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Health Benefit of SPROUTS
and more important "HEALTH FROM DANCING" with Peter Lovatt, Psychologist.

As written in the "Wellness and Prevention" Publication

Ancient Chinese Bean Prevents Hospital Deaths

Researchers have discovered that Chinese mung bean benefits are great in preventing sepsis.

Sepsis is a blood infection that affects more than 700,000 people each year in the United States and can result in a 50% mortality rate for those who contract it.

The Feinstein Institute for Medical Research study was published in Evidence-based Complementary and Alternative Medicine and explained how inflammation – a natural immune response to infection – can get out of hand and cause sepsis.

Chinese mung beans provide anti-inflammatory benefits by inhibiting the release of the protein (HMGB1), which regulates inflammatory response.mung bean benefits

Sepsis targets internal organs, such as the brain, kidneys, lungs and heart. These vital organs can only sustain so much before the damage becomes irreversible. Cases of sepsis cost the U.S. almost $17 billion every year.

Dr. Haichao Wang, PhD led the study at the Feinstein Institute. He explained their findings, “Many traditional medicinal herbs have been successfully developed into effective therapies for various inflammatory ailments, and now we have validated the therapeutic potential of…mung bean extract. Demonstrating that mung bean extract has a positive effect on septic mice shows promise that this bean can also have a positive effect on septic humans.”

The septic mice used in their study had a 70% survival rate when given the mung bean extract – a huge improvement over control mice with a survival rate lower than 30%.

The Feinstein Institute has led the way in fighting this medical emergency by promoting early detection and immediate treatment. Over the past four years, their initiatives have led to a 35% decline in mortality cases from sepsis – literally saving thousands of lives.

History of the Mung Bean

Mung bean benefits have been used throughout Asia in cuisine and medicine for thousands of years. It has been used as an effective detoxifier.

Mung beans are high in overall nutritional content, low in calories, sodium and fat, and exhibit powerful antioxidant properties that fight disease and protect your body.

Mung Bean Health Benefits
    • The lecithin in mung beans fights bad LDL cholesterol and liver fat with high soluble fiber.
    • Mung beans contain compounds that inhibit the formation and growth of cancerous tumors.
    • Phytoestrogens found in mung beans help regulate hormones after menopause, relieving hot flashes and preventing osteoporosis.
    • Mung beans have been shown to regulate body temperature and prevent heat stroke.
    • The phytoestrogens in mung beans contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen and elastin – essential to younger, healthier skin.
    • Diabetics can safely eat mung beans; they regulate blood sugar and have a low glycemic load.
    • Low in calories and rich in fiber, mung beans make the perfect addition to your weight loss goals. They increase your sense of fullness while curbing cravings for carbs and sweets.
    • Mung beans also contain vitamins A, Bs, C, D, E, K, folic acid, potassium, magnesium and zinc!

This small bean packs a punch when it comes to natural dietary nutrition and total body wellness. Scientists are now doing research on the mung bean benefits as a detoxifier that removes environmental and chemical pollutants from your body.

Mung beans can be made into noodles, flour and sweet paste or added whole to rice or casseroles. The beans or sprouts can be used for soups and over salads and are an excellent nutritional addition to the vegan lifestyle. features a delicious Sweet Green (Mung) Bean Soup recipe that’s one of the most common ways to serve this legume for maximum health benefits.

Sweet Green Mung Bean Soup


    • 1 cup dried mung beans
    • 1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
    • 4 cups water
    • 1/4 cup sugar (to taste)


    1. Wash the beans, drain.
    2. Put beans in saucepan with lid, cover with water.
    3. Cover with lid, simmer for about 30 minutes over low heat.
    4. After the beans are very soft and some are split, turn off heat and add sugar to taste
    5. Just before serving, add the coconut milk.
    6. Serve hot.

The benefits are obvious, whatever way you choose to add mung bean benefits to your diet, and likely to become more recognized as further research is completed. Mung beans are widely available and inexpensive.

Underground Health Reporter Recommendations

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Category: Anti-Aging, Nutrition & Wellness, World's Best Kept Secrets



Dr. Christine H. Farlow, D.C.  is a chiropractor, nutritionist and author. Please read her
information on the value of sprouts at:
and after reading her story, please read Tony's story.

Super Sprouts Could Help Reduce Cancer Risk

21st June 2004

Tasty new weapon in fight against disease

A few forkfuls of sprouted vegetables could help protect against cancer, new research by Professor Ian Rowland and Chris Gill has shown.

Eating just over 100 grams of tasty sprouted vegetables every day for a fortnight has been shown to have clear protective effects against DNA damage in human blood cells, according to the researchers.

“DNA damage is associated with cancer risk. Sources of DNA damage include diet-related carcinogens, and bodily processes like oxidative stress – and the raw sprouts protect against this kind of damage.

“And just a portion – 113 grammes - per day of a mix of broccoli, radish, alfalfa and clover sprouts was enough in our tests to show the protective effect,” said Professor Rowland.

Professor Rowland’s research is to be published this summer in Cancer, Epidemiology, Biomarkers and Prevention, a respected academic journal of research in the field.

The findings were presented today at BioIreland 2004, – Stepping Stones To Success, a major all Ireland biotechnology conference being held at the University’s of Ulster’s Coleraine campus from June 20-22.

Scientists, politicians, enterprise agency representatives and venture capital finance experts from the US, Europe and beyond are at the University of Ulster’s Coleraine campus for the conference, showcasing the strengths and business opportunities opening up for the island’s burgeoning biotechnology sector.
For further information, please contact:

Press Office, Department of Public Affairs
Tel: 028 9036 6178

The Power of Blueberries

According to Health Magazine, Wild Blueberries are a "Power Food" ranking as the top fruit on the March "Hot List" of foods with high antioxidant capacity. Health's "Hot List" is comprised of foods that ranked highest in a recent study conducted by USDA's Dr. Ronald Prior, analyzing antioxidant capacity of commonly available fruits and vegetables. According to the Journal of Agricultural and Food Chemistry, Wild Blueberries are highest in antioxidant capacity per serving, compared with more than 20 other fruits. The study showed that a one-cup serving of Wild Blueberries had higher antioxidant capacity than a serving of other popular fruits such as cranberries, strawberries, prunes, raspberries, and even cultivated blueberries. Many health experts believe that antioxidants are important in terms of their ability to protect against oxidative cell damage which can lead to conditions like Alzheimer�s, cancer and heart disease. "A strong indicator of antioxidant activity is color," said Susan Davis, MS, RD, Nutrition Advisor to the Wild Blueberry Association of North America (WBANA). According to Davis, anthocyanin, the deep-blue purple pigment in foods like Wild Blueberries, is a potent phytonutrient that acts as an antioxidant and anti-inflammatory. One would expect the WBANA to be excited about the health benefits of blueberries, but Dr. Nicholas Perricone, M.D., author of several bestselling anti-aging and health books including The Perricone Promise and The Acne Prescription is also a big supporter of the tasty blue fruit. And in January, 2005 Vegetarian Times writer Mark Harris named blueberries, spinach, tea, tomatoes, broccoli, soy and oats as the seven superfoods that are "able to improve our health and extend our lives." So there you have it -- blueberries are good for you. And they are great on oatmeal, pancakes and waffles too.



Indium is a rare trace (or micro-) mineral believed to support several hormonal systems in the body and may promote immune activity. It is believed that indium may provide aid to the hypothalamus and pituitary glands. These two master hormone producers have the job of maintaining optimal output of hormones for the body. Once this stasis is achieved, a great many other hormone-producers become stimulated.*
Indium seems to enhance food and mineral absorption by the body. It even has been found to aid in the utilization of other essential trace elements. It is not found in food or water; in fact, although it is not ordinarily found in the human body at all after approximately 25-30 years of age, those people taking indium experience beneficial results immediately.*
Some of the short-term benefits reported by many indium users include: increased energy, an enhanced sense of wellbeing, and a reduced need for sleep. Long-term benefits: When taking indium one feels rejuvenated and energized because the hormonal system is working properly.*


Boron potentiates estrogen’s role in building bones by helping convert vitamin D into the active form necessary for the absorption of calcium. Boron promotes bone metabolism and calcification of bones, and helps maintain bones, teeth and joints. Boron is used in cartilage formation and repair; it affects calcium, magnesium, and phosphorus levels. Boron also supports memory and brain function. Boron plays a role in regulating the hormones, especially estrogen, but testosterone as well. A boron deficiency can cause weak and fragile cell walls. Some preliminary research suggets that boron may improve libido. Boron is stored in the parathyroid glands.*

How Sprouts helped this man in his quest to change his health


Your food shall be your medicine. - Hippocrates

Diet plays a vital role in the maintenance of good health and in the prevention and cure of disease. In the words of Sir Robert McCarrison, one of the best known nutritionists, ‘The right kind of food is the most important single factor in the promotion of health ; and the wrong kind of food is the most important single factor in the promotion of disease. ”

The human body builds up and maintains healthy cells, tissues, glands and organs only with the help of various nutrients. The body cannot perform any of its functions, be they metabolic, hormonal, mental, physical or chemical, without specific nutrients. The food which provides these nutrients is thus one of the most essential factors in building and maintaining health.

Nutrition, which depends on food, is also of utmost importance in the cure of disease. The primary cause of disease is a weakened organism or lowered resistance in the body, arising from the adoption of a faulty nutritional pattern. There is an elaborate healing mechanism within the body but it can perform its function only if it is abundantly supplied with all the essential nutritional factors.

It is believed that at least 45 chemical components and elements are needed by human cells.Each of these 45 substances, called essential nutrients, must be present in adequate diets. The list of these nutrients, include oxygen and water. The other 43 essential nutrients are classified into five main groups, namely carbohydrates, fats, proteins, minerals and vitamins. All 45 of these nutrients are vitally important and they work together. Therefore, the absence of any of them will result in disease and eventually in death.

Research has shown that almost all varieties of disease can be produced by an under-supply of various nutrients. These nutritional deficiencies occur on account of various factors, including the intense processing and refining of foods, the time lag between the harvesting and consumption of vegetables and fruits, the chemicals used in bleaching, flavoring, coloring and preserving foods and the chemical fertilizers, fungicides insecticides and sprays used for treating the soil. Therefore, as a first principle of nutrition, one should insist up on whole meal flour and whole meal bread and avoid the white stuff.

Research has also shown that diseases produced by combinations of deficiencies can be corrected when all the nutrients are supplied, provided irreparable damage has not been done. A well-balanced and correct diet is thus of utmost importance for the maintenance of good health and the healing of diseases. Such a diet, obviously should be made up of foods, which in combination would supply all the essential nutrients. It has been found that a diet which contains liberal quantities of (a) seeds, nuts, and grains , (b) vegetables and (c) fruits, would provide adequate amounts of all the essential nutrients. These foods have, therefore, been aptly called basic food groups and the diet contains these food groups as optimum diet for vigor and vitality. It is described, in brief, below:

(a) Seeds, nuts and grains:

These are the most important and the most potent of all foods and contain all the important nutrients needed for human growth. They contain the germ, the reproductive power which is of vital importance for the lives of human beings and their health. Millet, wheat, oats, barley, brown rice, beans and peas are all highly valuable in building health. Wheat, mung beans, alfalfa seeds and soy beans make excellent sprouts. Sunflower seeds, pumpkin seeds, almonds, peanuts and soy beans contain complete proteins of high biological value.

Seeds, nuts and grains are also excellent natural sources of essential unsaturated fatty acids necessary for health. They are also good sources of lecithin and most of the vitamins B. They are the best natural sources of vitamin C, which is perhaps the most important vitamin for the preservation of health and prevention of premature ageing. Besides, they are rich sources of minerals and supply necessary bulk in the diet. They also contain auxones, the natural substance that play an important role in the rejuvenation of cells and prevention of premature ageing.

(b) Vegetables:

They are extremely rich source of minerals, enzymes and vitamins. Faulty cooking and prolonged careless storage, however, destroy these valuable nutrients. Most of the vegetables are, therefore, best consumed in their natural raw state in the form of salads.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and good sources of vitamin B. Seeds are relatively high in carbohydrates and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their juices on a slow fire and the water or cooking liquid should not be drained off. No vegetable should be peeled unless it is so old that the peel is tough and unpalatable. In most root vegetables, the largest amount of mineral is directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value are tube preserved.

(c) Fruits :

Like vegetables, fruits are an excellent source of minerals, vitamins and enzymes. They are easily digested and exercise a cleansing effect on the blood and digestive tract. They contain high alkaline properties, a high percentage of water and a low percentage of proteins and fats.

Their organic acid and high sugar content have immediate refreshing effects. Apart from seasonable fresh fruits, dry fruits, such as raisins, prunes and figs are also beneficial.

Fruits are at their best when eaten in the raw and ripe states. In cooking, the loose portions of the nutrient salts and carbohydrates. They are most beneficial when taken as a separate meal by themselves, preferably for breakfast in the morning. If it becomes necessary to take fruits with regular food, they should form a larger proportion of the meals. Fruits, however, make better combination with milk than with meals. It is also desirable to take one kind of fruit at a time. For the maintenance of good health, at least one pound of uncooked fruits should form part of the daily diet. In case of sickness, it will be advisable to take fruits in the form of juices.

The three basic health-building foods mentioned above should be supplemented with certain special foods such as milk, vegetable oils and honey. Milk is an excellent food. It is considered as ” Nature’s most nearly perfect food.” The best way to take milk is in its soured form - that is, yogurt and cottage cheese. Soured milk is superior to sweet milk as it is in a predigested form and more easily assimilated. Milk helps maintain a healthy intestinal flora and prevents intestinal
putrefaction and constipation.

High quality unrefined oils should be added to the diet. They are rich in unsaturated fatty acids, vitamin C and F and lecithin. The average daily amount should not exceed two tablespoons. Honey too is an ideal food. It helps increase calcium retention in the system, prevents nutritional anaemia besides being beneficial in kidney and liver disorders, colds, poor circulation and complexion problems. It is one of the nature’s finest energy-giving food.

A diet of the three basic food groups, supplemented with the special foods, mentioned above, will ensure a complete and adequate supply of all the vital nutrients needed for health, vitality and prevention of diseases. It is not necessary to include animal protein like egg, fish or meat in this basic diet, as animal protein, especially meat, always has a detrimental effect on the healing process. A high animal protein is harmful to health and may cause many of our common ailments.

Daily Menu

Based on what has been stated above, the daily menu of a health-building and vitalizing diet should be on the following lines :

Upon arising :- A glass of lukewarm water mixed with the juice of a half a lemon and a teaspoon of honey, or a glass of freshly squeezed juice of any available seasonable fruit such as apple, pineapple, orange, sweet lime and grapes.

Breakfast :- Fresh fruits such as apple, orange, banana, grapes, or any available seasonal fruits, a cup of butter-milk or unpasteurised milk and a handful of raw nuts or a couple of tablespoons of sunflower and pumpkin seeds.

Mid-morning snack: One apple or a banana or any other fruit.

Lunch: A bowl of freshly prepared steamed vegetables using salt, vegetable oil and butter for seasoning, one or two slices of whole grain bread or chapattis and a glass of butter-milk.

Mid-afternoon: A glass of fresh fruit or vegetable juice or any available fruit.

Dinner : A large bowl of fresh salad made up of green vegetables, such as tomatoes, carrot, cabbage, cucumber, red beet and onion with lime juice dressing, any available sprouts such as alfalfa seeds, and mung beans , a warm vegetable course, if desired, one tablespoon of fresh butter, cottage cheese or a glass of butter-milk.

The above menu is a general outline around which an individual diet can be built. It can be modified and changed to adapt to specific requirements and conditions. The menu for lunch and dinner is interchangeable.

Do not drink liquids with meals. The water should be taken half an hour before meals or an hour after meals. Milk, buttermilk, and vegetable soups are foods and can be taken with meals.


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