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SPROUT TO HEALTH THE EARTH

What are sprouts and what are their benefits?

  • Sprouts are seeds that have germinated and become very young plants.

  • Sunflower sprouts help those with diabetes.

  • Sprouts have 100 times more enzymes than the enzyme content in fruits and vegetables which helps our body to replenish its reserve of enzymes. Enzymes are the spark of life. They are responsible for all the metabolic processes in the body. Enzymes help the immune system. Enzymes has a positive effect on degenerative and cardiovascular diseases.

  • Contain highly active antioxidants to prevent DNA destructions and the effects of aging.

  • Sprouts have up to 300% more fibre. 

  • This germination process usually begins with the seeds being soaked for several hours.

  • The soaked seeds are then exposed to the right combination of temperature and moisture, and allowed to grow for two to seven days.

  • There are a lot of different types of sprouts, such as bean, sunflower, wheat, barley, cabbage, lentils, broccoli, alfalfa, etc. 

  • The main reason for eating sprouts is about nutrition and digestion. It's essentially about getting the most benefit out of a plant in the most biologically concentrated form.

  • Sprouts have the highest amount of nutrition, highest amount of essential fatty acids, and highest amount of "medicine" called phytochemicals.

  • Broccoli sprouts are 50 times more effective at fighting cancer.

  • Teff, quinoa, millet, amaranth, and buckwheat are grains that have high protein levels. These are used for energy.

  • Mungbean sprouts are high with zinc.

  • Adzuki helps water-based organ problems.

  • Fenugreek is a healing sprout. It helps gastrointestinal problems like diverticulitis and Crohn’s. It also helps diabetes.

  • Sprouts are 10 to 30 times more nutritious than fruit and vegetables. 

  • The University of Vienna has done research on how sprouts increase electrical conductivity between capillaries and cells.

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Why Sprouts?

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  1. Economics – Anyone can afford this. The yield is huge compared to cost.

  2. Nutrition – Among the most nutritious food in the world.

  3. Organic – You know this is organic.

  4. Availability – It is always available no matter the location or season.

  5. Space-time – It takes very little space and very little time to maintain.

  6. Freshness – You cannot get much fresher.

  7. Digestibility – It is pre-digested.

  8. Versatility – There are lots of different varieties to choose from.

  9. Meals – You can get a complete meal.

  10. Ecology – You are helping the environment.

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How can I grow my own sprouts?

If you would like to learn how to grow your own sprouts, we have put together a very easy but detailed guide including clear illustrations on: 

  • How to make your own sprouting kit for free at home.

  • How to sprout the seeds from soaking to storage. 

  • What seeds to purchase. 

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This guide also include:  

  • Tips to increase the yield of your sprouts.

  • Detailed charts on how to sprout specific sprouts

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For your free copy of 'Sprout to Health the Earth' guide please, send us an email at transformation@omhealthandwealth.com 

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REFERENCES

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  • Finley, J. W., Ip, C., Lisk, D. J., Davis, C. D., Hintze, K. J., & Whanger, P. D. (2001). Cancer-protective properties of high-selenium broccoli. Journal of agricultural and food chemistry, 49(5), 2679-2683.

  • Hellendoorn, E. W., Noordhoff, M. G., & Slagman, J. (1975). Enzymatic determination of the indigestible residue (dietary fibre) content of human food. Journal of the Science of Food and Agriculture, 26(10), 1461-1468.

  • Davies, P. (1979). Neurotransmitter-related enzymes in senile dementia of the Alzheimer type. Brain research, 171(2), 319-327.

  • Vishnevetsky, D., Kiyanista, V. A., & Gandhi, P. J. (2004). CD40 ligand: a novel target in the fight against cardiovascular disease. Annals of Pharmacotherapy, 38(9), 1500-1508.

  • Sun, Z., Chen, J., Ma, J., Jiang, Y., Wang, M., Ren, G., & Chen, F. (2012). Cynarin-rich sunflower (Helianthus annuus) sprouts possess both antiglycative and antioxidant activities. Journal of agricultural and food chemistry, 60(12), 3260-3265.

  • Zhao, G., Zhao, J., Peng, L., Zou, L., Wang, J., Zhong, L., & Xiang, D. (2012). Effects of yeast polysaccharide on growth and flavonoid accumulation in Fagopyrum tataricum sprout cultures. Molecules, 17(10), 11335-11345.

  • Simopoulos, A. P. (2004). Omega-3 fatty acids and antioxidants in edible wild plants. Biological Research, 37(2), 263-277.

  • Pérez‐Balibrea, S., Moreno, D. A., & García‐Viguera, C. (2008). Influence of light on health‐promoting phytochemicals of broccoli sprouts. Journal of the Science of Food and Agriculture, 88(5), 904-910.

  • Mazzocchi, A., & Maglione, R. (2010). A Preliminary Study of the Reich Orgone Accumulator Effects on Human Physiology. Subtle Energies & Energy Medicine Journal Archives, 21(2).

  • Michaud, D. S., Liu, S., Giovannucci, E., Willett, W. C., Colditz, G. A., & Fuchs, C. S. (2002). Dietary sugar, glycemic load, and pancreatic cancer risk in a prospective study. Journal of the National Cancer Institute, 94(17), 1293-1300.

  • Stallknecht, G. F., Gilbertson, K. M., & Eckhoff, J. L. (1993). Teff: Food crop for humans and animals. New crops. Wiley, New York, 5, 231-234.

  • Ruales, J., & Nair, B. M. (1992). Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds. Plant Foods for Human Nutrition, 42(1), 1-11.

  • Nishizawa, N., Shimanuki, S., Fujihashi, H., Watanabe, H., Fudamoto, Y., & Nagasawa, T. (1996). Proso millet protein elevates plasma level of high-density lipoprotein: a new food function of proso millet. Biomedical and environmental sciences: BES, 9(2-3), 209-212.

  • Mendonça, S., Saldiva, P. H., Cruz, R. J., & Arêas, J. A. (2009). Amaranth protein presents cholesterol-lowering effect. Food Chemistry, 116(3), 738-742.

  • Kayashita, J., Shimaoka, I., Nakajoh, M., Yamazaki, M., & Kato, N. (1997). Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol-fed rats because of its low digestibility.The Journal of Nutrition, 127(7), 1395-1400.

  • Bonafaccia, G., Marocchini, M., & Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food chemistry, 80(1), 9-15.

  • Bennink, M. (2005). Eat beans for good health. Annual Report of Bean Improvement Cooperative, 48, 1-5.

  • Loring, H. S., McLennan, J. E., & Walters, T. L. (1966). Enzymes of Nucleic Acid Metabolism from Mung Bean Sprouts II. THE SPECIFICITY OF 3'-NUCLEOTIDASE ACTIVITY AND GENERAL PROPERTIES OF THE 3'-NUCLEOTIDASE-RIBONUCLEASE M2 FRACTION. Journal of Biological Chemistry, 241(12), 2876-2880.

  • Kojima, M., Nishi, S., Yamashita, S., Saito, Y., & Maeda, R. (2006). Smaller increase in serum cholesterol level in rats fed an ethanol extract of adzuki bean seeds. Journal of the Japanese Society for Food Science and Technology (Japan).

  • Randhir, R., Lin, Y. T., & Shetty, K. (2004). Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pacific Journal of Clinical Nutrition,13(3), 295-307.

  • Didarshetaban, M. B., Pour, S., & Reza, H. (2013). Fenugreek (Trigonella foenum-graecum L.) As a Valuable Medicinal Plant. International Journal of Advanced Biological and Biomedical Research, 1(8), 922-931.

  • Snehlata, H. S., & Payal, D. R. (2012). Fenugreek (Trigonella foenum-graecum L.): an overview. Int J Curr Pharm Rev Res, 2(4), 169-187.

  • Bawadi, H. A., Maghaydah, S. N., Tayyem, R. F., & Tayyem, R. F. (2009). The postprandial hypoglycemic activity of fenugreek seed and seeds' extract in type 2 diabetics: A pilot study. Pharmacognosy Magazine, 5(18), 134.

  • Snehlata, H. S., & Payal, D. R. (2012). Fenugreek (Trigonella foenum-graecum L.): an overview. Int J Curr Pharm Rev Res, 2(4), 169-187.

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