How to use sprouted seeds and sprouts correctly? The benefits and harms of sprouted seeds in the daily diet The most useful sprouts

Today, people are increasingly thinking about their health, eating right and playing sports in order to look good and not get sick. That is why in recent years, all kinds of sprouts have become popular foods in the diet, which are consumed both raw and cooked. In this article, we will look at a detailed description of sprouted wheat germ, how they are useful, and how to use them correctly.

Wheat belongs to annual herbaceous plants from the family of cereals. In dry wheat grains, most of the nutrients are in an inactive phase. During the germination process, all the main beneficial constituents of the grain are mobilized to stimulate the active growth of the sprouts.

During the germination period, fats become useful, and starch becomes maltose. There is also an active synthesis of enzymes, vitamins and minerals. As a result, the body is saturated with ready-made material, and the vitamin-mineral complex is in a balanced form and can be easily absorbed by the body.

Composition of the product

They began to germinate and eat wheat grains for a reason, this is due to the high concentration of vitamins and minerals that are contained in this food product.

Important! The maximum amount of vitamins and minerals is reached in grains when the sprouts grow in length by no more than 2 mm.

As for vitamins, the following content can be distinguished in large quantities in germinated wheat grains:

• thiamine;
• riboflavin;
• pyridoxine;
• folates;

Minerals

This product is also rich in the content of minerals, which are presented in the form:

Calorie content and nutritional value of the product

Sprouted grains contain an average amount of calories, but given the fact that the product is very nutritious, the body is quickly saturated with a minimum portion. There are 195 kilocalories per 100 grams of the product.

The nutritional base contains:

• fats - 1.3 g;
• - 41.4 g;
• - 7.5 g;
• dietary fiber - 1.1 g;
• water - 47.75 g;
• ash substances - 1 g.

Considering that wheat contains a high content of vitamins, a significant increase in calcium, phosphorus and iron is observed after germination of the grains. This product can stabilize metabolic processes in the body, help remove toxins and toxins, and have an immunostimulating effect on the body.
and, which are contained in this product in a sufficiently large amount, when interacting with each other, are able to prevent premature aging of the body, have a beneficial effect on hair, skin and nails.

Chlorophyll, which is present in wheat sprouts, affects the increase in immunity, slows down the aging process and increases the body's endurance, improved formation of connective tissue, healing effect on erosion, ulcers, open wounds.

It has also been proven that chlorophyll prevents mutation of healthy cells and prevents the development of cancerous tumors. Chlorophyll can affect the elimination of toxins from the body, have a diuretic effect, and improve the functioning of the gastrointestinal tract.

Can grains be used

The use of sprouted grains should not be uncontrolled, it is especially recommended to pay attention to the amount of the product consumed by children, pregnant women and nursing mothers.

It is not only possible to eat wheat germ during pregnancy, but also necessary. A high content of vitamins can replace purchased pharmaceutical preparations that have been prescribed by a doctor.
Before making any decision about the consumption of new products, you should consult with a qualified professional.

Particularly important is the content of useful folic acid in the sprouts, which is prescribed to all pregnant women in the first trimester. This component promotes the correct development of the fetus and protects against pathologies of the placenta and the development of anemia in pregnant women.

Important! It is worth remembering that it is categorically impossible to start using sprouted wheat on your own or to replace the vitamin and mineral complexes prescribed by the doctor with it.

Lactating

During breastfeeding, it is recommended to use sprouted wheat grains, since they contain the maximum amount necessary for the stable functioning of the mammary glands. This product also benefits the baby in the form of the correct development of the skeletal and muscular systems.

Given the unique set of nutrients and vitamins, wheat germ sprouts have a positive effect on the child's body. They affect the full development of the child, strengthen the immune system, strengthen vision, and prevent rickets.

It is worth paying attention to the fact that wheat sprouts are quite difficult to digest by the body, therefore, children who have the formation of the gastrointestinal tract are prohibited from giving them.
In addition, the child's body cannot always cope with such food, therefore, it is recommended to refuse the use of sprouts for children who have not reached the age of 12.

Dietary properties of the product

Since sprouted wheat sprouts have a detoxifying effect on the body, they can cleanse the intestines, normalize the amount of cholesterol in the body, and also supply it with the necessary vitamins and trace elements - this helps to stimulate weight loss.

The presence of a large amount of fiber in the sprouts will saturate the body with a minimum amount of the product consumed and not affect weight gain. In order to achieve the desired effect, it is necessary to eat 1 tsp in the morning on an empty stomach. germinated grains.

In order to germinate wheat at home, it is recommended to purchase grain from a pharmacy. Pay attention to the packaging, choose a product that is labeled with the words "Bio" or "Organic" - this is better suited for germination.
It is very easy to germinate wheat, but the process is different for everyone and depends on the environmental conditions and the quality of the wheat grains. On average, the period of time for which the seeds germinate is from 1 to 2 days.

In order to germinate wheat, you need to take a handful of wheat grains, rinse them well under cold running water, put them on a plate and cover with gauze or cotton cloth. Pour cold water on top to cover the grains.

Throughout the day, you can wash the germinated wheat grains from time to time so that it does not become moldy, 2 washes will be enough.

It is important to keep the wheat from drying out completely during germination, so keep the fabric damp at all times and add water as needed. Before consuming sprouted grains, rinse them well under running water.

How to use

It is necessary to introduce sprouts into the diet gradually, starting with one teaspoon, initially combining them with other products. Over the course of two months, it is necessary to gradually increase the portion so that it eventually amounts to 70 grams per day.

Did you know? There is every reason to believe that wheat was the first cereal in the world to be grown for food purposes. The remains of this grain were found during excavations of a settlement of the 7th millennium BC. e. in the valley of the Tigris and Euphrates rivers.

If you eat a large amount at once, you can provoke an upset gastrointestinal tract. It is very important to chew the sprouts well so that the stomach can digest them more easily. If you have dental problems, you can grind the product in a blender.

Wheat sprouts can be consumed not only on their own, but also together with other products. With sprouted wheat, you can cook a variety of types, cookies, soups, salads, use as a side dish for main dishes.

Let's consider some of the most popular and delicious recipes.

Cucumber salad

This salad belongs to Chinese cuisine, it is very simple, but at the same time quite tasty and healthy.

For cooking we need:

• one ;
• two peeled cloves of garlic;
• homemade mayonnaise - three tablespoons;
• salt to taste;
• canned (boiled) sprouted wheat grains (sometimes they are replaced with beans) - one can.

Did you know? The Roman Empire was also called the "Wheat Empire" because wheat played a very important role in the economy of this state.

1. If fresh sprouted wheat grains are to be used, they should be boiled in boiling water for 3 minutes to soften them.
2. Grate the cucumber on a coarse grater to speed up the process. It can also be cut into strips or cubes, depending on preference.
3. Pass the garlic through the garlic press, directly into the bowl with the cucumber. Add sprouted wheat grains there, add a little salt and season with mayonnaise. Mix the salad thoroughly and let it brew for 10 minutes.
4. You can serve the finished dish on any dish you like, but since the salad is Chinese, it will look perfect on a square Chinese plate.

Buns (sweet bread)

Sprouted grain-based lean, yeast-free bread is an excellent dietary product that is very healthy and can be eaten even on a diet.

To prepare such a product, you must:

• 300 g sprouted wheat;
• 200 g of dates or other dried fruits to taste (several types can be mixed);
• one tablespoon of honey;
• 100 g of any nuts or seeds;
• , poppy, - to taste.

Cooking sequence:

1. Pass the dates with nuts through a meat grinder to give them a pasty consistency.
2. Add one tablespoon of honey to the prepared dough, as well as any nuts or seeds to taste. Mix all ingredients thoroughly.
3. Lay parchment paper on a baking sheet and lay out the cakes in the form of round buns with a spoon or with your hands soaked in water. Their thickness should be about 1-1.5 centimeters. Sprinkle the blanks with cinnamon, poppy seeds and sesame seeds, depending on preference, you can make a little of each type. Put the blanks in an oven preheated to 170 degrees and bake for about 40 minutes.
4. After the specified time has elapsed, the buns are removed from the oven and smeared with honey water. To do this, dilute one tablespoon of honey in 100 grams of water. A silicone brush is used for lubrication.
5. The buns are again sent to the oven for 10 minutes to brown. When the buns are ready, they are removed from the oven to cool.
6. You can use them for breakfast, lunch and dinner as a snack or as an alternative to bread, muffins or sweets.

A ban on the use of wheat sprouts is an individual intolerance to the product, an ulcer, as well as chronic gastrointestinal diseases.

As for the harm to the body, it occurs only in the case of excessive consumption of germinated wheatgrass. Also, in the process of getting used to a new product, a person may feel weak, possibly diarrhea. This condition is considered normal and the product is not stopped, and all symptoms disappear within 2 days.

Important! It is forbidden to consume sprouted wheat during the recovery period after operations.

Also, in the course of research, it was found that sprouted wheat contains proteins that, when interacting with sugar molecules, stick together.
Since they can damage the mucous membranes, in some cases it can cause gastrointestinal problems. It is also possible metabolic disorders in the body due to excessive consumption of germinated wheat grains.

Healthy sprouted foods

Not only wheat grains can be consumed in their sprouting form, there are also other healthy foods that concentrate the maximum benefits after sprouting.

Sprouted flax helps to cope with existing allergic processes, arthrosis and arthritis, dysbiosis. It is also a good product for the preventive effect on the cardiovascular system.

This product is very useful for pregnant women, as it helps to avoid toxicosis, normalizes the digestive tract, and prevents excess weight gain.

Flax seeds are much more difficult to germinate than seeds from other crops, as they form slimy bags around each seed when soaked. To avoid this, it is necessary to correctly select the dry product that will be used for germination. Keep the seeds dry and separate easily from each other.

Broccoli sprouts are considered the healthiest, as they are famous for their anti-carcinogenic effects on the body due to the large amount of glucoraphanin, which has a powerful anti-cancer effect. Its amount in broccoli sprouts is 50 times higher than in cabbage itself, which is considered the most useful product against cancer.
Germination broccoli seeds are purchased at any seed store, germinated in the same way as wheat seeds.

Contains a large amount of active protein and many essential vitamins and minerals. If you regularly use this product, you can prevent the formation of "bad" cholesterol, cleanse the blood vessels. Soy sprouts affect the normalization of the liver and nervous system, and also improve sleep.

Eating soy sprouts, you can have a preventive effect on the body, preventing the occurrence of heart disease, blood vessels, cholelithiasis and some types of cancer.

Germinating soybean sprouts is quite simple - just like other seeds.
Thus, sprouted wheatgrass is an ideal food product for those who want to eat healthy, lose weight and take care of their health. The main thing is not to overdo it with the daily intake of the product in order to avoid possible health problems.

10.12.2016 Vladimir Zuikov Save:

Hello friends! Vladimir Zuikov is in touch. Today we will continue the topic. And in this article I will share with you how to germinate and use sprouts, how much to eat, how to prepare and how to store them properly. There will be a lot of information, something like mini-instructions for sprouts.

Someone might think that everything seems to be simple here: sprout and eat. But in fact, there are ways to use sprouts that many do not even know about. How to make live food not only healthy, but also tasty? This is also discussed in today's article for beginners and not only.

What are the health benefits of sprouts?

Sprouted grains are mega-healthy food, almost superfood. Almost everyone has probably heard that this is a live food filled with vitamins and microelements. But what exactly are the benefits of seedlings for the body?

Firstly, seedlings have a cleansing, healing and rejuvenating effect. They remove toxins and toxins from the human body, protect cells from free radicals, which are the main cause of rapid aging.

Friends, now a lot of all kinds of creams and pills have appeared for beauty. And many of them are made from seedlings. So why not use this valuable product in its natural form, and not processed?

Secondly, the seedlings contain a lot of nutrients necessary for the normal functioning of the body. At the beginning of the raw food diet, they replaced many of my usual meals, they were well saturated and were in the diet every day.

Also, from the experience of my great-grandmother, who survived several famines, I can say that one can even live on wheat seedlings and water for a long time.

So, my great-grandmother in the famine after the war was in a very difficult situation, she and her children were swollen with hunger. Her husband was killed at the front, and she had no one to help in the post-war devastation. Once, in a fierce winter, she somehow miraculously managed to get a small bag of wheat. What could she do with the grain? That's right, like any "normal" person, to bake bread out of it a couple of times. What to do next?

Great-grandmother acted wiser. She divided the bag into small portions and began to germinate grains for herself and the children. The grain was enough for them for a long time. As a result, their health improved and they successfully survived the famine at the onset of spring.

No wonder my grandmother still honors sprouts. Why are seedlings useful and whether they are useful, for her this question has not been raised for a long time. Actually, it was from my granny that I took over this experience when I was just thinking about a raw food diet ...

Thirdly, for novice raw foodists and especially for people who eat traditionally, seedlings heal the intestinal microflora, suppress putrefactive processes and dysbiosis.

Yes, friends, this is undeniable. A lot of scientific research has already been carried out and new ones are being carried out, the results continue to amaze scientists. Live food works wonders. Look around, there are already muesli with sprouts on sale in supermarkets!

The only point here is that all these studies were carried out on people with the usual type of diet, and even wheat works wonders for their "killed" microflora. For raw foodists, at each stage of the transition, seedlings must be selected more competently and in combination, otherwise the opposite effect is observed - the adaptation of pathogenic microflora to new food.

How easy it is to germinate seedlings

Sprouts can be germinated in a variety of ways: conventional and professional. I recommend using a seed sprout for these purposes. It will cut you a lot of time and nerves, trust me.

For beginners who will germinate seeds for the first time, I will give here the simplest and most step-by-step instructions for germinating at home, so that you will definitely succeed.

• First, take the seeds and soak them in a deep bowl for 6-10 hours.
• Then drain the water and rinse your seeds well under running water.
• Now transfer the seeds to a shallow dish or dish. Smooth evenly over the surface.
• Cover the top with damp gauze, folded in several layers, so that it is completely in contact with the surface of the seeds.
• Now leave the seeds for 12-24 hours. Monitor the gauze for moisture and maintain it all the time.
• Soon you will find white sprouts. Hooray!
• Now they need to be rinsed well, after which it can already be eaten.

What are the best seeds to germinate?

This issue can be approached from several sides.

1. You can just germinate those seeds that germinate easily and without hassle, and that all germinate. There will undoubtedly be benefits, but in some cases there may be side effects.
2. You can choose the right sprouts that will bring maximum benefit in your current diet. But this is already a topic for a separate big conversation for more experienced raw foodists, beginners do not need to bother at first.
3. And of course, you should always take into account your sores, because any sprouts are a very powerful cleaner. Graduality is the key to success in this matter.

How some seeds behave when germinating:

• Wheat, rye and other cereals germinate the fastest - in 10-18 hours. Usually there are no problems with them.
• Legumes: mung bean, chickpeas, peas, soybeans, lentils are also quite unpretentious, but germinate a little longer than cereals.
• Green buckwheat also germinates quite easily, but you need to skillfully remove harmful mucus from it.
• Flax, sesame, sunflower and other oily seeds can cause significant difficulties in germination. They may not germinate for a long time or even rot.
• Brown and black rice (white is not good, it is dead) takes a long time to germinate and requires constant attention to itself.

What are the tastiest sprouts?

For more than 4 years, I have tried so many seeds. And in my opinion, the most delicious are sprouts of green buckwheat, sunflower, linseed, hemp and spelled grains. Also good are green lentils, sesame seeds, amaranth. The rest somehow don't taste very good to me. What is your opinion on this matter?

Hemp seedlings are our favorite seedlings. For us, these are the most useful sprouts, we simply adore them. Just do not tell anyone, this is a big secret. By the way, how to germinate food hemp correctly, an article was written once, read it.

What seeds shouldn't be germinated?

Despite all the benefits of sprouted seeds, they can cause discomfort or serious harm to health. For example, a common mistake of many newcomers is to buy grain for germination in a supermarket or in markets of unknown quality.

As a result, the best that awaits you from such seeds is that they simply will not germinate or only 20% of the total mass will germinate. Sadly, these grains are dead. Many grains are damaged. They are often treated with special chemicals to keep them safe from pests and germination. No one assumes that you will eat them raw, and when cooked, the chemicals are destroyed.

Sowing grains, which are usually massively sold in the spring, are also not suitable. They germinate well, but are treated with poisons to protect them from insects. From such seedlings, you can get into intensive care.

Well, for geniuses I will write this. Do not sprout cucumber, tomato, pepper and other seed seeds for food. Use only food crops.

How to eat sprouts and sprout dishes

Friends, ready-made seeds can be eaten in several main ways. Now I will name the ways I know of how to cook sprouts, but maybe you have your own options? Write in the comments to the article, I will be grateful to you. So:

1. You can add sprouts to different raw foods, naturally following the raw food compatibility rules. For example, vegetable salads are one option.
2. Eat sprouted grains raw without mixing with other foods. I find this method the most useful, but not everyone likes the taste and you need to chew them very well and for a long time.
3. Make sprouted seeds porridge in a blender and use as a base for hearty meals.
4. Make sprout bread (crispbread) in a dehydrator. It is very important for those who cannot get out of the habit of bakery products.
5. Squeeze out the juice from the seedlings. It can be from green sprouts, or from the sprouted grains themselves. Here you need an auger juicer.

By the way, juice from sprouts and green cocktails from them give a lot of energy and noticeably rejuvenate the body. Pelagia loves him very much, perhaps that is why she looks younger than her years.

It is a pity that many people do not know this secret, and instead of juice from sprouts they use various, often unnatural, anti-cellulite creams and anti-wrinkle products.

As you can see, sprouts can be used in different ways, in different dishes. And the taste of these dishes is also different. Alive and natural. Having tasted the sprouted seeds at least once and feeling the effect on health, you will no longer be able to refuse them!

How and when are sprouts?

The most important instruction in this matter is gradualness. You don't need to think that if the sprouts are so healthy, then for a quick effect on health you need to overeat them the first time. You can easily provoke the opposite effect.

If your seedlings are doing well, gradually increase the dose. 3-4 tablespoons. They will soon be your complete meal. Most importantly, do not overuse. Maximum 100-170 grams per day.

It is best to eat sprouts at lunchtime, during the main meal. But at night it is better not to eat them.

More information for those who are still eating everything. You don't need to add sprouted grains to any dairy products. I know, everyone recommends this, including nutritionists. But this is a global mistake, friends. The benefit will be minimal. These products are absolutely incompatible with each other.

Also, sprouts cannot be added to hot dishes. There will be very little sense from the seedlings, all nutrients are destroyed. Sense then fiddling around and germinating them?

How and where to store seedlings?

Guys, remember that sprouts are live food. They are not stored for a long time. Maximum 4-7 days in a refrigerator at a temperature of + 2..5 degrees. But in general, I recommend eating them for a maximum of two days.

It is best to store seedlings in a glass jar with a loose lid. Never close the lid completely - they will simply suffocate and have to be thrown away.

And last but not least, do not forget to rinse the sprouts well before use. Some keep for several minutes in a weak solution of potassium permanganate for disinfection. But as for me, just sprout yourself how much to eat grains in 1-2 times. For example, Pelagia and I usually eat everything at once.

Where to get good seeds for germination?

I am often asked this question. I already wrote above that ordinary seeds from the supermarket are not suitable, they germinate very poorly, and they have probably been processed with chemistry a hundred times. You will never get such a result with them:

Your best bet is to buy germination seeds from specialized online raw food stores. For example, here.

You can also look for seeds in the market. However, they must be viable and, most importantly, environmentally friendly, so it's better not to waste your time and use the Internet.

All right, I'll finish, the article turned out to be great. Here Pelagia just made a delicious juice from green sprouts. I'm going to drink. Guys, I'm waiting for your comments on today's article, otherwise it's somehow boring without them. What thoughts?

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Sprouts - "live" food

What are sprouts?

Many people with distrust or misunderstanding refer to the sprouts that are increasingly appearing on the shelves of large stores, thinking that this is another innovation. This is not the case, thousands of years ago, seedlings were used as a remedy for many tribes and peoples. In the manuscripts that have survived to us, there are records that the seedlings were known 5,000 years ago. And 3,000 years BC. the Chinese knew very well about the healing properties of seedlings. Let's look at what sprouts are and what is their life-giving power and uniqueness.

The seed itself is a kind of preserved storage of all nutrients necessary for the formation and growth of a plant. In the process of germination, these substances are removed into an active, easily digestible state: proteins are converted into amino acids, carbohydrates - into sugars, and fats - into fatty acids. It is in this state that they are assimilated by a person. That is, the body does not need additional energy consumption for the consumption of seedlings.

In addition to the main structural components (proteins, fats and carbohydrates), seedlings are rich in vitamins, minerals and enzymes in a highly concentrated form. Sprouts contain about 40 times more naturally occurring enzymes than any other food. And the antioxidants contained in seedlings prevent DNA destruction, which helps to prolong life.

It is important to know that such a concentrated amount of vitamins is characteristic only of germinating seeds: after all, they must quickly overcome all obstacles on the way to sunlight. When the seeds germinate in natural conditions, they need to have time to sprout roots in a few days, fix them in the ground, bring the sprout to the surface and form the first leaves. It is at this time that they carry a powerful potential of energy, which passes to us if we manage to use them for food. Later, when the root system begins to work and the seedlings outgrow, the nutrient content is significantly reduced. It is believed that vitamins in green plants are, on average, 340 times less than in seedlings. Thus, using germinated seeds for food, a person is able to receive the maximum amount of natural antioxidant vitamins necessary for the body that can protect against diseases and prolong life.

You can feel on yourself that after eating sprouts, a person feels a surge of vitality, lightness and satiety throughout the whole day. Sprouts have no restrictions on compatibility with other products; it is useful to use them with fruits and berries, vegetables, add to desserts, salads, etc. The healing drink Rajivelak is prepared from the sprouted grains, and the equally popular Sprouts dish is green sprouts of legumes and cereals. And regular consumption of seedlings and plants in food improves digestion, metabolism and blood composition, strengthens the immune system, replenishes the body's reserves of vitamins and minerals, normalizes the acid-base balance, removes toxins and toxins, stimulates sexual activity and prolongs youth.

For children, adolescents, pregnant and lactating women, weakened and elderly people, as well as those who are actively involved in mental and physical work, sprouts are especially useful. The content of many vitamins - for example, C and group B, in germinated seeds increases 5 times, vitamin E - 3 times. Orange juice is considered a rich source of vitamin C, but only 50 grams of wheat germ corresponds to the content of this vitamin in six glasses of juice.

What's important is the value for money. In addition to the fact that seeds and grains are cheap, 1.5-2 kg of seedlings can be obtained from one kilogram of dry seeds. In addition, to get enough, only 300 grams is enough. For example, 100 g of sprouted wheat provides more nutritional value than 1 kg of white bread. And on top of that, you can grow seedlings all year round, without being limited by seasonality.

Referring to ancient scriptures and modern sources, one can find that the seedlings were used in their diet by Tibetan sages, yogis, Abkhaz centenarians, Chinese emperors, residents of the Far North, Russian heroes, magi, magicians, druids, esotericists, keepers of ancient knowledge, as well as astronauts ... So, it is known that with sprouts, Captain Cook saved his team from scurvy. And in the ancient Russian annals it is said that the warriors of the Slavs on the campaigns ate germinated grain, and our ancestors fed sick and weakened children with germinated wheat, after which the children quickly gained weight and recovered. Already in our time, the legendary Mahatma Gandhi ate seedlings every day and recommended that his followers do the same. The eternally young "grandmother" of American cinema Liz Taylor and the charming Jane Fonda, who has the figure of a sixteen-year-old girl, have given a significant place in their diet to the tender green of young seedlings.

It has been scientifically proven that the body can exist indefinitely. The human body is made up of protoplasm. Scientists claim that there is nothing in protoplasm that could age or could not be renewed. By 1928, 8000 generations of protoplasm were registered, which for 17 years was studied by scientists L. Woodruff, R. Erdman, and others, and this protoplasm not only did not change, but not the slightest signs of destruction were found in it. The aging process itself occurs when more cells die than are regenerated. And this happens in many ways when the food lacks enzymes. Professor Henry Sherman also proved that the lifespan of animals can be increased by using food that contains enzymes. Eating such food containing the maximum amount of enzymes is the secret secret of maintaining youth and almost physical immortality.

Today, due to terrible unreasonable eating habits, the average life expectancy of an ordinary person is 70 years, so the very idea that you can live long and not suffer at the same time seems fantastic. But it all depends on your mood and your lifestyle, mental beliefs, eating habits. People have come up with a lot of foods and substances that shorten life and no less means to fight aging and disease. But with all this, we have an affordable and effective natural remedy for healing and youth - sprouts.

There are also restrictions associated with the use of seedlings. The daily consumption rate of seedlings is 20-70 gr. The composition of cereal seedlings contains gluten - the main representative of cereal proteins, in the common people called "gluten". Its content is especially true for wheat, rye, oats, barley. The enzyme that processes gluten is in short supply, it is easy to "waste", which forces the indigestible parts of the protein (acid) to be "quenched" with alkali. Gluten is absent only in buckwheat, corn and rice. The fiber content in whole seedlings negatively affects the functioning of the gastrointestinal tract in case of peptic ulcer disease. The use of sprouts can cause pain due to flatulence or the healing effect associated with the release of sand and stones. Application together with dairy products causes profuse gas formation in the intestines (flatulence). The content of purine compounds in seedlings of legume seeds is contraindicated for gout, urolithiasis, they are also not recommended for use in acute gastritis, nephritis and inflammatory processes in the large intestine.

How to prepare sprouts and how to use them?

It is advisable to disinfect the seeds before germination by filling them with a pink solution of potassium permanganate for 3-5 minutes. Then drain the potassium permanganate solution, rinse the seeds with water three times.

The easiest and most affordable way to get green seedlings is to take a flat plate or tray, line its surface with gauze in several layers; sprinkle the seeds evenly and gently cover with water so that it slightly covers the seeds. Place in a warm, dark place. As soon as sprouts and roots appear, expose to light, make sure that the gauze does not dry out and change the water daily. Each seed has a different germination period.

If you want to revive the seeds, that is, so that they hatch without the formation of roots, then fill them with water overnight to swell, rinse well in the morning and fold them onto a strainer so that the water is glass, put in a warm place, rinse periodically. Depending on the seed, it will take more or less time to swell and germinate. In this case, the seedlings should be no more than 3 mm. Otherwise, sweetness and earthy aftertaste appear, and nutrients transfer into the sprout.

If you want to consume the freshest sprouts every day, it is convenient to make a small conveyor: sow the seeds in portions with a difference of one day.

For greater convenience, you can now find many options for sprouting on sale; you can also buy ready-made sprouts in many stores, but you can store them for no more than two days.

It is advisable to eat sprouts in the morning. If the pure taste of sprouts or revitalized seeds does not suit your taste, you can mix them in a blender with vegetables or fruits or just water, make mashed potatoes or sauce, add to salads, cereals and other dishes. But most likely you will be pleasantly surprised by the taste and freshness of the sprouts. Try starting with a couple of spoons, gradually adjusting to the new flavor. It is important to chew the sprouts thoroughly to get the most out of them.

What can germinate?

Any seeds and grains that have not been heat or chemically treated can germinate! Let's consider the most widely used ones.

1. Wheat sprouts

Sweet on the palate, well suited as an alternative to morning cereals. They acquire the best taste if they are soaked for 2-3 days in water, changing the water several times during the day, then they become soft.

Another option is to grow the sprouts up to 10 cm and squeeze out the juice. It is distinguished by the fact that greens practically does not contain carbohydrates, sugars and fats, but is a concentrate of vitamins, macro- and microelements and enzymes.

Recommended in the treatment of chronic colitis, gastritis and gastroduodenitis, in the complex treatment of gastric ulcer and duodenal ulcer (contraindicated in exacerbations). Fiber (grain shell) normalizes the work of the gastrointestinal tract and has a beneficial effect on the intestinal flora. Wheat sprouts improve the functioning of the circulatory and nervous systems, relieve the effects of stress. Indicated in the treatment of allergies, diabetes and obesity. Improves the condition of the skin and nails.

2. Sprouted rye seeds

In their taste and effect, they are similar to wheat sprouts: they compensate for vitamin and mineral deficiencies, stimulate the intestines, increase peristalsis, normalize microflora, have a slight laxative effect, and help cleanse the body of toxins. Rye sprouts are shown in the same cases as wheat sprouts. Also softens with longer soaking.

3. Buckwheat sprouts

The taste is neutral. Ideal for both sweet and savory dishes; for both fruit cocktails and vegetable salads.

Only green (not fried) buckwheat gives sprouts. The top layer of the husk is removed from it, while the embryo is not damaged. During germination, buckwheat, like flax, secretes mucus - it must be thoroughly washed off with running water and the remaining water must be allowed to drain thoroughly. This is perhaps the fastest growing crop. For readiness, it is enough to pour buckwheat with warm water for 20-30 minutes, rinse well and transfer to a sieve so that the water drains. After 2-3 hours, it is ready, but you can hold it longer so that the sprouts hatch.

Buckwheat seeds surpass the seeds of all other crops in the concentration of rutin, a bioflavonoid that has the ability to improve the condition of blood vessels, especially capillaries, by strengthening their thin walls. Sprouted buckwheat seeds are recommended for the prevention and treatment of various vascular diseases (atherosclerosis, ischemic heart disease, hypertension) and infectious diseases occurring with damage to the vascular system (measles, scarlet fever, tonsillitis, typhus), to reduce intraocular pressure with simple glaucoma, with varicose veins veins and hemorrhoids. It is useful to add them to the diet in the treatment of radiation sickness, liver and kidney diseases, obesity, diabetes mellitus, bleeding from the nose and gums, and blood loss.

4. Sprouted lentil seeds

The taste is sweetish, juicy, with a spicy aftertaste. The seeds germinate easily and quickly. Perfectly complemented by vegetable salads.

Lentil sprouts are a very healthy and tasty product. A good source of protein. Indispensable for the prevention of influenza and colds in the autumn-winter period. Promote hematopoiesis, increase the level of hemoglobin.

5. Pumpkin sprouts

Pumpkin sprouts go well with cereals, muesli, fruits. Pumpkin seeds are one of the most valuable objects for germination.

They contain a wide range of nutrients and trace elements. Pumpkin sprouts have an active anthelmintic effect, are successfully used for the prevention and treatment of giardiasis and various helminthiasis, especially effective against tapeworms and pinworms. Preferred anthelmintics of non-plant origin are recommended for children, pregnant women and people over 60 years old. With regular use, pumpkin seedlings normalize the secretion of bile, activate water and salt metabolism, have a beneficial effect on the reproductive system of men and women, stimulate the functions of the genital glands, improve the functioning of the urinary tract, strengthen the muscles of the bladder, increase potency in men, provide excellent support for the prostate gland. Useful for men after 45 years of age for the prevention of prostatitis in the complex treatment of chronic prostatitis and prostate adenoma. The zinc contained in pumpkin seedlings, which is necessary for the normal functioning of the brain, has a positive effect on human mental activity, strengthens memory, reduces fatigue and irritability, and normalizes sleep. Pumpkin sprouts are a valuable product for the prevention and treatment of ailments caused by prolonged physical and neuropsychic overload. They are extremely useful for schoolchildren, especially junior grades, to overcome stressful situations and better assimilate the material.

6. Sunflower seedlings

The sprouts have a sweetish fresh taste. You can add to muesli, cereals, vegetable salads, prepare live sauces from them.

Sunflower sprouts normalize the acid-base balance of the body, compensate for vitamin and mineral deficiencies. Strengthens the nervous system, relieves the effects of stressful situations, prevents the formation of blood clots, improves the condition of the mucous membrane of the gastrointestinal tract. They are recommended for the complex treatment of gastric ulcer and duodenal ulcer in remission, atherosclerosis and associated diseases of the heart and brain, with pathological menopause. They contribute to the preservation of memory, good vision, improve the condition of the skin and hair.

7. Sesame sprouts

They have a characteristic nutty taste with bitterness. Sesame seeds germinate, like amaranth seeds, moody. In order for them to grow, they need the following conditions: spread the washed seeds over a flat surface, fill with water 1–2 mm and cover with another flat object on top. Once or twice a day, if the seeds dry out, moisten with water (but do not flood).

The trace elements included in sesame seeds are necessary for a person for the normal functioning of the musculoskeletal system, the functioning of the stomach, liver, pancreas and intestines. Sesame sprouts strengthen the skeleton, teeth and nails, regular use helps to restore tooth enamel. Reception of sesame seedlings is recommended for acute and chronic arthritis and arthrosis, osteochondrosis of the spine, osteoporosis, especially in women after 45 years. Indicated in the treatment of fractures and injuries of the musculoskeletal system. Absolutely necessary for women during pregnancy and breastfeeding, for children during the period of intensive growth and change of teeth.

8. Flax sprouts

The taste of the seedlings is neutral and fresh. Versatile to use.

Flax sprouts are a wonderful product with a wide range of healing effects. They actively increase the body's resistance, give strength and vigor, support the work of each cell. Flax sprouts, like seeds, have a unique sliminess and effectively cleanse the gastrointestinal tract. They accelerate digestion, enhance peristalsis, absorb toxic substances, have a mild laxative effect, and help with hemorrhoids. Due to the high calcium content, it is shown, like sesame seedlings, to women during pregnancy and breastfeeding, to children during the period of intensive growth and tooth change. Recommended for strengthening bone tissue, for osteochondrosis of the spine, osteoporosis, in the treatment of fractures. Flax sprouts are indicated in the treatment of cardiovascular diseases, hypertension, thrombophlebitis, varicose veins. Improves the condition of skin, hair and nails. Ingestion of flax seedlings is ideally combined with reception of milk thistle seedlings.

9. Soybean sprouts

The taste is quite specific, typical for legumes. Sprouts are great for salads combined with fresh vegetables.

Soy sprouts contain fiber, essential amino acids, vitamin C, B vitamins, vegetable proteins, macro- and microelements. Sprouts in the diet activate protein metabolism, promote the removal of water and fat from the body. The use of soybean sprouts stimulates the regeneration of connective tissue and rejuvenates the body. Choline in soybeans restores cells of nerve tissues and improves brain function, has a beneficial effect on the processes of thinking, attention and memory. Due to the content of lecithin, they are useful for cardiovascular diseases, liver and pancreas dysfunctions. Pectins contained in seedlings slow down the development of oncological neoplasms.

10. Bean sprouts

In terms of taste, sprouted beans go well with seaweed, it can also be added to any salads. Sprouted golden beans are called mung bean, and angular beans are called adzuki.

This product is rich in potassium, iron, vitamin C and amino acids, and therefore it is actively used to prevent viral colds and flu. By increasing hemoglobin, bean sprouts help to increase the general tone of the body and work capacity, normalize metabolism and are used to prevent atherosclerosis and diabetes mellitus.

11. Sprouts of oats

Milk-nut taste, sweetish. Oat seeds germinate more easily and faster than wheat or rye. Only oats called "naked" are suitable for germination.

Oat sprouts are rich in vitamins C, E and K, calcium, iron, magnesium, silicon, chromium, zinc. They restore immunity, renew the blood composition, show a diuretic and diaphoretic effect. Effective for kidney disease, tuberculosis and thyroid disorders. With their help, they normalize the work of the digestive tract, get rid of dysbiosis. Regular use of oat seedlings contributes to the treatment and prevention of gallstone disease, hepatitis and thrombosis. Consuming oat sprouts contributes to the healing of the body after injuries.

12. Pea sprouts

The taste is sweetish, juicy, with a spicy aftertaste. The seeds germinate easily and quickly.

Pea sprouts contain plant insulin (inulin) and help lower blood sugar. The fiber content normalizes the digestive tract, helps to eliminate toxins from the body, and helps with constipation. Pea sprouts reduce blood cholesterol levels, have a rejuvenating effect, promote cell growth and regeneration, and have antitumor activity.

13. Sprouts of amaranth

Taste: nutty, bitter, so it is better to sweeten with honey. Amaranth seeds germinate capriciously. Create ideal conditions for them: spread the washed seeds on a flat surface (tray, grate for propolis), fill with water 1–2 mm and cover with another flat object on top. Moisten (but do not flood) once or twice a day if the seeds dry out.

Amaranth sprouts contain squalene, a powerful antioxidant that reduces the risk of cancer and cardiovascular disease. Milk thistle sprouts (ten-day-old plants, taken individually) are an effective remedy for cleansing and healing the liver. Recommended for hepatitis, including hepatitis C, fatty degeneration and cirrhosis of the liver, after prolonged use of drugs, courses of chemotherapy and radiation therapy, in the treatment of alcoholism and drug addiction.

14. Milk thistle sprouts

Milk thistle is known as a plant that repairs and revitalizes liver cells. Its seedlings contain flavonoids - very active substances that protect our cells; trace elements, the main of which are selenium and zinc; vitamins A, E, F, K, D. Their use improves the formation and excretion of bile, protects the liver from toxins and infections. Milk thistle sprouts help in the treatment of many liver diseases, both acute and chronic; for allergies, colitis, hemorrhoids; reduce inflammation in the gallbladder and spleen, help dissolve and remove stones.

15. Sprouts of barley

Barley seedlings are very valuable - they increase the body's endurance and normalize the acid-base balance. Their healing properties are explained by the activity of vitamins B12, K and C, provitamin A, zinc, copper, manganese, and iron contained in them.

Add live energy to your life! Ohm

More information can be found in the book by Shaskolsky N. and V. "The most useful food: sprouts"

Sprouts: benefit and harm

Sprouts: benefit and harm

Scientists believe that sprouts are the most enzyme-rich food on the planet. Regular nutrition of seedlings improves the general condition of the body, the functioning of the nervous and circulatory systems, the functioning of the heart, respiratory organs and the function of the gastrointestinal tract. Nutrition with seedlings helps to rejuvenate the whole body, restore metabolism and reduce weight, improve the condition of hair, teeth, nails, etc.

Sprouts have no restrictions on compatibility with other products; it is useful to use them with fruits and berries, vegetables, add to desserts, salads, etc. The healing drink Rajivelak is prepared from the sprouted grains, and the equally popular Sprouts dish is green sprouts of legumes and cereals. The daily consumption rate of seedlings is 20-70 g.

But together with the benefits of sprouts, the possible harm and complications of consuming sprouts should also be taken into account.

The composition of cereal seedlings contains gluten - the main representative of cereal proteins, in the common people called "gluten". Its content is especially true for wheat, rye, oats, barley. The enzyme that processes gluten is in short supply, it is easy to "waste", which forces the indigestible parts of the protein (acid) to be "quenched" with alkali. Gluten is absent only in buckwheat, corn and rice.

Sprouts should not be included in the diet of children under 12 years of age. The fiber content in whole seedlings negatively affects the functioning of the gastrointestinal tract in case of peptic ulcer disease. The use of sprouts can cause pain due to flatulence or the healing effect associated with the release of sand and stones.

Application together with dairy products causes profuse gas formation in the intestines (flatulence). The content of purine compounds in seedlings of legume seeds is contraindicated for gout, urolithiasis, they are also not recommended for use in acute gastritis, nephritis and inflammatory processes in the large intestine.

What is better to germinate

Wheat, rye, oats, mung bean and lentils are unpretentious and germinate very quickly. Flax and rice have a more complex character - they hatch longer and require constant attention. The most delicious are oat, sunflower and wheat sprouts. Sesame and amaranth are slightly bitter.

There are sprouts that are useful to everyone without exception - the same buckwheat. But a powerful liver cleaner milk thistle is contraindicated in cases of stones in the gallbladder. Cereal sprouts should not be eaten if you are gluten intolerant.

1. Wheat sprouts

Taste: sweetish.

Germinates easily and quickly, but remains firm.

Proteins (26%), fats (10%), carbohydrates (34%) of wheat germ are easily absorbed by our body. The amount of trace elements and vitamins during germination increases significantly.

Wheat sprouts contain:

potassium (850 mg / 100 g), calcium (70 mg / 100 g), phosphorus (1100 mg / 100 g), magnesium (400 mg / 100 g), iron (10 mg / 100 g), zinc (20 mg / 100 g), vitamins B1 (2 mg / 100 g), B2 (0.7 mg / 100 g), B3 (4.5 mg / 100 g), B6 ​​(3.0 mg / 100 g), E (21 , 0 mg / 100 g) and folic acid (0.35 mg / 100 g). The amount of vitamin C increases during germination from 1.07 to 10.36 mg / 100g.

Recommended in the treatment of chronic colitis, gastritis and gastroduodenitis, in the complex treatment of gastric ulcer and duodenal ulcer (contraindicated in exacerbations). Fiber (grain shell) normalizes the work of the gastrointestinal tract and has a beneficial effect on the intestinal flora. Wheat sprouts improve the functioning of the circulatory and nervous systems, relieve the effects of stress. Indicated in the treatment of allergies, diabetes and obesity. Improves the condition of the skin and nails.

2. Sprouted rye (rye) seeds

An excellent health product - sprouted rye seeds.

Grains contain:

proteins (13%), fats (2%), carbohydrates (69%) and fiber. They contain a lot of potassium (425 mg / 100 g), calcium (58 mg / 100 g), phosphorus (292 mg / 100 g), magnesium (120 mg / 100 g), manganese (2.7 mg / 100 g), iron (4.2 mg / 100 g), zinc (2.5 mg / 100 g), there is also fluorine, silicon, sulfur, vanadium, chromium, copper, selenium, molybdenum. They contain more vitamin E than wheat grains (10 mg / 100 g), as well as vitamins B1 (0.45 mg / 100 g), B2 (0.26 mg / 100 g), B3 (1.3 mg / 100 g) ), B5 (1.5 mg / 100 g), B6 ​​(0.41 mg / 100 g), folic acid (0.04 mg / 100 g), vitamins K, R. The amount of vitamin C increases with germination from 0, 58 to 14.68 mg / 100g.

In their action, they are similar to wheat sprouts: they compensate for vitamin and mineral deficiencies, stimulate the intestines, increase peristalsis, normalize microflora, have a slight laxative effect, and help cleanse the body of toxins. Rye sprouts are shown in the same cases as wheat sprouts.

3. Buckwheat sprouts (buckwheat)

Taste: sweetish, with a slight herbal aftertaste.

Only green (not fried) buckwheat gives sprouts. The top layer of the husk is removed from it, while the embryo is not damaged. During germination, buckwheat, like flax, secretes mucus - it must be washed off with running water.

In buckwheat seeds:

10-18% proteins, 2.4-3% fats, 59-82% carbohydrates, 12-16% fiber. Contains phosphorus (up to 330 mg / 100 g), potassium (380 mg / 100 g), calcium, magnesium (up to 200 mg / 100 g), manganese (1.56 mg / 100 g), cobalt (3 mg / 100 g) ), boron, silicon, vanadium, iron (8 mg / 100 g), copper, zinc (2.05 mg / 100 g), molybdenum. Rich in vitamins B1 (up to 0.58 mg / 100 g), B2, B3 (4.19 mg / 100 g), B6 ​​(0.4 mg / 100 g), E (0.2-6.7 mg / 100 d), also contain vitamin K and carotene. The amount of vitamin C increases during germination from 1.49 to 26.4 mg / 100g.

Buckwheat seeds surpass the seeds of all other crops in the concentration of rutin, a bioflavonoid that has the ability to improve the condition of blood vessels, especially capillaries, by strengthening their thin walls.

Sprouted buckwheat seeds are recommended for the prevention and treatment of various vascular diseases (atherosclerosis, ischemic heart disease, hypertension) and infectious diseases occurring with damage to the vascular system (measles, scarlet fever, tonsillitis, typhus), to reduce intraocular pressure with simple glaucoma, with varicose veins veins and hemorrhoids.

It is useful to add them to the diet in the treatment of radiation sickness, liver and kidney diseases, obesity, diabetes mellitus, bleeding from the nose and gums, and blood loss.

4. Germinated lentil seeds (lentils)

Taste: sweetish, juicy, with a spicy aftertaste.

The seeds germinate easily and quickly.

Lentil sprouts are a very healthy and tasty product.

Lentil seeds are a good source:

protein (35 mg / 100 g), carbohydrates, fiber. Contain potassium (1500 mg / 100 g), calcium (83 mg / 100 g), magnesium (up to 380 mg / 100 g), iron (7 mg / 100 g), zinc (up to 5 mg / 100 g), selenium (0 , 06 mg / 100 g), boron, fluorine, silicon, sulfur, manganese (1.3 mg / 100 g), copper, molybdenum. The seeds contain vitamins B1, B3, B5, biotin, B6, folic acid. When lentil seeds germinate, the content of vitamins B1, B6, biotin, folic acid increases significantly. The amount of vitamin C increases during germination from 2.83 to 64.41 mg / 100g.

5. Pumpkin seedlings

Pumpkin seeds are one of the most valuable objects for germination.

They contain a wide range of nutrients and trace elements:

Seeds contain up to 28% of valuable vegetable proteins, up to 46.7% of fats, delicate fiber. They contain a lot of phosphorus (1174 mg / 100 g), magnesium (535 mg / 100 g), manganese (3 mg / 100 g), iron (14.9 mg / 100 g), zinc (10 mg / 100 g), selenium (5.6 mg / 100 g), as well as calcium, silicon, chromium, cobalt, copper, vitamins B1, B2, E, folic acid (0.06 mg / 100 g), carotene. The amount of vitamin C increases during germination from 2.65 to 31.29 mg / 100g.

Pumpkin sprouts have an active anthelmintic effect, are successfully used for the prevention and treatment of giardiasis and various helminthiasis, especially effective against tapeworms and pinworms. Preferred anthelmintics of non-plant origin are recommended for children, pregnant women and people over 60 years old.

With regular use, pumpkin seedlings normalize the secretion of bile, activate water and salt metabolism, have a beneficial effect on the reproductive system of men and women, stimulate the functions of the genital glands, improve the functioning of the urinary tract, strengthen the muscles of the bladder, increase potency in men, provide excellent support for the prostate gland. Useful for men after 45 years of age for the prevention of prostatitis in the complex treatment of chronic prostatitis and prostate adenoma.

The zinc contained in pumpkin seedlings, which is necessary for the normal functioning of the brain, has a positive effect on human mental activity, strengthens memory, reduces fatigue and irritability, and normalizes sleep. Pumpkin sprouts are a valuable product for the prevention and treatment of ailments caused by prolonged physical and neuropsychic overload.

They are extremely useful for schoolchildren, especially junior grades, to overcome stressful situations and better assimilate the material.

6. Seedlings of sunflower (sunflower seeds)

Sunflower sprouts are the most valuable natural concentrate of high quality vegetable proteins, essential fatty acids, a wide range of microelements and vitamins.

Sunflower seeds contain up to:

59% fats, valuable vegetable proteins, carbohydrates, fiber, lecithin. Contains potassium (647 mg / 100 g), calcium (57 mg / 100 g), phosphorus (860 mg / 100 g), magnesium (420 mg / 100 g), iron (7.1 mg / 100 g), zinc ( 5.1 mg / 100 g), selenium (0.07 mg / 100 g), iodine (0.7 mg / 100 g), fluorine, silicon, chromium, manganese, cobalt, copper, molybdenum. They are one of the richest sources of vitamin E (21.8 mg / 100 g), vitamins B1 (up to 2.2 mg / 100 g), B2 (0.25 mg / 100 g), B3 (up to 5.6 mg / 100 g), B5 (up to 2.2 mg / 100 g), B6 ​​(up to 1.1 mg / 100 g), biotin (0.67 mg / 100 g), folic acid (1 mg / 100 g), contain vitamins D and F. The amount of vitamin C increases during germination from 1.64 to 14.48 mg / 100g.

Sunflower sprouts normalize the acid-base balance of the body, compensate for vitamin and mineral deficiencies. Strengthens the nervous system, relieves the effects of stressful situations, prevents the formation of blood clots, improves the condition of the mucous membrane of the gastrointestinal tract.

They are recommended for the complex treatment of gastric ulcer and duodenal ulcer in remission, atherosclerosis and associated diseases of the heart and brain, with pathological menopause. They contribute to the preservation of memory, good vision, improve the condition of the skin and hair.

7. Sesame sprouts

Taste: nutty with bitterness.

In sesame seeds contains before:

40% high quality proteins, up to 65% oil. Sesame sprouts strengthen bone tissue, which is associated with the amount of macro- and microelements included in it. In terms of calcium content (up to 1474 mg / 100 g), sesame is superior to all food products, even many types of cheese. The seeds also contain potassium (497 mg / 100 g), phosphorus (616 mg / 100 g), magnesium (540 mg / 100 g), iron (up to 10.5 mg / 100 g), zinc, vitamins B1 (0.98 mg / 100 g), B2 (0.25 mg / 100 g), B3 (5.4 mg / 100 g). The amount of vitamin C increases during germination from 2.15 to 34.67 mg / 100g.

The trace elements included in sesame seeds are necessary for a person for the normal functioning of the musculoskeletal system, the functioning of the stomach, liver, pancreas and intestines. Sesame sprouts strengthen the skeleton, teeth and nails, regular use helps to restore tooth enamel.

Reception of sesame seedlings is recommended for acute and chronic arthritis and arthrosis, osteochondrosis of the spine, osteoporosis, especially in women after 45 years. Indicated in the treatment of fractures and injuries of the musculoskeletal system. Absolutely necessary for women during pregnancy and breastfeeding, for children during the period of intensive growth and change of teeth.

Sesame seeds germinate, like amaranth seeds, moody. In order for them to grow, they need the following conditions: spread the washed seeds over a flat surface, fill with water 1-2 mm and cover with another flat object on top. Once or twice a day, if the seeds dry out, moisten with water (but do not fill).

8. Flax seedlings (flax seeds)

Flax sprouts are a wonderful product with a wide range of healing effects. They actively increase the body's resistance, give strength and vigor, support the work of each cell.

In flax seeds:

oil (up to 52%), proteins, carbohydrates, a lot of phosphorus (700 mg / 100 g), magnesium (380 mg / 100 g), iron (7.7 mg / 100 g), zinc (5.7 mg / 100 g), and The amount of calcium (1400 mg / 100 g) is comparable to that of sesame seeds. Contains vitamins E, K, F, B1, folic acid, carotene. The amount of vitamin C increases during germination from 1.35 to 22.47 mg / 100g.

Flax sprouts, like seeds, have a unique sliminess and effectively cleanse the gastrointestinal tract. They accelerate digestion, enhance peristalsis, absorb toxic substances, have a mild laxative effect, and help with hemorrhoids.

Due to the high calcium content, it is shown, like sesame seedlings, to women during pregnancy and breastfeeding, to children during the period of intensive growth and tooth change. Recommended for strengthening bone tissue, for osteochondrosis of the spine, osteoporosis, in the treatment of fractures.

Flax oil ranks first among all vegetable fats in the content of the most valuable a-linolenic acid (60%); linoleic acid is also present in it. Their complex is necessary for the growth and development of the organism, because they participate in the construction of membranes - cell membranes. These fatty acids strengthen the structure of the mucous membranes, restore the elasticity and strength of muscles and blood vessels, and destroy cholesterol deposits. They support the functioning of the brain, nervous system and endocrine glands.

Flax sprouts are indicated in the treatment of cardiovascular diseases, hypertension, thrombophlebitis, varicose veins. Improves the condition of skin, hair and nails. Ingestion of flax seedlings is ideally combined with reception of milk thistle seedlings.

9. Soy sprouts (soy)

Soy sprouts contain fiber, essential amino acids, vitamin C, B vitamins, vegetable proteins, macro- and microelements.

Sprouts in the diet activate protein metabolism, promote the removal of water and fat from the body.

The use of soybean sprouts stimulates the regeneration of connective tissue and rejuvenates the body. Choline in soybeans restores cells of nerve tissues and improves brain function, has a beneficial effect on the processes of thinking, attention and memory. Due to the content of lecithin, they are useful for cardiovascular diseases, liver and pancreas dysfunctions.

Pectins contained in seedlings slow down the development of oncological neoplasms.

The taste qualities of sprouted soy are similar to the taste of pickled asparagus; it harmonizes well with cottage cheese and soft types of cheese.

10. Bean sprouts (beans)

Sprouted golden beans are called mung bean, and angular beans are called adzuki. This product is rich in potassium, iron, vitamin C and amino acids, and therefore it is actively used to prevent viral colds and flu. By increasing hemoglobin, bean sprouts help to increase the general tone of the body and work capacity, normalize metabolism and are used to prevent atherosclerosis and diabetes mellitus.

In terms of taste, sprouted beans go well with seaweed, it can also be added to any salads.

11. Sprouts of oats (oats)

Taste: milky nutty, juicy.

Oat seeds germinate quickly and easily. Only oats called "naked" are suitable for germination.

Oat sprouts are rich in:

vitamins C, E and K, calcium, iron, magnesium, silicon, chromium, zinc. They restore immunity, renew the blood composition, show a diuretic and diaphoretic effect. Effective for kidney disease, tuberculosis and thyroid disorders. With their help, they normalize the work of the digestive tract, get rid of dysbiosis. Regular use of oat seedlings contributes to the treatment and prevention of gallstone disease, hepatitis and thrombosis. Consuming oat sprouts contributes to the healing of the body after injuries.

12. Peas sprouts

Barley seedlings are very valuable - they increase the body's endurance and normalize the acid-base balance. Their healing properties are explained by the activity of vitamins B12, K and C, provitamin A, zinc, copper, manganese, and iron contained in them.

Better by yourself, at home. The seeds must be sorted out and poured into a glass jar, filling it to 1/4 of its volume. Pour them with a pink solution of potassium permanganate prepared in a separate container, mix and leave for 3-5 minutes.

Disinfection is a mandatory procedure. Then drain the potassium permanganate solution, rinse the seeds with water three times.

Pour the washed seeds with water up to 2/3 of the jar volume and leave them at room temperature, but not in direct sunlight. Use water either passed through a filter or spring water.

After 10-12 hours, when the seeds swell, repeat the disinfection and rinsing procedure, drain the last water, cover the jar with a lid so that there is no active evaporation.

After 10-12 hours, when the seeds are nibbled, disinfect and rinse them again, drain the last water thoroughly.

The sprouts are ready to eat. I recommend using them within 5 days, store at 2-5 ° C. The container in which they are stored does not need to be closed too tightly (the seedlings must breathe). Every morning, the entire portion received must be disinfected and rinsed, then used. In the refrigerator, the seedlings will grow, but their quality will improve.

Use and storage

Any sprouted seeds are preferable to eat for breakfast. You can eat them whole raw, chew them thoroughly, or you can add them to salads. Sprouts can be placed whole, or they can be chopped in a meat grinder and combined with grated carrots, honey, nuts, dried fruits, lemon juice, fresh herbs and other products.

You need to get used to this food gradually, starting with 1-2 teaspoons a day. Within 2-3 months, you can increase the daily portion to 60-70 g. The sprouts need to be chewed well, in case of dental problems, it is recommended to use a blender - add a little water and fruit to the sprouts.

It is better to mix two different types of seedlings (say, buckwheat and oats, sesame or amaranth and wheat) and change this set every two months.

Plant sprouts must be stored in a cold place for no more than two days, so it is better to grow them yourself at home.

Seedling myths

Many health food publications describe various methods for obtaining germinated seeds, but nowhere is there a mention of disinfecting them. Disinfection of seeds and seedlings is an absolutely necessary procedure.

It is widely believed that after the seed has hatched and the root length has reached 2-3 mm, the seedlings cannot be used. This opinion is erroneous.

Germination of wheat and other seeds is not a fad of some last decades, but a very old tradition. Ayurveda and Hippocrates responded very well about germinated seeds. Seedlings of various plants were used in old cultures as the main source of vitamins in winter or during long hikes.

The earliest Slavs took germinated wheat on military campaigns, and in winter they prepared gruel and jelly from wheat germ (the so-called "wheat silt"). Medieval sailors saved themselves from scurvy with the help of seedlings. At the beginning of the 20th century, thousands of Indian farmers and the Republic of India itself () were saved from starvation thanks to the government's "sprouting program".

Sprouts - sprouted grains

Scientific research on seedlings began only in the 1940s, when the Dutch doctor Moermann used them for the first time to cure stomach cancer in his own patient. The seedling-based diet was supported by the Nobel laureate Linus Pauling. In 1987, feeding on germinated seeds was recognized as a way to heal malignant tumors.

You can talk for hours about the rest of the beneficial properties of germinated seeds! The use of sprouts in food activates the body's defenses and prevents colds and inflammations. Substances in seedlings activate metabolism and hematopoiesis.

With the constant use of seedlings, a surge of strength is noted, an increase in efficiency and vigilance, getting rid of acquired lethargy, improves the condition of the skin, hair, nails and teeth.

Sprouts promote proper digestion and detoxification of the body. You can include seedlings in your own diet and as a prophylactic agent against dysbiosis, diseases of the stomach, intestinal tract and the formation of stones in the gallbladder and kidneys. Especially vegetarians and the elderly need sprouts.

How to germinate grains?

What is the secret of germination? Why is a handful of sprouts so much healthier than a bowl of gruel made from unsprouted seeds and grains? The fact is that each seed contains enzyme inhibitors that protect it from early germination. For this particular reason, it is not recommended to eat a lot of nuts and legumes - enzyme inhibitors make them a "heavy" meal.

Heat treatment destroys enzyme inhibitors in seeds, but vitamins and other valuable substances are destroyed along with them. When placed in a suitable environment, enzyme inhibitors are destroyed by themselves, allowing the seed to germinate and develop its own potential. When the seed germinates, the enzymes (enzymes) contained in it break down proteins, fats and carbohydrates stored for growth.

Thus, sprouts are a kind of digested, easy-to-digest food. In addition, during germination, the content of vitamins and antioxidants in the seeds increases. It turns out that with sprouting seeds we get "perfect food", which contains a very large amount of nutrients, which at the same time costs a penny.

By the way, almost all animals know the way of germination. For example, squirrels do not eat nuts right away, but hide them for germination. Germinated nuts have a special smell, and squirrels just find them.

Let's talk in more detail about the processes occurring in seeds during germination. When all seeds germinate, enzymes are formed that break down complex proteins and carbohydrates into the most common elements. In some seeds, the content of vitamins during germination increases 5-8 times! In particular, there are many vitamins of group B, E, A, and PP in seedlings. Vitamin C is synthesized in green sprouts, which is absent in dry grains.

Seedlings are also rich in lithium - an essential element for the functioning of the nervous system. The fiber content in the germinated seeds increases several times. By germinating all seeds before sprouting, we get a cleaner source of chlorophyll.

All sprouts are rich in enzymes - substances that stimulate digestion. With all this, seedlings are not inferior to dry seeds in terms of the content of minerals, proteins and carbohydrates.

Sprouts have a fundamental advantage over fruits: when stored in the refrigerator, they continue to grow slowly and enrich themselves with vitamins for a few more days, while ripe fruits lose their beneficial characteristics already on the day of harvest.

In huge hypermarkets and health food stores, you can buy already germinated seeds and cereals, but there is nothing difficult and independent germination, especially since in this case you will be convinced that the seeds were not treated with chemicals that accelerate germination and suppress the growth of mold.

Germinated seeds from the store do not have a guarantee of complete purity, and because seedlings are usually eaten without heat treatment, the presence of pathogenic microbes on them is extremely undesirable.

For germination, seeds of almost all plants can be used. Especially popular are brown rice, barley, rye, wheat, millet, corn, buckwheat, peas, beans, lentils, soybeans, peanuts, almonds, hazelnuts, mustard seeds, pumpkin, sunflower seeds. Noteworthy results are given by caraway seeds, cardamom, poppy seeds, celery seeds and shamrocks.

All sprouts are good for health, but each plant has its own "specialization":

1. Sprouts of wheat, rye, oats, sunflower and flax are effective in diseases of the gastrointestinal tract;
2. Oats promotes blood renewal and stimulates the activity of the thyroid gland;
3. Rye removes toxins and radionuclides;
4. Rice cleanses the kidneys and intestinal tract;
5. Lentils strengthen the immune system;
6. Pumpkin - for the prevention and treatment of prostatitis;
7. Buckwheat and sesame seeds are good for the cardiovascular system;
8. Milk thistle seeds cleanse the liver;
9. Corn has a rejuvenating effect;
10. Beans - anti-inflammatory and wound healing agent;
11. Peas and beans lower blood sugar;
12. Soy promotes cell regeneration and inhibits the growth of tumors.

Basic rules for germination

If you do not know how to properly germinate seeds for food and what cereals are best to use, read this paragraph. A huge investment of time, effort and equipment is not required, although with a special approach for germination, the task will be greatly simplified.

For germination, you should take only not fried and not polished seeds (snow-white parboiled rice, usual buckwheat and fried nuts are not suitable for germination). It is better to chop nuts.

Dry seeds created for germination are recommended to be stored in a cool dry place. Wheat, rye and other cereals are best stored for no longer than 2 years; legumes and nuts can germinate after 5 years of storage. Do not use duralumin utensils to store dry and germinated seeds.

The first step in germination is to rinse the seeds. This is necessary to remove dust and foreign particles.

Place the washed seeds in a glass container and cover with cold filtered water. Would you like to speed up germination? Pour warm (but not hot!) Water over the seeds. For germination, some seeds need to spend in water from 10 to 24 hours, some quite 15 minutes, for example, buckwheat). When soaking for a long time, change the water and rinse the seeds 2-3 times a day to prevent the development of mold and pathogens.

Swelling of seeds - a symbol of the end of soaking... If the seeds are left without sprouting, they are not suitable for germination, or the water is very cool. Drain the water, distribute the seeds in a thin layer along the bottom and walls of the container, cover with gauze or a leaky lid (the seeds need oxygen!) And place them in a warm, bright place.

Continue to rinse the seedlings 2-3 times a day because mold can develop in a humidified, warm environment. Do not let the seedlings dry out, otherwise they will die. After a while, you will see how the seeds sprout roots, and later, green sprouts. It's time to enjoy the gifts of nature and the fruits of your labor! Do not overgrow the seedlings - they will become hard and bitter.

Sprouts can be eaten as a separate meal; you can add them to gruel, salads, omelets, meat and fish dishes after cooking; sprouts chopped in a blender are a good vitamin addition to cocktails.

The only thing that should not be done is to subject the seedlings to heat treatment. If you did not eat sprouts right away, you can store them in the refrigerator for a number of days.

Note:

1. Grains created for sowing are not suitable for germination, because they are treated with chemicals.
2. In case of stomach ulcers, seedlings are contraindicated.
3. Do not consume legumes directly with milk products - this will lead to flatulence.
4. Germinated beans are recommended to be eaten in extremely small quantities, especially for those who cannot boast of a strong stomach and a healthy intestinal tract.
5. Any germinated grains must be chewed painstakingly.
6. It is not recommended to consume more than a handful of sprouts per day.

Sprout recipes

Immunity salad

Ingredients:

• 50 g of germinated seeds,
• 1 bell pepper
• 1 tomato,
• 1 cucumber,
• 1 avocado
• lemon juice, ground ginger, vegetable oil - to taste.

Preparation:
Wash sprouts in cool water. Thinly cut vegetables and fruits, mix with sprouts, sprinkle with lemon juice and vegetable oil. Sprinkle with ginger before serving.

Spring salad

Ingredients:

• 1 small celery root,
• 2-3 carrots,
• 50 g walnuts
• 3-4 tablespoons seedlings,
• 1 bunch of parsley
• olive oil or cream, coriander and cinnamon to taste.

Preparation:
Cut the celery and carrots into small strips, crush the nuts, finely chop the parsley. Mix everything with sprouts, pour with butter or cream, add spices.

Citrus salad

Ingredients:

• 1 orange,
• 0.5 grapefruit
• 50 g almonds
• 50 g wheat germ
• 1 glass of orange juice

Preparation:
Finely chop the orange and grapefruit pulp, fry the almonds and crush. Grind the sprouts in a blender, mix with orange juice and pour over the salad.

Pea sprout soup

Ingredients:

• 1 cup green peas
• greens (onion, celery, dill), salt to taste.

Preparation:
Soak the peas for 10-12 hours. Drain the water and put in the refrigerator, and germinate the peas, rinsing from time to time, during the day. Grind the sprouted peas and greens in a blender and add the water in which the peas were soaked. It is recommended to eat the soup cool with black bread.

Rejevelac drink (wheat extract)

Ingredients:

• 1 cup wheat and legumes
• 1 tsp salt.

Preparation:
Pour the grains with salt water, drain the water after 20-30 minutes, wash the grains and cover with filtered water. Place the container in a dark place and leave for 10-12 hours, then drain the water, and leave the grains for germination for a day without rinsing.

When sprouts appear, pour cold water over the grains and keep them warm for another 3 days. The finished infusion will have a slight sour smell. On the basis of Rejevelac, you can prepare soups, or you can drink it 2 glasses a day for the prevention and treatment of various diseases.