Many people with chronic health issues are on a tight budget and getting fresh fruits and veggies can be a challenge when you only have so much money to spend on food. Sprouting is a great way to get fresh, easy to digest, nutrition, from the comfort of your kitchen! Yes you can grow them from your kitchen! Also, it is extremely easy to do and inexpensive.

Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively. The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted.  Proteins change during the soaking and sprouting process, improving its nutritional value.  The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process. The fiber content of the beans, nuts, seeds, or grains increases substantially.  Fiber is critical to weight loss.  It not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines (which is the main place for nutrient absorption into the blood). Vitamin content increases dramatically.  This is especially true of vitamins A, B-complex, C, and E.  The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.  Research shows that during the sprouting process mung beansprouts (or just beansprouts, as they are often called) increase in vitamin B1 by up to 285 percent, vitamin B2 by up to 515 percent, and niacin by up to 256 percent.  Essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet.  Eating more sprouts is an excellent way to get more of these important nutrients. During sprouting, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body.  This is true of alkaline minerals like calcium, magnesium, and others than help us to balance our body chemistry for weight loss and better health.  Sprouts are alkalizing to your body.  Many illnesses including cancer have been linked to excess acidity in the body. Continue reading →