Thursday, 23 January 2014

Sprouted foods

"Sprouts" living super foods!

                 ( jar version )

                 ( tray version ) 

Ever wonder if the food choices you are making are giving you all the nutrients you need?
If you answered yes then you are amoungest us all. Even when we eat rather very healthy, we can often fall short of the essential nutrients our bodies need to function properly.
One way to increase our nutrient intake without eating more is by eating sprouted foods. By eating sprouted foods we not only increase the nutrients, we also increase the antioxidants and many more healthy benefits our food offers by increasing the digestibility of the food and decreasing the nutrient inhibitors. 

I love to promote products & companies I believe in. The below information is from a company I love & buy from. 
From: Back 2 The Garden

The Science Behind Our Products

It is now known that the bottom line to health is healthy cells. Our cells need nutrients to carry out their functions. Without the proper nutrients our energy-making factories inside of each of our trillion cells start to shut down, resulting in fatigue and ultimately disease.

Nutrients aid in making energy. As well, nutrients reduce naturally occurring free radicals in our bodies. Too much exposure to toxins, stress or poor diet can increase the effect of free radicals on our bodies. Wouldn’t you want something on your side against these trouble-making invaders?

Vitamins and nutrients are the perfect, natural allies for our bodies.

An increase in nutrients helps to naturally decrease toxins and stress. Vitamins support disease prevention, and aid in healing.

The body has the ability to heal itself, when given the right team of allies.

Increased Nutrients = Increased Health Benefits!!

Sprouting Unlocks the Seed

All seeds, although packed with nutrients, are “locked”…they have natural inhibitors:

Protein Inhibitors – prevent digeston of protein.

Amylase Inhibitors – prevent the conversion of carbohydrates to glycogen, which is required to prevent muscle cells from using protein as an emergency source of energy.

Phytic Acid – prevents the absorption of calcium, magnesium, iron, copper, and zinc.

The result is poor absorption of nutrients, and incomplete digestion of proteins.

Sprouting releases enzymes which are specifically designed to reduce phytic acid, eliminate enzyme inhibitors, and increase digestive enzymes, resulting in increased mineral absorption.

Sprouting also increases the antioxidants in the seed, which naturally stabilizes the essential fatty acids, resulting in a shelf stable product.

Super Sprouting Facts

Enzymes can increase up to 800% in sprouted foods.

Vitamins and antioxidants can increase as much as 1000%


By adding any organic sprouted product to your diet, your nutrient intake increases quickly and naturally! When it comes to your health, Sprouted is Better!


Sprouted Flaxseed

In addition to increased vitamins, minerals, amino acids, fiber and enzymes, sprouted flaxseed has a lignan increase of 14%.

This superfood is very versatile. The plain powder is virtually tasteless with a light texture.  It can be used in smoothies, energy drinks, soups, stew, gravies and stuffing. Even desserts benefit from flaxseed, which adds a consistency similar to graham crumbs.

Substitute up to 1/5 of flour in baking.

Because of the increase in vitamins and minerals, sprouted flaxseed’s reported health benefits are:

  • Increased energy and stamina
  • Better concentration and focus
  • Reduced cholesterol
  • Stabilized blood pressure
  • Relief of ADD and ADHD
  • Reduced inflammation

Sprouted Broccoli

Would you believe you could get all the nutrition benefits of a whole head of broccoli from just one teaspoon of sprouted broccoli powder?

Sprouted broccoli is very high in phytochemicals. It is an excellent source of vitamin A, vitamin C and folic acid, all beneficial towards the body’s immune system. Sulforaphane is 50 times higher in sprouted broccoli seed than in mature heads.

Sprouted broccoli is entirely glucose, lactose and cholesterol free, making it suitable for a variety of diets, including vegetarian and vegan.

When added to energy drinks, soups, salads, stews or sauces, sprouted broccoli boosts your body’s toxin-fighting abilities.

Sprouted broccoli is great for:

  • increased energy and stamina
  • diets directly addressing sensitivities
  • kids’ meals that need more greens

Sprouted Chia Seed

Sprouted chia seed has become known as today’s secret for top athletes. Sprouted chia seeds help to slow the conversion of carbs into sugar. This improves both endurance and digestion.

It is also great for rapidly developing tissue in children, and for the growth and regeneration of tissue during pregnancy and lactation. With it’s ability to aid in regeneration of muscle tissue for conditioning, there is no surprise why athletes, weight lifters love the benefits of sprouted chia seeds. Protein quickly absorbs into the tissue to be utilized by the cells.

Sprouted chia seed has increased calcium, magnesium, iron, fiber, omega 3 and antioxidants compared to regular chia seed.


Sprouted Brown Rice

Sprouted brown rice has a sweeter taste and texture. Germination creates new nutrients and amino acids such as GABA, or gamma-aminobutyric acid. The benefits of GABA for your mind and body are incredible. The amount of GABA in germinated brown rice can be ten times the amount of regular rice. If that’s not enough, germinated brown rice (GBR) has incredible levels of:
•    dietary fiber
•    magnesium potassium and zinc
•    Vitamin E
•    B vitamins

Researchers Kayahara and Tukahara concluded in 2000 that “continuous intake of GBR” can lower blood pressure, improve brain function, and relieve some symptoms of menopause.  It also may prevent headaches, relieve constipation and regulate blood sugar. GBR has even been linked to the prevention of Alzheimer’s disease and some cancers, including colon cancer and leukemia.


Sprouted Quinoa

Quinoa is a Powerfood Vegetable Seed!  Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard.

Benefits of  Sprouted Quinoa:

1High quality protein with the nine essential amino acids.  The protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).

2. Great source of riboflavin. Riboflavin helps reduce the frequency of attacks in migraine sufferers by improving energy and  metabolism for the brain and muscle function.

3. Inca warriors had more stamina and quicker recovery time by eating these quinoa seeds, making it a truly ancient powerfood.

4. Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only! 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).


Sprouted Lentils

Sprouted Lentils have increased digestible vitamins, minerals, including:

Vitamins A, B1, B2, B3, B5, B6, B12, B15, B17, K, choline, folic  acid, inositol, PABA.

Additional benefits:
•     Very low in saturated fat
•     High in manganese and phosphorous
•     No cholesterol
•     Very low in sodium
•     High in thiamin
•     Very high in vitamin C
•     High in iron
•     No sugar


We usually notice malnutrition when nutrient-poor food is consumed. Yet, it’s still possible to consume foods rich in nutrients that cannot be utilized by the body due to anti-nutrients.

Anti-nutrients make nutrients less bioavailable, and sprouting can disable them. Anti-nutrients serve to protect a food, but can be problematic once we consume them. Still, not all anti-nutrients are problematic; some may help protect us from disease.

Once anti-nutrients are degraded with proper pre-treatment of food, legumes and grains become excellent sources of nutrients that we can utilize.

Various pre-treatment methods exist and can be used to enhance the bioavailability of nutrients, including soaking, fermentation and sprouting. Combining strategies is effective too.

Sprouting enhances the bioavailability of zinc, iron and calcium. Sprouting also reduces the phenol and tannin content in some foods.

The amount of change depends on water pH, length of soaking, and length of sprouting. However, in general, basic methods can reduce anti-nutrient levels by 50%.

When we simply heat food, not all anti-nutrients are disabled and the potential for nutrient loss increases (due to water and heat). Many vitamins can be lost with cooking, including A, D, E, B1, B5, C, B12 and folate. But remember, the bioavailability of some minerals and phytochemicals is enhanced with cooking.

While anti-nutrients aren’t helpful for nutrient absorption, they may help to prevent cancers by binding to minerals in the GI tract, hindering oxidative stress and suppressing tumor growth.

More on the inhibitor "phytate" found in legumes, grains, nuts & seeds. 


  • Phytate is the salt of phytic acid and is a storage form of phosphorus in grains, legumes and nuts/seeds – minimal amounts are found in roots, tubers and veggies.
  • Phytate is a plant’s basic self-defense mechanism, located in the outer aleurone layer or in the germ (depending on the food).
  • Phytate binds with zinc, iron, and calcium (but not copper) in the GI tract, making them inaccessible.
  • Diets high in phytate can stunt growth.
  • Cooking, soaking, and sprouting can reduce phytate.
Check out these few websites explaining more about sprouting and the nutritional benefits from sprouting.

****Here are a few websites I found explaining my love for sprouted foods. Hopefully you will find these sites valuable and I encourage to try them if you haven't already. Enjoy and may you be Nutritionally Well.

Precision Nutrition » All About Phytates (Phytic Acid)

    The most concentrated sources tend to be whole grains and beans. .... Feeding livestock too much grain can inhibit mineral absorption and increase phosphorus   ...

The Grooviest Sprouting Seeds on Our Planet!
Welcome to Sproutpeople's Sprout Wonderland. Our site contains hundreds of pages of detailed sprout information and hundreds of sprouting seeds and ...
by R Andrews - Related articles
Indeed, some claim that most of the grainsand legumes we consumed in the past weresprouted, soaked, or fermented.

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