Sprouting seeds, grains and legumes are by no means a recent discovery. Over 3000 years ago, the Chinese discovered the potential of sprouted foods and now, with modern methods of food analysis, the wisdom of their ways is revealed.

In this era, many people are still unaware of the potential of sprouted foods and are unaccustomed to preparing and combining sprouted foods with other meals. Throughout this section on sprouting, you will discover (if you don’t already know) the methods of sprouting preparation, their associated benefits and a few basic ways to include sprouted foods with other common foods.

Sprouting is a basic natural development: the original seed is transformed from a state of latent energy into a complete living form with the assistance of water, air and sunlight.

Sprouting is also termed ‘seed germination’. As the seed begins to sprout, elements contained in the seed are used to provide energy: the starches contained in the seed are slowly converted into natural sugars, the protein content of the seed is transformed into available amino acids and the fat content is converted into natural sugars.

All these changes during the sprouting stage improve the nutrient quality and digestion of seeds, grains and legumes. After a few days of seed development, the most substantial contribution from that time is the ‘life-rate activity’ within the seed, often termed the ‘enzyme activity’.

SPROUTED FOODS And Weight Loss Photo Gallery

The human body requires regular supplies of various enzymes for digestion, nutrient absorption, body development and repair. Enzymes are the catalyst for all living development. Sprouted foods are one of the best sources of living enzymes. In fact, apart from fruits, vegetables and sprouted foods, there are very few foods that contain living enzymes. Nearly all processed and refined foods are deficient in enzyme content. All cooked foods have very little enzyme content, and without enzymes, a food cannot provide maximum nutritional benefits.

Sprouted foods provide a good source of vitamin C and various B group vitamins as well as a good supply of amino acids and such ‘hard to get’ vitamins as P, K and U.

The mineral content of sprouted foods is based on the original source: whole grain, legume or seed. Sprouts are a good source of trace minerals. You can start sprouting the seed of your choice today!

Sprouted foods are a most valuable addition to the regular diet, especially for overweight people. A large number of overweight people have developed their condition due to a decreasing rate of metabolism, often due to a prolonged lack of essential living enzymes in the cooked foods eaten.

An overweight person can obtain excellent low-calorie, low-fat, regenerative energy from a regular supply of sprouted foods, fresh fruits and vegetables. Sprouted foods are also very economical. Just a tablepoon of seeds, when fully developed, will provide enough sprouts to fill a large salad bowl. So sprout off those excess kilos! If you’re too busy to make them yourself, visit your local sproutmarket or should that be supermarket! and then start experimenting with the many great recipes available.

NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.


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