Healthy Living

Kristi Whitley

UTS!

SPRO

 
You know you’re a bona fide health nut when you start eating sprouts on a regular basis. There are good reasons why sprouts are considered health food. Read on!
 
When a seed starts converting it’s starches into leaves and roots it increases in nutrient content. Sprouts contain higher amounts of vitamins, fatty acids, enzymes, fiber and protein than the seed.  The nutrients of the plant are concentrated in the young, tender sprout making it the stage at which the plant is most nutritious.
 
For example, mung bean sprouts have 285 times more vitamin B1 than the bean itself, 515 times more B2, and 256 times more B3 (niacin).  Sprouts have as much as 100 times more enzymes than fresh fruits and vegetables. Enzymes are necessary catalysts for thousands of chemical reactions in the body including those needed for nutrient metabolism, digestion, and cardiac health to name a few.
 
Also, when seeds start to sprout, minerals such as calcium, iron, and magnesium bind to proteins increasing mineral and protein bioavailability to the body. Lentil sprouts are 26% protein. Sunflower sprouts are 4% protein. These are large amounts of protein compared to any other leaf.
 
Broccoli sprouts contain 30 times more glucoraphanin, a precursor to sulforaphane, than mature broccoli. Sulforaphane has been shown to mobilize the body’s natural cancer defenses and reduce the risk of malignancy. Promising work is ongoing in the fight against breast cancer and other cancers using sulforaphane.
 
 
Health benefits of sprouts include:
  

  • Aid in digestion with high enzyme and fiber content
  • Boost the immune system with high vitamin content
  • Protect against cancer with antioxidants and sulforaphane
  • Aid in weight management with high nutrient/low calorie content
  • Improve circulation with high Omega 3 & minerals
  • Reduce risk of heart disease with high antioxidant and high Omega 3
  • Aid in growth and development with mineral and protein bioavailability
  • Help to prevent cataracts and macular degeneration with high nutrient and antioxidant content
  • Prevent neural tube defects in infants with high folate content
  • Inhibit the growth of cold sores and reduce the effects of allergies and asthma with high enzymes and anti-inflammatory activity


 
Growing Your Own
 
Sprouting is cheap and simple and can be done indoors. The internet is replete with gadgets and help to start sprouting. Most health food stores and garden centers have organic seeds of all varieties. You can have a full crop of sprouts in about a week. Staggering your soaking insures fresh sprouts all the time.
 
Eating Sprouts
 
The best way to get the most out of your sprouts is to juice them or blend a handful into your favorite smoothie. You can also toss them into a salad or dress them and eat them alone. Use them to replace lettuce on a sandwich or veggie burger. Sturdier sprouts like mung bean and sunflower will hold up to a quick stir-fry too.
 
Don’t feel like growing them? Pick some up from the grocery store produce section. They are sold in little clear plastic clamshell containers that last about a week in the refrigerator.
 
I hope this gives you new insight into sprouts and you pick some up at the store today!


All the best, Kristi

Isaiah 40:26
Lift up your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one and calls forth each of them by name. Because of his great power and mighty strength, not one of them is missing.