Nutritionist.

PRESS RELEASE - Discovery Magazine

3 OCTOBER 2006

THE JOYS OF SPROUTING by Andrea Jenkins


A valuable technique, still overlooked and underutilised in this country is sprouting or otherwise known as germinating. Sprouting goes back as far as 2939BC when a Chinese emperor discovered the health value of sprouted beans and pulses.


Sprouted foods are at their purest form and offer a dense energy form of vitamins, minerals and chlorophyll. It is fascinating and rewarding to watch the development of your own seeds and beans sprout and germinate into one of the most digestible and nutrient packed foods you can eat. Sprouting helps to break down the indigestible carbohydrate and trypsin inhibitors in our intestines.


Sprouting also decreases the slight acidity that some beans and seeds often cause thereby helping to alkalise the body.


It is also a brilliant source of vegetarian protein absent of saturated fat thereby making it a perfectly balanced complete food.


Beans, lentils, pulses and seeds offer benefits such as valuable proteins, minerals, fibres and a source of low Glycemic index energy. However, so often the tricky preparation and lack of creative cooking tends to prevent us from using them.


A surprising amount of foods can be sprouted - each channelling energy to different organs and functions of the body:


Seeds and legumes (beans and pulses) are rich in protein with high trace minerals and enzymes e.g.:


Sunflower seeds sprouting gives them a soft nutty texture which is vital as an antioxidant (vitamin E rich), helping with nerves, sight and anti ageing properties.


Sesame seeds - excellent source of natural calcium.


Buckwheat grain - this is a rare source of rutin, it aids in circulation and strengthening of varicose veins and skin blemishes.


Soy sprouts - these have isoflavone and hormonal balancing benefits which become more profound with sprouting, helping to alkalise to body and contain 41%protein.


Quinoa - high protein source and low GI.


Alfalfa - a favourite and renowned for its aid in diabetes, cholesterol, acidity and digestion.


Chickpea - high calcium and fibre.


Lentils, mung beans these are thought to aid in weight loss and remove dampness.


Peanuts - sprouted these are transformed into a taste similar to fresh peas.


Fenugreek - dissolves mucus.


Mustard seeds - decreases inflammation.


Barley - excellent source of fibre and helps decrease cholesterol.


Wheat - high calcium and B vitamins.


In making the wheat and barley grass (for fresh juice and powders) these grains are first sprouted to incorporate energy into the plant and to breakdown the indigestibility of the grain. They are then left to grow into grasses. The greenness of these seeds shows their high life supporting chlorophyll.


Lesser known are the sunflower greens/shoots which are just fabulously tasty and a glorious and wonderful food.


Sprouted wheat is made into the increasingly popular Essene bread, the sprouting of this grain predigests starch and subsequent gluten content thus making it far less inclined to cause all the digestive bloating and allergies that are increasingly accompanying the consumption of wheat. This bread has proven to be a blessing and joy to many of those previously suffering from the above symptoms.

Sprouts

Wheatgrass is rich in chlorophyll, oxygenates the body and detoxifies the liver. Best drunk straight after juicing.

Mung Beans

Mung Beans - a rich protein source. Traditionally used in Ayurvedic Medicine as an aid to weight loss. Can be easily sprouted with a home kit. Sprouting Kits Available Here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Urban Sprout

http://www.urbansprout.co.za