February 10, 2016


Main benefits of Sprouts

Regeneration and Rejuvenation

 Food rich in live energy-vital food factors

The life energy in fresh sprouts stimulates the body’s inherent self-cleansing and self-healing abilities. Especially once the body is freed from debilitating effects of cooked heavy food- the natural process of healing, regeneration, and rejuvenation can begin.

Sprouts and Cancer

 Ideal companion for diseases-excellent solution to overweight and obesity

Sprouts, especially alfalfa supply the body with a large quantity of low-calorie liquid nourishment that is easily digested and used as fuel.

The body’s internal self-cleansing abilities are stimulated by sprouts and sprout juices and overall metabolism is speeded up because hard-to-digest food and liquids do not weigh you down. It helps to flush out toxins from the body.

Wheat sprouts supply more and better quantity of vitamin E than wheat grass.

Sprouting triples content of vitamin E!

Oats and rye are good sources of vitamin E, as are all sprouted seeds and nuts.

Anti-Aging with Sprouts:

Sprouts contain natural anti-oxidants A, C, E and exogenous enzymes (source outside the body)

Free Radicals:

Created by processed oils and cooked fats in food. Vitamin A, C, and E prevent oxidation of fats in the body inhibiting formation of these radicals in the body. Vitamin C not only prevents Free radicals but keeps Vitamin A and E from being destroyed.


 Youthfulness of humans depends on quantity and quality of strength of internal enzymes in the body. The more enzymes are used to break down food the lower inner preserves of metabolic enzymes. Amino leads to depletion of enzymes. When eating raw sprouts-excellent source of important food enzymes that aid in digestion of starch, protein and fat.

Abundance of food enzymes is what separates bioactive foods from all other foods. Enzyme rich foods such as sprouts, fresh vegetables, fruits, and their juices are the most important factors in slowing down the aging. Live foods help body to conserve its vital enzymes stimulating metabolism and the cleansing regenerative process, inhibiting carcinogens strengthening immune system-creating healthy vitality life.

Sprouts -The food and the medicine for the 21st century

 Sprouts are one of the most concentrated and truly natural sources of vitamins, minerals, enzymes, and amino acids. Sprouts are biogenic-alive and capable of transferring their life energy to our body. Biogenic foods when planted will create new life. All raw- un-sprouted seeds, beans, grains and nuts are biogenic-when sprouted and eaten they provide the body with a form of living energy.

Fresh vegetables and fruits are bioactive, meaning rich in organic vitamins, minerals, proteins, and living enzyme. They contribute and are important to our health and well being, but are not capable of creating new life. When eating a sprout we are eating a miniscule plant that is at its peak of nutritional value. The seed releases all of its stored nutrients in a burst of vitality as it attempts to become a full-sided plant.

Sprouts are the food for the 21st century. They offer great economic savings renewed health and vigor- great variety and great taste. Sprouts are a unique life giving food that fits a healthy lifestyle. It is ancient medicine but also modern food.

When used in abundance-sprouts have a power to keep your body young y giving cells high quality nourishment and helping to cleanse of toxic wastes. Seed is the foundation of life and the core of life. Each seed holds vitamins, minerals, proteins, fats, and carbohydrates in reserve, just waiting to grow.

Germination (sprouting)- when air moister and water and temperature is provided, incredible energy is released. Natural chemical changes can occur. Enzymes are produced to convert concentrated nutrients into those needed for the growing plant.

Germination Process

 Carbohydrates transformed into simple sugars. Complex proteins converted into more simple amino acids, fats to fatty acids, easily digested soluble, vitamin C found in small amounts in seeds is produced in much larger amounts during sprouting. Minerals, a vital elements are absorbed rom water and minerals are created, meaning they are chemically bound to amino acids so they are easily assimilated by the human body.


Enzymes are greatly activated by and in the sprouting process. The moment the seed is placed in water to soak, enzymes begin making the sprout into easy to digest food for humans. Cooking destroys enzymes. Destroys the vitality of life in sprouts (as in other uncooked foods) All the nutrients work in harmony-natural harmony and balance for optimal use by the human body-cooking destroys this natural balance. Enzymes also contain vital food factors. The energy currents that flow in all and through all living bodies that differentiates them from dead bodies. Sprouts have an amazing ability to penetrate body cells and tissues. The vital food factors are released in the process of chewing and digestion to be used for penetration of the human body. Sprouts are biogenic which means they contain life. Can you imagine cooking seeds before sowing them into earth? Life would be destroyed!

Cooked grains, beans and seeds cannot create new life, nor can animal foods, meat eggs, cheese. They can be additions but not the main part. Only uncooked germinated sprouted seeds, grains, nuts, and beans can give us their living energy.

Amino Acids

 Plant proteins are the highest quality proteins available and sprouts are loaded with them. Plants proteins are easy for the body to use, low in fat, contain no saturated fats or no cholesterol. It is unlike meat protein, which has lots of fat and harmful fat at that. It is much more difficult for the body to assimilate animal food when cooked tends to produce toxic waste products of when being digested. Lentils are the richest single source of high quality protein. Proteins are constructed of building blocks called amino acids.

Essential Amino Acids

  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Phenylalanine
  • Threonine
  • Tryptophan
  • Valine

When missing, our body cannot regenerate its cells. These 8 are not provided by our diet properly and deficiency symptoms arise. Then there are 14 other amino acids (just as essential) but can be formed by the body internally. Amino acids act on the blood and body cells in the process of self-renewal that rejuvenates us and prolongs life. They are important for so many body functions and symptoms it would take a long time to list them.

Essential for:

  • Proper digestion and assimilation of foods
  • Cell renewal
  • Immunity from disease and illness
  • Rapid healing of cuts and wounds
  • Proper liver function

Deficiency of only one amino acid can result in:

  • Allergies
  • Low energy levels
  • Poor digestion
  • Lowered resistance-lowered immunity
  • Premature aging

Replacement of missing amino acids can easily result in complete reversal of these symptoms. Sprouted seeds, beans, grains, and nuts provide complete proteins, meaning they provide all 8 essential amino acids. Eat variety of sprouts as they provide different proportions of amino acids. In essence amino acids supplied by sprouts can make the difference between illness and health between low energy levels and high vitality and well being.

Alfalfa, garlic, adzuki, sprouts are good food sources of iron for red blood cell formation and for transport of oxygen from lungs to cells. Sprouted seeds are rich in iron. In general, sprouts are excellent sources of trace elements such as iodine, zinc, cobalt, silicon, selenium, and chromium.

Alfalfa sprouts and pumpkin seeds sprouted contain zinc. They are essential for the synthesis of protein for many liver functions having of cuts and wounds. Selenium has cancer properties in many sprouts, especially alfalfa.

Chlorophyll is nutritional and has healing properties. Creation of chlorophyll in the plant as the result of conversion of the sun’s energy (photosynthesis.) This makes it a sort of living battery. It has remarkable similarity to human blood cells and contains iron and magnesium. Hemoglobin molecules carry oxygen to the cells throughout the body. Humans cannot take energy directly from the sun; only plants can do that. Hence the need for plants and fresh green sprouts. This energy is readily available to us. Chlorophyll is converted into blood inside us. Once chlorophyll is ingested, magnesium ion is replaced with iron, making new hemoglobin.

Vitamins and Sprouts

 Synthetic vitamins vs. natural vitamins. Majority of supplemental vitamins are synthesized from coal tar and other petroleum derivatives. May appear chemically identical to natural vitamins but they lack or have only a fraction of biological activity. It is a poor substitute to natural vitamins. Large doses of synthetic vitamins are toxic. Large doses of natural vitamins are completely safe. They will sustain us excellently as long as we keep on eating them. Sprout keeps growing in its nutrition value all the way up until the very moment it is eaten. Fruits and vegetables start losing their value the moment they are cut. There is vitamin C in radish but it decreases in half in 5 minutes once it is cut. Cooking destroys most of the vitamins and minerals content and through out by the water. Sprouts provide vitamins, minerals, enzymes, amino acids, and chlorophyll. Minerals like calcium, potassium, iron, phosphorous, and magnesium come in the form of organic mineral salts supplied by sprouts and fruits and vegetables. Sprouts are an especially good source of easy to use minerals. Moreover, sprouting facilitates this process, making it easy for humans to receive this bounty in easily digestible form. Sesame sprouts, are an exceptionally good source of calcium. Almonds, sunflowers, alfalfa, and chickpea sprouts are good sources of calcium in organic form. Potassium is the “youth” mineral because it helps the body maintain smooth and tight skin, and balance weight. It also helps to maintain proper alkalinity of the blood. Almonds and sunflowers have more potassium than fruits or vegetables.