Healthy Food: Sprouting Grains

In order to make your nutrition healthier, it is recommended to sprout your own grains and include them in your everyday diet.

Sprouting grains are very easy to prepare. When a seed is put in water, enzymes are activated, mucus is reduced and digestion is aided. Protein turns into essential amino-acids and starch turns into simple sugars and vitamin multiplies.

Choose seeds that are not too old and free from chemicals. Look for young, viable and whole seeds (get them from organic farmer or healthshop). Seeds that can be commonly sprouted in a jar are alfalfa, beans, lentils, soyabeans, shelled sunflower seeds, peanuts, almonds,wheat, rye and spice seed (fenugreek, mustard seeds). Wheat grass, lentils, beans and oat grass can also be grown.

Begin by washing the seeds well with fresh,pure water and then remove any broken ones. Soak the seeds in water overnight and rinsed thoroughly. Use the purest water for washing the seeds. Then drain the water - the seeds should be rinsed well. The jar of seeds should be set upside down in a dish rack to drain off all the water for ten minutes or longer. Good rinsing and drainage give good healthy sprout.

The sprouts need water two or three times a day. Cover the jar with a mesh screen, cheesecloth or nylon stocking. Shake the jar several times a day to loosen the grains from the bottom of the jar. Remember, excessive amount water will spoil the grains.

The sprouts are usually ready in two or five days depending on the temperature. Do not place them in direct sunlight - it is too hot and hфrmful for the tender sprouts. Therefore, place them in indirect sunlight to bring the chlorophyll into the leaves.

Remember to rinse the sprouts to give them a constant supply of fresh water. Do not let them dry up. If the sprouts are not rinsed, they may get spoiled.

Eat the sprouts at the peak of their vitality and nutritional value. Enjoy your meal!

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