Sprouting, Wheatgrass & Micro Greens

WHY SPROUTS?

Sprouts are one of the most complete and nutritionally beneficial of all foods. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet. As an example, a sprouted Mung Bean has the carbohydrate content of a melon, vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry. Other studies have shown sprouts to be a powerful antioxidant and may assist in preventing some types of cancer.

Sprouts are the most reliable year-round source of vitamin C, beta-carotene and many B vitamins (such as folacin). Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted. Sprouts preserve our body's enzymes, which is extremely important.

How do they do this? Sprouted beans, grains, nuts, and seeds are extremely easy to digest. Sprouting essentially pre-digests the food for us by breaking down the concentrated starch into simpler carbohydrates and the protein into free amino acids, so our own enzymes don't have to work so hard. Sprouting also removes anti-nutrients such as enzyme inhibitors, and that makes sprouts even easier to digest, further sparing enzymes. Another anti-nutrient is phytates, which is what stops some people from enjoying grains such as wheat. Many people who can't eat unsprouted wheat find they can eat all the sprouted wheat they want with no problem

Almost any vegetable or grain can be consumed from sprouts. Broccoli, cauliflower, and mustard greens sprouts are loaded with vitamins, minerals, protein, enzymes, and chlorophyll. In a recent study, 1 oz. of broccoli sprouts had the same cancer-fighting power as over 1½ pounds of fully-grown broccoli.


WHY WHEATGRASS?

Wheatgrass is full of vitamins, minerals and amino acids. The juice has many health benefits due to the high concentration of chlorophyll, Vitamins B-12, B-6, K and C, and beta-carotene.

Wheatgrass earned its reputation from people with terminal illnesses who took it at the eleventh hour after conventional medicine left them with no hope. In the 1970s Dr. Ann Wigmore opened the Hippocrates Health Institute in Boston, nourishing terminally ill patients back to health with fresh squeezed wheatgrass.

Wheatgrass has long been used like a herbal medicine ~ for its therapeutic and nutritional properties. Although wheat is the most popular, barley, oats and rye are equally potent.

Wheatgrass has the following properties
  • Detoxifies the liver
  • Cleanses the colon
  • Leads to a tangible energy boost
  • Boosts the immune system
  • Purifies blood as Chlorophyll has similar molecular structure to hemoglobin – a component of blood
  • Contains more protein per ounce than beef
  • Contains 97 enzymes, vitamins, phyto-chemicals and minerals made famous in the US by Dr. Ann Wigmore in treatment of cancer
  • Very rich in chlorophyll
  • Experience less colds as your resistance to infection increases
     
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