It is not surprising that a seed has more power for generating life than any other part of a plant. It is obvious that a human’s needs are different to that of a growing plant but seeds do come packed with a balance of proteins, carbohydrates, fats, vitamins and minerals which makes them the finest natural food that ‘home grown farming’ can give. Basic seeds and grains are inexpensive and a mere tablespoon of seeds can produce up to a kilo of sprouts making them even more economical!
Our bodies are not designed particularly well to break down beans and grains in their dormant and cooked states. Beans such as chickpeas, mung beans and lentils in particular, may cause digestive problems as they contain enzyme ‘inhibitors.’
Enzyme inhibitors can interfere with the bodies’ ability to absorb vitamins and minerals in the food. When you sprout a seed this changes, as the vitamin B & C content of a sprouted bean soars, and the enzyme inhibitor is neutralised. Not only that, but the enzymes which are normally dormant in these tiny plants sprout to life and improve the way your own bodies enzymes function.
Sprouted grains and seeds are also rich in nitrilosides. Nitrilosides are water-soluble compounds that occur in large quantities in the growing tips of seeds and young shoots, and to a lesser degree in the body of more mature plants. Nitrilosides were first isolated by Californian physician Ernest T Krebbs and his biochemist son.
The controversy over whether or not nitrilosides can be used to treat cancer continues. Many biologically orientated physicians?? state that nitrilosides may be a contributing factor to remission however, their more orthodox colleagues still tend to dismiss such claims. Nevertheless, it is a fact that nitrilosides have played an important part in the diets of primitive people who haven’t suffered from cancer or degenerative diseases, an example being the Hunza people of the Himalyas.
British physician Dr Alex Forbes was one of the many physicians who used nitriloside-rich sprouting for his cancer patients. Sprouted grains are rich in nitrilosides but mung beans, adzuki beans and lentils increase their nutriloside content by 50% when sprouted. (*****Are there any results/figures we can state from Dr Forbes?)
If you’re interested in Sprouting it’s easy, economical and fun! You can sprout seeds in anything from a glass jar to a cotton hemp fabric pouch but two of my favourite sprouters are below;
Choosing your seeds
Always remember to buy organic wherever possible. Mix and match and try new things so you don’t get bored!
Seed Harvesting Time (in days)
Adzuki Beans 4-6
Alfalfa 5-7
Barley 3-4
Chickpea 4
Fenugreek 4-5
Flageolet Beans 3-5
Green Lentils 3-5
Green Peas 3-5
Mung Beans 2-3
Pumpkin Seeds 4-6
Radish 4-5
Rye 3-5
Soya Beans 3-6
Sunflower 4-6
How to Sprout
Here are some helpful hints and recipes…..
Sprouted Salad Recipe (remember to choose Organic where possible)
50g Manegtout
50g Sprouted chickpea & mung bean mix
25g Alfalfa sprouts or cress (mustard sprouts)
½ Chicory
½ Bunch Watercress
1 container/cauldron of marinated tofu pieces (optional)
Balsamic Vinaigrette Dressing
Wash and dry the mangetout, chickory & watercress. Toss everything in a bowl and mix the balsamic vinegar or olive oil with cracker pepper to taste.
Itadakimasu (Japanese) or Bon Apetite (French)……either way, ENJOY!
My next feature will be on a New Year’s detox.