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Nutrition Sprouts
are super foods because of their remarkable nutritional properties.
Ounce for ounce, they provide more nutrients than any other natural
food known. Unlike foods that are processed or cooked, sprouts
contain living cells and are, indeed, "living food". The concentrated
nutrients stored in the seed as vitamins, minerals, proteins,
fats and carbohydrates are transformed and dramatically increased
with the process of sprouting. Studies have shown that nutrients
can increase from 50 to 400%! Sprouts are very easy for our bodies
to digest because they are almost "pre-digested" by the sprouting
process, which deactivates enzyme inhibitors, changing carbohydrates
into simple sugars and proteins into free amino acids and peptones.
These pre-digested foods rich in activated enzymes enhance the
body's own internal enzyme activity. By converting the starches
and proteins a higher quality protein source develops. Sprouts
are a rich source of chlorophyll, amino acids, and proteins, all
of which help regenerate cells and boost immunity. Their accessibility
to you in a fresh and unprocessed state makes them a perfect food
for the millennium.
ALFALFA is one
of the most nourishing and complete foods available yet overlooked
for centuries as food for human consumption. It is native to western
Asia and the eastern Mediterranean region. In Arabic, Alf-al-fa
means, "father of all foods". Arabian horses benefited from a
diet of Alfalfa. The roots of alfalfa travel deep into the earth
to capture vital nutrients in the soil. Rich in beta-carotene's,
B complex, C, D, E, K, P, U, alfalfa contains every essential
amino acid. An abundance of calcium, potassium, magnesium, iron,
zinc and chlorophyll are present along with many important trace
minerals. Traditionally it has been used to treat digestion, loss
of appetite, anemia, water retention, arthritis and poor assimilation
of nutrients. It has been recommended for stimulating lactation
in nursing mothers, to lower cholesterol, prevent plaque build
up from arteries, treat menopausal symptoms, help with blood clotting.
Generally it is used to strengthen the body, relax the nerves,
alkalize and detoxify the body.
ARUGULA has
long been popular in Italian cuisine. Though relatively new to
the sprouting scene it has become popular for its spicy taste
and nutritional value. Arugula sprouts have been shown to be a
very rich source of iron as well as vitamin A and C.
BROCCOLI sprouts
have been very visible in the news lately because researchers
discovered that sulfuraphane, an antioxidant found in mature broccoli
increased up to 100 times in the sprout. While other research
on sprouts has never been publicized or marketed to such an extent
as this, the findings clearly support that sprouts are a very
concentrated source of nutrition. The Brassica family which broccoli
is part of includes Brussels sprouts, cabbage, cauliflower, kale,
spinach, mustard, rutabaga etc. all of which can be sprouted.
The flavors of these are similar and have a spicy mustard taste.
RED CLOVER is
native to Europe, North America, and Asia. It stands as one of
the world's oldest and most common natural cancer remedies. Clover
is high in protein (30 %), and contains vitamins A,B,C, and E,
minerals, trace elements, amino acids, flavonoids, and saponins.
Traditionally used to treat chronic conditions of the skin and
in Chinese medicine and western folk medicine it has been particularly
beneficial for coughs. Red clover is used as a blood purifier
and relaxant. It has antibiotic qualities and was used for treating
tuberculosis and other bacterial imbalances. The mineral salts
alkalinize the body and promote detoxification. Its estrogenic
activity has been linked to its isoflavone content. It has been
shown to restore and balance hormonal functions. Various research
shows that it may help prevent breast and prostate cancer.
FENUGREEK is
familiar in Middle Eastern cuisine. As a sprout it adds significant
nutrition as well as a pungent flavor. It is rich in protein and
vitamin A and contains a number of trace elements as well. It
is also an excellent source of phosphorus and iron. Fenugreek
is an excellent digestive aid and a valuable blood and kidney
cleanser.
FENNEL sprouts
provide the wonderful licorice taste to mixes and has recently
grown in popularity. Fennel aids digestion and relieves stomach
acid and gas. It is known to help suppress the appetite. And was
used for improving the vision.
LENTILS are
rich in protein, iron, potassium phosphorus and minerals. They
are also high in antioxidants, vitamin A, C, and E and folic acid.
Sprouted their flavor is always excellent and they are extremely
easy and fast to sprout.
MUSTARD sprouts
are rich in calcium, magnesium, niacin, potassium, phosphorus,
vitamin A, B complex, C and folic acid. They are spicy in flavor,
warming to the system and can stimulate the circulation. Older
roots will have a slight blue hue to them. This is not mold just
simply mustard.
RADISH sprouts
are high in vitamin C and potassium and contain all essential
amino acids. They are good and spicy. They are similar to mustard
in their warming qualities. And are used to stimulate the circulation
and relieve congestion.
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