Fresh Sprouts are a Whole Food, Filled With Enzymes and Nutritional Value! | ||||||||||||
AlkalizeForHealth
"The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease." A "raw foodist" is someone who eats at least 50% raw food 100% of the time. Fresh juices and sprouts are excellent sources of enzymes. People in North America are so deficient in enzymes that enzyme therapy may help with almost any health condition. The highly colored coats of beans contain abundant anti-cancer chemicals. People who eat more beans have less cancer. Research recently came out of Johns Hopkins University that found three-day-old broccoli sprouts to be loaded with the anti-cancer chemical sulforaphane. The sprouts are said to lack the flavor of mature broccoli that some people find unpleasant. You might even try growing them yourself. - www.drweil.com Broccoli sprouts contain 20 times as much as glucoraphanin than mature broccoli. Glucoraphanin converts to cancer-fighting sulforaphane in the body. Sulforaphane prompts the body to make an enzyme that keeps tumors from forming! Sulforaphane also kills H. Pylori, the microbe that causes stomach and duodenal ulcers. - Dr. Robert Jay Rowen's Second Opinion September 2002.
Mastic may also kill H. Pylori. Add one ounce of 3% hydrogen peroxide to one pint of water and soak your seeds overnight. Add the same amount of hydrogen peroxide each time you rinse the sprouts. This will help them sprout and prevent mold. Our experience is that organic grains and legumes are more likely to sprout than inorganic grains and legumes. When you are eating your sprouts, it is unpleasant to bite down on a hard seed that has not sprouted. Making sprouts at home is so economical that there is no reason not to use organically grown seeds. Cabbage eaten raw, cooked or juiced helps detoxify the body by killing all types of harmful viruses, bacteria, and other pathogens in the stomach and intestinal tract. - Dr. David Williams. "If God did not make it, do not eat it." A diet of fresh whole foods is best. The pancreas produces a fluid called pancreatin that contains many enzymes. These enzymes include amylase to digest carbohydrates, lipase to digest fats, and protease to digest protein. If the pancreas becomes exhausted then the resulting inability to properly digest and metabolize carbohydrates, fats and proteins can cause many difficulties. Enzyme deficiency is implicated in over 200 diseases including: Enzyme supplements are available in health food stores and online. Everyone should eat a few enzyme tablets with each meal or between meals or before going to bed. Fluoride interferes with the functioning of many enzymes in the body. Reverse osmosis is the only water filtration method we know of that can remove fluoride from drinking water. Ideally you should drink water that has never been fluoridated. What was the staple food of Roman gladiators? A porridge made of barley and beans. | Sprouts are a fun way to create economical fresh organic leafy greens in your own kitchen. A good sprouter is available from www.easygreen.com. Watch the online video. This sprouter is suitable for both household and small commercial use (restaurants, juice bars, etc.) To make carrot, wheatgrass and other juices we suggest the Omega model 8003. This juicer comes with a 10 year warranty. Enzymes are needed in the fight against cancer. Cooking at temperatures above 116°F destroys enzymes. Instead of cooking, why not try sprouting? "Germination initiates a chemical transformation in the seed grains that naturally neutralizes the phytates or enzyme inhibitors..." - The Maker's Diet, page 138. Soaking grains, nuts, seeds and beans overnight triggers the onset of the sprouting process and deactivates the enzyme inhibitors. Just soaking them overnight before cooking makes them much easier to digest. Take any edible seeds, nuts, grains or beans, soak them in water overnight and they should swell up. These are called "pre-sprouts". Many of them will now be ready to eat without any cooking at all. If not edible, then rinse them and continue soaking and rinsing for two or three days. Letting the sprouts grow longer is optional. Putting the sprouts in a window so they turn green is also optional. Just soak your seeds, nuts, grains or beans for 24+ hours and then try eating them. If you like the taste then they are ready to eat. You can soak seeds overnight and then dry them in the open air or in a dehydrator prior to grinding them into healthy flour devoid of enzyme inhibitors. Protein is made of amino acids. The adult human body requires 20 different amino acids. The human child requires 22 different amino acids. Eight of these amino acids are called "essential amino acids" because they must be obtained from diet. The remaining amino acids can be manufactured in the body using the 8 essential amino acids as building blocks. The eight essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Plus, histidine is an essential amino acid for human infants. Unfortunately, lysine can be destroyed by heat starting at about 110°F, with higher temperatures bringing greater destruction. Lysine is used by the body in the fight against both cancer and heart disease. The essential amino acid tryptophan may also be damaged by heat. A good source of lysine is uncooked legumes. A good source of tryptophan is uncooked grains. Organic cold-processed whey powder is a good source of both lysine and tryptophan. There are also other things you can do to prevent heart disease. It is no longer safe to consume raw animal products. Raw fruits and vegetables do contain protein. However, your best plant sources of protein are nuts, seeds, grains and legumes. As we mentioned above, nuts, seeds, grains and legumes contain enzyme inhibitors. These enzyme inhibitors can be deactivated by cooking. However, cooking can also destroy some of the amino acids. Therefore, we conclude that another good way to deactivate the enzyme inhibitors is sprouting, and the sprouts can be eaten raw or lightly steamed (put them in your stir fry just before serving) so that we can obtain the full measure of protein that they contain. It is nice to have some warm food each day. Certainly it smells good, with various aromas being carried to your nose by the steam. Just avoid high temperatures and don't cook your food to death. Cooking destroys 25% to 100% of the nutrients in food depending on the cooking method. Lightly steaming food destroys about 25% of certain vitamins and other nutrients. Microwaving food can destroy up to 100% of some nutrients. Plus, frying, deep frying and baking at moderately high temperatures (350°F) and microwaving can create carcinogens such as acrilamide in the food. To protect nutrients when cooking, you should always cook with water, thereby ensuring the cooking temperature never exceeds the boiling point of the water. Properly cooking certain foods can make the foods more appetizing and soften the food thereby increasing the availability of nutrients. The overall diet, however, should consist of only 30% cooked foods and at least 70% raw foods. Grains and legumes each contain all of the essential amino acids, but tend to have more of some than others. In order to have an abundance of ALL essential amino acids, it is useful to eat both sprouted grains and sprouted legumes each day. It is not absolutely necessary to eat them at the same meal because the body can store excess amino acids for a time, but for protein synthesis to take place all the essential amino acids must be present simultaneously. The manna bread eaten by the ancient Essenes was not cooked. Rather it was simply heated in the dessert sun. Uncooked manna bread made from sprouted grains may be available in your local health food store. The bread recipe called Ezekiel Bread ("And you, take wheat and barley, beans and lentils, millet and spelt, and put them into a single vessel, and make bread of them." - Ezekiel 4:9) provides all the essential amino acids in good balance providing you use roughly equal quantities of grains and legumes. You might pre-mix all these grains and legumes and sprout a cupful at a time for use in salads, sprinkle on soups, etc. Legumes commonly used in this recipe include lentils, pinto beans, red kidney beans, and Great Northern Beans. Sometimes rye is substituted for spelt. The average North American eats twice as much protein as is required by the body, resulting in depletion of the body's protein-digesting enzymes. The body's requirement for dietary protein (when derived from plant sources) is one half gram of protein per pound of body weight. A 100 pound person needs about 50 grams of plant protein per day. This is a very small amount of protein. It is almost impossible to eat a diet of fresh fruits, vegetables and sprouted grains and legumes and not get enough good quality protein. Plus, these plant sources of protein provide enzymes, fiber and more than twice the minerals and vitamins as provided by meat.
Sprouts are living foods, easy to digest and filled with enzymes, proteins, complex carbohydrates, essential fatty acids, fiber, vitamins, and minerals. Everything your body needs in a form that your body can use! Sprouts are economical, easy to make and nutritious. Simply by sprouting the grain or bean you have eliminated the need to cook it. No need to bake bread, or to cook your beans for hours to make them digestible. Just sprout and serve! Amazingly, even shelled sunflower seeds will sprout. You can soak nuts overnight and then dehydrate them. This removes the enzyme inhibitors while allowing you to continue eating tasty almonds and other nuts. You can make sprouts anywhere, even while camping. Pack in the dried grains, seeds, nuts, beans, and peas and produce fresh vegetables in your campsite! Sprouts are environmentally friendly. They eliminate the need for cooking fuel, and reduce the generation of greenhouse gases.
Sprouts are whole food. Eating sprouts gives you the full nutritional value of the food. Nothing has been processed out, no chemicals or preservatives have been added. The essential oils have never been exposed to the air so they are not rancid. The enzymes have not been destroyed by cooking. Sprouts are just simple, natural, wholesome food. Sprouts taste great in a bowl with a bit of salad dressing, mixed in with other leafy greens, stuffed into a sandwich, sprinkled over your dinner, or used as a garnish on soups. Sprouts can also be stir-fried or steamed with other vegetables, or added to veggie burgers. Use clean filtered water to soak your sprouts overnight. Then pour the water on your house plants. Flax is an exception. The soaking water turns gelatinous and is OK to eat. Good choices to sprout:
You will soon discover your favorites. A diet including lots of fresh sprouts and raw foods provides an abundance of enzymes necessary for good digestion, cancer prevention and the maintenance of good health.
Recommended reading: Altschul, Aaron M. Proteins, Their Chemistry and Politics, Basic Books, New York, 1965. This book provides the scholarly analysis of protein complementarity that is the basis of a successful vegetarian diet. A meat & milk based diet requires 3 1/2 acres to feed one person, whereas on a vegetarian diet one quarter acre can feed a person. Also, the meat & milk based diet requires 2,500 gallons of fresh water per day per person, compared to only 300 gallons of fresh water per day for a person on a vegetarian diet. The number of people who can live on this planet and their impact on the environment is largely determined by their diet. Boutenko, Victoria, Green for Life, Raw Family Publishing, 2005. Lappe, Frances Moore, Diet for a Small Planet, Ballantine Books, New York, 1992. This book explains the principle of protein complementarity that is the basis of the vegetarian diet. By combining a grain and a legume you produce a protein that is as good as animal protein. Examples include: rice and lentils (rice and dahl - India), corn and beans (Mexico), chick peas and wheat (falafel sandwich - Middle East). This famous bread recipe takes full advantage of protein complementarity: "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." - Ezekiel 4:9. A high protein plant diet provides twice the vitamins and minerals of a meat diet, and vastly more fiber, phyto-nutrients, and other required nutrients. Meyerowitz, Steve, Sprouts The Miracle Food: The Complete Guide to Sprouting, Sproutman Publications, 1998. Wigmore, Ann, The Sprouting Book, Avery Publishing Group, 1986. Ann Wigmore has published a number of books and we recommend them all. Page Summary Enzymes are found in raw food. People do not eat enough raw food and are overtaxing their pancreas and becoming deficient in enzymes. Sprouts are extremely economical, highly nutritious, and a good source of enzymes. We recommend that everyone learn about sprouts, make them at home, and eat some every day.
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