Foods Can Heal! 7 Reasons Why You Want To Sprout Your Grains and Legumes And How To Easily Do This.

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Foods Can Heal!

7 Reasons Why You Want To Sprout Your Grains and Legumes And How To Easily Do This.

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In the sprouting process, seeds are germinated (meaning they begin to grow after a dormant period). The germination and sprouting process takes a few days and changes the nutritional properties of the food. The germination and sprouting process makes the seed’s energy, vitamins, minerals, protein, and phytochemicals, become more bioavailable; here are some of the benefits:

  1. Sprouting is great for weight loss and in the prevention of diabetes: Sprouting helps the breakdown of complex compounds into a more simple ones. During the sprouting process, the seed’s outer layer opens, and a young plant blossoms out. During its growth, it consumes some of the plant’s carbohydrates. The food becomes richer in protein, fat and fiber which reduces its glycemic index when consumed, making you feel fuller for longer and making it a healthier option also for diabetics. The increased fiber content of sprouts makes it helpful for weight loss.  Fiber binds to fats and toxins and helps to remove them from the body quickly before they are absorbed.
  2. Sprouting is great for feeling energized: Sprouting increases vitamin B content, especially B2, B5, and B6. B vitamins are essential nutrients that help convert our food into energy, allowing us to stay energized throughout the day. B vitamins are classed as water soluble vitamins and are therefore lost during cooking in water. The amino acid lysine is also significantly increased in the process of sprouting which is used by the body to manufacture carnitine, which is used in the conversion of fatty acids into energy.
  3. Sprouting is great for bone health because the amino acid lysine which significantly increases during sprouting also helps in calcium absorption and collagen formation.
  4. Sprouting is great for eyesight: Vitamin A levels also increase substantially after sprouting.
  5. Sprouting is great for brain health and the reduction of inflammatory processes due to the increase in essential fatty acid content during the sprouting process. The increased lipolytic activity during germination and sprouting leads to the hydrolysis of tri-acylglycerols to glycerol and then to fatty acids.
  6. Sprouting is great for fighting off infections. The sprouting process produces an array of antioxidant enzymes available for our body to utilize. Vitamin C for example is found in high levels in its absorbable form. Cooking destroys the vitamin C content in foods because vitamin C is water soluble so it leaves the plant when cooked in water and it is a highly unstable molecule, easily degraded when exposed to heat which increases the rate it reacts with oxygen in the environment. Furthermore, by sprouting your grains and legumes, they also become a more alkaline in nature due to the increased availability of minerals such as calcium and magnesium. Alkaline foods have been shown to reduce risk for viral and bacterial infection as they thrive in acidic environments. Cooking reduces food alkalinity.
  7. Sprouting has anti-ageing properties. All of the above benefits together have a combined anti ageing effect. So for those of us who want to feel young and beautiful, sprouting your grains will definitely help.

Sprouting is the cheapest way to get more nutrients from your food, ensuring that your body has all it requires to help you to easily lead a healthier life. Sprouting is so cheap that there really is no excuse for not improving health habits.

So, now that we understand the power of sprouts to heal and support health, how do we sprout?

Very easy. I like to use this simple 5 step method:

  1. Take any dried whole grains or legumes and rinse thoroughly.
  2. Place the rinsed seeds in a glass container and cover with water
  3. Leave to stand uncovered for 12-15 hours, changing water and rinsing every so often.
  4. Place the seeds in a sieve, drain the water and rinse the seeds.
  5. Scoop the damp seeds out of the sieve and place them on a thin piece of 100% cotton cloth. Wrap the damp seeds in the cloth and place at room temperature on a plate. Leave them to stand for 12-15 hours, sprinkling with a little water every so often to make sure they do not dry up. By now the seeds have sprouted.

Now that you have understood the importance of sprouting, see how you can sprout normal dried wheat and barley kernels to transform them into a superfood HERE

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