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Sprouts & Sprouting

29 August 2008

Sprouting For
Economy and Ecology

Adapted from a pamphlet by
Dr. Ann Wigmore of
The Hippocrates Health Institute

Sprouts are very nutritious because they contain all the elements a plant needs for life and growth. The endosperm of seed is the storehouse of carbohydrates, protein and oil. When the seed germinates, these become predigested amino acids and natural sugars upon which the plant embryo feeds to grow. This life force we eat is filled with energy which is capable of generating cells of the body and supplying us with new vigour and life. For this reason sprouts can retard the ageing process.
Sprouts contain goodly amounts of male and female hormones, as well, in their most assimilable form. Research shows that sprouts are among the highest food in vitamins. They are not only a low cost food but are also tasty and easy to grow. Children and the elderly can make sprouting a profitable hobby. All of us can profit from the boost to health they provide.
Dietary pollution of the body deteriorates mind and body and leads to behaviour that wastes natural resources and pollutes our precious planet, bringing forth violence and sickness. The living nourishment grown indoors is the solution, providing us with the maximum of nutrients and with a minimum of exploitation of our natural resources.

Deficient soil:

The Department of Agriculture is becoming concerned about food deficiencies produced by poor soil. Continuous chemical fertilization prevents plants from receiving all the natural elements they need. When plant life becomes imbalanced, this imbalance is passed on to the people and animals who eat these plants, contributing to their malnutrition. Poor nutrition will eventually lead to overweight and other health problems.

No need for supplements:

Many believe that food supplements will make up for what is lacking in their food. Actually, nothing can replace the nutrients that real food provides. Dr Mayer, White House nutritionist, suggests that we use whole grains, seeds and vegetables as natural sources of vitamins and minerals for maintenance of health. He claims that the life in the seed can supply needed nutrients for the body. It has now been shown that these nutrients multiply many times when sprouted.

SEEDS

A handful of seed costing only a few cents can sprout into enough food to provide balanced nutrition for a whole week. With today’s rising food costs and deterioration of the quality of our food, and our environment, this is indeed a revolutionary alternative. No matter who you are or where you live, you can grow your own sprouts and greens in water and a little fertile soil right on your windowsill. You can begin now to produce the food which will nourish your body effectively.

The chemistry of seed:

In Genesis God says: “Behold, I have given you every herb bearing seed, which is upon the face of all the earth and every tree in which is the fruit of a tree yielding seed; to you it shall be for meat”. Luther Burbank the great plant wizard, realized the significant values which seeds contain, calling them “natural and whole”. He was very conscious that the total food values were there. Indeed, the seed is life itself. It contains the vital nourishment our bodies need. A seed is the crucible wherein the alchemy of life works its magic. This tiny space contains the condensed germinating energy, the life-giving elements, the tremendous forces that even scientists do not fully understand. These forces lie dormant in the seed until combined with water, air and sunshine. Then the embryo seed’s potential bursts from its shell and life begins.

Sunflower:

A rich source of vitamins D, B6, B12 and all the essential amino acids. The protein is highly concentrated; use no more than 2 ounces a day. Seeds are best eaten after being soaked overnight. Growing them in soil for 7 days to produce young greens increases the enzyme content many fold, converts the fat to carbohydrates and transforms the complex protein into a more easily digested form.

Sesame:

Queen of the oil bearing seeds, sesame is superior to many seeds because of its high content of calcium and especially methionine. It is the staple food of the Mediterranean area, easy to use raw as a butter, sauce, soup, cheese or milk. In its unhulled form it contains more calcium than cow’s milk, one and half times more iron than beef liver, three times more phosphorous than eggs, more protein than chicken, beef liver or beefsteak, and more niacin than whole wheat bread.
Most seeds contain large amounts of phosphorous. This mineral is vital for proper development and maintenance of the bones and teeth, and so is especially important for babies and children. Phosphorous also plays a very important part in keeping the brain tissue healthy and alert. Other good sources are whole wheat and oats.
Magnesium, another vital mineral, is scarce in most of our foods, and it is essential to the normal functioning of the blood stream and the kidneys. Hair, to be healthy, must have magnesium and vitamin E. Magnesium is available in large amounts in corn, rice, cashew nuts and of course wheat.

Alfalfa:

How can we use this wonderful plant which contains so many important minerals and vitamins? Simply sprout its seed. These sprouts are especially good when left in sunlight for a day or so to develop tiny leaves of green chlorophyll. Alfalfa sprouts, after seven days of growth, are an excellent source of chlorophyll. Like all sprouts, they are a rich source of vitamins A, B-complex and C. They can also provide you with vitamins D, E, G, K and U. The roots of alfalfa extend up to 100 feet into the earth, gathering a wide range of minerals
When planted indoors, Dr Sherman Davis of the University of Indiana has pointed out that alfalfa is especially rich in iron, calcium and phosphorous. Dr Edward Mellenby of England reports that “alfalfa is essential to rebuild decayed teeth”. Sprouts are the ideal diet. The ideal diet can be therapeutic – cleansing and rebuilding, as well as a maintenance diet for health, youth and longevity.

LEGUMES

Legumes (including peanuts) of every kind are hard to digest and assimilate for most people, because of a high concentration of protein and starch, and low moisture content. Sprouting transforms them into high quality nourishment.

Mung beans:

The foods best suited to human physiology are fruits and succulent greens. After three days of growth, mung bean sprouts become like fruit in many ways. According to USDA Handbook pg.8, “Composition of Goods”, we can make the following observations about mung sprouts:
The moisture of the seed increases, the protein becomes less concentrated and more digestible, the germination process converts starch to simple sugars, the carbohydrate content is the same as in casaba melon, the caloric value is slightly less than that of papaya and a little more than that of honeydew melon. One cup, or 1/4 pound, contains 40 calories. Sprouted mung has the vitamin A value of a lemon, the thiamin of an avocado, riboflavin of a dried apple, niacin of a banana, and ascorbic acid of a pineapple.
Other legumes suitable for sprouting are lentils, green peas, chick peas and soyabeans. Try them all and find your own favourites.

GRAINS

Wheat:

Wheat is a staple food all over the world. In sprouted form, much of the starch in wheat is converted to simple sugars. The vitamin E content triples. Vitamin C is increased by a factor of 6. As for the Vitamin B-complex, the individual vitamin increases range from 20 to 1200 percent.
Another good way to use wheat is to grow the whole wheat berries as a grass. The solid content of juice made from this grass is 70 percent chlorophyll. The enzyme content is at its maximum at this stage. Like most whole foods, it is rich in laetrile (B18) which can selectively destroy cancer cells, but has little effect on normal cells. According to Dr Krebs, the laetrile content in sprouts and young fresh greens increases up to 100 times beyond that of the seed from which they originated.
Wheat is a very versatile grain. Sprouted, it may be served in salads and many other dishes, or even baked in bread. After soaking overnight in water, the grain may be used as follows:
Cereal Recipe – 1 cup wheat and 1 cup water blended to desired consistency and sweetened to taste with dates.
Wheat-milk Recipe – 1 cup wheat and 2 cups water blended and strained.

Barley:

This seed was popular in the diet of the Chinese a full twenty centuries before the birth of Christ. It is an important staple food and provides many nutrients.

Buckwheat:

This seed has been largely ignored as food in America. This is unfortunate as buckwheat is rich in rutin which is necessary for maintaining a healthy bloodstream. Rutin builds up capillaries in the body, preventing haemorrhages. Buckwheat is an aid to persons with high blood pressure and has a cleansing effect on the bloodstream. When used as greens it provides a high amount of lecithin.

INDOOR GREENS

These greens are grown on 1 inch of soil and are ready to eat in 7 days. Obtain from a natural health food store sproutable wheat, black unhulled buckwheat, unhulled sunflower, radish or fenugreek seed. Soak the wheat for 15 hours, the buckwheat for 15 hours and the other small seeds 8 hours. Fill the baking tray or any other flat pan with dark soil. 50% peat moss will make the soil more porous. Mix in a Tbsp kelp fertilizer (optional). Moisten the soil – no puddles. Spread the seeds next to each other. Cover with wet paper and a plastic sheet. Put in a warm place. After three days remove the cover. Place the tray in the light and water as needed. After 4 additional days it is ready to eat – an economical source of sun-vibrations all year round.

Buckwheat and Sunflower:

Remove any remaining husks and use as salad greens or dice them. Rich in amino acids, enzymes, vitamins, chlorophyll, low in fat and free from starch.

Fenugreek:

Fenugreek and Radish – tangy seasoning for exotic sprout salads. Strong liver cleansers.

Wheatgrass:

Chew on it, sucking in the juice and spitting out the pulp. If you have a special juicer you may extract 10 oz. of juice from 1 lb. of grass. This requires 1/4 lb. of seed in planting. Cut it fine for salads or blended preparations or it may be added to all cooked foods. A complete food, wheatgrass is high in chlorophyll, which is a good body builder and blood cleanser.

 Hippocrates Health Institute, 25 Exeter Street, Boston, Mass. 02116, was founded by Dr Ann Wigmore as a result of her desire to share health-giving discoveries in living foods, organically grown indoors. This is to help meet the ecological crisis.

BECOME A SPROUTARIAN

Are you discouraged with the price you pay for your fruits and vegetables; are you dissatisfied with their poor quality? Why not become a sproutarian? Go to the supermarket today! Get yourself a pound of lentils and soak in a deep dish, 1/2 cup in 2 cups of water, for 15 hours. Rinse and drain in the morning and evening for 2 days. You will have sprouts to put in your salads, to sprinkle on your soups, or to eat plain or with delicious sauces.
Almost any seed, grain or legume can be sprouted though some are tastier than others. You may try mung beans, alfalfa, wheat, peas, fenugreek, chickpeas, radish, fennel, celery seed, etc. These are most readily found in natural food stores. Remember to soak small seeds only for 4 hours and beans for 15 hours. You also can mix these seeds. Get a 2 liter wide-mouth jar and a piece of cheesecloth or old nylon stocking to fasten as a cover with a rubber band. Put seed into the jar as follows:
2 Tsps alfalfa, 2 Tsps radish or fenugreek, 1/4 cup lentils, 1/2 cup mung beans. Soak these seeds for 15 hours and drain the water. Afterwards rinse and drain well twice daily for about 3-5 days. If you wish to make larger amounts of sprouts, so you may share with others, place 2 cups of mixed seed into a large porcelain pot, in the bottom of which holes have been drilled for easy rinsing. Simply place underneath the faucet and rinse morning and evening with warm water. Cover with a plate. The seeds grow beautifully and abundantly in a few days.
Finally, consider the tremendous potential of sprouts as a survival food. Sprouts alone can sustain and adequately nourish life and growth. If enough seeds are stored and kept dry, millions could be fed in the event of a catastrophe.

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