LIFE-GIVING SPROUTS  ( Choices to make )

#1 When we choose to sprout with our indoor “countertop garden”, we are self sufficient and have control over our own food supply (no pesticides) at the very lowest of cost. The freshness is wonderful- a veritable fountain of youth. Beneficial trace elements are stored in seeds at concentrations at least two hundred times the concentrations in other plant material. They are the baby plants in their prime with the greatest concentration of vitamins and minerals than they will have at any other point in the plants life. The nutrients in sprouts are continually increasing-even when harvested and put into the fridge to slow the growth (they reach maximum nutrition from 5—10 days.) Sprouts provide the highest amount of vitamins, minerals, proteins, and enzymes of any food per unit of calories. Harvested plant foods that have been shipped from all over the world to our produce departments are now looked upon as table ornaments because of the low amounts of nutrients in them. When there is a shortage of food or cash flow, sprouted seeds can be a life saver. Transporting our “veggies” to the cottage was never easier and seeds can be stored for years. The seeds multiply during sprouting from 8-15 times their weight.

 #2 Choosing organic is the next most important choice. Kirlian photography shows the organic food having a much larger aura (energy field) than the chemically grown foods. To prevent health problems, we need LIVING (biogenic and bioactive) foods and we can then go a long way towards combating world hunger. Sprouts are the logical choice, abounding with antioxidants, protein, vitamins (especially B vitamins and E), minerals, amino acids, chlorophyll and many more.

#3 Choose to eat raw foods at least once a day. Enzymes are needed for the digestive system to work and to improve the efficiency of digestion. We only produce 70% of the enzymes required, so 30% must come from our foods.  All raw foods contain the right amount of enzymes required to split every last molecule into the basic building blocks of metabolism: amino acids, glucose, and essential fatty acids, thus allowing the proper digestion and assimilation of vital nutrients.  Sprouted seeds, grains and legumes are the most powerful enzyme rich-foods- multiplying their values by 300% more than the seed. Only God knows what else is included, but one thing that we do know is that you cannot duplicate this in a pill. (Synthetic vitamins may have harmful effects)  Enzymes, which make seeds sprout, cannot be duplicated by science and they activate and carry out all the biological processes in the body such as digestion, nerve impulses, detoxification processes, functioning of RNA/DNA, repair and healing of the body, and even the functioning of the mind. Sprouts are the richest source of enzymes and they digest themselves, thus giving the body a rest. Allergic reactions can be from a lack of digestive enzymes. The symptoms of enzyme depletion are bloating, belching, gas, bowel disorders, abdominal cramping, heartburn and allergies. (And you thought that this was normal ???!!)  These are the signs that the body gives you when it needs some help. PLEASE LISTEN.

#4 Make the choice to decrease the amount of cooked foods in your diet. Cooking (heated above 100 degrees C/212F) destroys enzymes and enzyme preservation is the secret to health. (think longevity) Cooking changes the molecular structure of the compounds in our food and can impair our health. (Fried even worse)

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OTHER NOTES ABOUT SPROUTS

Raw seeds contain phytic acid which prevents absorption of some minerals (iron zinc calcium), but sprouting reduces or eliminates phytic acid. (Please note that nuts are seeds). Seeds also contain antinutrients, some have more and some have less. Cooking, soaking and sprouting all reduce the antinutrients. (soybeans must be 3-4 inches long to complete this). When using seed butters, be sure to use the roasted or sprouted kind. Pungent flavours- mustard, radish, fenugreek

Sweetness in sprouts, like green peas, wheat, corn, oats, chickpeas, indicates the presence of carbohydrates. The body needs more carbohydrates than proteins and fats for building, growth and repair.

Easy to digest –buckwheat and sunflower.
Blood and kidney cleanser—fenugreek
Cleansing sprouts—radish, fenugreek, cabbage, alfalfa, clover.
Vitamin C—lentils, cabbage, mung beans, adzuki beans, chick peas, cow peas, alfalfaB vitamins help digest carbohydrates and promoted resistance to infection.--alfalfa, wheat, rye, almond, sunflower, sesame (sprouted are richer than raw)  High in protein—adzuki, almond, cow pea, lentil, mung bean, pumpkin, sesame. Minerals and trace elements found in the raw unsprouted seeds become more digestible through the sprouting process. Good mix= rye, lentil (use only the green ones), wheat. Pumpkin seeds and almonds do not sprout; they plump up. Split peas will not sprout, so use whole ones. Sprouts with a stronger flavour can be mixed with others, like alfalfa. Vegetable seeds can be ordered in pound lots-kale, cabbage, turnip, watercress, broccoli, mustard, onion, garlic. Watch for broken, chipped or seeds damaged in any way, as they could spoil the lot. There are always hard seeds in a batch that refuse to sprout. This is natures insurance against extreme weather conditions. There is no way to identify them by looking, so chew carefully.

Hint: adding kelp or wheatgrass to the water may help provide extra trace minerals and nutrients for the seeds. Avoid excess heat (like the top of the fridge). Rinse with cool/cold water. Sprouts that are hulled, drained well and stored in a glass or plastic container will keep 7-10 days in the fridge, growing slowly, increasing in value until you use them.

To hull: add sprouts to a sink or container filled with water. Hulls will float, skim them off and add to your compost. Drain well and store the remaining white sprouts in the fridge. Recommended book: The Sprouting Book by Ann Wigmore

Tony’s Hydroponics Sprouter 905-681-6908

Go to : www.dancinglist.com ---- see “health-sprouting” on home page

Sprout info – enzymes ----health

Enzymes are what make seeds sprout. Sprouts are, in fact, one
of the richest sources of enzymes. Other excellent sources are
papaya, pineapple and the aspergillus plant. Science cannot
duplicate enzymes, because they are the stuff of life itself. Only
raw food has functional "live" enzymes. Therefore the liver, pancreas,
stomach and intestines must come to the rescue and furnish the
requisite digestive enzymes to the individual nourished solely on
a cooked food diet.

It is important to have fiber in the diet to scrub the colon walls
clean, but even more important are the enzymes which will
allow proper digestion and assimilation of vital nutrients. Cooked
food often passes into the bloodstream as unsplit molecules that
are deposited, as waste, in various parts of the body. If it is a fat
molecule we know it as cholesterol plaque; if a calcium molecule we call it
arthritis; if it is a sugar molecule, we have diabetes. White blood cell count
(WBC) rises dramatically after ingesting a meal of canned or cooked foods
("digestive leukocytosis").Elevated WBCs are correlated to bacterial
 infection, inflammation and depressed immunity.
 Raw foods do not produce this reaction.
All raw foods contain exactly the right enzymes required to split
every last molecule into the basic building blocks of metabolism:
Amino acids (from protein), glucose (from complex carbohydrates)
and essential fatty acids (from unsaturated vegetable fats).

You are what you ate: Eat living foods (at least once daily!).

 Thorough cooking destroys the ecological balance of the food. It makes 50% of the protein unavailable, destroys 60-70% of the vitamins, up to 96% of the B12, and 100% of many of the lesser factors like gibberellins, anthrocyans, nobelitin, and tangeretin which boost the immune system and other body functions. Cooking foods also disrupts the bioelectrical structure, the bioelectricity transfer power, and the bioluminescence. All of these factors are important for building and maintaining our life force energy and health.

Cooking destroys enzymes in live foods. Enzyme reserve seems to be connected to life force, health, and longevity. Ann Wigmore, the "mother" of the raw foods movement, feels that "enzyme preservation is the secret to health”. Enzymes are living biochemical factors that activate and carry out all the biological processes in the body such as digestion, nerve impulses, detoxification processes, functioning of RNA/DNA, repair and healing of the body, and even the functioning of the mind. There are natural enzymes in raw food, which minimize the enzymes that need to be secreted by the body for digestion. The body's enzymes can then be converted and be used for the process of detoxification, repair, and overall healing. The preservation of our enzymes by eating live foods seems to play an important role in slowing the aging process. With age there seems to be a significant drop in enzyme reserve.

Cooking our food may also change the molecular structure of its components and consequently impair our health. For example, researchers found that Eskimos eating about two pounds of raw blubber a day had no heart disease or atherosclerosis. When this same community of Eskimos began eating the same amount of cooked blubber, they developed high rates of heart disease and atherosclerosis. Other researchers have since found that cooking fats changes their molecular structure in a way that disrupts cell structure and impairs cellular function.

Satya Sai Baba, one of the few Indian spiritual teachers who have transcended his culture's food tradition, makes the essential point why people may be slow to make their diets high in live foods. He says: "Out of all the species... Man alone tries to cook and change his food. A seed when planted will sprout to life... but when cooked, the life is destroyed... man does not like to partake of food as God created it. He is the victim of his tongue, which he wants to be satisfied in terms of taste, and so his own likes and dislikes come in the way of what he should eat. Because he is exterminating the life-giving forces in the food available to him, he is increasingly subjecting himself to disease."

Seeds contain 'antinutrients' - substances such as saponins, tannins, 'protein splitting enzymes' inhibitors, and phytates. These compounds reduce the body's ability to access the nutrients in seeds. The type, and amount of anti-nutrient varies both with the species of plant, and with the local variety of the species (common beans, Phaseolus vulgaris, for example, have a wide range of  phytic acid and tannin concentrations - with white seeded beans having least tannins-depending on the variety). Some have several different anti-nutrients, some have few, some have relatively a 'lot' of any one anti-nutrient, some have very little.

Most, but not all, antinutrients are destroyed or reduced by cooking. Soaking and leaching are necessary to reduce some antinutrients, particularly in some varieties of bean and other legumes. Soaking and sprouting seeds also reduces phytates. Soybeans, for example, contain a contain a 'tryptophane inhibiter' that interferes with the absorption of the amino acid 'tryptophane'. The inhibitor can be neutralized both by cooking and by sprouting (the sprouted root must be 3 to 4 inches long for this to be largely complete).

Other seeds are also rich in protein. Sesame seeds are about 20% protein, altho, like grains, they are low in lysine. Mixing them with a legume such as the chickpea, Cicer arietum, (e.g. in the middle Eastern dish 'houmous') balances it out. Both sunflower seeds and pumpkin seeds are also high in protein.

Mineral and vitamin source
Grains are a very good source of magnesium, calcium, and potassium. Grains are a good source of chromium- necessary for maintaining normal glucose tolerance (low chromium intakes are very common in the industrialized diet, and over the long term this chromium deficiency may contribute to onset of type 2 diabetes mellitus, or middle-age diabetes). Legumes are a useful source of  these minerals. Seeds in general are excellent sources of B-complex vitamins and vitamin E.

Two of the most critical nutrients for humans are folic acid, essential for normal cell division, immune response and correct development of the fetus in the womb; and thiamine, vitamin B1, essential for metabolizing the carbohydrates in seeds, nuts, and tubers. Legumes, interestingly, are particularly rich sources of both these fundamentally important elements.

Research shows that sprouts are a veritable fountain of youth. Sprouts abound with antioxidants, they are full of protein, chlorophyll, vitamins, minerals and amino acids. Broccoli sprouts have been found to contain 50 times as much of the antioxidant sulfurophane as mature broccoli. Wheat Grass juice is the closest substance to hemoglobin known and is therefore a phenomenal blood purifier and liver de-toxifier. Sprouts contain enzymes, giving your body a much needed rest as they digest themselves - invigorating you while requiring no help from your body to process them. New research indicates that peanut sprouts reduce harmful cholesterol and that sunflower, buckwheat and grain sprouts dramatically improve the quality of life of diabetics. The list goes on and on.

If using seed butters, you should use the toasted kind, as raw seeds and nuts contain phytic acid which once eaten readily bond to minerals such as iron, zinc and calcium, preventing their absorption in the body. Sprouting or cooking (heating) reduces or eliminates phytic acid.

Raw foods and digestive enzymes

Let's get back to enzymes. Raw foods are rich in enzymes. Enzymes are needed for the digestive system to work. They are necessary to break down food particles so they can be utilized for energy. The human body makes approximately 22 different digestive enzymes which are capable of digesting carbohydrates, protein and fats. Raw vegetables and raw fruit are rich sources of enzymes.

While all raw foods contain enzymes, the most powerful enzyme-rich food is sprouted seeds, grains, and legumes. Sprouting increases the enzyme content in these foods enormously.

Lack of digestive enzymes can be a factor in food allergies. Symptoms of digestive enzymes depletion are bloating, belching, gas, bowel disorders, abdominal cramping, heartburn and food allergies.

All of us loose our ability to produce concentrated digestive enzymes as we grow older. In cases where age is a factor, or where lack of digestive enzymes causes food allergies, supplementation may be helpful. You may also want to explore food combining.

Have you ever heard of a vegetable which continues to gain vitamins after you harvest it? Sprouts do this. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Compare this with store-bought vegetables and fruits, which start losing their vitamin content as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

Broccoli sprouts fight cancer

Researchers at Johns Hopkins University School of Medicine have discovered that 3-day old broccoli sprouts have exceptionally high amounts of a natural cancer-fighting compound. For many years, scientists have known that vegetables in the cabbage family benefit health. Recently, they've been successful in drilling down further to uncover those benefits, and the reasons why eating such foods can reduce the risk of disease. Dr. Paul Talalay and his colleagues, researching this question for over 20 years, showed that some varieties of vegetables such as broccoli contain high amounts of a substance called 'sulforaphane' which helped support antioxidants, such as vitamins C and vitamin E.(1) This is another example of the synergy which we often find in nature.

Next, the researchers found when testing tender shoots of broccoli at the 3-day-old stage that they contained high amounts of a concentrated form of the cancer fighter, 20 to 50 times more than in mature broccoli. (2)

Why eat sprouts? There are many reasons. In addition to providing the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion. Sprouts are also deliciously fresh and colourful.

Sprouting at home takes only a few moments a day and can produce a good portion of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is a very effective way to add raw foods to your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days, even less time depending on your setup.

Growing your own sprouts means having fresh organic vegetables every day from a square foot of counter space. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds. Other seeds include broccoli, cabbage, mustard seed, garbanzos, and quinoa.

Benefits of sprouting

Growing sprouts is economic. Seeds can multiply 8-15 times their weight. Depending on what you grow, you can get away with spending 25 cents for a pound of fresh sprouted indoor-grown organic greens.

In the research done recently at Harvard University ---The scientists discovered that seeded fruits have the longevity genes, while the seedless varieties possess fast-aging genes.  It is as if the plant decides that its nutritional content has been so altered that the plant comits suicide by not producing seeds.  Subsequently, when we consume seedless fruits, we consume fast-aging genes.

Apricots

The answer to cancer has always been known.

Seven apricot seeds per day, containing the purest concentration of nature's Vitamin B-17, are guaranteed to give you a cancer-free life. For those already diagnosed with cancer, a slightly higher amount will restore your health and give you a cancer-free life. All societies that eat a great deal of apricot kernels, have zero cancer.  Laetrile is used in over 30 countries to combat cancer.

There is much scientific proof of its efficacy. There is a strong possibility that the pharmaceutical multinationals have undertaken a campaign against Laetrlle due to their inability to patent it. Laetrile is in the same "social" category as Essiac - perhaps the ultimate cure for cancer - but subjected to wide disinformation campaigns for capitalistic reasons.

The enzyme Beta-Glucosidase releases the tightly bound and unavailable toxins - Benzaldehyde and organic Cyanide - from the Laetrile molecule and allows them to act synergistically (by a factor 100) to swiftly wipe out cancerous tissues.

Another enzyme, Rhodanese, which has the ability to detoxify Cyanide, is present in normal tissues but deficient in Cancer cells. These two factors combine to cause a selective poisoning of Cancer cells by the release of Cyanide from Laetrile, leaving non-cancerous cells undamaged.

Cancer occurs only as a result of a direct deficiency of Laetrile and those so-called carcinogens really just contribute to cancer by placing further stress on the body that precipitates the Cancers that result from Laetrile deficiency.

Independent research has also proved that a Himalayan tribe known as the 'Hunza' do not contract Cancer for as long as they adhere to their native diet which is exceptionally high in both Apricots and Millet. Once exposed to western diets they become as vulnerable as other populations to Cancer.

What is there in apricot pits that could produce this remarkable effect? some foods, especially the kernels of certain fruits and grains, contain elements known as the nitrilosides(also known as amygdalin or vitamin B 17) says Dr. Ernst T. Krebs, Jr., biochemist and co-discoverer of Laetrile, a controversial cancer treatment( Laetrile is the proprietary name for one nitriloside).Nitrilosides, says Dr. Krebs, are non-toxic water-soluble, accessory food factors found in abundance in the seeds of almost all fruits. They are also found in over 1.00 other plants. Wherever primitive people have been found to have exceptional health, with marked absence of malignant or degenerative disease, their diet has been shown to be high in the naturally occurring nitrilosides, Dr. Krebs maintains.


Fruit: Apple (seeds) >500 mg       Apricot (kernels) >500 mg
Cherry (stones) >500 mg              Nectarine (stones) >500 mg
Peach Stones >500 mg                  Pear Pips >500 mg
Lime Pips                                      Plum Stones
Prune Seeds >500 mg                   Elderberries >500 mg
Boysenberries 100-500 mg           Raspberries 100-500 mg
Blackberries - Wild >500 mg        Currants 100-500 mg
Gooseberries100-500 mg         

Grains:

Cassava Large Amounts Buckwheat 100-500 mg (Also known as Tapioca)

Millet 100-500 mg

Legumes:

Mung Bean -sprouts >500 mg      Chick Peas 100-500 mg
Alfalfa Sprouts 100-500 mg          Black-Eyed Peas 100-500 mg
Kidney Beans 100-500 mg            Lentils 100-500 mg
Lima Beans 100-500 mg
Nuts:

Almonds >500 mg                          Macadamia Nuts >500 mg
Seeds:

Flax Seeds 100-500 mg

What is there in apricot pits that could produce this remarkable effect? some foods, especially the kernels of certain fruits and grains, contain elements known as the nitrilosides(also known as amygdalin or vitamin B 17) says Dr. Ernst T. Krebs, Jr., biochemist and co-discoverer of Laetrile, a controversial cancer treatment( Laetrile is the proprietary name for one nitriloside).Nitrilosides, says Dr. Krebs, are non-toxic water-soluble, accessory food factors found in abundance in the seeds of almost all fruits. They are also found in over 1.00 other plants. Wherever primitive people have been found to have exceptional health, with marked absence of malignant or degenerative disease, their diet has been shown to be high in the naturally occurring nitrilosides, Dr. Krebs maintains.

"These nitrilosides just might be to cancer what vitamin C is to scurvy, what niacin is to pellagra, what vitamin B12 and folic acid are to pernicious anemia," says Dr Krebs (Cancer News Journal, May/August, 1970).


Click here to read Dr. Krebs speech on B17 at the Cancer control convention.

Scurvy, rickets pellagra and Beri Beri were simple deficiencies of vitamin C and vitamin B and also took decades and killed millions before the medical industry of the time accepted the simple vitamin solutions. We are in a nearly identical situation concerning cancer.