You are on page 1of 4

23/02/2016

LivingandRawFoods:TheValueofSprouts

Clickthisbannertocheckitout!

Clickheretofindoutmore!

HOME
F.A.Q.
REGISTER
MEMBERS
ARTICLES
INTHENEWS
RECIPES
CHAT
RAWFOODSMAIL
BULLETINBOARD
CALENDAR
CLASSIFIEDS
COMMUNITY
BOOKSTORE
MARKETPLACE
PERSONALS
RESOURCES
COACHING
CITYGUIDE
MULTIMEDIA
POSTCARDS
SEARCH
GUESTBOOK
LINKINGTOUS
WHAT'SNEW?
NOTIFYME!
RELATEDLINKS
FEEDBACK/HELP

RichiFeedLine
AutomaticFeedLine
forSaleNow,High
Capacity,7*24hours
Service.

TheValueofSprouts
bySolAzulayandothers
Sprouts:YearRoundVitamins
Sproutsareoneofthemostcompleteandnutritionalofallfoodstested.
Sproutsarereal'LifeVitamins,Minerals,Proteins,andEnzymes.Their
nutritionalvaluewasdiscoveredbytheChinesethousandsofyearsago.
Recently,intheUSA,numerousscientificstudiessuggesttheimportanceof
sproutsinahealthydiet.
Asanexample,asproutedMungBeanhasacarbohydratecontentofamelon,
vitaminAofalemon,thiaminofanavocado,riboflavinofadryapple,niacinof
abanana,andascorbicacidofaloganberry.
Becausesproutsarepredigestedfood,theyhaveahigherbiologicalefficiency
valuethenwholeseeds,raworcooked.Lessfoodisrequired,yetmore
nutrientsreachthebloodandcells.Thesproutingprocessundertheactionof
light,createschlorophyll.Chlorophyllhasbeenshowntobeeffectivein
overcomingproteindeficiencyanemia.
Sproutsalsohavearegeneratingeffectonthehumanbodybecauseoftheir
highconcentrationofRNA,DNA,proteinandessentialnutrientswhichcanbe
foundonlyinlivingcells.(Syntheticsupplementsarenotlifefood.)
Thechemicalchangesthatoccurinthesproutingseedactivateapowerful
enzymefactory,nevertobesurpassedinlaterstagegrowthofanyregumes
(seearticlebyDr.Peavy).Therichenzymaconcentrationcanleadheightened
enzymeactivityinyourmetabolism,leadingtoregenerationofthebloodstream.
Sproutedgrainappearstopreventdepletionandearlierdisappearanceofyouth
duetosexualpractice(vitaminE).Somevitaminsincreaseduringsproutingby
500%!Inwheat,vitaminB12quadruples,otherBvitaminsincreases3to12
times,vitaminEcontenttriples.Fibbercontentincreasesthreetofourtimes
thatofwholewheatbread.
Tobeginwith,sproutsarethemostreliableyearroundsourceofvitaminC,
carotenoidA,andmanyBvitamins(suchasfolacin),allofwhichareusuallyin
shortsupplyinourdiet.Sproutingseeds,grains,andlegumesgreatly
increasestheircontentofthosevitamins.Forexample,thevitaminAcontent
(percalorie)ofsproutedMungbeansistwoandahalftimeshigherthanthedry
bean,andsomebeanshavemorethaneighttimesmorevitaminAafterbeing
sprouted.
Dryseeds,grains,andlegumes,whilerichinproteinandcomplex
carbohydrates,containnovitaminC.Butaftersprouting,theycontainaround
20milligramsper3.5ounces,atremendousincrease.Also,ifgrownindecent
soilortakenfromyourowngarden,seeds,grains,andlegumeswillbehighin
organicmineralssoyoursproutswillbeanexcellentsourceofmineralsas
wellasvitamins.

http://www.livingfoods.com/articles/sprouts.html

1/4

23/02/2016

LivingandRawFoods:TheValueofSprouts

Thegreatadvantageingettingvitaminsfromsproutsyougrowyourselfisthat
yougetaconsistentlyhighvitamincontentwithoutlosses.Inthedeadof
winter,whenyoucantgrowanythingorgetfreshproduceanywhere,sprouts
willprovideaconsistentlyreliablesourceoffresh,highnutrientvegetablesrich
invitaminC,vitaminA,andBvitamins.Thiswillkeepyourimmunesystem
strongandyourhealthintopconditionwhenalmosteveryoneelseisgetting
sick.Whydoyouthinksomanypeoplecomedownwithcoldsandfluinthe
wintermorethananyothertime?Becausetheyrenotgettingthevegetables
andfruitsthatwouldkeeptheirimmunesystemsstrong.
Haveyoueverheardofavegetablethatcontinuestogainvitaminsafteryou
harvestit?Sproutsdo!Sproutsarelivingfoods.Evenafteryouharvestyour
sproutsandrefrigeratethem,theywillcontinuetogrowslowly,andtheir
vitamincontentwillactuallyincrease.Contrastthatwithstoreboughtfruitsand
vegetables,whichstartlosingtheirvitaminsassoonastheyrepickedand
oftenhavetobeshippedathousandmilesormoreinthewinter.

MakeYourOwnSproutsYearRound
Whilefreshfruitsandvegetablesprovideenzymes,sproutsarefarmore
concentratedandshouldbeeateninthesummerwitheverylargemealeven
whenyouhaveyourownvegetablesandfruits.Inthewinterandspring,when
yourownvegetableandfruitsarenotavailable,sproutsaredoublyimportant.
Sproutsshouldbecomeanintegralpartofyourdietyearround.
Butyouneedtomakeyourownsproutsforhighestfoodvalue.Sproutsare
livingfood.Theyneedtobefresh.Freshlypickedfromyourownsproutgarden,
theycontainthehighestlevelofenzymesandvitamins.Iftheyareimmediately
refrigerated,the"lifeforce"willstayintheseedastheyremainfreshand
slowlycontinuetogrow.
Iftheyarenotimmediatelyrefrigeratedafterharvest,theywillstopgrowingand
theenzymesandvitaminswillstartdecomposing.Asthathappens,the
enzymeandvitamincontentwilldeclinerapidly.Whenyoubuysproutsatthe
supermarket,theresnotellinghowlongtheyvebeenoutontheshelvesand
exposedtoroomtemperature.Evenseveralhoursofsittinginroom
temperaturewillcausearapidlossofenzymesandvitamins.Butwhatseven
worseisthatsomesproutsaretreatedwithmoldinhibitorstokeepthemfresh
lookingastheysitatroomtemperature.Thoselong,white,Mungbeansprouts
seeninthestoreoratthesaladbarhaveprobablybeentreatedwithinhibitors
sotheycouldbegrowntothatlengthandpreservedatroomtemperature.To
reallygettherejuvenatingvalueofsprouts,youneedtogrowyourownandeat
themfresh".
(ByDr.WilliamS.PeavyandWarrenPeary,fromthebookSuperNutrition
GardeningavailablefromAveryPublishingCo.18005485757)Reprintedwith
thepermissionoftheauthor.

FountainofYouth
"TheSpanishexplorerPoncedeLeonsearchedofftheFloridacoastfora
marvelousfountainhehadheardcouldrestoreyouth.Heneverfoundthis
legendaryfountain,butyoucan.Itistheeatingofsproutedseedsthathavenot
beenheatedover118degreesFahrenheit,thetemperatureatwhichenzyme
destructionbegins.Sproutsarefreshlygerminatededibleseedssuchasbeans
andgrains.Infact,allyouneedisaKitchencounterandfiveminutesaday.
Evenifyoureinanapartmentinthemiddleofacity,youcansprout!
Therejuvenatingandlifegivingpropertiesofsproutsmaybeoneofthegreat
healthsecretsofourtime.Sproutsprovidetwoimportantthingsinourdieta
steadyyearroundsourceofvitaminsandahighconcentrationoffood
enzymes.Bothkeepthebodysenzymeactivityhigh.Enzymes,whichare
madeoutofvitaminsandminerals,arethemostvitalfactorthatsustainsour
bodyslifeprocesses.Withoutenzymes,wewouldbedead.Anditisthatvery
http://www.livingfoods.com/articles/sprouts.html

2/4

23/02/2016

LivingandRawFoods:TheValueofSprouts

thing,enzymedepletionthatisafundamentalcauseofaging.Itisthelossof
thebodysenzymeswhichdecreasesthelifeprocessesinthecells.Asthe
cellslifeprocessesdecrease,theyarenotabletoreplacethemselvesas
quickly.Atthesametime,asenzymeactivitydecreases,thecellsbecome
moresusceptibletodamagebyfreeradicalsandothertoxicsubstances,which
furtherhinderscellreproduction.Itisthebodysinabilitytoreplaceoldcells
withhealthynewonesatafastenoughrateandtheconcurrentlossinthe
bodysenzymesthatispreciselyresponsibleforagingandincreased
susceptibilitytodiseaseaswegetolder.Thisiswhyimmunitytendsto
decreasewithageimmunecellsarentbeingreplacedatafastenoughrateto
protectthebodyadequatelyfromdisease.Stayingbiologicallyyoungand
healthyisamatterofkeepingenzymeactivityinourbodiesatamaximum.
Thatisexactlywhatsproutsdo,whichiswhytheycanbecalledthefountain
ofyouth.
(ByDr.WilliamS.PeavyandWarrenPeary,fromthebookSuperNutrition
GardeningavailablefromAveryPublishingCo.18005485757)Reprintedwith
thepermissionoftheauthor.

SproutsSaveOurEnzymes
Sproutspreserveourbodysenzymes,whichisextremelyimportant.Howdo
theydothis?Firstofall,sproutedbeans,grains,nuts,andseedsareextremely
easytodigest.Sproutingessentiallypredigeststhefoodforusbybreaking
downtheconcentratedstarchintosimplercarbohydratesandtheproteininto
freeaminoacids,soourownenzymesdonthavetoworksohard.Ifyouve
everhadtroubledigestingbeansproperly,justsproutthemandyoullhaveno
troubleatall.Sproutingalsoremovesantinutrientssuchasenzymeinhibitors,
andthatmakessproutseveneasiertodigest,furthersparingenzymes.
Anotherantinutrientisphytates,whichiswhatstopssomepeoplefrom
enjoyinggrainssuchaswheat.Manypeoplewhocanteatunsproutedwheat
findtheycaneatallthesproutedwheattheywantwithnoproblem.

TheMagicofFoodEnzymes
Perhapsthegreatestthingsproutsprovideisenzymes.Theenzymesin
sproutsareaspecialproteinthathelpsourbodydigestthenutrientsinourfood
andbooststhelifegivingenzymeactivityinourbody.Foodenzymesareonly
foundinrawfoods.Cookingdestroysthem.Whileallrawfoodscontain
enzymes,themostpowerfulenzymerichfoodaresproutedseeds,grains,and
legumes.Sproutingincreasestheenzymecontentinthesefoodsenormously,
toasmuchasfortythreetimesmorethannonsproutedfoods.
Sproutinggreatlyincreasesthecontentofallenzymes,includingproteolytic
andamylolyticenzymes.Theseenzymesdigestproteinsandcarbohydrates
(starches).Theyarenormallyproducedinsidethebodybutarealsofoundin
greatconcentrationinrawsproutedfoods.ResearcherssuchasDr.Edward
Howellhaveshownhowfoodenzymesaidusinthedigestionofallthe
proteins,starches,andfatseateninthesamemealthroughtheiractioninboth
salivaandtheupperpartofthestomach.Thesefoodenzymescantakethe
placeofsomeofourbodysownenzymes,andthisisverysignificant.
Thedigestionoffoodtakesahighpriorityandforcesthebodytoproducea
copiousflowofconcentrateddigestiveenzymeswhentherearenoenzymesin
ourfood.Allofuslooseourabilitytoproduceconcentrateddigestiveenzymes
aswegrowolder.Asthishappens,wearelessabletousethevitamins,
minerals,andothernutrientsinourfood,andwelosetheabilitytoproduce
adequateamountsofalltheotherenzymesweneed.
Dr.DavidG.Williamsexplainssomeoftheconsequencesofinadequate
enzymeproduction:
"Asweage,ourdigestivesystembecomeslessefficient.Thisshouldbe
obviouswhenyouconsiderthatanywherefrom60to75percentofall
http://www.livingfoods.com/articles/sprouts.html

3/4

23/02/2016

LivingandRawFoods:TheValueofSprouts

hospitalizationsarerelatedtoproblemsconcerningthedigestivesystem...ulcer
andindigestionmedications,bothprescriptionandoverthecounter,areamong
thetopsellersofanyclassofdrugsasweage,ourstomachsabilityto
producehydrochloricacidlessens(NewEnglandJournalofMedicine85313:
7074)andbyage65,almost35percentofusdontproduceanyhydrochloric
acidatall."
ResearcherssuchasDr.EdwardHowellhaveshownthatmuchofthis
breakdowninthebodysabilitytoproduceenoughenzymesisduetothe
overproductionofconcentrateddigestiveenzymesovermanyyears.Itshould
beobviousfromallthisthatourbodiesweremadetoeatfarmorerawfood
thanwecurrentlyeat.Thebodyhasonlyalimitedcapacitytomakeenzymes,
andthisoverproductionofdigestiveenzymesovermanyyearsisdirectly
responsibleforthebodyslossofalltheotherenzymes.
Bysquanderingourenzymemakingcapacityondigestiveenzymes,the
productionandactivityofalltheotherenzymesneededinourbodyisreduced.
Thisisonereasonwhyenzymesaredepletedfromourcellsasweage.As
enzymeactivityisdiminishedinthecells,thereisanaccelerationoftheaging
processcausedbyfreeradicaldamageandotherthingsthatmakeus
increasinglysusceptibletodisease.
Whenwegetenzymesfromourfood,itsparesourbodyfromhavingtomake
suchconcentrateddigestiveenzymes.Thissparingeffectincreasesthe
activityofalltheotherenzymesinourbody.Eatingenzymerichfoodssuchas
sproutsallowsourbodytomaximizeitsproductionofnondigestiveenzymes,
andthathelpsusproduceanadequatelevelofenzymesallourlife.Andthe
higherthelevelofenzymeactivity,thehealthierandbiologicallyyoungerwe
aregoingtobe.
Sinceagingis,toalargeextent,causedbyenzymedepletion,slowingthe
agingprocessmightbeamatterofeatinglotsofenzymerichfoodeveryday
alongwithanadequateintakeofvitaminsandminerals.Sproutedseeds,
grains,andlegumesarethemostpowerfulenzymerichfoodsthatexist.

NavigateLivingandRawFoodsbelow:

HomePage

Go

SearchLivingandRawFoodsbelow:

Search
Translatethissiteinto:

Arabic

Translate

SearchAmazon.comfor:

Books

Search

1998LivingFoods.com
AllRightsReserved

USEOFTHISSITESIGNIFIESYOUR
AGREEMENTTOTHEDISCLAIMER.
PrivacyPolicyStatement

http://www.livingfoods.com/articles/sprouts.html

4/4