Growing sprouts is a very simple and straightforward process and there are many different sprouting products available on the market ranging in price and style. Here is a fun, easy, inexpensive way to increase the nutrition in your family's diet.
Step-by-Step Sprouting for Nutrition:
There have been a few recent news stories regarding salmonella contamination in sprouts. These have been combined with warnings from the Food and Drug Administration that sprouts could be contaminated with food poisoning bacteria and advising the very old, the very young, and those with compromised immune systems to avoid raw sprouts.
Most people knowledgeable in sprouting feel that these stories were far overblown because it made interesting news - it's the original "health food might be bad for you" story.
What can you do to be extra safe in your sprouting? Use certified organic seeds. Organic certification assures that seeds have been grown and handled in a manner which helps minimize possible sources of contamination. Manure used on organic fields, for example, must be composted for a long period of time. Composting has been shown to reduce or eliminate pathogens in manure. Organic farmers are also required to use rodent/bird proof storage for seeds destined for consumption. Organic sprouting seeds have NOT been implicated in any outbreak of food poisoning.
Make sure to rinse sprouts thoroughly, even after they are of the right length, this will hopefully eliminate the possibility of spoilage.
Refrigerate finished sprouts. Ideally you want to eat them right after you pick them. Those sprouts are still growing in your plate! Now that's "Fresh"!
Happy sprouting!
http://www.energiseforlife.com/sprouting_benefits.php
http://www.healingdaily.com/detoxification-diet/sprouts.htm
- place about 2-3 Tablespoons of seed in a sprouting sieve, professional mechanized sprouter, or your basic, run of the mill, mason jar with sprouting lid (these can be purchased at your local health food store or online
- wash seeds thoroughly
- soak the seeds overnight or for approximately 12 hours and then rinse thoroughly
- place the seeds in the germinator of your choice and ensure that they are evenly spread out and not too cramped together. If using a mason jar, set jar on it's side, making sure seeds are spread out around inside of jar.
- place the germinator in a well lit spot, but away from direct sunlight and keep at room temperature rinse with water twice daily
- after 4-6 days your sprouts are ready to harvest (depending on type)– rinse thoroughly and keep refrigerated (consume within 5 days)
There have been a few recent news stories regarding salmonella contamination in sprouts. These have been combined with warnings from the Food and Drug Administration that sprouts could be contaminated with food poisoning bacteria and advising the very old, the very young, and those with compromised immune systems to avoid raw sprouts.
Most people knowledgeable in sprouting feel that these stories were far overblown because it made interesting news - it's the original "health food might be bad for you" story.
What can you do to be extra safe in your sprouting? Use certified organic seeds. Organic certification assures that seeds have been grown and handled in a manner which helps minimize possible sources of contamination. Manure used on organic fields, for example, must be composted for a long period of time. Composting has been shown to reduce or eliminate pathogens in manure. Organic farmers are also required to use rodent/bird proof storage for seeds destined for consumption. Organic sprouting seeds have NOT been implicated in any outbreak of food poisoning.
Make sure to rinse sprouts thoroughly, even after they are of the right length, this will hopefully eliminate the possibility of spoilage.
Refrigerate finished sprouts. Ideally you want to eat them right after you pick them. Those sprouts are still growing in your plate! Now that's "Fresh"!
Happy sprouting!
http://www.energiseforlife.com/sprouting_benefits.php
http://www.healingdaily.com/detoxification-diet/sprouts.htm
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