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Sprouting+Guide

Sprouting+Guide

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Published by Lucky621
Guide to sprouting your own delicious sprouts.
Guide to sprouting your own delicious sprouts.

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Published by: Lucky621 on Jul 03, 2014
Copyright:Traditional Copyright: All rights reserved

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07/03/2014

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1
Sprouting Guide
 
CULINARY NUTRITION EXPERT PROGRAM
 
 
SPROUTING GUIDE 
Join the conversation. CulinaryNutrition.com @AcademyCN  Academy of Culinary Nutrition. Copyright 2014 All Rights Reserved 
Sprouting Advantages:
 
Enzymes are activated, which are necessary for food digestion
 
Proteins are converted to free amino acids, which are the building blocks of our bodies
 
Starches change to simple sugars
 
Minerals combine to increase assimilation
 
 Vitamin content increases, often rising between threefold and twelvefold
 
Chlorophyll and carotene content increases dramatically when exposed to sunlight
 
Home-grown sprouts are cheap, cheap, cheap
Our Favourite Sprouts:
 
 Alfalfa sprouts:
 Rich in phytochemicals, alfalfa sprouts protect against cancer, heart disease, osteoporosis and fibrocystic breast disease. They stimulate natural killer cell activity, which strengthens the immune system. Alfalfa sprouts are beneficial in reducing symptoms of PMS and menopause, including hot flashes. They contain high concentrations of antioxidants, the body’s defense against the destruction of DNA, which is the cause of aging. Alfalfa sprouts are abundant sources of vitamins A, B, C, E and K, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. They’re also good sources of carotene, chlorophyll, amino acids and trace elements. They contain 35% protein.
 
 Broccoli sprouts
:
Broccoli sprouts abound with the amazing cancer-fighting phytochemical sulforaphane. Research studies have shown that they contain 50 times more sulforpohane than fresh broccoli. What’s more, broccoli sprouts contain glucosinolates and isothiocyanates, substances that protect cells from becoming malignant, at 10-100 times greater levels than in fresh broccoli. They are sources of plant estrogens, similar to human estrogen, and therefore are helpful in cases of PMS, menopause, hot flashes and fibrocystic disease. Nutrient-dense, they are rich sources of vitamins A, B, C, E and K, antioxidants, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. They’re also rich sources of carotene,
 
 
SPROUTING GUIDE
Join the conversation. CulinaryNutrition.com @AcademyCN  Academy of Culinary Nutrition. Copyright 2014 All Rights Reserved 
chlorophyll, amino acids, trace elements and antioxidants. Broccoli sprouts contain as much as 35% protein.
 
Garbanzo beans
, also known as chickpeas, can be sprouted to make a delightfully delicious hummus that’s much richer in nutrients than hummus made from cooked chickpeas. Garbonzo bean sprouts can also be used in salads, soups or stir fried or steamed with other bean sprouts and vegetables. These sprouts are plentiful sources of vitamins A, C and E, the minerals iron, calcium, magnesium and amino acids. They contain 20% protein.
 
 Pea sprouts
: Pea sprouts are rich sources of vitamins A, B, C and E, all the essential amino acids, the minerals calcium, iron and phosphorus. They contain 26% protein.
 
Lentil sprouts
:
 Lentil sprouts are rich in vitamins A, B, C and E, the minerals iron, calcium and phosphorus. They contain 26% protein.
 
 Mung bean sprouts
: Abundant in vitamins A, B, C and E, mung bean sprouts are packed with the minerals iron, potassium, calcium and magnesium, as well as amino acids. They contain 20% protein.
 
 Red clover sprouts
:
 Rich in phytochemicals, red clover sprouts are protective against diseases like cancer. They contain genistein, which is known to prevent the formation of new blood vessels inside tumours, essentially starving them. Red clover contains naturally occurring plant estrogens, similar to human estrogen, so they are helpful with PMS, menopause, hot flashes and fibrocystic disease. They contain vitamins A, B, C, E and K, the minerals calcium, magnesium, potassium, iron, phosphorus and zinc, trace minerals, carotene, chlorophyll and amino acids. They contain 26% protein.

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