Living and Raw Food: Sprouting

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What is sprouting and why should we sprout?

Sprouting not only increases digestibility but also greatly enhances the seeds’ nutritional profile. Sprouting is essentially germinating the plant, creating a “living food”. This leads to a rapid increase in the vitamin content, as well as making the protein, carbohydrates and fats in the food easier to digest and assimilate. In addition, these living foods are packed with energising and health promoting enzymes. Try to include them regularly in your diet to boost your intake of essential nutrients and antioxidants as well as helping to support your digestive system.

How to sprout at home

Both grains and seeds can easily be sprouted. Simply use a mason jar with a screen insert on the screw on top. Fill the mason jar 1/3 full of grain or seed, and SOAK for ONE night. Pour off the water and rinse the seeds well. Invert the jar and let it sit at an angle so it can drain. Contents should be rinsed twice per day until sprouts appear, within one to four days depending on the grain or seed.

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From Nourishing Traditions-

‘The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper, and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the sprouting process.’

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