Sprouts: nutritious and curative

Sprouts like alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals [plant compounds, or nutraceuticals] that can protect us against illness. Sprouts also contain large amounts of plant oestrogen. They increase bone formation and density and prevent bone breakdown, or osteoporosis. They are also helpful in controlling hot flashes, menopause symptoms, PMS and fibrocystic breast tumours.

Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout.Other seeds that can be sprouted are Goa beans [alsande], Bengal gram [white chana and red chana], black gram [urad], cow pea [chawli, or lobia], field bean [avare], green gram [moong], dehydrated green peas [vatana], horse gram [kuleeth], kidney beans [rajma], lentil [masur], moth bean [matki], pigeon pea or red gram [tur or arhar], soybean and dals, or split pulses like chana dal.

All whole pulses — moong, matki, chana, chole, chawli, rajma, vatana, masur etc., can be easily sprouted. Even grains and groundnuts when sprouted are easy to digest; they are more easily available as “energy” for the body. You can use all these sprouts to make wholesome, economic, regionally satisfying, one-dish-meals like khichdi, upma, ussal, bhel, poha, and so on.

Power food

Sprouts contain an abundance of highly active anti-oxidants that prevent cell destruction and protect us from the ongoing effects of aging. It may not be conceivable to find the fountain of youth, but sprouts or sprouting, to use a figure of speech, represent the miracle of birth.

When a proper diet of greens, seeds, nuts, vegetables, and fruit, is followed, a proper balance of acid versus alkaline foods is maintained. When the diet is heavy on the protein side, it results in acidity. Hence, it is necessary to eliminate as many acid-forming foods as possible. Sprouting helps to reduce the acid-alkaline imbalance which might occur when grains, legumes, and other proteins are used.

• Moong beans, apart from being a good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium. It is useful for those of us who want to increase their alertness and mental abilities. Phosphorous is also necessary for healthy bones and teeth, a fact which makes sprouted seeds desirable for babies and children
• Alfalfa, probably the most popular sprouted seed, contains much chlorophyll, as well as vitamins A, B complex, C, D, E, G. K, and U. It also has large amounts of iron, calcium, phosphorous, and sulphur.
• Sprouted wheat contains vitamins C, E, B complex, magnesium, calcium, phosphorous, sodium, potassium, protein, enzymes, chlorophyll, and possibly B-17. In its cooked form, wheat is unacceptable to some individuals. It causes mucous congestion, allergic reaction, and constipation. In its sprouted form, a large portion of starch is converted to simple sugars, making it a wholesome food that is acceptable to many who would, otherwise, need to eliminate wheat as a food source.

Sprouts in diet

For most people, sprouts would be an excellent addition to their diet. However, no set dietary rules can be established to encompass the case of every individual.

Sprouts are best when eaten raw, because cooking always destroys a large part of their nutritional content.

The entire sprout is eaten, including leaves and roots. Sprouts are good eaten by themselves, but they can also be added to salads, sandwiches, or soups. They can be blended for baby food, sauces, and dressings. They can be stored in the refrigerator in a jar or plastic bag for up to two weeks. It is preferable, however, to make small amounts at frequent intervals since seeds and sprouts tend to become rancid when held for too long a time.

Sprouts probably contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process. This helps convert proteins into amino acids and starch into glucose. It also increases the value of vitamins. For example, vitamin B increases by 1,000 per cent and vitamin C by 600 per cent in sprouted wheat.

It is best to eat sprouts fresh. However, the nourishment which develops as the sprouts grow is very stable and can be frozen, or dried, for future use. Sprouts can be mixed with other foods and dressings such as lemon juice and rock salt.

This live food rejuvenates body cells and tissues and provides energy. It also retards the aging process. Alfalfa and moong-bean sprouts are, on the other hand, excellent, soft food: they contain every known vitamin necessary for the human body in perfect balance.