The Nutritive Power of Sprouts

The practice or sprouting entails soaking, draining, and rinsing seeds and grains at regular intervals to encourage the process of germination into a plant. Seeds and grains are natures best storage of energy and nutrition to sprout a new life when the conditions are satisfactory. Seeds and grain can store for many years as they have enzyme inhibitors that do not activate until moisture is present. Upon introducing moisture and the power of light, these seeds and grains will begin to sprout.

Since sprouts are young germinating plants, they are rich in digestible energy, amino acids, enzymes, phytonutrients, and chelated vitamins and minerals. All of these nutrients are essential for continued health. A germinating plant is a new life; a new life capable of many different capacities. Sprouts are power-packed with nutrients to benefit human life. "Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients."¹ In fact, sprouts contain upwards of 100 times the enzymes than those found in fruits and vegetables!

The "technology" of sprouting is powerful because sprouting can occur anywhere at anytime - outdoors or indoors and in any season of the year. Even if there is six feet of snow and a wind chill well below zero outside, sprouts can grow and provide a source of fresh nutrients when a garden is otherwise impossible. The only ingredients necessary for sprouting a wealth of nutrition is seeds or grain, water, and light (sunlight being the best source).

Sprouts have significant history in nutrition and in medicine. It is documented that Ancient Chinese physicians recognized and prescribed sprouts for assisting the healing process of their patients over 5,000 years ago. Even the process of sprouting is mentioned in the Bible (in the Book of Daniel), recognizing their magnificent potential to provide nourishment and well being. In the 1700's, many sailors would suffer greatly with health conditions due to their extensive ocean voyages; many of their health concerns were resolved through the consumption of sprouts.

Although the list is virtually infinite, here are a few of the seeds that can be sprouted: almonds, amaranth, anise, basil, brown rice, pinto beans, lima beans, beckwheat, cauliflower, chickpeas (garbanzo beans), clover, fennel, flax seed, oats, peanuts, pumpkin, quinoa, sesame, sunflower, and wheat berries.

Many prefer to eat the sprouts just when the seed or grain begins to "crack", but others prefer to wait a few days when there is more of a plant present. Regardless of the preference, both offer excellent nutrition. The added benefit is that seeds and grains can be successfully stored for many years and produce a reserve of powerful nutrients in the event of an emergency.