Sprouts – Regaining Youth and Strength

Research

Gizela Schmidt from Switzerland, having brought her research to an end, wrote the following lines: “I myself began to take sprouted wheat for breakfast when I was 54 years old.

After a few months, my gray hair regained its original color, became elastic and thick. Vision was fully restored, as were my bodily and spiritual powers. This condition allows me to work at full strength to the present day, when I turned 75 years old.”

History

Since ancient times, people used sprouted grains, legumes, and nuts in their diet. Both the Indian Vedas and the Greek scientist Hippocrates (460-375 BCE) mention the healing properties of sprouts of germinated grain.

The new is the well-forgotten old. So now in our time, there are many scientific theories about a magical panacea for all diseases – sprouted grains. Let us say right away that you should not go to extremes and believe everything that is written and said about the miraculous properties of sprouted grains. You will not be younger overnight nor will you be cured of all diseases in one fell swoop by eating only sprouted grains.

However, it is an accepted fact that the nutritional value of sprouted grains, legumes, and nuts is significantly higher than the products of their processing, since most of the nutrients, such as vitamins and essential fatty acids are in the germ of the grain. During the processing of grain into flour, these substances, as well as those contained in the grain shell (minerals, vitamins E), are mostly lost, remaining in the bran.

In germinated grains the content of vitamins E, B, and C increases almost 2-fold, compared to their processed counterparts. Additionally, by sprouting, substances are destroyed that impede the full assimilation of essential minerals, such as magnesium, calcium, zinc, etc.
It should be noted that in this process sugar and fiber turn into an easily absorbed form.

Thus, we can confidently talk about the benefit in adding sprouts to our daily diet, especially in the winter and spring which are the vitamin deficiency periods. However, they are not a complete substitute for fresh fruits and vegetables.

Sprouted grain is a good fortifying agent for the prevention of many diseases.

Daily consumption of about half a cup of sprouted grains in salads, soups, and cereals contributes to self-cleaning and rejuvenation of the body thanks to a significant amount of antioxidants (vitamins A, C, E), increases hemoglobin, reduces blood pressure, and normalizes heart activity. It helps get rid of excess weight, improve vision, strengthen teeth and hair, etc.

The germinated grain diet course has no time limit.

Buying crops

Almost all types of crops that are present in the human diet can be germinated: wheat, rye, barley, all types of legumes, sunflower seeds, and peanuts. It is only necessary to carefully approach the selection and preparation of grains, remembering that during storage and processing, they may have been processed with pesticides, and may therefore be harmful. Another potential problem is grain that has gone bad; it usually floats to the surface when put into water, and must be removed along with other impurities. It is recommended to purchase grain in pharmacies or in trusted stores. Grain that does not sprout after two days should not be eaten. There have already been repeated cases of infection with E. coli and salmonella after use of improperly sprouted grain, so the grain must be pasteurized before soaking.

The process of sprouting

Sprouting is a process where seeds and legumes are germinated and then eaten raw or cooked. When we soak seeds in water, eventually they germinate, causing their outer layers to tear open and allowing a young shoot to blossom. Their outer membranes become soft, allowing them to sprout.

It is possible to germinate any raw seed, grain, nut, or legume to get a wide variety of benefits.

Six methods for germination at home

1. Soak one cup of grain in cool water for 6-12 hours. Drain off soak water. Do not ever soak again.

Rinse and drain with cool water thoroughly. Repeat every 8-12 hours. Most of the grains will have shoots on day two or three.

2. Place a cup of grains of wheat, legumes, or soybeans into a deep plate in a thin layer and add two cups of water. Hold the grains for three days at room temperature, then place evenly on a moistened dark cloth and leave for another two days. Wash the sprouted grains until the musty smell disappears.
3. Place pre-washed grains in a deep dish so that the water is at the level of the upper grains, and covered with a dense cloth, protecting the water from evaporation. Place the dish in a warm place for a day. As soon as the sprouts are 1 mm long, grind the grains and pour boiling water (or milk) in a 1:1 ratio. Then cover and wait until cool.
4. Legumes are recommended to be placed in glass or metal dish with a layer of no more than 2 cm. Cover the grains with a cloth and fill it with previously boiled cold water. Place the dish in a warm place, periodically moisten the fabric. Our product will be ready in a day or two, depending on the temperature. Germinated soybean and pea sprouts are recommended to be blanched briefly in boiling water, thereby we destroy the harmful substances that might be present in these crops. Bean sprouts, as well as lentils and alfalfa can be taken without additional processing.

When germinating grains, it is necessary to make sure they are not too dry, otherwise the germ of the grain will not be viable. On the other hand, do not over moisten them, so a persistent putrefactive odor appears, and  the grains become moldy.

When germinating grains, remember that the optimal size of the sprouts should be no more than three millimeters, overgrown sprouts acquire an unpleasant aftertaste and become harder.

5. Buckwheat sprouts very quickly. Grains need to be sorted out, washed and soaked in water for 4 hours. Then you should rinse them again and leave without water for several more hours.
6. Sprouting lentils is easier than wheat. It must be washed very thoroughly, soaked overnight in water, rinsed in the morning and left for 3 hours without water. That is it – lentil seedlings are ready.

Benefits of different sprouts varieties:

Wheat

Wheat berry is probably the most popular grain to sprout.

The taste and quality of the sprouted grains will depend on the variety of wheat. To find what you like, you can buy several types of wheat for testing.

Their sprouts strengthen the immune system and supply us with energy, cleanse the liver, kidneys, bladder, and intestines; help relieve swelling, heal wounds and ulcers, and improve the condition of the skin and hair.

Wheat sprouts can cleanse our body of chronic diseases, but this requires eating them for at least a year. Relatively quick changes occur with the hair: it looks better than after using expensive shampoos and masks.

Sprouts of wheat can prevent cavities, increase the tone of the body, calm the nerves, and improve sleep.

They will supply you with vitamin E and vitamin B, which have a beneficial effect on the nervous system, minerals (calcium, phosphorus, magnesium, iron, etc.). The use of germinated wheat strengthens the immune system, normalizes the intestines, and improves the functioning of the heart and brain.

Masks and creams that include wheat germ are an effective tool for improving the condition of the skin and hair.

Oats

Oat sprouts are very effective for many serious health problems: tuberculosis; diseases of the kidneys, liver, and gallbladder; hepatitis; and thyroid diseases. They help speed up recovery after injury and prolonged illness by restoring immunity, strengthening muscles, normalizing the functions of the stomach and intestines, and improving blood composition. This property is very effective in preventing the formation of blood clots and thrombosis.

Beans

Germinated beans have a diuretic, anti-inflammatory, and astringent effects. They promote wound healing and improve skin condition and complexion. Sprouted peas are useful for those who want to lose weight – they have few calories, but are quite hearty.

Chickpeas sprouts contain good amounts of vitamins A, C, and B; manganese, silicon, iron, boron, potassium and calcium; and a lot of fiber, carbohydrates, high-quality proteins and amino acids.

Barley

Barley sprouts are very beneficial – they increase stamina and normalize the body’s acid-base balance. Their healing properties refer to the activity of vitamins B₁₂, K, and C, as well as pro-vitamin A, zinc, copper, manganese, and iron.

Rye

Germinated rye helps the body resist microbes and viruses, improves mucus excretion in diseases of the respiratory tract, normalizes glucose levels in blood, removes poisons, and prevents the development of atherosclerosis and early aging.

Lentil

Lentil sprouts are very useful. They contain very easily absorbed forms of iron and contribute to maintaining a good level of hemoglobin and hematopoiesis. Lentils have a lot of high-quality protein, calcium, iron, zinc, magnesium, phosphorus, selenium, copper; vitamins F, E, and the B complex. They also have a lot of vitamin C and potassium, which are essential in curing atherosclerosis and heart disease. Lentil sprouts also contribute to the normal metabolism, proper functioning of the nervous system, digestion, and the healing of stomach ulcers.

For adults and children suffering from anemia and prone to frequent bleeding, colds, bronchitis, tonsillitis, and pneumonia, lentil sprouts are especially useful.

Buckwheat

Sprouts of raw, not roasted buckwheat are also very wholesome. They strengthen blood vessels, help cleanse the liver and intestines, and heal stomach ulcers.They also normalize metabolism, remove toxins and bad cholesterol (LDL)  from the body.

Seeds

Germinated sesame, flax, sunflower, and pumpkin seeds are also very useful.

Sesame seeds strengthen the spirit and prolong life. They contain vitamins C and E, amino acids, calcium, and zinc.

In flax seeds both seeds and the liquid in which it was soaked are used. Flax seeds help cure diseases of the stomach and intestines. Raw foodists and vegetarians love them for their Omega 3 fatty acid content.

Sunflower seeds contain polyunsaturated fatty acids that prolong the youth of the body. They also are used to prevent heart attacks and atherosclerosis.

Pumpkin seeds do an excellent job with helminths, they have a lot of zinc, improve digestion, and heal the intestinal microflora. Seeds germinate in the same way as buckwheat seeds.

Due to the large amount of zinc, they  help to maintain the health of the prostate gland. They also have a beneficial effect on the functioning of the brain, genitourinary system, supply the body with high-quality fats and proteins, vitamins C, E, and B complex; as well minerals – iron, phosphorus, magnesium, cobalt, and copper.

Thistle sprouts

Milk thistle is known as a plant that regenerates and revitalizes liver cells. Its sprouts contain flavonoids – very active substances that protect our cells from oxidative damage; as well as trace elements: mainly selenium and zinc; and vitamins A, E, F, K, D. Their sprouts facilitate the formation and elimination of bile, and protect the liver from toxins and infections. They also assist in the treatment of many liver diseases – both acute and chronic, with allergies, colitis, hemorrhoids, inflammation of the gallbladder and spleen, and help dissolve and remove stones.

How to eat

Germinated sprouts are best consumed for breakfast or lunch. They can be eaten raw; in that case, make sure to chew them carefully. You can cook healthy and tasty dishes with your sprouts as well. Salads are quite simple to make. Grind the sprouts, then add honey, raisins, grated carrots, dried or fresh fruits, nuts, and herbs.

Storage

In no case should you sprout grain long before use, it can be stored in the refrigerator for no more than 48 hours. To improve preservation of prepared dishes containing sprouted grains during long-term storage, it is advisable to add lemon juice or honey. But, even when stored in the refrigerator, if the sprouted grains have acquired a darker shade or unusual odor, then it is better not to eat them. Fresh preparation is the best choice.

TODAY’S TIP: Take into account the recommended rate of human consumption of sprouted grain:  50-100 grams (1,5 oz – 3.5 oz) per day.