Give your body REAL FOOD and get REAL HEALTH! Speed up your WEIGHT LOSS and DETOX to a whole new level!
RAISE your NUTRITIONAL LEVEL easily. Find out mother nature NUTRITION POWERHOUSE!
Health Benefits of Sprouts
The ANCIENT CHINESE physicians recognized and PRESCRIBED SPROUTS for CURING many disorders over 5,000 YEARS AGO.
The main reason for EATING SPROUTS is about NUTRITION and DIGESTION, it’s about getting the most benefit out of a plant in the most BIOLOGICALLY CONCENTRATED form.
Sprouting tends to ENHANCE the NUTRITIONAL VALUE of the grains, legumes or beans. Seeds are densely packed with many nutrients in order to survive. They are high in fat.
Seeds are not metabolically active they begin their metabolic activities when sprouted.
One benefit of sprouts is that they may be EASIER to DIGEST. This may be because of the conversion of some starch into simple sugars that occurs with the sprouting process.
Seeds contain anti-nutrients including phytic acid which locks up important minerals and also inhibits our digestive enzymes that can cause indigestion and intestinal gas, those are inactivated by sprouting.
Sprouting foods increases their PROTEOLYTIC ENZYMES that make carbohydrates and proteins digestible. While your body produces proteolytic enzymes when you eat foods that don’t contain digestive enzymes, your body is forced to manufacture them, instead of making other enzymes it should be making. After a while, your body’s ability to produce the right enzymes decrease along with its ability to fight off disease.
ENZYMES from SPROUTED foods can REPLACE those your body no longer produces!
Vitamins C, A, E, K, fiber, manganese, riboflavin, copper, protein, thiamine, niacin, vitamin B6, pantothenic acid, iron, magnesium, phosphorus and potassium.
The vitamin E content, for example, which boosts your immune system and protects cells from free radical damage can be as high as 7.5 mg in a cup of broccoli sprouts compared to 1.5 mg in the same amount of raw or cooked broccoli.
The selenium content can go from 28 mg versus 1.5 on the same scale.
Vitamin K for bone strength and formation and increased protection from neuronal damage in the brain, which is helpful in treating Alzheimer’s disease. You also get 23 percent in vitamin C a proven infection fighter and 16 percent of the folate required for DNA, the genetic material found in all cells of the body, and amino acids, the building blocks of proteins.
Sprouting can improve levels of Gamma-Aminobutyric Acid (GABA), a compound involved in the regulation of blood pressure.
Important antioxidant nutrients, are usually more concentrated at this point in the plant’s development than at any other time.
Eating sprouted foods increases the chlorophyll content, which creates a hostile environment for harmful bacteria and detoxifies your body while boosting your oxygen and immune system levels.
According to Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology at John Hopkins University, “three-day-old broccoli sprouts contain 20 to 50 times the amount of chemo-protective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk.”
SPROUTING is the natural process by which SEEDS or spores GERMINATE. The practice of germinating seeds, to be EATEN RAW or cooked, which is considered HIGHLY NUTRITIOUS.
All viable seeds can be sprouted, but some sprouts should not be eaten raw.
BEAN sprouts usually takes one week to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time.
Common types of sprouts:
- Brassica (cabbage family): broccoli, cabbage, watercress, mustard, mizuna, radish, and daikon (kaiwares-daikon).
- Cereals (grasses): oat, wheat, maize (corn), rice, barley, and rye.
- Oil-seeds: sesame, sunflower, almond, hazelnut, hemp, linseed, and peanut.
- Pseudo-cereals: quinoa, amaranth, and buckwheat.
- Pulses/legumes (pea family) bean sprouts: alfalfa, clover, fenugreek, lentil, pea, chickpea, mung bean, and soya bean.
- Quinoa in its natural state is very easy to sprout, but when polished, or pre-cleaned of its saponin coating (becoming whiter), it loses its power to germinate.
- Rice, the husk of the paddy is removed before sprouting. Brown rice is commonly used for germination in Japan and other countries.
How to sprout
SOAK seeds overnight with about a third full of clean water in a clean Mason type jar covered with a mesh sprouting screen. The SOAK TIME depends on the SEED SIZE: 5 hours for small seeds and 12 hours for large seeds and grains.
In the morning, DRAIN and RINSE them, repeat 3 TIMES DAILY until they sprout – on average about 3 days. Rinsing and draining them three times a day gives them just the right amount of moisture.
Your container should be a quarter to a third full of seeds, they swell to around eight times their original size, kept at room temperature with good air circulation.
Once GREEN TIPS begin appearing on the sprouts, they can be USED IMMEDIATELY or refrigerated for several days.
Wash all sprouts thoroughly with filtered water before eating them.
I have been eating sprouts for a long time and I like to sprout seeds at home.
You can watch this video on HOW TO GROW BEAN SPROUTS:
How to Eat Sprouts for Weight Loss
In today’s world most people are OVERFED, but their CELLS are STARVING, because they don’t get the nutrients they need to do their job. NATURE is not negotiable, your body ONLY WORKS as it should with REAL FOOD, nothing can replace it, all illness starts there.
Give your body REAL FOOD and get REAL HEALTH! How COOL is this!
PLANT-BASED foods, like SPROUTS, have many HEALTH BENEFITS .
Many people on LOW CALORIE DIET end up reducing calories by eating less, but the foods they eat are also LOW in NUTRIENTS and keep them feeling HUNGRY. After a while, the motivation is lost due to hunger, and people end up overeating. This can compromise their weight loss goals.
SPROUTS are a good option, once you get used to the TASTE of their crunchy, add them on a SALAD or on a SANDWICH.
SPROUTED BEANS are full of PROTEIN, which helps BURN FAT and BUILD MUSCLE, beans are high in FIBER, resulting in SATIATION. They are resistant starch different from other carbohydrates such as processed bread, crackers, and pasta. Fiber helps with regularity as well, flushing the body of unnecessary components. Sprouted beans have vital ENZYMES that aid in digestion.
These foods are LOW in CALORIES and HIGH in NUTRIENTS, which leaves you feeling FULLER and with MORE ENERGY throughout the day.
If the sprouts are prepackaged, only purchase them if the sell date is current or even a few days ahead. Examine the sprouts to make sure the roots are clean, the stem color is white or creamy, the buds are attached. If they are dark in color or have a musty smell do not purchase them. Smell the sprouts to be sure that they have a clean, fresh odor. Keep the sprouts refrigerated.
Look for any mold in sprouts, you don’t want nor a little bit. Look carefully and smell your sprouts at the first trace of mold throw them away and do a new batch, sometimes it happens, no big deal. It is always better to consume them within 3 to 4 days and then repeat the process for a new and fresh batch of sprouts.
Keep your hands, jars and kitchen clean. Always buy organic seeds, nuts, grains and legumes for sprouting, you want to avoid pesticides, herbicides, glyphosate, etc.
SPROUTS for WEIGHT LOSS the health benefits are surprising!
The HIGH LEVELS of VITAMINS and MINERALS in SPROUTS generate BENEFITS for nearly EVERY AREA OF THE BODY!
When you EAT SPROUTED foods, you INCREASE highly concentrated PROTEOLYTIC ENZYMES that make CARBOHYDRATES and PROTEINS DIGESTIBLE.
Even LITTLE SPROUTS contain 10 to 100 times the glucoraphanin, the main enzyme inducer, compared to the mature vegetable, protecting against chemical cancer causing agents.
SPROUT your HEALTH!
Step your way to an all new YOU!
In Love and Health,
Do YOU use to eat sprouts? Comment below, I love to “hear” from YOU.
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