Sprouts
Sprouts are one of the most complete and nutritional of all foods tested. The nutritional value was discovered by the Chinese Thousands of Years ago.
- Buy only sprouts kept at refrigerator temperature. Select crisp-looking sprouts with the buds attached. Avoid musty-smelling, dark, or slimy-looking sprouts.
- Refrigerate sprouts at home. The refrigerator should be set at no higher than 40 degrees Fahrenheit (4 degrees Celsius).
- Wash hands with warm water and soap for at least 20 seconds before and after handling raw foods.
- Rinse sprouts thoroughly with water before use. Rinsing can help remove surface dirt. Do not use soap or other detergents
Meal Planning with Sprouts
- Sprouts should be eaten with every large meal all year long, even when you have fresh fruits and vegetables
- Sprouts and raw vegetables are especially important in meals with protein
- Sprouts are considered as vegetables in the Meal Planning Guide for Breakfast and Lunch Menus
- Sprouted beans will GREATLY improve digestibility
Enzymes
- Sprouts have a high enzyme concentration
- Enzymes, which are made out of vitamins and minerals, are the most vital factor that sustains our body’s life processes.
- It is the loss of the body’s enzymes which decreases the life processes in the cells.
- Sprouts preserve our body’s enzymes, which is extremely important
- Sprouting increases the enzyme content in these foods enormously, to as much as forty-three times more than non-sprouted foods.
Nutrients
- Sprouts are pre-digested, meaning they have a higher biological efficiency value
- The sprouting process creates chlorophyll
- Regenerating effect on the body from the high content of DNA, RNA, protein and essential nutrients
- Sprouted foods are the most reliable year-round source of Vitamins A, B, C
- Sprouting grains and seeds GREATLY increases the amount of these vitamin
- Increased nutrients in sprouts will keep your immune system strong all year
- Making your own sprouts will retain the highest food value—sprouts lose food value when stored at room temperature
No comments:
Post a Comment