Unique Original Articles » Chemical Free Sprouting - Steps To Make These Nutritional Power Houses

Some raw foodists consider sprouts to be the healthiest of the healthy foods on Earth. Organic sprouts are that much more healthy since there are no harmful herbicides utilized during the sprouting process. The means of sprouting essentially involves soaking, draining and then rinsing beans or seeds at regular intervals until they germinate, or sprout. It is suggested that a plant is at its strongest nutrient-wise while in the germinating stage. As a result of all of the power necessary for the plant to break out of the shell then this makes sense. Also, sprouts are a real "living food" as they are or should be living plus still growing while being consumed.

Absolutely necessary for the germination to take place, sprouts are abundant in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, as well as phytochemicals. Many sprouts are suggested to also be complete proteins because they possess all of the essential amino acids. Also, vitamins and minerals are said to increase from 13-600% while sprouting.

Sprouts generate enzymes which are said to heal the body on the cellular level and also aid in digestion. Plenty of sprouts may be put in the sun indirectly during the final stages. This is supposed to help grow tiny green buds, ergo cancer-fighting chlorophyll into the plants. Sunlight may also promote increased Vitamin A and protein levels in the plant.

When growing sprouts you are also creating a great fiber source which may assist in colon health.

To begin growing your plants you need to first pre-soak the seeds or beans. Use room temperature pure water for the sprout growing. Soaking will end the seeds dormancy and begin new life, life that is consumable in the state of living energy! After the seed has pulled in a sufficient amount of water it is considered living and therefore a vitamin and mineral power house in it's own right. At this level enzymes are active and in some cases the seed or bean has changed from acidic to alkaline.

Providing the right amount of water the seed will begin sprouting. Rinsing seeds at regular intervals will keep their thirst quenched. Between the rinse/drain cycles is the time they grow. Constant draining is a great idea being that you don't want the seeds/sprouts to sit in water and allow mold to grow.

Although you may hear that the timing, amount of soaking water, amount of rinse/drain cycles for differing plants and seeds are different, here is a standard approach we take when sprouting. We often germinate buckwheat, sunflower seeds, mung and adzuki beans, broccoli sprouts, wheat and some other small seeds.

To start with we get a large sterilized glass container with a screen or mesh top. We mix in similar amounts of seeds and water, but not a whole lot, only enough seeds to cover 1 or 2 layers at the bottom. The sprouts will fill the jar rapidly during the sprouting stage. We then leave the jar stand for about 24 hours inside a clean, dry cupboard to avoid too much light. We then completely drain the water from the jar keeping in mind not to shake or bang the seeds around a whole lot.

Another fast rinsing at this level won't be a bad idea. Then, we tilt the jar on it
s side at a 45 degree angle resting in a bowl. We do this to invoke constant draining of the seeds. We then cover up the jar with a towel or cloth keeping out the light. Then, 1-3 times every day we'll rinse, and then drain the seeds. Then we will be sure to grab a clean bowl and perhaps even a clean cover if the one previously used became damp.

When the plants get to a size we are pleased with we give them one more rinse, put them into a bowl with a paper towel on the top and the bottom and store them in the refrigerator. Other times we just take off the cover at this point and expose them in indirect sunlight if we want some chlorophyll action. If so, we might do that for an extra couple of days being sure to rinse/drain as usual.
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