SPROUTS
by Dr. William Rice DC, DACBN, CCN, FACCN

Sprouted seeds and fruits are the only live foods that man eats. All other foods must be killed before consuming them. Fruits are seasonal and depend on the temperature, humidity and amount of rainfall. Sprouts, on the other hand, can be prepared almost anywhere, in any season. Sprouts are easy to grow and provide an abundance of vitamins and minerals.

"The seed is a storehouse of food energy intended for the early growth and development of the new plant." -- Nutritional Evaluation of Sprouts and Grasses by Viktoras Kulvinskas.

A fantastic biochemical change takes place once the seed contacts water. Sprouting activates powerful enzymes. Therefore, sprouts are pre-digested foods and are very easy to digest. Sprouting also produces Vitamin C (ascorbic acid), which is not present in the dry seed. This is truly an amazing metamorphosis.

Sprouts are complete proteins. In fact, chickpeas, lentils and mung sprouts have a higher percentage of protein than meat. This is another good reason why sprouts should be included in every meal.

DIRECTIONS FOR SPROUTING

1. Select sprouting-quality seeds for best results. Make sure they are not treated with chemicals. Mung and alfalfa seeds are the easiest to sprout and provide a successful first attempt.
2. In a one-quart glass jar, place 2-tbs. alfalfa seeds or ¼ cup mung beans.
3. Add water and remove any floating seeds and hulls. Wash seeds well.
4. Cover the seeds with at least twice as much purified water as seeds.
5. Place cheesecloth, screen or net over the top and secure with rubber band or jar rim. During the soaking process the seeds will swell to several times their original volume. Soak overnight.
6. Keep the seeds in a dark place at room temperature.
7. In the morning, after soaking, rinse the seeds thoroughly with water and drain well. Place the jar in a bowl or container at a 45° angle, open end down.
8. Thoroughly rinse and drain the sprouts at least twice daily. If the air is very hot and dry, give the seeds longer and more frequent rinsing.
9. When the seeds begin to sprout, they will discard their hulls. During the rinsing, the hulls tend to float or settle on the bottom. By removing the lid temporarily, the loose hulls may be scooped off with a spoon or rinsed away. This will also reduce spoilage.
10. Harvesting sprouts is a matter of taste. Alfalfa sprouts usually sprout for 3 days then they should be placed in indirect sunlight to allow the two small leaves to turn bright green. The entire sprout is about 2 inches long. Mung sprouts can remain in the dark until the two small leaves just begin to appear. This is the best time for harvesting as the sprouts are the tastiest,
11. When you are ready to harvest the sprouts, give them a final rinse -- try to remove the remaining hulls, then drain the water and lay the sprouts on paper towel to dry partially. Store the sprouts in a glass jar or plastic bag in the refrigerator. They will keep for one week this way.
12. Before starting the next batch, wash the strainer and jar thoroughly to prevent mold or fungus from forming. Alternatively, you can buy a plastic sprouter in your local health food store. Follow the directions that come with the package.

Finally, you can always buy ready-made sprouts in every health food store or supermarket, but try sprouting your own--it’s fun. Also, store-bought sprouts have been found to be a source of salmonella contamination – so wash them carefully and beware.