Introduction

The consumption of sprouted has a very old data, there are texts that have come down to us 3,000 ac that the sprouts were already employed by thehabitants of China, giving them first a therapeutic use then incorporating as an ingredient in cooking.

Much later, in the eighteenth century, was Captain Cook who saved his crew of scurvy growing sprouts on his boat, could thus ensuring a source of vitamin C wich deficiency was the cause of the disease of scurvy.

Pho Thu The. Photo by elsiehui. Creative Commons Licence

If we look through the history is curious that emerging civilizations have germinated in a nutrient base that has given them energy and vitality and when that same civilization begins its decline, has incorporated more elaborate food as irrelevant or even detract vitality. Maybe Western civilization is now at that stage. 

Let us begin a new history growing sprouts at home, for the emergence of a new civilization, creative, vital, spiritual and independent of the food industry.

 

What are Sprouts

Germination is the process of developing a seed to become a plant which develops green leaves and can perform photosynthesis. Sprouts are these small plants that are under development. 

To explain better what are the sprouts and understand their growth process we have to discuss the seeds and structure: 

The seed consists of two distinct parts: the tegument and the embryo. The tegument or seed coat is the envelope that protects the embryo which is the internal part of the seed. The seed coat can be thin as the skin of a pea or as a hard coconut shell. In addition to its protective role in the tegument there is a microphyll, a pore through which pass the water needed for plant germination. The embryo contains a stem plumule which will be the stem when the plant grows up, a radicle which is the root and the endosperm that consists of one or two cotyledons which are nourishing reserve of the plant.

Germinatingideas. Photography by RMT. Creative Commons Licence.

For germination, the seed needs oxygen, water, a suitable temperature and be protected from light. As the seed is receiving water, begin to activate their enzymes. Enzymes are natural catalysts that activate metabolic processes and transform cotyledon starch into simple sugars, proteins into amino acids, fats into fatty acids, phytic acid also transform and release in assimilable minerals and allow the synthesis of many vitamins, and so can be assimilated by the embryo that begins to grow, the plumule elongates upwards seeking light and radicle elongates down looking for water and minerals from the earth.

 

Properties

When the seed begins to germinate arise a lot of vitamins that exploit fully when we eat raw food. The stored proteins in the cotyledons are divided into amino acids by the action of enzymes, so we have a very rich source of amino acids without the drawbacks of animal protein. Moreover, as we have seen in the previous section, in the process of growth simple sugars, fatty acids and minerals are generated and they can be assimilated by our body when we consume sprouts. 

The enzymes contained in the sprout act not only digesting cotyledons to produce nutrients for the new plant will grow but when we eat raw sprouts are maintained and these enzymes also help us in the proper digestion of germinated in our body, which means we less effort, less wear on our digestive system and strengthening our immune system. Instead, cooked foods have lost their enzymes so that our body needs to produce enzymes to digest them. 

Among the vitamins that give us the germinated stand out Vitamin C, beta-carotene which is converted to vitamin A in our body, the B vitamins especially B1, B2 and B3, vitamin E and vitamin K

Among the minerals that sprouts give to ushighlights calcium, potassium, iron and trace elements such as fluorine, iodine, zinc, selenium, chromium, cobalt and silicon.

When finalizing the germination process, the small plant seeks light and if we expose it to indirect light for a few hours carefully it will begin the process of photosynthesis and we will have some delicious sprouts richs in chlorophyll. The seeds germinated that more chlorophyll synthesize are wheat and alfalfa. Chlorophyll is the "hemoglobin" of the plant world, and this comparison is not futile because in its structure, blood hemoglobin and chlorophyll differ only in an atom, blood iron, magnesium in chlorophyll. The chlorophyll actives cellular metabolism, its defense and its regenerative capacity, it also helps in the purification of the blood, removing toxins and wastes.

Green Tea Soup. Photography by Connoisseur4TheCure. Creative Commons Licence.

The volume of water contained in the seed changes in germination process, initially it is 5-10% and when germination finish is 70%. 

All reactions produced by enzymes in the germination process increase the digestibility and nutritional value of the sprouts. 

Another feature that makes sprouts a unique and particularly nutritious food is perhaps that it is the only live food we eat because we do not cut or pulled from the ground, because it is a seed in a growth phase. And to produce it ourselves we ensure that there are no chemicals that can alter the sprout and intoxicate us. 

It is also interesting that were made research for tested the ability of the sprouts to eliminate harmful radiation to our bodies such as those generated by television sets, surely this is due to the presence of chlorophyll that when taken into the bloodstream released immediately the blood of toxins. 

In conclusion, taking into account all the properties that give us the sprouts we can say that if we incorporate them into our daily diet along with a balanced diet with few animal fats we will help our body to regenerate and it will also be a good preventive of disease as a key factor for healing.

Article written by Shauri.