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Sprouting
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Happy Sprouting
A sprout is a
germinating seed.
It is the first little growth of a young plant
that emerges from the seed. It often starts
out
as white in colour but
as it receives sunlight,
it turns green. It is
a helio-tropes, which means
that it follows the
movement of the sun
from sunrise to sunset.
What
can be sprouted?
Most kinds of grains,
nuts, and
vegetable seeds as
well as beans
can be sprouted.
Why
sprout?
One of the big
advantages of sprouting is
they are a valuable
source of lots of vitamins,
minerals and proteins.
They also contain high-enzyme
activity. Sprouts are
a wonderfully creative ingredient
for any salad. Various
university studies
(Cornell University
and University of Pennsylvania)
acknowledge that there
are huge increases of Vitamin C
as the sprouting
process advances. This tiny easy
to digest plant is at
its peak nutritional value.
Amazing
Nutrition
As a seed is releasing
all of its stored ingredients,
this burst of vitality surges to become a
mature plant
and you get the very
best of what a seed has to offer.
What is amazing is
that sprouts have a greater concentration
of protein, vitamins
and minerals, enzymes, RNA, DNA,
bio-flavinoids, T-cell, and more than at any
other point
in it's life--even when compared
with the fully matured
vegetable! For example,
the total Vitamin B
content is increased 100%
during the sprouting
procedure according
to Dr. Parl Burkholder
of Yale University.
Dr. Jeffrey Bland who
is a Biochemist and
Professor at the University of Puget Sound
says that everyone
could gain from eating sprouts.
During research, he
found that six cups of
sprouted lentils
contain the ful RDA of protein
which was about 60
grams in an easy to digest form.
Lentil and other bean
sprouts (pound for pound)
contain as much protein as red meat and
without all the fat
and cholestorol and
with large amounts of vitamins, minerals and
enzymes.
Digestibility
Since sprouts are baby
plants,
they have very
delicate cell walls
which release live
nourishment easily.
Their nutrients exist
in an elemental form
and because they are
loaded with enzymes
they are easy to
digest even for those
with weak digestion.
Also of note is that
when germination occurs,
proteins are broken
down into amino acids
and some new protein
is synthesized.
While sprouting, much
of the starch
is converted into
natural sugars.
This improves the
digestibility of sprouts
because in many of
these seeds,
fats disappear and are
replaced by carbohydrates.
Procedure
Put a teaspoon of
seeds into a jar
with 4 times as much
water. Make sure the top has
a screen or
cheesecloth attached tightly on the top.
Soak overnight. Drain
the next day.
Refill with freesh
water,
swish it around and
drain again.
Put the jar on it's
side
so that any excess
water can drain out slowly.
In about a day the
sprouts will begin to grow.
Rinse and drain
sprouts daily
until they are fully
sprouted depending
on the type of seeds
you used.
There are certain
times for each type of seed.
Check these and
utilize.
Healthy
Sprouting!
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Updated July 30, 2005
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