23/02/2016 Living and Raw Foods: The Value of Sprouts

http://www.living­foods.com/articles/sprouts.html 1/4

Click this banner to check it out!

Click here to find out more!

HOMEF.A.Q.REGISTERMEMBERSARTICLESIN THE NEWSRECIPESCHATRAWFOODS MAILBULLETIN BOARD CALENDARCLASSIFIEDSCOMMUNITYBOOKSTOREMARKETPLACEPERSONALSRESOURCESCOACHINGCITY GUIDEMULTIMEDIAPOSTCARDSSEARCHGUESTBOOKLINKING TO USWHAT'S NEW?NOTIFY ME!RELATED LINKSFEEDBACK/HELP

The Value of Sproutsby Sol Azulay and others

Sprouts: Year­Round Vitamins

Sprouts are one of the most complete and nutritional of all foods tested.Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Theirnutritional value was discovered by the Chinese thousands of years ago.Recently, in the USA, numerous scientific studies suggest the importance ofsprouts in a healthy diet.

As an example, a sprouted Mung Bean has a carbohydrate content of a melon,vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin ofa banana, and ascorbic acid of a loganberry.

Because sprouts are predigested food, they have a higher biological efficiencyvalue then whole seeds, raw or cooked. Less food is required, yet morenutrients reach the blood and cells. The sprouting process under the action oflight, creates chlorophyll. Chlorophyll has been shown to be effective inovercoming protein deficiency anemia.

Sprouts also have a regenerating effect on the human body because of theirhigh concentration of RNA, DNA, protein and essential nutrients which can befound only in living cells. (Synthetic supplements are not life food.)

The chemical changes that occur in the sprouting seed activate a powerfulenzyme factory, never to be surpassed in later stage growth of any regumes(see article by Dr. Peavy). The rich enzyma concentration can lead heightenedenzyme activity in your metabolism, leading to regeneration of the bloodstream.Sprouted grain appears to prevent depletion and earlier disappearance of youthdue to sexual practice (vitamin E). Some vitamins increase during sprouting by500%! In wheat, vitamin B­12 quadruples, other B vitamins increases 3 to 12times, vitamin E content triples. Fibber content increases three to four timesthat of whole wheat bread.

To begin with, sprouts are the most reliable year­round source of vitamin C,carotenoid A, and many B vitamins (such as folacin), all of which are usually inshort supply in our diet. Sprouting seeds, grains, and legumes greatlyincreases their content of those vitamins. For example, the vitamin A content(per calorie) of sprouted Mung beans is two­and­a­half times higher than the drybean, and some beans have more than eight times more vitamin A after beingsprouted.

Dry seeds, grains, and legumes, while rich in protein and complexcarbohydrates, contain no vitamin C. But after sprouting, they contain around20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decentsoil or taken from your own garden, seeds, grains, and legumes will be high inorganic minerals ­ so your sprouts will be an excellent source of minerals aswell as vitamins.

Richi ® Feed LineAutomatic Feed Linefor Sale Now, HighCapacity ,7*24 hours

Service.

23/02/2016 Living and Raw Foods: The Value of Sprouts

http://www.living­foods.com/articles/sprouts.html 2/4

The great advantage in getting vitamins from sprouts you grow yourself is thatyou get a consistently high vitamin content without losses. In the dead ofwinter, when you can’t grow anything or get fresh produce anywhere, sproutswill provide a consistently reliable source of fresh, high­nutrient vegetables richin vitamin C, vitamin A, and B vitamins. This will keep your immune systemstrong and your health in top condition when almost everyone else is gettingsick. Why do you think so many people come down with colds and flu in thewinter more than any other time? Because they’re not getting the vegetablesand fruits that would keep their immune systems strong.

Have you ever heard of a vegetable that continues to gain vitamins after youharvest it? Sprouts do! Sprouts are living foods. Even after you harvest yoursprouts and refrigerate them, they will continue to grow slowly, and theirvitamin content will actually increase. Contrast that with store­bought fruits andvegetables, which start losing their vitamins as soon as they’re picked andoften have to be shipped a thousand miles or more in the winter.

Make Your Own Sprouts Year­Round

While fresh fruits and vegetables provide enzymes, sprouts are far moreconcentrated and should be eaten in the summer with every large meal evenwhen you have your own vegetables and fruits. In the winter and spring, whenyour own vegetable and fruits are not available, sprouts are doubly important.Sprouts should become an integral part of your diet year­round.

But you need to make your own sprouts for highest food value. Sprouts areliving food. They need to be fresh. Freshly picked from your own sprout garden,they contain the highest level of enzymes and vitamins. If they are immediatelyrefrigerated, the "life force" will stay in the seed as they remain fresh andslowly continue to grow.

If they are not immediately refrigerated after harvest, they will stop growing andthe enzymes and vitamins will start decomposing. As that happens, theenzyme and vitamin content will decline rapidly. When you buy sprouts at thesupermarket, there’s no telling how long they’ve been out on the shelves andexposed to room temperature. Even several hours of sitting in roomtemperature will cause a rapid loss of enzymes and vitamins. But what’s evenworse is that some sprouts are treated with mold inhibitors to keep them freshlooking as they sit at room temperature. Those long, white, Mung bean sproutsseen in the store or at the salad bar have probably been treated with inhibitorsso they could be grown to that length and preserved at room temperature. Toreally get the rejuvenating value of sprouts, you need to grow your own and eatthem fresh".

(By Dr. William S. Peavy and Warren Peary , from the book ‘Super NutritionGardening’ available from Avery Publishing Co. 1 800 548 5757) Reprinted withthe permission of the author.

Fountain of Youth

"The Spanish explorer Ponce de Leon searched off the Florida coast for amarvelous fountain he had heard could restore youth. He never found thislegendary fountain, but you can. It is the eating of sprouted seeds that have notbeen heated over 118 degrees Fahrenheit, the temperature at which enzymedestruction begins. Sprouts are freshly germinated edible seeds such as beansand grains. In fact, all you need is a Kitchen counter and five minutes a day.Even if you’re in an apartment in the middle of a city, you can sprout!

The rejuvenating and life­giving properties of sprouts may be one of the greathealth secrets of our time. Sprouts provide two important things in our diet ­ asteady year­round source of vitamins and a high concentration of foodenzymes. Both keep the body’s enzyme activity high. Enzymes, which aremade out of vitamins and minerals, are the most vital factor that sustains ourbody’s life processes. Without enzymes, we would be dead. And it is that very

23/02/2016 Living and Raw Foods: The Value of Sprouts

http://www.living­foods.com/articles/sprouts.html 3/4

thing, enzyme depletion that is a fundamental cause of aging. It is the loss ofthe body’s enzymes which decreases the life processes in the cells. As thecell’s life processes decrease, they are not able to replace themselves asquickly. At the same time, as enzyme activity decreases, the cells becomemore susceptible to damage by free radicals and other toxic substances, whichfurther hinders cell reproduction. It is the body’s inability to replace old cellswith healthy new ones at a fast enough rate and the concurrent loss in thebody’s enzymes that is precisely responsible for aging and increasedsusceptibility to disease as we get older. This is why immunity tends todecrease with age ­ immune cells aren’t being replaced at a fast enough rate toprotect the body adequately from disease. Staying biologically young andhealthy is a matter of keeping enzyme activity in our bodies at a maximum.That is exactly what sprouts do, which is why they can be called the fountainof youth.

(By Dr. William S. Peavy and Warren Peary , from the book ‘Super NutritionGardening’ available from Avery Publishing Co. 1 800 548 5757) Reprinted withthe permission of the author.

Sprouts Save Our Enzymes

Sprouts preserve our body’s enzymes, which is extremely important. How dothey do this? First of all, sprouted beans, grains, nuts, and seeds are extremelyeasy to digest. Sprouting essentially pre­digests the food for us by breakingdown the concentrated starch into simpler carbohydrates and the protein intofree amino acids, so our own enzymes don’t have to work so hard. If you’veever had trouble digesting beans properly, just sprout them and you’ll have notrouble at all. Sprouting also removes anti­nutrients such as enzyme inhibitors,and that makes sprouts even easier to digest, further sparing enzymes.Another anti­nutrient is phytates, which is what stops some people fromenjoying grains such as wheat. Many people who can’t eat unsprouted wheatfind they can eat all the sprouted wheat they want with no problem.

The Magic of Food Enzymes

Perhaps the greatest thing sprouts provide is enzymes. The enzymes insprouts are a special protein that helps our body digest the nutrients in our foodand boosts the life­giving enzyme activity in our body. Food enzymes are onlyfound in raw foods. Cooking destroys them. While all raw foods containenzymes, the most powerful enzyme­rich food are sprouted seeds, grains, andlegumes. Sprouting increases the enzyme content in these foods enormously,to as much as forty­three times more than non­sprouted foods.

Sprouting greatly increases the content of all enzymes, including proteolyticand amylolytic enzymes. These enzymes digest proteins and carbohydrates(starches). They are normally produced inside the body but are also found ingreat concentration in raw sprouted foods. Researchers such as Dr. EdwardHowell have shown how food enzymes aid us in the digestion of all theproteins, starches, and fats eaten in the same meal through their action in bothsaliva and the upper part of the stomach. These food enzymes can take theplace of some of our body’s own enzymes, and this is very significant.

The digestion of food takes a high priority and forces the body to produce acopious flow of concentrated digestive enzymes when there are no enzymes inour food. All of us loose our ability to produce concentrated digestive enzymesas we grow older. As this happens, we are less able to use the vitamins,minerals, and other nutrients in our food, and we lose the ability to produceadequate amounts of all the other enzymes we need.

Dr. David G. Williams explains some of the consequences of inadequateenzyme production:

"As we age, our digestive system becomes less efficient. This should beobvious when you consider that anywhere from 60 to 75 percent of all

23/02/2016 Living and Raw Foods: The Value of Sprouts

http://www.living­foods.com/articles/sprouts.html 4/4

hospitalizations are related to problems concerning the digestive system...ulcerand indigestion medications, both prescription and over­the­counter, are amongthe top sellers of any class of drugs; as we age, our stomach’s ability toproduce hydrochloric acid lessens (New England Journal of Medicine 85; 313:70 ­ 74); and by age 65, almost 35 percent of us don’t produce any hydrochloricacid at all."

Researchers such as Dr. Edward Howell have shown that much of thisbreakdown in the body’s ability to produce enough enzymes is due to theoverproduction of concentrated digestive enzymes over many years. It shouldbe obvious from all this that our bodies were made to eat far more raw foodthan we currently eat. The body has only a limited capacity to make enzymes,and this overproduction of digestive enzymes over many years is directlyresponsible for the body’s loss of all the other enzymes.

By squandering our enzyme­making capacity on digestive enzymes, theproduction and activity of all the other enzymes needed in our body is reduced.This is one reason why enzymes are depleted from our cells as we age. Asenzyme activity is diminished in the cells, there is an acceleration of the agingprocess caused by free radical damage and other things that make usincreasingly susceptible to disease.

When we get enzymes from our food, it spares our body from having to makesuch concentrated digestive enzymes. This sparing effect increases theactivity of all the other enzymes in our body. Eating enzyme­rich foods such assprouts allows our body to maximize its production of non­digestive enzymes,and that helps us produce an adequate level of enzymes all our life. And thehigher the level of enzyme activity, the healthier and biologically younger weare going to be.

Since aging is, to a large extent, caused by enzyme depletion, slowing theaging process might be a matter of eating lots of enzyme­rich food every dayalong with an adequate intake of vitamins and minerals. Sprouted seeds,grains, and legumes are the most powerful enzyme­rich foods that exist.

Navigate Living and Raw Foods below:Home Page Go

Search Living and Raw Foods below:Search

Translate this site into:Arabic Translate

Search Amazon.com for:Books Search

© 1998 Living­Foods.comAll Rights Reserved

USE OF THIS SITE SIGNIFIES YOURAGREEMENT TO THE DISCLAIMER.

Privacy Policy Statement