Day 40: Sprouts and Sprouters
The Sprouting Book by Ann Wigmore, Sprouts and Sprouting: Nutrition You Can Grow At Home
Welcome to Day 40!
Today you have the opportunity to learn about sprouts—foods that you can grow yourself, fresh, and at home! An introduction to the advantages of eating sprouts by Dr. Ann Wigmore is included, along with some myths dispelled by Dr. Gabriel Cousens, and a wonderful sprouter used by the Sproutman, Steve Meyerowitz, shown and explained with photos and ordering information.
We use sprouts in our daily cuisine to add youthful vibrancy to salads, and for the wonderful texture they provide to our dishes. Sprouts are a great garnish for almost anything, and children enjoy them, as well. Many lightweight backpackers are now making sprouts in bags hung from their packs, in order to include more nutrient-dense fresh greens in their diet while trekking!
From The Sprouting Book by Ann Wigmore:
Sprouts, while inexpensive and easy to grow, afford one of the most concentrated but truly natural sources of vitamins, minerals, enzymes, and amino acids (protein) known. They are also biogenic, alive, and capable of transferring their life energy to your body.
Biogenic foods are foods that when planted will create new life. All raw, unsprouted seeds, beans, grains, and nuts are biogenic. When they are sprouted and eaten, they provide the body with a form of living energy-a composite of vital food factors not yet isolated by scientists, but proven to be of value in nature’s laboratory of day-to-day life.
Other important foods, such as fresh vegetables and fruits (before cooking), are considered bioactive. That is, while they are rich in organic vitamins, minerals, proteins, and living enzymes, and can contribute to improved well-being, they are not capable of creating new life.
At the other extreme are processed, denatured, and cooked foods, on which I feel modern people have become altogether too dependent. In the Living Food Lifestyle, I suggest that these foods be eaten infrequently or avoided altogether.
At the foundation of the living foods concept is the seed. Filled with nutrients needed by the growing plant, and suffused with vital enzymes, seeds are the very core of life. All the energy and life of a plant goes toward making seeds. Each seed holds vitamins, minerals, proteins, fats, and carbohydrates (starches) in reserve, awaiting the suitable environment to begin growing. When air, water, and a suitable temperature are provided, a miracle begins. When the seed germinates (begins to sprout) an incredible flow of energy is released. Natural chemical changes occur. Enzymes are produced to convert the concentrated nutrients into those needed by the growing plant.
For more detailed information on sprouting with great photos, enjoy today’s download.
We look forward to seeing you in The Green Room!
Here you will find a list of documents regarding nutrition in sprouts. These documents have been gathered from around the web. We give credit whenever possible. We can not substantiate everything, but we have been fairly picky about what we put here. We encourage you to go out there and search for more information.
Media, Films, & Documentaries
[Audio Interview] Growing on Sprouts with the Sproutman Steve Meyerowitz on Raw Vegan Radio
Bestselling author and the world’s leading proponent of Sprouting, Wheatgrass and Green Living Steve Meyerowitz The Sproutman Reveals:
* the history and culture of wheatgrasss
* how to grow your own wheatgrass with success
* the science behind wheatgrass and its benefits on human health
* sprouting and why you should be eating sprouts everyday
Steve “The Sproutman” Meyerowitz Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature’s Finest Medicine, Juice Fasting and Detoxification, and Food Combining and Digestion. His most recent book is “The Organic Food Guide: How to Shop Smarter and Eat Healthier.”