Sprouts are one of the most complete and nutritional of all foods tested. Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet.
As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vit...amin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry.
Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.
Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)
The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any legumes (see article by Dr. Peavy). The rich enzyme concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fibber content increases three to four times that of whole wheat bread.
To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted.
Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals - so your sprouts will be an excellent source of minerals as well as vitamins.
The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, when you can’t grow anything or get fresh produce anywhere, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins. This will keep your immune system strong and your health in top condition when almost everyone else is getting sick. Why do you think so many people come down with colds and flu in the winter more than any other time? Because they’re not getting the vegetables and fruits that would keep their immune systems strong.
Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.
I sprout mung, garbanzo and adzuki beans year around. Sprouting takes less than three days and is as easy as placing them in a jar and rinsing then twice a day until they sprout. It doesn't take rocket science and you can do it in your kitchen with a $5 sprouting jar and a few pennies of beans and grains. For literally pennies a few minutes of your time each day, you can prevent a multitude of diseases in your life and your health will benefit immensely. Sprouts are probably the most beneficial anti-aging regiment you can do for yourself. Forget about the expensive vitamins, supplements, health resorts, plastic surgery and health guru books, just take matters into your own hands and sprout organic beans and grains, eat lots of raw deep colored organic vegetables and fruits, exercise and surround yourself with positive people and circumstances.
I take dry organic mung, adzuki and garbanzo beans. I place about two cups in enough water to thoroughly submerge them in a bowl. I allow them to soak in fresh water over night. I then thoroughly rinse the beans and place them in a quart size sprouting jars with a screen lid. I buy the jars at Whole Foods for about $6.00 each. Don't buy the Now sprouting jar at Amazon for $25, Whole Foods and most heath food stores sells the same jar for $6.00. Place the rinsed beans in the jar a little less than half full. Place the jar on its side in a darker part of the kitchen. Rinse the beans in the morning and the evening thoroughly in the jar making sure all the water drains out. I usually place them at an angle. Within three days or so, you should have nice sprouts.
Life is short and to get from point birth to death, it can be wonderful, rewarding and rejuvenating. Your biggest investment in life is your health, without it everything else is worthless. You can have all the money in the world but if you have cancer and heart disease, the money will just go to surgeries and chemotherapy and eventually your burial expenses.. It is so easy to be healthy, just be Vegan. You are not only giving yourself years of health and extended life but you are giving life to animals and prosperity you the environment.
As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vit...amin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry.
Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.
Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)
The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any legumes (see article by Dr. Peavy). The rich enzyme concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fibber content increases three to four times that of whole wheat bread.
To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted.
Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals - so your sprouts will be an excellent source of minerals as well as vitamins.
The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, when you can’t grow anything or get fresh produce anywhere, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins. This will keep your immune system strong and your health in top condition when almost everyone else is getting sick. Why do you think so many people come down with colds and flu in the winter more than any other time? Because they’re not getting the vegetables and fruits that would keep their immune systems strong.
Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.
I sprout mung, garbanzo and adzuki beans year around. Sprouting takes less than three days and is as easy as placing them in a jar and rinsing then twice a day until they sprout. It doesn't take rocket science and you can do it in your kitchen with a $5 sprouting jar and a few pennies of beans and grains. For literally pennies a few minutes of your time each day, you can prevent a multitude of diseases in your life and your health will benefit immensely. Sprouts are probably the most beneficial anti-aging regiment you can do for yourself. Forget about the expensive vitamins, supplements, health resorts, plastic surgery and health guru books, just take matters into your own hands and sprout organic beans and grains, eat lots of raw deep colored organic vegetables and fruits, exercise and surround yourself with positive people and circumstances.
I take dry organic mung, adzuki and garbanzo beans. I place about two cups in enough water to thoroughly submerge them in a bowl. I allow them to soak in fresh water over night. I then thoroughly rinse the beans and place them in a quart size sprouting jars with a screen lid. I buy the jars at Whole Foods for about $6.00 each. Don't buy the Now sprouting jar at Amazon for $25, Whole Foods and most heath food stores sells the same jar for $6.00. Place the rinsed beans in the jar a little less than half full. Place the jar on its side in a darker part of the kitchen. Rinse the beans in the morning and the evening thoroughly in the jar making sure all the water drains out. I usually place them at an angle. Within three days or so, you should have nice sprouts.
Life is short and to get from point birth to death, it can be wonderful, rewarding and rejuvenating. Your biggest investment in life is your health, without it everything else is worthless. You can have all the money in the world but if you have cancer and heart disease, the money will just go to surgeries and chemotherapy and eventually your burial expenses.. It is so easy to be healthy, just be Vegan. You are not only giving yourself years of health and extended life but you are giving life to animals and prosperity you the environment.
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