numerous scientific studies suggest the importance
of sprouts in a healthy diet.
As
an example, a sprouted Mung Bean has a carbohydrate content of a melon,
vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple,
niacin of a banana, and ascorbic acid of a loganberry.
Because
sprouts are predigested food, they have a higher biological efficiency
value then whole seeds, raw or cooked. Less food is required, yet more
nutrients reach the blood and cells. The sprouting process under the
action of light, creates chlorophyll. Chlorophyll has been shown to be
effective in overcoming protein deficiency anemia.
Sprouts
also have a regenerating effect on the human body because of their high
concentration of RNA, DNA, protein and essential nutrients which can be
found only in living cells. (Synthetic supplements are not life food.)
The
chemical changes that occur in the sprouting seed activate a powerful
enzyme factory, never to be surpassed in later stage growth of any
regumes (see article by Dr. Peavy). The rich enzyma concentration can
lead heightened enzyme activity in your metabolism, leading to
regeneration of the bloodstream. Sprouted grain appears to prevent
depletion and earlier disappearance of youth due to sexual practice
(vitamin E). Some vitamins increase during sprouting by 500%! In wheat,
vitamin B-12 quadruples, other B vitamins increases 3 to 12 times,
vitamin E content triples. Fibber content increases three to four times
that of whole wheat bread.
To
begin with, sprouts are the most reliable year-round source of vitamin
C, carotenoid A, and many B vitamins (such as folacin), all of which are
usually in short supply in our diet. Sprouting seeds, grains, and
legumes greatly increases their content of those vitamins. For example,
the vitamin A content (per calorie) of sprouted Mung beans is
two-and-a-half times higher than the dry bean, and some beans have more
than eight times more vitamin A after being sprouted.
Dry
seeds, grains, and legumes, while rich in protein and complex
carbohydrates, contain no vitamin C. But after sprouting, they contain
around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if
grown in decent soil or taken from your own garden, seeds, grains, and
legumes will be high in organic minerals - so your sprouts will be an
excellent source of minerals as well as vitamins.
The
great advantage in getting vitamins from sprouts you grow yourself is
that you get a consistently high vitamin content without losses. In the
dead of winter, when you can’t grow anything or get fresh produce
anywhere, sprouts will provide a consistently reliable source of fresh,
high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins.
This will keep your immune system strong and your health in top
condition when almost everyone else is getting sick. Why do you think so
many people come down with colds and flu in the winter more than any
other time? Because they’re not getting the vegetables and fruits that
would keep their immune systems strong.
Have
you ever heard of a vegetable that continues to gain vitamins after you
harvest it? Sprouts do! Sprouts are living foods. Even after you
harvest your sprouts and refrigerate them, they will continue to grow
slowly, and their vitamin content will actually increase. Contrast that
with store-bought fruits and vegetables, which start losing their
vitamins as soon as they’re picked and often have to be shipped a
thousand miles or more in the winter.
Make Your Own Sprouts Year-Round
While
fresh fruits and vegetables provide enzymes, sprouts are far more
concentrated and should be eaten in the summer with every large meal
even when you have your own vegetables and fruits. In the winter and
spring, when your own vegetable and fruits are not available, sprouts
are doubly important. Sprouts should become an integral part of your
diet year-round.
But
you need to make your own sprouts for highest food value. Sprouts are
living food. They need to be fresh. Freshly picked from your own sprout
garden, they contain the highest level of enzymes and vitamins. If they
are immediately refrigerated, the "life force" will stay in the seed as
they remain fresh and slowly continue to grow.
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