Sprouts

In my classification, there are two different types of sprouts: seed/legume sprouts and green sprouts.

Seed/legume sprouts fall into the first stage of sprouting; these types of sprouts are proteindominant foods. As the plant matures, it begins to form green leaves of one type or another; it has then become a green sprout and falls into the green-leafy vegetable category. So, for example, sprouted wheat is a seed sprout, but as it grows its green blades, and turns into wheatgrass, it becomes a green sprout.

Seed/legume sprouts include: sprouted sunflower seeds, sprouted wheat, quinoa sprouts, mung bean sprouts, lentil sprouts, pea sprouts, soaked peanuts, sprouted rice, etc. Seed sprouts are not essential in the diet. However, if they are eaten occasionally, they can be beneficial because high-quality seeds contain many trace minerals. Also, seed sprouts are therapeutic in the transition from cooked to raw food as they are very high in enzymes and help reverse an enzyme deficiency situation. If overeaten, seed sprouts will cause digestive distress.

Green sprouts include: wheatgrass, clover, sunflower greens, barley, radish sprouts, pea shoots, etc. Green sprouts are not as powerful as big green-leafy vegetables such as kale or collards, but they fit into the category of essential chlorophyll foods. Sunflower greens are the best sprouts of all; they are the "softest" and most nourishing for the body. Wheatgrass often comes from weak hybridized seed strains; quality counts and one should seed out the best quality seed stock available. Other grass seeds tend to be of a higher quality (kamut, rye, barley) than wheatgrass. Grass juice is an excellent transition and detoxification food (especially for overcoming heavy metal poisoning). Grass juice may be too harsh on a purified body and many long-term raw-foodists (5+ years_ whom I have met rarely drink such juices.

Gaining Weight 101

Gaining Weight 101

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