Sprouts and Sprouting

As a seed sprouts it becomes hardly recognizable as it transforms itself into something new which is less energenic but richer in nutrients.

Almost any seed, grain or legume can be sprouted, unless it has been irradiated, by increasing its moisture and holding it at the proper temperature, although some are tastier than others.  Try them all!  Seeds can be found in most natural foods stores in your community or online.  Be sure that the grains have not been chemically treated.  If they have been, the germination rate will drop.  Broken seeds also will not sprout.  One ounce of dry seed equals about one cup of mature sprouts. 

Resting seeds contain starch, which is a storage product and source of future energy when conditions become ideal for the seed to germinate and grow into a plant.  Enzymes are present in the resting seed but are prevented from activation by enzyme inhibitors.  Germination nutralizes the inhibitors and releases the enzymes.

Sprouts have exceptional nutritional value, principally vitamins and enzymes that are completely absent or present in very small amounts in the unsprouted seed.