Supernutrition Through Germinating and Sprouting

12 Apr 2019
Read time: 4 min
Category: Archive

In our work at the Hippocrates Institute, the use of raw and living foods has evolved into a new way of living and eating.  We see a new relationship between food and life.  Yet this relationship is not a new or novel concept, rather, it is a re-emergence of an ancient truth.  The following are keys to this re-emerging system; the germinating and sprouting of foods, the use of grasses and leafy green vegetables, the importance of juices and the (careful) use of dehydrated and fermented foods.

Many ancient cultures knew the value of germinating and sprouting grains, seeds, legumes, beans and nuts.  The use of sprouted seeds for food and medicine is more than twice as old as the Great Wall of China and was even noted in their historical records.  Today more and more data is being compiled on the amazing nutritional value of sprouting.  Research by Dr. Jeffrey B. Land, professor and bio-chemist at the University of Puget Sound, has shown that 6 cups of sprouted lentils contain the full recommended daily allowance of protein (about 60 grams) in a fully digestible form.  He then concluded that these could provide a significant portion of daily protein needs in a safe and inexpensive.

These living foods that are germinated and sprouted afford us the most concentrated natural sources of vitamins, chelated minerals, enzymes and amino acids (proteins in a digestible form).These also Contain abundant enzymes and bio-electrical energy, one important reason for their desirability.  Pound for pound, lentils and bean sprouts contain as much protein as red meat, yet in a totally digestible form without the fat, cholesterol, hormones and antibiotics that are found in most present day meats.

Why this occurs bears some examination and explanation.  Germination is the important process which results when seeds, grains, legumes and nuts are soaked in water for a period of time.  Water removes certain metabolic inhibitors which are present to protect the seed from bacterial invasion and preserve it during its dormant state.  Soaked seeds are more easily digested.  During the germination process, the seed springs into life and becomes more available nutritionally for human needs.  Inherent enzyme inhibitors, phytates (natural insecticides), oxalates, etc., present in every seed, nut or grain are removed through fermenting and before pre-digestion occurs.  By this we mean that the starches are converted into simple sugars, proteins are broken down into amino acids, fats converted into soluble fatty acids and vitamins are created and enhanced.  Germinating is the process employed to make many of the se3ed and nut sauces at the Institute.  For every one pound of seed, it will grow into eight to twelve pounds of super food.

Sprouting carries this life-beginning process farther, resulting in a variety of living foods such as tray grown sprouts from sunflower seeds and buckwheat seeds.  Later on we will explain how to grow these green sprouts on trays.  Several other sprouts are eaten before they develop any leaves.

Aside from the many health benefits from eating sprouts, these processes may present a solution to the growing problem of world hunger.  By making inexpensive, abundant and highly nutritious foods like seeds, beans and grains even more healthful, sprouting is an ideal way to combat problems of dietary deficiency.

In our research at Hippocrates we have concluded that while there are virtually endless varieties of foods that can be sprouted, certain categories of the most beneficial sprouts have evolved which provide for very different types of utilization by the body.   Sprouts are not only economical, practical and magnificent givers of life and health, but are perfect foods for environmental purposes.  Indeed they are the food for generations to come.

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