Sprouts truly are the best locally-grown food, yet not enough people eat or grow them. Considering there many health and environmental benefits, it’s time to consider adding sprouts to your diet.
Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.
The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. Proteins change during the soaking and sprouting process, improving its nutritional value.
The fiber content of the beans, nuts, seeds, or grains increases substantially. Fiber is critical to weight loss. It not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines.
Vitamin content increases dramatically. This is especially true of vitamins A, B-complex, C, and E. The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.
Essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet. Eating more sprouts is an excellent way to get more of these important nutrients.
The energy contained in the seed, grain, nut, or legume is ignited through soaking and sprouting.
Sprouts are alkalizing to your body. Many illnesses including cancer have been linked to excess acidity in the body.
Sprouts are inexpensive. People frequently use the cost of healthy foods as an excuse for not eating healthy. But, with sprouts being so cheap, there really is no excuse for not eating healthier.