The Value of Sprouts

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.

Read More on www.living-foods.com Here!