| Hi Guys Some interesting stuff about sprouts - to sprout buy some sprout seeds - preferably organic - they are cheap - put some in a bowl (yes an ordinary breakfast bowl is fine - no need for a special sprouter)and fill with water put in the pantry overnight - then for a couple of days just rinse with water (fill with water and then completely empty) when the sprouts have little tails (yes fun for the kids to do!) they are ready to eat - you can get fun sprouting seeds such as red cabbage so they sprout red and have heaps of antioxidants - so give it a go - this is what nutritionists these day are calling 'nutrient dense' foods - because of seed manipulation this has reduced the amount of vitamins/minerals in our food (yes even if grown organically) and then poisons are then poured on therefore five plus a day can be killing us slowly - I have alot of people who come into the gardens who have lead good lives - no cigarettes, lots of alcohol etc - and they have in their forties cancer and there is growing evidence that we are slowly dripping toxins into our body (including makeup, shampoos etc) but there is alot we can do - we do have the buying power in our control - buy less have poison free food/makeup/ cleaners etc.
Sprouts: Year Round Vitamins Looking for a food source that grows anywhere, any season, from seed to the table in less than a week? Sprouts are simply unsurpassed.
Sprouts are one of the most complete and nutritional of all foods. They are 'real life' vitamins, minerals, proteins and enzymes. Their nutritional value was discovered by the Chinese thousand of years ago. In recent times, numerous scientific studies suggest the importance of sprouts in a healthy diet. As an example, a sprouted Mung bean has the carbohydrate content of a melon, vitamin A of a lemon, thiamine of an avocado, riboflavin of a dry apple, niacin of a banana and ascorbic acid of a loganberry. Sprouts have a higher biologic efficiency value than whole seeds, raw or cooked. Because of this, 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 anaemia. 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 the later growth stages of any legumes. (See article by Dr. Peavy). The rich enzyme concentration can heighten enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increase 3 to 12 times. Vitamin E content triples. Fibre 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 these 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. After sprouting they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from our 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 home grown sprouts is that you retain consistently high vitamin content. In the dead of winter, when you can't grow anything and fresh produce is scarce, sprouts will provide a 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. Many people come down with colds and flu more often in the winter because they're not getting the fresh vegetables and fruits that would normally keep their immune systems strong. Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Even after you harvest and refrigerate them, they will continue to grown 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 transported great distances. 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 vegetables and fruits are not available, sprouts are doubly important. Sprouts should become and integral part of your diet year-round. However, for highest food value, you need to make your own sprouts. 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. If they are not immediately refrigerated after harvest, sprouts will stop growing and the enzymes and vitamins will start decomposing. As that happens, the enzyme and vitamin content will decline rapidly. When you buy sprouts at the supermarket it's impossible to tell how long they've been out on the shelves and exposed to room temperature. Even a few hours at room temperature will cause a rapid loss of enzymes and vitamins. Even worse, is the fact that some sprouts are treated with mould inhibitors to keep them fresh-looking as they sit at room temperature. Those long, white Mung bean sprouts seen in the store or salad bar have probably been treated with inhibitors so they could be grown to that length and preserved. To really get the rejuvenating value of sprouts, you need to grow your own and eat them fresh. From Super Nutrition Gardening by Dr. William S. Peavy & Warren Peavy, Avery Publishing Co.
10 Reasons to start sprouting now
Organic -100% Organically Grown. No Chemicals Ever. Ecologically friendly. No airplane fuel, oil, synthetic fertilizers, irradiation or preservatives involved. Nutrition - Alive with active nutrients and enzymes. You can feel the vitamins! Availability - Year round. Any Season. Any Climate. Any Place. From Malibu to Moscow. Economy - Only 25-50 cents per pound average cost. Freshness - Living food is picked at mealtime. Keeps 1-2 weeks in refrigerator. No Green Thumb - It's so Easy! No soil. No jars. No Bugs. No Hassle. Easy to Use - Only 1-2 minutes care per day. 1 Pound grows in only 9 inches space. Variety - 14 Delicious Flavors to liven up your diet. Recipes Galore! Self-sufficiency - Reduces dependence on commercially grown food. Great for camping, boating. Digestibility - Baby plants' delicate cell walls easily release live-cell nourishment. Steve Meyerowitz, Sproutman® is the author of several books on health, diet, and nutrition including Sprouts the Miracle Food, Sproutman's Kitchen Garden Cookbook, and Wheatgrass Nature's Finest Medicine. You can visit him at www.Sproutman.com *For recipe ideas, see "Sproutman's Kitchen Garden Cookbook."©2004 by Steve Meyerowitz. | 
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