Sprouts have been called miracle foods, and rightly so. They are incredibly nutritious, vitalizing and regenerating living foods.
The process of germination is accompanied by intensive enzyme activity (amylase, proteinase, lipase, etc.) which is found nowhere else in nature.
The vitamin content of grains increases substantially during germination:
– sprouted wheat grass contains 15,000 IU (International Units) of carotene per pound – about twice as much as carrots;
– Vitamin C content is multiplied by 6 in the first few days of growth;
– Vitamin B2 content is multiplied 4 times;
– Vitamin B1 content is multiplied by 1.3
– Vitamin E triples in three or four days.
In sprouted oats, Vitamin B2 content is multiplied by 15. Starches also become more digestible during germination.
– Sprouts contain no gluten, a substance found in wheat and other grains that can cause inflammation of mucous membranes, related to allergies, respiratory problems, ear, nose and throat problems, etc.
– Persons suffering from food allergies can eat sprouts safely.
– Legumes (beans, lentils, peas, etc.) become much easier to digest as sprouts, and do not cause gas.
– Some sprouts like alfalfa and sunflower seed grow leaves that are rich in chlorophyll and magnesium. Laboratory tests have shown that animals whose diets are rich in chlorophyll and magnesium are more resistant to fatal doses of radiation.
– Eating sprouts
– significantly reduces your risk of developing a digestive disease;
– reinforces your immune system, protecting you against infectious diseases and epidemics.
– Sprouts are excellent for everyone, from the very young to the very old. Eat moderate amounts of sprouted wheat, sunflower seed and alfalfa every day, if possible, and try other sprouts on occasion (sesame seed, radish, fenugreek, etc.).