No products in the cart.
Sprouts: Lentil, Soy, Wheat & Mung Bean
A superior source of antioxidant and nutritional factors for energy and endurance. Reduction of cellular damage by solar radiation and other sources of radiation. Early research indicates enhanced tissue repair after radiation exposure. Reduced symptoms of jet lag have been enthusiastically reported. Increased youthful vigor. Anticancer nutrient factors. Phytonutrients, Unique antioxidant enzymes, Superoxide Dismutase (S.O.D.) Glutathione Peroxidase, Methione Reductase, Catalayses, exotic trace minerals & longevity factors. Dr. Ann Wigmore of The Hippocrates Health Institute has been the leader in the field of sproutarian lifestyle. Live fresh sprouts are the best food you can eat. Our sprouts are carefully dried and milled to preserve most of their nutrients.
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 vigor and life. For this reason sprouts can retard the aging 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 behavior 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.
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 alone can provide balanced nutrition. Quoting from Genesis: “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.
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. 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 soy beans. Try them all and find your own favorites.
Wheat (organic old strain not treated with herbicides) 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.