If there is one type of food that deserves much more attention, it is certainly sprouts and microgreens. They rank right up there with the healthiest of all foods, and surpass most of them. Fruits and vegetables are well known to have an abundance of antioxidants that neutralize disease causing, premature aging, free radicals, but sprouts in most cases outrank almost all of them in total content of antioxidants. Sprouts are also biogenic, meaning, alive, with the ability to create new life that transfers their life-giving energy into your body. They are in a rare category of leafy greens where they are alive and growing even while on your dinner plate until the moment they are eaten.
Sprouts are economical, very inexpensive, local, in season year round, easy to grow by anyone, and fully grown in a few days compared to 50 to 120 days for the actual vegetable. Sprouts and microgreens are one of the most nutrient dense foods available. They are one of the easiest to digest foods for those with digestion concerns. Sprouts contain so many enzymes that our body does not have to produce its own enzymes for digestion. Enzymes are the fountain of youth. Cooking at even low temperatures kills all enzymes, so eat them raw. It is said that the foundation of all disease is a lack of enzymes, but yet food companies kill them for convenience to retain color during freezing and preservation of shelf life.
One cup of sprouts contain a mere 8-28 calories, are low in fat, and loaded with vitamins, minerals, fiber, amino acids, and enzymes. Most people don’t consider greens to have much protein, but sprouts can contain 70 percent or more protein, which is higher than any flesh foods and their byproducts, but yet are gentle on the kidneys.
There has never been even one reported case of e-coli due to homegrown sprouts due to the personal care each tray of sprouts receive. Sprouts are not microwaved, pasteurized, deep fried, processed or denatured in any way. They are as pure and wholesome a food anyone can get without MSG, GMO, fungicides, herbicides, chemicals, excitotoxins, acrylamides, trans fats, cholesterol, steroids, hormones, preservatives or artificial colors.
Sprouts are so powerful to reverse and prevent diseases that entire health centers devote their menu to this powerhouse food, who recommend at least 50 per cent of the diet be supplied by a wide variety. Aim for 10 different kinds of sprouts at each meal. When used in abundance they prevent and improve many diseases from cancer, heart disease, asthma, obesity, scurvy, protein deficiencies, bowel disease, diabetes, Parkinson’s, Alzheimer’s, and a host of others.
As humans get their energy from food, these tiny seeds grown into plants quickly getting their energy from the sun, a process called photosynthesis. As we eat these tiny plants, their energy is imparted to our cells for maximum regeneration. The chlorophyll in sprouts is similar to blood except it has a magnesium ion as a nucleus and hemoglobin has iron as a nucleus. Sprouts are the new generation food with maximum regeneration capabilities. They stimulate the body to self-cleansing and self-healing. Use them in smoothies, wraps, sandwiches, in pita pockets, juicing, salads, soups, dressings, pates, and on veggie burgers. Eat sprouts and your body will love you.