Sprouts are produced when seeds start growing into vegetable. Sprouts can grow from the seeds of the vegetables, from grains such as buckwheat, and from beans. Medicinally and nutritionally, sprouts have a long history. It has been documented that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders more than 5,000 years ago. Sprouts are a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible, it took centuries for the West to realize its nutrition merits. It is really only in the past three decades that the “western world” has woken up to be interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University, wherein he made a dramatic announcement which said: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a … chop.” Dr. McKay and a team of nutritionists spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested Sprouts can be locally grown and made available in all four seasons. These “wonder” vegetables are grown from seed to salad in only one week are the best natural health food available. That makes them a great “New generation” food that can be eaten raw or cooked. In fact, one pound of alfalfa seeds can yield 10-14 pounds of fresh mini-salad greens. It is amazing to note that this food can be grown whether you are on top of a mountain or in a war area bunker with artificial light. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (Mung bean), others are more delicate (Alfalfa) and are used in salads and sandwiches to add texture and moistness. can be locally grown and made available in all four seasons. These “wonder” vegetables are grown from seed to salad in only one week are the best natural health food available.
“Alfalfa sprouts” have more chlorophyll than spinach, kale, cabbage or parsley. “Alfalfa, sunflower, clover and radish sprouts” are all 4% Protein. Compare that to spinach – 3%, Romaine lettuce -1.5% and Iceberg lettuce- 0.8%, and milk -3.3%. These foods all have about 90% water. “Grain and nut sprouts”, such as wheat and sunflower, are rich in fats. While fats in flour and wheat germ goes rancid quickly (stores should refrigerate them), fats in sprouts last for weeks. The valuable wheat germ oil in wheat sprouts is broken down into its essential fatty acid fractions over 50% of which is Omega 6. While sunflower oil is our finest source of omega 6, germination of the sunflower sprout micellizes the fatty acids into an easily digestible, water soluble form “Radish sprouts” have 29 times more Vitamin C than milk (29mg vs. 1mg) and 4 times the Vitamin A (391 IU vs. 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs. 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU, 39 times more!
“Radish sprouts” have 29 times more Vitamin C than milk (29mg vs. 1mg) and 4 times the Vitamin A (391 IU vs. 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs. 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU, 39 times more!
Alfalfa Sprouts are one of the finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies have proved their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed
Broccoli Sprouts have a mild peppery flavor. They are also high in cancer fighting compound sulphoraphane. Compounds in broccoli sprouts have been shown to reduce the risk of getting breast and colon cancer and to act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers. Broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke Free radicals, unstable chemical byproducts of metabolism, damage cell molecules and lead to cardiovascular disease. Tissues have defenses to prevent the damage caused by free radicals. These defenses can be bolstered by eating foods rich in chemicals called phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of glucoraphanin. Phase 2 inducers promote the production of phase 2 protein. These proteins either promote scavenging of oxidants or decrease the chance of the oxidants being formed. The result is a huge multiplier effect. One phase 2 protein inducer likely has the same effect as thousands of typical anti-oxidant molecules
Grains and Seeds to Sprout
Moistening to the intestines, treats rheumatism.
Relieves vomiting and benefits large intestine.
Diuretic, thirst quenching, nourishing, good for nursing mothers.
Cooling, used with fevers, clears digestive tract, also calming and sedating due to wheat’s nourishing effect on the heart.
Cooling thermal nature, dries dampness, benefits the lungs, high in protein (15-18%), fiber, amino acids (lysine and methionine), vitamin C, and calcium. It contains more calcium and the supporting calcium cofactors (magnesium and silicon) than milk.
Cooling thermal nature, sweet and salty flavour, strengthens the spleen-pancrea, regulates the stomach, and fortifies the intestines. Builds the blood and yin fluids and moistens dryness, promotes diuresis, benefits the gallbladder and nerves, very easily digested. Treats diarrhea, soothes inflamed membranes, alleviates painful and difficult urination, quells fever, helps reduce tumors, swellings, and watery accumulations such as edema.
Neutral thermal nature, sweet flavor, cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea. Rutin, a bioflavonoid found in buckwheat, strengthens capillaries and blood vessels, inhibits hemorrhages, reduces blood pressure, and increases circulation to the hands and feet. Rutin is also an antidote against x-rays and other forms of radiation.
Neutral thermal nature, sweet flavor, diuretic, nourishes the physical heart, influences the stomach, improves appetite, and hleps regulate digestion, promotes healthy teeth and gums, tonifies the kidneys and helps overcome sexual weakness. Drink a tea decoction made from whole dried kernels to treat kidney disease.
Cooling themal nature, sweet and salty flavor, diuretic, strengthens the kidneys, beneficial to stomach and spleen-pancreas, builds the yin fluids, moistens dryness, alkalizing, balances over-acid conditions, sweetens breath by retarding bacteria growth in mouth, high amino acid profile and rich silicon content, helps prevent miscarriage, anti-fungal, one of the best grains for those with Candida albicans overgrowth. Also useful for diarrhea, vomiting, indigestion, and diabetes. Soothes morning sickness.
Warming thermal nature, sweet and slightly bitter flavor, soothing, restores nervous and reproductive systems, strengthens spleen-pancreas, builds and regulates qi energy, removes cholesterol from the digestive tract and arteries, strengthens cardiac muscles. Can be used in cases of dysentery, diabetes, hepatitis, nervous and sexual debility, indigestion and swelling including abdominal bloating. One of the richest silicon foods, oats help renew the bones and all connective tissues. oats also contain phosphurus, required for brain and nerve formulation during youth.
Warming thermal nature, sweet and sour flavor, generally strengthening for the whole body, specifically tonifies the kidney yang(warming and energizing function of the body) and the pericardium functions. Compared wit other grains, it has the highest protein content. Contains more calcium than milk and is higher in fat content than any grain. A very good source of iron, phoshorous, B vitamins, and vitamin E.
Cooling thermal nature, sweet and bitter flavor, diuretic, benefits the kidneys and bladder. Has more protein than other rice. It is rich in minerals and B vitamins and is a hardy food for cold climates, it cools the superficial tissues and concentrates warmth in the interior and lower body areas.
Pumpkin & Squash
Influences the colon and spleen-pancreas, diuretic, expels worms. Used to treat motion sickness, nausea, impotency, and swollen prostate. Valuable source of zinc and omega-3 fatty acids.
Influences the spleen-pancrea, lubricates the intestines, hastens the eruptions of measles.
It is very easy to enjoy the health benefits of sprouting your own vegetables and grains.
Sprouts have enormous health benefits, add zest to a salad or can be a replacement for your salad. Listed below are the most popular seeds to use for sprouting, their health benefits, and sprouting times. You can purchase many sprouting containers or simply use jars already in your kitchen. Start with Organic seeds!!! I use a quart jar with a cheescloth lid which is held in place by its metal ring. Cover the bottom of the jar with your favorite seeds and cover seeds with water. Let the seeds soak overnight. Drain and rinse the seeds a couple of times a day. Keep in temperature of approx 65 degrees F. in a dark place. Continue rinsing 2 times a day until your sprouts are the length you desire. Put into light the last day if you wish more leaf growth.
Vegetable and Herbs to Sprout
Alfalfa dries dampness, diuretic, appetizer, benefits the urinary system and intestines, detoxifies the body. Alfalfa cleans and tones the intestines and takes harmful acids out of the blood. Used for arthritis, edema, weight loss, bladder stones, plantar warts, chronic sore throat, fevers, gas pains, peptic ulcers, drug and alcohol addiction recovery.
Contains: protein, carotene, calcium, iron, magnesium, potassium, phosphorus, sodium, sulfar, silicon, chlorine, cobalt, zinc, Vit. K & P and chlorophyll.
For a 1 quart jar full use 2 tablespoons seed, soak 6 hours. 5-6 days sprouting time.
Recently rediscovered for its anti-cancer properties. Broccoli is a diuretic, brightens the eyes and treats summer heat conditions. Used for eye inflammation and nearsightedness.
Contains: Vit A and pantothenic acid which benefit rough skin, Vit. C, sulfur, iron, B vitamins and chorophyll. Caution is recommend for those with thyroid deficiency or low iodine levels as broccoli contains chemicals that disrupt the body’s ability to use iodine.
Moistens the lungs, cuts mucus, removes food stagnation, and detoxifies. Regular use of radish will help prevent viral infections such as colds and flus. Used to clear sinuses, hoarseness, phlegm, and sore throats, indigestion, abdominal swelling, removing toxins, gallstones, kidney stones and bladder stones.
To make a 1 quart jar full, use 1/4 cup seeds, soak 6 hours. Ready to eat in 5-6 days.
Pungent flavour, influences the lungs, tonifies and moistens the intestines, clears chest congestion, improves energy circulation and dissolves stagnant or congealed blood. Use for cold and coughs to reduce the mucus associated with lung infections.
Use 1/4 cup for a quart jar. Soak 6 hours, ready to eat in 5-6 days.
Mucilaginous, moistens the intestines, benefits the stomach, improves digestion, beautifies the skin. Treats constipation, colds, whooping cough, mental depression and irratibility, rids the digestive system of worms, ulcers, skin eruptions, leg ulcers, varicose veins, arthritis, wounds and chronic cold feet.
Contains: High sulfur content, Vit. U, C, and E, and iodine.