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Seeds are densely packed with many nutrients in order to survive. For example, they are high in fat because fat is the most efficient way for energy to be stored. Seeds are not, however, metabolically active, and they wait until sprouting to begin most of their metabolic activities.

Important antioxidant nutrients, for example, are usually more concentrated at this point in the plant's development than at any other time. Vitamin C, for example, is commonly higher during this sprouting stage than at any later time in the plant's growth processes. Antioxidant enzymes like superoxide dismutase (SOD) also become more plentiful during this time, although there remains a large debate about the value of this enzyme inside our digestive tract when raw sprouts are eaten.

There has recently been considerable media coverage on the benefits of broccoli sprouts. According to Dr. Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology at John Hopkins University, three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk.

However, not all sprouts are such nutritional superstars. In fact, according to the University of California at Berkeley Wellness Letter (School of Public Health) V 12, N 1, 10/95:

"Bean sprouts are a good low-calorie way to liven up your salad or sandwich but they're no nutritional giants, particularly since portions are typically small. Even if you eat half a cup of mung bean sprouts, you'll get only 7 mg of Vit C, about one-tenth the daily RDA, plus small amounts of iron and B vitamins. Alfalfa sprouts are the least nutritious."

One benefit of sprouts is that they may be easier to digest. This may be because of some of the conversion of some starch into simple sugars that occurs with the sprouting process.

Source

Labels: cancer, chia seeds, eating healthy, sprouts

Rubbing an extract made from broccoli sprouts on your skin may help you to prevent skin cancer, according to Johns Hopkins researchers.
Broccoli, and the sprouts in particular, contain a chemical called sulphoraphane, which activates cancer-fighting enzymes inside your cells. The researchers spread broccoli sprout extract on the skin of six people, then exposed them to high levels of ultraviolet (UV) radiation. The areas of skin covered by the extract had 37 percent less redness and sunburn than skin not covered -- both indications of skin damage that could lead to cancer.Sunscreen, meanwhile, did not offer any protection against the UV rays, the researchers said.
Whereas sunscreen works by deflecting UV rays, and therefore must be reapplied often to work, broccoli sprout extract works by penetrating skin cells and stimulating their natural cancer-fighting mechanism. Since sulphoraphane extract from broccoli sprouts appears to fight cancer in your skin, the researchers believe it may be effective against cancer in other organs as well.

Labels: broccoli, natural therapy, skin cancer, sprouts, vegetables

Sprouts are great to eat for everyday living and especially so in an emergency situation. It is exciting to know the seeds can be sprouted to give a rich source of these important nutrients. Sprouts are an excellent source of vitamin C and also contain many good B vitamins. And you probably won't find a less expensive way to get these vitamins than from low calorie sprouts. Green leafy sprouts are also a good source of vitamin A. Sprouts are a good source of fiber, protein, and contain enzymes that aid digestion. In addition, sprouting destroys the seed's natural preservative enzymes that inhibit digestion.

Different kinds of seeds you can sprout:

-Generally eaten raw: Alfalfa, radish, mung bean, sunflower, clover, cabbage.
-Generally cooked: Kidney, Pinto and other miscellaneous beans.
-Eaten raw or cooked: Lentils, Soy beans, green peas and wheat. (In addition, all the sprouts that are generally eaten raw can be easily cooked.)
-Alfalfa: Alfalfa, one of the most popular sprouts, is a good source of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as many enzymes needed for digestion.
-Radish sprouts are high in vitamin C and potassium and have a rich flavor.
-Wheat is high in Vitamins B, C, and E and has three times the vitamin E of dry wheat. Wheat also has many minerals.
-Mung Beans: These sprouts should be sprouted under pressure to produce long and juicy sprouts. Mung bean sprouts are an excellent source of protein, vitamin C, A and E, along with many minerals.
-Green Pea sprouts are rich in many of the B vitamins and vitamin C. Green pea sprouts make a rich addition to any green salad.
-Soybeans: An extremely rich source of protein and vitamins A, B, C and E. Soybeans are rich in minerals and lecithin. They can be sprouted under pressure like mung beans.
-Kidney beans, pinto beans and miscellaneous beans: They are a good source of vitamin C, many of the B vitamins and many minerals. Sprouting these beans also changes their indigestible carbohydrates to digestible carbohydrates thereby greatly reducing the intestinal gas they otherwise cause.
-Lentils: Rich in protein, vitamin C and the B vitamins. They have a mild ground pepper flavor.
-Buckwheat: Makes a great salad green. High in vitamins A, B, C and D.
-Sunflower: Rich in vitamins B, D, and E, many minerals, and Linoleic Acid, the W6 EFA.
Do Not eat tomato or potato sprouts as they are poisonous.

Labels: health food, nutrition, sprouts