Dormant Energy!

Sprouting is a very beautiful natural art. It is really wonderful to check on the seeds that sprouts every day as they come to life. Sprouts and gado gado

Sprouted grains are considered as powerful food, for their amazing nutritional benefits that boosts our energy system. Soaking the seeds help release the dormant energy of the seeds, making it easily available for the body.

Sprouting releases dormant energy and vitamins of the grains.

During the process of sprouting some of the key nutrients are increased and some are made more accessable for us. For example, sprouted wheat grains have higher protein to starch ratio that naturally drifts down the insulin hike. Higher the protein than starch, lesser the craving! In sprouted wheat grains, the availability of  vitamin B3(niacin) is increased to four times and  of vitamin B6 (pyridoxine) and B9 (folate) is increased twice than the dried wheat grains.

  • Vitamin B6 – pyridoxine plays a major role in cognitive development through the biosynthesis of neurotransmittors and in maintaining normal levels of homocysteine, in immune function and hemoglobin formation. Fish, organ meats, starchy vegetables, fruits ( other than citrus), chick peas are other good sources of pyridoxine
  • Viamin B9 plays a major role in the formation of nucleic acids (DNA&RNA) and in protein metabolism. The most important function of folate is to reduce the homocysteine in the blood, for the elevated homocysteine will damage the arterial lining. Vegetables like asparagus, brussel sprouts, dark green leafy vegetables, fruits, peanuts, kidney beans, whole grains, organ meats are other good sources of folate.

Sprouted grains have vitamin C, a powerful antioxidant,  which the dried seeds of the same doesn’t! Quite amazing!

The grains sprout and look like a soft green fur!

Vitamin B level increases once the leaves appears and start to grow.Sprouted grains with leaves are also good sources of chlorophyll that aids in removing the toxic substances from the body. Chlorophyll is anti inflammatory, too! Aviary Photo_130402786001490424

  • Sprouted sunflower greens are good source of vitamin D, which many of us are deficient, for we are less exposed to sunlight in recent years.
  • Buckwheat lettuce are good source of vitamin A, C, iron, and potassium.
  • Dow Meow (baby snow peas shoots) is high in folate and vitamin A
  • Wheat grass is higher in vitamin B2(riboflavin) and B12 (cobalamin)
  • Germinated peanuts and almonds are good sources of vitamin E

Vitamin A, B,C,D and E together- a real “powerful package!”

Yes, vitamins act as coenzymes.  They involve synergistically in many enzymatic reactions and appear to be essential in facilitating the metabolic process.

Sprouted grains are rich in enzymes that help breakdown the food and absorb the nutrients, making the sprouted grains less likely to cause allergic reactions than the dried seeds.

The process of sprouting neutralizes carcinogens and enzyme inhibitors, phytic acid which blocks the absorption of nutrients. Broccoli sprouts contain more sulphoraphane, a powerful antioxidant that protects against stomach cancer than broccoli heads!

Sprouted grains- a delightful addition to your meal!

Sprouts add texture and flare to food. It is one of the prime ingredients in Chinese, Japanese, Korean, and South East Asian Countries cooking. Sprouted moong beans are major ingredients of Indonesian salad called Gado-Gado. Bean sprouts is served along with Vietnamese pho and is one of the finest ingredients of vietnamese spring roll

sprouts N food

Malaysian Laksa and Mee rebus are always garnished with green bean sprouts. The same bean sprouts adds flavour and crunchy texture to the Thailands’ famous noodle dish, called Pad Thai! It is interesting to know that stirred green bean sprouts is a default side dish in Japanese table top restaurants. So, for years this beautiful green bean sprouts has been enjoyed by Asians, either raw or stirred!

Sprouting process, makes the grains naturally low in carbs and lower in Glycemic index, GI

Aviary Photo_130407912355262579

Eating variety of sprouts, 3 tablespoon (80g) / day, is the best way to reap their flavors & health benefits! For a vitamin shot, garnish bean salad with sunflower shoots or buck wheat lettuce.

Sprouts neither need sunlight nor soil to grow. Seeds can be sprouted in any climate. Sprouted grains can rival tomatoes in vitamin C and is free of waste. They are guaranteed, organic, for they are grown at home and free of pesticides! It is important to consume the sprouts 2-3 days of germination as their nutrient values declines after this period.

Sprouts, the “Power House.”  Soak the seeds today and enjoy the taste tomorrow!

To keep yourself fit, enjoy variety of colorful  food and different types of exercise, every day.

References

  • www.mayoclinic.com
  • Christine Hotz and Rosalind S Gibson: Traditional Food- Processeing and Preparation practices to enhance the bioavailability of micronutrients in plant based diets: J Nutr. April 2007 vol. 137 no. 4 1097 – 1100
  • Padhre G R, Satwase A N and Syed Imran Hashmi: Studies on drying characteristics and nutritional composition of sprouted wheat and finger millets: International Journal of Current Research Vol. 3, pp. 218-221, july, 2011. ISSN: 0975-833X
  • David L. Watts, D.C., Ph.D., F.A.C.E.P. Nutrient Interrelationships Minerals — Vitamins — Endocrines. Journal of Orthomolecular Medicine Vol. 5, No. 1, 1990
  • Loraine R Degraff: Growing and using wheatgrains:2011
  • Phyllis A Balch, CNC: Prescription for Dietary wellness, Second edition, 2003 ISBN:978-1-01-09872-1

 

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