womenscure in all means

The Magic of Sprouts

  • Sprouts are a powerhouse of nutrition. Sprouted grains are far more nutritious than unsprouted grains. They have low acid-forming properties and instead produce a beneficial alkaline state in the body.
  • Of all foods, sprouts are the richest source of vitamins, minerals and enzymes. By a process of natural transmutation, they have much greater nutrient content than the original food, as well as are easier to digest. For example, when oats are sprouted, the vitamin B content increases by 1000 per cent. When wheat is sprouted, the total vitamin content increases by 300 per cent. Similarly when mung beans are sprouted, the vitamin B content increases by up to 500 per cent and the vitamin A content by 200 per cent.
  • Being rich in vitamins and mineral, sprouts should constitute a substantial portion of a meal. They are a natural source of fiber which keeps the digestion system healthy, and helps you feel fuller between meals.
  • Sprouts contain healthy fats the essential fatty acids (EFAs) the body needs to perform basic body functions. A certain level of fat is needed to ward off infections and strengthen the immune system.
  • As sprouts are a ‘living’ food, they contain molecules of oxygen which are essential for healthy cells. Oxygen rich foods can ward off viruses and even kill bacteria.
  • From a nutritional and taste point of view, the best sprouts to eat, are alfalfa, mung beans, mixed beans, soybean, chickpeas (white and brown).
  • Sprouts contain a significant amount of vegetable proteins. They can even be a healthy alternative to meat, so if you are a vegetarian sprouts should be a part of your daily or weekly diet.

Note: Not all beans, legumes, nuts and seeds can be sprouted and eaten, though. Here are just a few found in Wikipedia’s long list of sprout able and edible seeds:

  • mung bean (Vigna radiata)
  • alfalfa
  • barley
  • adzuki bean
  • almond
  • brown rice
  • broccoli
  • chickpeas
  • dill
  • flax seed
  • garlic
  • hemp seed
  • lentils
  • millet

Leave a Reply