Sprouts are nutritious and when you grow your own sprouts, then you get not only freshness, but maximum nutrition!
Of course, growing your own sprouts can save you money too. Growing sprouts is relatively easy too!
Of course, growing your own sprouts can save you money too. Growing sprouts is relatively easy too!
A seed, nut or bean will contain what is known as enzyme inhibitors. These enzyme inhibitors have the sole responsibility of preventing the seed, bean or nut from sprouting until the environmental or climatic conditions are suitable for growing. How do we neutralize these enzyme inhibitors? Simple, we trick the seed, nut or bean by soaking it in water and then keeping it moist for 4-7 days. This "simulates" nature and the see, nut or bean thinks it is time to start growing.
The presence of enzyme inhibitors,is what causes many who eats nuts or beans to have digestive problems (flatulence). The enzyme inhibitors are doing their job. After eating the nut or bean, the enzyme inhibitors counteract or de–activate your body's own digestive enzymes.
Seeds, nuts and beans are loaded with valuable nutrition, especially once sprouted. This is because once a seed, nut or bean begins to sprout, the enzyme inhibitors cease doing their job — and this is why a sprout is started. A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine. So, due to their size and taste you are able to eat hundreds of sprouted seeds at a time. In so many sprouts, you are eating the equivalent of hundreds of fully grown plants all at once – when else would you be able to get the goodness of one hundred mature plants in one meal?!
For example studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.
Sprouted Seeds: Raw, Crisp and Delicious
Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket which begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet.
They are great to be eaten on their own, used in salads and stir-fry's or juiced into your green drink
Many different types of sprout are available including alfalfa, broccoli, little radish, mung bean and a range of mixes including fitness mix, gourmet mix and aromatic mix.
How to Sprout
http://www.energiseforlife.com/sprouting_benefits.php
http://www.juicingbook.com/sprouts
The presence of enzyme inhibitors,is what causes many who eats nuts or beans to have digestive problems (flatulence). The enzyme inhibitors are doing their job. After eating the nut or bean, the enzyme inhibitors counteract or de–activate your body's own digestive enzymes.
Seeds, nuts and beans are loaded with valuable nutrition, especially once sprouted. This is because once a seed, nut or bean begins to sprout, the enzyme inhibitors cease doing their job — and this is why a sprout is started. A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine. So, due to their size and taste you are able to eat hundreds of sprouted seeds at a time. In so many sprouts, you are eating the equivalent of hundreds of fully grown plants all at once – when else would you be able to get the goodness of one hundred mature plants in one meal?!
For example studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.
Sprouted Seeds: Raw, Crisp and Delicious
Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket which begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet.
They are great to be eaten on their own, used in salads and stir-fry's or juiced into your green drink
Many different types of sprout are available including alfalfa, broccoli, little radish, mung bean and a range of mixes including fitness mix, gourmet mix and aromatic mix.
How to Sprout
http://www.energiseforlife.com/sprouting_benefits.php
http://www.juicingbook.com/sprouts
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