Saturday, 6 July 2013

Health benefits of sprouting

So as I mentioned on Fridays post, I went completely raw while being away. I'm still following the raw diet, with an occaisional cooked meal (had amazing birthday dinner at paents and we made yummy gnocci- although everything else was raw- including my cake!) I've also had the occasional slice of bread, but apart from that, RAW! And I feel awesome!

I'm a big lover of lentils, pulses, quinoa, oats etc, and I didn't want to stop eating these yummy foods because I usually cook them. So I began by experimenting with sprouting french lentils- BEST THING EVER!! They were SO refreshing and morish- also really filling.

Give your chosen 'sprout' a good wash, then pop in a bowl or pot cover with water and soak overnight. Be sure to cover with an extra inch of water, the lentils will swell. Also have enough lentils for a few days, to scatter through any meal to ad flavour, texture and rich nutrients.
The next morning, drain and give a good wash, pop back into bowl or pot, minus water and let to sit on the bench. The following morning, repeat the process of rinsing, the sprouts should start to peak out by the second day. Repeat the process again the next day, you can start eating them now (although in another day they'll taste even better), leave out to repeat process again, or pop in air tight container in fridge- that it! takes a couple of days, but is so simple and it's not time consuming either.


Sprouts Are Easy to Digest!! During the sprouting process there is a tremendous increase in metabolic activity:
  • Plant hormones are activated
  • Starches are broken down into simple sugars
  • Proteins are predigested into easily assimilated free amino acids
  • fats are broken down into soluble fatty acids
  • Minerals merge with protein in a way that increases their function

All this metabolic activity during the sprouting process increases the nutrient value, and enhances digestion and easy assimilation because our body doesn’t have to do all the work to break all the elements down into their more ‘usable’ form – this is already done for us.
Sprouts are extremely nutritious because they contain all the elements a plant needs for life and growth. The nutritional value of sprouts is beyond remarkable as they contain a high concentration of vitamins, minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosmines, trace minerals, bioflavinoids and chemo-protectants (such as sulphoraphane and isoflavone). This concentration is highest in the sprouting phase, even higher than when the plant is fully mature.
Sprouts are high in vitamins A, B, C, D, E and K, 
Calcium, Carbohydrates, Chlorophyll, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Zinc.
Vitamin and Mineral content increase with sprouting.
  • Vitamin B6 increases about 500%
  • Vitamin B5 increases about 200%
  • Vitamin B2 increases about 1300%
  • Biotin by about 50%
  • Folic Acid by about 600%
  • Zinc content doubles
Sprouts are a Complete Protein Sprouts are High in Enzymes
Sprouts are Alkalizing

It's also really fun watching the sprouts grow everyday.
I'm really loking forward to sprouting some broccoli seeds!! YAY


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