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Living Sprouts: Nature’s Perfect Food

If you’ve ever wondered why consuming chickpeas, mung beans or lentils often lead to digestive upsets, the answer lies in their high levels of enzyme inhibitors. These enzymes block our body from absorbing useful minerals, which is why consuming these foods in their sprouted form is such a good idea. When we sprout mung, chickpeas, lentils, adzuki, buckwheat and even unshelled sesame seeds, their Vitamin B and C content rises significantly, enzyme inhibitors are neutralized and the functioning of the body’s own enzymes are improved.

Sprouts also contain an extremely high amount of biophoton energy, whose value was first recognised by German scientist, Fritz-Albert Popp. Biophoton energy, or light, is gathered by plants during the process of photosynthesis; it is necessary for plant life but also for human beings in order to maintain an optimal level of health. Interestingly, Swiss physician and pioneer in nutritional research, Maximilian Bircher-Benner, is joined by scores of nutritional specialists in recommending a diet containing a high amount of raw foods to battle serious illnesses, including cancer. When we cook sprouts, their biophotons are destroyed; when we consume them in their raw state, we absorb energy in its purest state; biophotons are also stored within skin cells, bestowing vital restorative and regenerative benefits.

Sprouts Against Cancer

Clive McCay, Professor of Nutrition at Cornell University, defines sprouts as “A vegetable which will grow in any climate, will rival meat in nutritive value, will mature in three to five days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in vitamin C, and will be free of waste in preparation…They are an almost perfect food.” Sprouts are springing with life and 100 per cent organic; they are a potent source of antioxidants (vitamins, minerals and enzymes), which fight oxidative cell damage. Oxidation creates abnormal cells which reproduce, leading to a number of age-related diseases. By consuming a diet rich in fresh, organic fruit and veg and live sprouts, we can prevent cancer, immunity disorders and prematurely aging skin. Sprouts also contain high levels of flavonoids, which stimulate mechanisms that halt tumor growth and annihilate cancer cells.

Sprouts for Heart and Kidney Health

Cardiovascular disease is the leading cause of death at a worldwide level, yet it often goes unnoticed, taking lives without having given any warning signs. One important part of maintaining heart health lies in preventative tests; these include electrolyte tests, which measure the amount of crucial minerals in your blood. When heart or kidney problems are present, these show up in abnormal electrolyte counts. In the case of kidney disease, for instance, electrolytes are present in an abnormally low concentration, because of an excess retention of fluid. Electrolyte tests are fortunately part of routine check-ups, which means that many conditions can be nipped in the bud. If your tests lead to a diagnosis of kidney disease, in addition to prescribing medication, your doctor will probably recommend a diet that is low in potassium (live sprouts are some of the lowest potassium food sources available). Sprouts also promote heart health since they are low on the Glycemic index, which keeps blood sugar levels stable. Additionally, they detoxify the body, cleansing the liver, blood and other organs, and are potent chelators, removing heavy metals and other toxins from the system.

Sprouting Nature’s ‘Almost Perfect Food’

Did you know that the Vitamin C content of soya beans multiplies by five within three days after being sprouted, or that just one tablespoon of soya bean sprouts offers half the recommended daily adult requirement of Vitamin C?

A wide variety of living sprouts can be found at good health food stores, though if recent scandals of bacteria and unsound quality of produce have been worrying you, why not save yourself the time, bother and cost, and sprout them yourself? It is important to note that when we speak of sprouts we are excluding alfalfa, which has been shown to inhibit the body’s immune functions and to contribute to inflammatory conditions such as arthritis.

For an excellent tutorial, we recommend Leslie Kenton’s DIY Sprouting tips, which can be found on her website. The process basically involves placing each variety of seed into different bowls, covering the seeds with two to three inches of clean water, placing a plastic bag over the bowls and leaving them alone for 24 hours. After that, once a day, each bowl should be strained, the seeds should be rinsed under running water, the bowl should be rinsed and the seeds returned to their respective bowls (in a hot climate, carry out the cleaning process twice a day). Place a damp towel over the bowls and some plastic and leave until the next wash. In two or three days your sprouts will be ready for consumption. Rinse one more time, place in cover with a damp cloth and plastic and place in the fridge. The sprouts will last for three to four days.

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