Organic Food and Health Articles

The greatest vitality in the life cycle of a plant is in the sprout. As seeds germinate they spring into life and become superbly suited to our nutritional needs. Germination inactivates enzyme inhibitors, starches are converted into simple sugars, proteins and fats are broken down into an easily digestible form and vitamin content increases dramatically. The sprouting process makes the seed far easier for us to assimilate and metabolise, which explains why grains and legumes, many of which are common allergens often do not cause allergies when sprouted. Many ancient cultures knew the value of sprouting seeds. They were mentioned in Chinese writing dated around 2939BC. Ancient documents found in The Vatican library refer to sprouting and sprouted seeds were an important part of the long-lived Hunzas diet in the Himalayas.

There are so many varieties of seeds to sprout but some have more health benefits than others.
Alfalfa is permanently sprouting on my windowsills and is one of my favourite sprouts. It was first discovered by the Arabs who found it a highly strengthening food for themselves and their horses. They named it al-fal-fa, which means father of all foods. The alfalfa seed produces a root, which can reach over 100feet into the earth absorbing vital mineral nutrients beyond the reach of other plants - this is why farmers find it such a valuable green manure crop. Alfalfa cleans and tones the intestine and helps remove harmful acids from the blood.

Broccoli is known to be a versatile cancer fighter; broccoli sprouts however have a far higher concentration of anti cancer activity. Recent studies have shown that broccoli sprouts may even reduce breast tumours. Fenugreek sprouts give a wonderful burst of flavour to salads and are especially good for improving digestion and elimination Sprouted green lentils are very easy to produce and especially nutritious. Pound for pound they contain as much protein as red meat but in a totally digestible form without the fat and cholesterol.

Wheatgrain sprouts yield up to a 400% increase in B vitamins and sprouted soya beans yield a fantastic 550% increase in vitamin C. The easiest way to grow your own sprouts is in a jar. Soak the seed overnight (with the exception of buckwheat which is best soaked for just an hour) preferably in filtered water, drain - reserving the soak water for plants- and then rinse regularly until the sprout reaches its ideal length this will take, depending on the sprout, anything between 1 - 5 days. Sprouts will keep in the fridge for a week. Sprouts are beneficial all year round though are probably most appropriate in the spring and summer tuning into your natural increase in energy. During the winter months they can be lightly steamed to balance their cooling nature without losing too much of their vitality.

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