Sprouts- very special food. This is the only case when we use a whole living organism, which is in the stage of maximum vital activity, as food. They are not damaged or altered by any processing, they are a natural product. All useful substances are embedded in the living tissue of a young plant.

Sprouts are enzyme suppliers.

These substances are destroyed when heated, therefore, in our usual food (boiled, fried, stewed, baked) there are no enzymes. Without receiving enzymes from food, our gastrointestinal tract throughout life (except for the period breastfeeding) works with overload, due to which nutrients, vitamins and trace elements are absorbed worse with age, immunity decreases, we get sick more often, we age faster.

Sprouts are the most enzyme-rich food on the planet.

Sprouts are free radical defenders.

The accumulation of these aggressive particles in the body is a consequence of an unfavorable ecology, malnutrition, stress, and smoking. They are neutralized by antioxidants - a large group of natural compounds that are synthesized mainly by plants.

It is at the initial stages of life, when germinating seeds are most sensitive to negative external influences (the threat of infection by pathogenic organisms living in the soil, water and air pollution), that a sharp increase in the amount of antioxidants occurs in them. This helps the plant to survive, and we get a product, the health properties of which are invaluable.
Sprouts are able to rid us of dysbiosis
They are an excellent source of nutrients for the beneficial microbes that live in our gut. The best food for microflora is pectins, there are many of them in seedlings, berries and fruits.
The best way to restore and maintain the intestinal microflora is cereal seedlings.

Sprouts for beginners.

At home, seedlings of wheat, rye, lentils, chickpeas are usually obtained - they are the most unpretentious. In addition to the general positive effect on our condition, the seedlings of each culture have a specific healing effect.

How are sprouts?

Sprouts are best used in the morning (although it is possible in the afternoon), on an empty stomach or mixed with any cold food, washed down with juice or tea. You cannot eat seedlings at night - their stimulating effect will not let you fall asleep.
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 (this is the maximum dose). 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.

Seedling myths.

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.

Types of seedlings.

The sprouts of individual crops usually do not have a pronounced taste; the slight bitterness of sprouts of black sesame and amaranth can be easily eliminated by adding a little honey to them.

Oat sprouts help to avoid the problems associated with dysbiosis.

Buckwheat sprouts (contain rutin) strengthen the walls of blood vessels, are recommended for diabetes, varicose veins veins, thrombophlebitis, hemorrhoids, as well as obesity. Buckwheat sprouts normalize blood pressure, improve the functioning of the heart and blood vessels.

Work gastrointestinal tract normalizes the regular intake of seedlings of naked oats, naked barley, wheat, rye.

The manifestations of allergies are reduced by flax sprouts, they are also an excellent supplier of Omega 3 fatty acid, which is necessary primarily for brain tissue.

Black sesame sprouts are the best source of calcium; they are needed by children during the period of intensive growth and changing teeth, as well as by the elderly.

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.

Sprouts for pregnant women.

Acceptance of seedlings of various cultures, including sesame, flax, lentil, buckwheat, is necessary for pregnant women and nursing mothers. At the same time, the manifestations of toxicosis are removed, the pregnancy passes without complications, and the delivery is timely.

How to germinate a grain?

Better by yourself, at home. Quality seeds can be purchased in stores healthy eating.

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 are swollen, repeat the washing 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, rinse them again, carefully drain the last water. 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). In the refrigerator, the seedlings will grow, but their quality will improve.

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 super food. 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?

At first, 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

Seedlings can be germinated different ways: common 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 step by step instructions on germination 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 had just prepared 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?

Subscribe to blog updates- there are many more interesting articles ahead!

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Ecology of consumption: This natural health food belongs to the so-called biogenic food and has an amazing ability

Sprouted grain from a yoga perspective

Sprouts are the oldest health remedy, known for more than five thousand years. This natural healthy food belongs to the so-called biogenic food products and has an amazing ability to relieve us of many ailments at the same time, without allowing them to return. True health is what this gift of Nature gives us. The exceptional value of sprouted seeds is that sprouts are the only "living" food. Their inclusion in the diet is a unique opportunity for a person to use a whole living organism for food, which has all natural biological properties and is in the phase of maximum vital activity. This period lasts only a few days and it is at this time that a person should use them in order to get strength and health from such an extraordinary product.

Sprouted seeds carry enormous energy potential. By adding them to food, we get a powerful boost of vivacity. The enzymes contained in seedlings break down the storage proteins, fats and carbohydrates of these seeds, making it easier for us to assimilate them, and continue to work in the human body, saving its internal strength. The total content of antioxidants and vitamins increases many times during germination, they are built into the organic system of the living tissue of the plant and work interconnected, supporting and enhancing the action of each other.

Regular consumption of sprouts stimulates metabolism and hematopoiesis, improves immunity, compensates for vitamin and mineral deficiencies, normalizes acid-base balance, helps to cleanse the body of toxins and effective digestion, increases potency, slows down the aging process. Sprouted seeds are especially useful for children and the elderly, pregnant women and nursing mothers, people of intensive mental and physical labor.

In addition to the general positive effect on the human body, the seedlings of each individual culture, having in their composition a certain set of nutrients, vitamins and microelements, have a specific healing effect and are recommended for people suffering from certain ailments.

One of the yoga doctors Gisela Schmidt from Switzerland, bringing her research to the end, including herself, wrote the following lines:
“I myself began to take sprouted grain of wheat for breakfast when I was 54 years old. After a few months, my gray hair regained its original color, became elastic and thick. Eyesight was fully restored, as well as my physical and spiritual strength. This state allows me to work in full force to this day, when I turned 75 years old. "

Wheat germ

Proteins (26%), fats (10%), carbohydrates (34%) of germinating seeds 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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases by 11.5 times, and reaches 275 mg / 100g on the fifth day.

Recommended for the treatment of chronic colitis, gastritis and gastroduodenitis, cleanse the liver, kidneys, bladder, intestines; at complex treatment peptic ulcer stomach and duodenum (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. The substances contained in it strengthen the immune system and supply us with energy, help relieve swelling, heal wounds and ulcers; improve the condition of the skin and hair.

Wheat sprouts cleanse our body of perennial "blockages", but this requires consuming them for at least a year.

The hair changes relatively quickly: it looks better than after using expensive shampoos and masks. Wheat sprouts prevent tooth decay, cancer, increase the tone of the body, calm the nerves and improve sleep.

Sprouts of oats

In most varieties of this culture, flower scales grow on the grain and therefore ordinary seedlings cannot be obtained. To obtain oat seedlings, it is necessary to use special varieties of seeds, in which the grain is freely separated from the flower scales.

Sprouts of oats are in many ways superior to sprouts of other cereals, because oat grain is characterized by an optimal ratio of proteins (9-20%), fats (11%), carbohydrates (40%) and B vitamins. Oats contain a lot of soluble fiber, vitamins E and K, are a source of calcium, iron, magnesium, sulfur, silicon, chromium, zinc, fluorine, iodine. The amount of vitamin C increases during germination from 0.88 to 23.71 mg / 100g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 9.8 times, and reaches 334 mg / 100g on the fifth day.

Oat sprouts are very effective for many serious health problems: tuberculosis, kidney, liver and gallbladder diseases, hepatitis, diseases thyroid gland... With their help, you can quickly recover from injuries and prolonged illness: they restore immunity, strengthen muscles, normalize the functioning of the stomach and intestines, and renew the blood composition. The latter property is very effective for the prevention of blood clots and the development of such dangerous disease like thrombosis.

Sprouted beans

Sprouted beans have a diuretic, anti-inflammatory and astringent effect, promote wound healing, improve skin condition and complexion; sprouted peas are useful for those who want to get rid of excess weight - they are few in calories, but they saturate well.

In sprouted seeds of chickpeas (lamb peas, chickpeas) up to 30% protein, up to 7% fat, carbohydrates, lecithin. Rich in fiber (up to 22%). They differ from the seeds of other crops by a very low calorie content - only 120 kcal / 100 g. They contain vitamins B1, B3, B5, biotin, B6, folic acid (0.65 mg / 100 g), from valuable trace elements - boron, silicon, manganese, iron. The amount of vitamin C increases during germination from 2.04 to 36.14 mg / 100g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 5.9 times, and reaches 503 mg / 100g on the fifth day. This makes chickpea sprouts a product that can be used in the autumn-winter period for the prevention of influenza and colds... They are also useful for those who have problems with excess weight.

Chickpea sprouts have a peculiar nutty flavor. They can be used alone or added to cold snacks.

In sprouted seeds of mung bean (golden beans) 24-28% protein, 46-50% starch, 2-4% fat. The amount of vitamin C increases during germination from 6.35 to 42.32 mg / 100g. The total content of antioxidants (CCA) in the process of seed germination of this plant increases 5.1 times, and reaches 517 mg / 100g on the fifth day.

Mung bean sprouts, like chickpea sprouts, should be used in autumn and winter for the prevention of influenza and colds. Masha sprouts are an excellent addition to salads and vinaigrettes.

Sprouts of barley

In barley seeds, proteins (14%), which are superior in value to wheat proteins, fats (2%), carbohydrates (67%).

The amount of fiber increases during germination from 1.5% to 4.9%. Contains B vitamins, vitamins E and P. Barley sprouts are a good source of calcium (188 mg / 100 g), phosphorus (281 mg / 100 g), iron (3.9 mg / 100 g), zinc (3.64 mg / 100 g), also contain potassium, manganese, sulfur, copper, selenium. The amount of vitamin C increases during germination from 3.67 mg / 100 g to 20.25 mg / 100 g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 6.5 times, and reaches 389 mg / 100 on the fifth day. According to this important indicator, seedlings of naked barley occupy the first place among the seedlings of the cereals described above.

Barley sprouts increase immunity, cleanse the body of toxins and toxins, have an enveloping, anti-inflammatory, diuretic effect. Recommended as a tonic and tonic, as well as for hypovitaminosis, obesity, diabetes, dysbiosis. They increase the body's endurance and normalize the acid-base balance.

Buckwheat sprouts are obtained from seeds that do not undergo heat treatment and from which the shell (husk) is removed so carefully that the embryo is not damaged.

Buckwheat seeds contain 10-18% proteins, 2.4-3% fats, 59-82% carbohydrates, 12-16% fiber. Contain 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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 2.1 times, and reaches 383 mg / 100g on the fifth day.

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 disease heart, 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 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, with loss of blood.

Sprouted rye

Grains contain protein (13%), fat (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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases by 11.0 times, and reaches 320 mg / 100g on the fifth day.

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.

Sprouted rye helps the body to actively resist microbes and viruses, improves sputum excretion in case of diseases respiratory tract, normalizes blood glucose levels, removes poisons and radionuclides, prevents the development of atherosclerosis and early aging.

Sprouted pumpkin seeds are one of the most valuable germinating objects. 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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 10.1 times, and reaches 333 mg / 100g on the fifth day.

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. It is preferable to anthelmintic drugs of non-herbal origin, they 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 gonads, improve the functioning of the genitourinary tract, strengthen the muscles Bladder, in men they increase potency, provide excellent support for the prostate gland. Useful for men after 45 years 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.

Sunflower sprouts

the most valuable natural concentrate of high quality vegetable proteins, essential fatty acids, a wide range of trace elements and vitamins.

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.

Lentil sprouts are very healthy and tasty product... Lentil seeds are a good source of protein (35 mg / 100 g), carbohydrates, fiber. Contains 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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 2.1 times, and reaches 90 mg / 100g on the fifth day.

This makes lentil sprouts an indispensable product for the prevention of influenza and colds in the autumn-winter period. Promote hematopoiesis, increase the level of hemoglobin.

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 gallbladder and spleen, help dissolve and remove stones.

The exceptional value of sprouted seeds is that they are “live” food. The inclusion of seedlings in the diet is a unique opportunity for a person to eat a whole living organism with all natural biological properties in the phase of maximum vital activity. This period lasts only a few days and it is at this time that a person should use them in order to get strength and health from such an extraordinary product.

Flax sprouts are a wonderful product that has a wide range revitalizing action. They actively increase the body's resistance, give strength and vigor, support the work of each cell.

Flax seeds contain 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 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.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 9.4 times, and reaches 526 mg / 100g on the fifth day.

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 change of teeth. 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. Supports brain function 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.

Sprouted sesame seeds contain up to 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 total content of antioxidants (CCA) in the process of seed germination of this plant increases 1.7 times, and reaches 490 mg / 100g on the fifth day.

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 intake 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 musculoskeletal system... Absolutely necessary for women during pregnancy and breastfeeding, for children during the period of intensive growth and change of teeth.

Milk thistle sprouts are a powerful herb of the Asteraceae family up to 150 cm high.A weed, although in recent years, due to its exceptional healing properties, it began to be cultivated and obtained from seeds various drugs- silibor, silibinin, silimar, oil solution, powder.

Milk thistle sprouts are living green plants 1.5-2 cm long at the age of 6-7 days.

Milk thistle seeds contain fats (30-40%), essential oils, resins, mucus, vitamins A, D, E, K, F, as well as macro- and microelements: potassium, calcium, magnesium, iron, aluminum, vanadium, chromium , manganese, zinc, selenium and copper. The amount of vitamin C increases during germination from 2.02 to 49.05 mg / 100g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 3.8 times, and reaches 896 mg / 100g on the fifth day.

The health-promoting properties of milk thistle are mainly associated with the presence in its seeds of up to 1% of special vitamin-like substances - flavonoids (silymarin, silybin, etc.) These flavonoids are powerful antioxidants that prevent damage to healthy cells, participate in redox processes, increase the activity of various enzymes ...

Milk thistle is a highly effective hepatoprotector, i.e. it protects the liver. It enhances the formation and excretion of bile, stimulates the regeneration of liver cells, prevents violations of the structure and function of the liver in various pathologies. Reduces the damaging effect of drugs and toxic substances that enter the human body from the environment. Milk thistle activates the work of the gastrointestinal tract, has a beneficial effect on the functioning of the kidneys, has an anti-inflammatory and wound healing effect.

Live sprouts of milk thistle have a special healing power. Indicated for inflammation of the gallbladder, inflammatory diseases of the pancreas and spleen, with colitis and stomach ulcers. Effective in the treatment of milk thistle seedlings of patients suffering from hepatitis "C".

V preventive purposes Milk thistle sprouts are useful for residents of large cities and people working in hazardous industries.

Sprouted amaranth seeds

a plant that gives cereal-like grains with a high content of vitamins and microelements, has a valuable set of biologically active substances, a high protein content, balanced in essential amino acids. The UN Food Commission has named amaranth the culture of the 21st century.

Amaranth seeds, along with other essential components for the human body, contain squalene and phytosterols. Squalene inhibits the growth of cancer cells, improves immunity. Phytosterols significantly lower blood cholesterol levels.

Amaranth seeds contain on average 15-17% protein, 5-8% fat, 3.7-5.7% fiber, vitamins B1, B2, E, D, phosphorus, calcium, rutin, phospholipids, bile acids, a large number of amino acids (especially lysine). The lysine content in amaranth protein is twice that of wheat and three times that of corn and sorghum. As you know, lysine is a valuable essential amino acid, since it is not synthesized in animal tissues, but enters the body only with food. With a lack of lysine, food is simply not absorbed and the protein "passes" by the body in transit.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 20 times and reaches 200 mg / 100g on the fifth day.

If we evaluate the ideal protein (close to egg) at 100 points, then milk protein casein will have 72 points, soy protein - 68, wheat - 58, corn - 44, and amaranth - 75 points. In terms of the content of amino acids such as threonine, phenylalanine, tyrosine and tryptophan, amaranth protein is equated to human milk protein.

Amaranth seeds contain polyunsaturated fatty acids: linolenic, palmitic, stearic, linoleic, arachidonic.

Another valuable property of amaranth is the content of easily digestible dietary fiber (fiber, pectin). Dietary fiber adsorbs various harmful chemicals, including carcinogenic substances, binds and removes them from the body. In terms of dietary fiber content, amaranth surpasses wheat by 3 times, corn, rice and oats by 1.5 times.

Amaranth seeds, unlike cereal seeds, contain very little glutelins. This is important for those who are hypersensitive to grain products due to deficiencies in enzymes that hydrolyze glutelin and therefore require a glutelin-free diet.

Amaranth seeds are unique for at least three of their features: the presence of squalene, vitamin E in the form of tocotrienol and a large amount of polyunsaturated fatty acids. Thanks to a balanced combination of nutrients, they normalize the hormonal system and improve metabolism, eliminate side effects after using medications or other methods of active therapy; improve kidney and liver function; reduce the manifestation of toxicosis; normalize urine and blood counts; gently affect the mucous membrane of the stomach and intestines; restore the work of cells and epithelium; suppress pathogenic microorganisms.

Sprouts in a jar

For germination, only high-quality seeds for food purposes are taken. The use of seeds is not allowed: treated (intended for sowing); containing pests (bugs, etc.); mechanically damaged (broken, chipped, etc.); expired.

Preparing seeds for germination

Each portion intended for germination is sorted out, removing debris, empty and damaged seeds. Then it is washed 2-3 times in running water through a sieve. A portion of the washed seeds is placed in a jar (0.5-0.7 l) by 1/3 of its volume (for large seeds - by 1/4) and poured with a weak solution of potassium permanganate (pink solution). Cover the neck of the jar with clean gauze and secure it with an elastic band. The ends of the gauze should hang at the edges by 5-6 cm. Hold for 5 minutes, drain the solution. Without getting out of the jar and without removing the gauze, the seeds are thoroughly washed with filtered water.

seed soaking

After disinfection, the seeds are poured with water so that it covers it by 3-4 cm (the gauze can be left on). The jar is placed in a place protected from direct sunlight. After 8-12 hours, when the seeds are swollen, the water is drained. Disinfection is carried out again. After the last rinse, the water is drained especially carefully. The seeds are ready for germination.

Shake a jar of seeds in a horizontal state, achieving an even distribution of seeds along the wall, and carefully place it sideways in a bowl with high edges so that the jar rests with its side on the side (the angle of inclination should be about 45 degrees), and the ends of the gauze lay on the bottom bowls (hereinafter they will be wicks for sucking water). Water is poured into a bowl (tray) with a layer of about 0.5 cm and this level is maintained constantly until the seeds are “cut through”. All this “construction” is placed in a warm place, hidden from direct sunlight. Thus, the seeds are in a mini-greenhouse: the ends of the gauze work like a wick, constantly wetting its surface and maintaining air humidity in the jar, and its bottom prevents water evaporation. Air for breathing the seeds freely passes through the gauze inside the jar and back. This creates ideal conditions for germination: heat, high humidity, constant air circulation.

When the seeds "cut through" (after about 8-12 hours), carry out the second disinfection and rinsing. The water is carefully drained, the gauze is removed. Such seeds can and should be used already. The seeds have the greatest healing power after 24-48 hours of germination, when the sprouts reach 1-2 mm. The sprouts are stored in a refrigerator at a temperature of 5-7 ° C. So that they breathe in the refrigerator and do not dry out, cover the jar with a lid with a hole in the middle with a diameter of 1 cm. Eat the seedlings preferably in 4-5 days.

Important! Every day, seedlings that are stored in the refrigerator are disinfected as described above. Disinfection is necessary so that your seedlings do not become moldy. Otherwise, they will simply lose their properties, and you run the risk of “introducing” poor-quality food into the body.

General rules for the use of seedlings

• This product is not recommended for gastric and duodenal ulcers. And in general, if you decide to include sprouts in your diet, be sure to consult your doctor first!
• It is better to use sprouted seeds for food in the morning - their high energy will help to actively spend the working day. If you include them in the diet in the afternoon, the same energy will not let you fall asleep. It is recommended to use only milk thistle sprouts before bedtime (the liver is actively cleansed at night, milk thistle contributes to this process), but if in this case there are problems with sleep, the sprout intake should be postponed to the morning.
• Sprouts are included in the diet gradually. During the first 2-3 weeks, 100 g per week is enough, 1 dessert spoon daily for 5 days, then 2 days - a break. Starting from the 4th week, the daily portion can be doubled, or taken over 5 days, 100 g of seedlings of two different cultures. This regime should be observed for the next 2 months. Milk thistle sprouts are recommended to be consumed 7 pieces per day. The course is 6-8 weeks.
• A portion of the sprouts must be chewed not only for a long time, but for a very long time and very thoroughly, in order to turn them into milk with the help of saliva. This is important for the body to assimilate the entire complex of nutrients. For people who have dental problems, it is recommended to grind the seedlings.
• Since the sprouts taste far from exquisite dishes, it is better to add them to salads, cereals, etc. However, try not to heat them.
• It is not recommended to use moldy seedlings, as well as overgrown ones.
• Greater therapeutic effect you can do it by consuming sprouts with a little unrefined oil.

USE AND STORAGE OF SPROUTES

The introduction of germinated seeds into the diet requires certain conditions. It is necessary to store germinated seeds in the refrigerator at a temperature of +2 to + 6 ° C. If there is no section with this mode, the packages with sprouts should be placed closer to the freezer. Under these conditions, germinated seeds of all crops will grow, but more slowly than at room temperature. Moreover, their quality as useful product improves - the synthesis of vitamins and enzymes continues, the breakdown of complex reserve substances, the amount of fiber increases.

It is erroneous to believe that seedlings (for example, wheat) can be eaten only at the very beginning of germination, until the length of the hatched root exceeds 1-2mm.

Seedlings should be used within 5 days. For seedlings of most cultures, this period is characterized by maximum vital activity. The fact that they are growing at this time should not bother the consumer. You need to use them whole for food, along with roots and rudimentary leaves. published by

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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 remedy among 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 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 average duration the life 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 "extinguished" 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 leguminous seeds is contraindicated in 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 regeneration connective tissue and rejuvenate 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, with fatty degeneration and liver cirrhosis, after prolonged use 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 contained in them, provitamin A, zinc, copper, manganese, iron.

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"

SPROUTES ARE THE MOST REAL "LIVING" FOOD!

They have everything we need: 1. vitamins 2. microelements 3. antioxidants 4. probiotics 5. the strongest immunostimulants

They are able to be easily absorbed, saturate the body with active substances, contributing to the early recovery in the period of various diseases.

It is a 100% living natural product that helps to improve all vital functions and systems. Sprouts are recognized as the strongest anti-aging and healing agent for the body.

Sprouts are the richest food in enzymes. Nutrition with seedlings improves the general condition of the body, the work of the nervous and circulatory system, the work of the heart, respiratory organs and the function of the gastrointestinal tract. Nutrition with seedlings helps to rejuvenate the body, restore metabolism and reduce weight, improve the condition of hair, teeth, nails.

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 Rejuvelak 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 gr.

MOST USEFUL SPROCKETS:

LENTIL SPROUTES
Lentil sprouts are a huge source of vitamin C. Per 100 g, about 65 mg of ascorbic acid (versus 50 g in an orange). Therefore, sprouted lentils are a wonderful remedy for the prevention of influenza and ARVI. In addition, lentil sprouts increase the level of hemoglobin in the blood, which means they enhance our vitality, activity and efficiency.

Like other legumes sprouts, they are high in protein. In addition, lentil sprouts contain: copper. zinc. phosphorus. vitamin of group B.Vitamin F Lentil sprouts help athletes build muscle. These sprouts are useful for high physical activity, after operations or serious illnesses.

SUNFLOWER SPROUTS
WITHcontain lecithin, fluorine, iodine, vitamins H, D, E and F, group B. Their benefit is to strengthen the nervous system. Recommended for high mental stress, stress, to improve memory. Sunflower sprouts improve the condition of skin, hair and nails.

Flax sprouts
Flax seedlings are very rich in essential fatty acids alpha-linolenic and linoleic, which are involved in the construction of cell membranes. They perfectly strengthen blood vessels, therefore they are very useful in various diseases heart, and also maintain the elasticity of our skin and muscles. Flax sprouts contain a lot of mucus, which has a protective effect on the lining of the esophagus, stomach and intestines. In folk medicine, flax seeds have been used for many hundreds of years for ulcers of the gastrointestinal tract. Sprouted flax seeds also have a mild laxative effect.

Sprouts of legumes
You can germinate legumes (peas, chickpeas, black, mnu, pinto, adzuki beans, beans). They are excellent sources of living fiber and protein and are low in calories but very satisfying.

Pea and bean sprouts contain vitamins A and C, calcium, magnesium and potassium. They are very high in protein, so they quickly create a feeling of fullness. Bean sprouts are recommended for the prevention of heart and vascular diseases. In addition, sprouted beans can lower blood sugar levels.

Soybean sprouts are rich in lecithin and B vitamins. Soy protein contains almost all essential amino acids that a person can get only from food. Soybean lecithin improves memory and helps to cope with stress. However, consuming very large amounts of soy is considered hazardous to health. It was revealed that hormone-like substances of the plant can cause enlargement of the mammary glands in men. It is recommended to boil soybeans before soaking with boiling water. Boiling water will soften hard shell seeds, speeding up the germination time.

Sprouts of various legumes (peas, mung beans, chickpeas, beans, lentils) are very often used in sports nutrition.

PUMPKIN SEEDS
Pumpkin seedlings are very rich in zinc, which we need for normal vision, strengthening memory, increasing efficiency, and good work of our nervous system and reproductive system. Pumpkin seeds hold the record for zinc content. Nutritionists especially recommend them to men for the prevention of sexual dysfunctions, prostate diseases. In addition, zinc has a positive effect on the condition of nails and skin. It is used to treat acne.

Sprouts of almond
Almond sprouts are a very expensive pleasure, but if you are able to sprout almonds, then you can assume that you are providing your body with a good dose of vitamin E - a vitamin of youth and an excellent antioxidant.

SESAME SPROUTES
Sprouted sesame seeds hold the record for calcium content: about 1500 mg per 100 g. This is much more than in dairy products. These sprouts strengthen bones, nails, restore tooth enamel, and are very useful for arthritis and osteochondrosis.

SPREADS OF BUNNT
They contain the highest concentration of rutin, which perfectly improves the condition of blood vessels and capillaries. They are recommended for the prevention of atherosclerosis and other heart diseases.

Buckwheat sprouts are recommended for diabetes, varicose veins, thrombophlebitis, hemorrhoids, and obesity. Buckwheat sprouts normalize blood pressure, improve the functioning of the heart and blood vessels. Buckwheat sprouts are rich in proteins, magnesium, phosphorus and zinc, rutin, vitamins B1, B2 and B3.

SPROUGHT BROCKOLI
Probably the healthiest sprouts are broccoli sprouts. Broccoli cabbage is generally one of the most anticarcinogenic vegetables, and its sprouts contain many times more nutrients. Thus, the concentration of glucoraphanin, which has a powerful anti-cancer effect, in seedlings is 50 times higher than in the cabbage itself.

SPROUGHT OATS
They help to avoid problems associated with dysbiosis.

SPROCKETS OF BLACK SESAME
The best source of calcium, needed by children during the period of intensive growth and changing teeth, as well as the elderly. AMARANTH SPRINGS contain squalene, a powerful antioxidant that reduces the risk of cancer and cardiovascular diseases. 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, with fatty degeneration and cirrhosis of the liver, after prolonged use of drugs, courses of chemotherapy and radiation therapy, with treatment of alcoholism and drug addiction.

Thistle sprouts
They help with hepatitis C. Doctors recommend including milk thistle sprouts in the diet of patients with chronic liver disease.

WHEAT SPROUTS, RYE
Most of the rest are rich in fiber. In addition to fiber, they boast a high content of: manganese, vanadium, iron, vitamins B, E and F Wheat and rye seedlings are good for hair, skin and nails due to the high content of vitamins E and F.

SPROUTINGS FOR PREGNANT WOMEN
Acceptance of seedlings of various cultures, including sesame, flax, lentil, buckwheat, is necessary for pregnant women and nursing mothers. At the same time, the manifestations of toxicosis are removed, the pregnancy passes without complications, and the delivery is timely. CONTRAINDICATIONS FOR SPROUTS This product should not be taken in case of exacerbation of gastric ulcer and duodenal ulcer. Seedlings of cereals are strictly prohibited for celiac disease, sprouts of milk thistle - in the presence of stones in the gallbladder. Any seedlings are contraindicated in all cases where a large amount of fiber is not recommended. For example, it is undesirable to eat seedlings in case of acute inflammation of the stomach or intestines, gallbladder, exacerbation of gastric or intestinal ulcer, ulcerative lesions of the esophagus.

HOW TO USE SPROUTS?
Sprouted seeds and grains are unusual food for most of us. Therefore, introduce them into the diet gradually. Start adding them to salads or soups. Sprouted grains or seeds ground into flour can be added to flour, cereals. Or you can mix them with muesli, cereal or dried fruit for a healthy breakfast.

Sprouted seeds can be used in dietary nutrition for weight loss, for example, by adding them to smoothies.

It is best to use sprouts in salads and other cold dishes to help preserve the maximum amount of vitamins. Although you can add them to flour and hot dishes. Vitamins are lost, but valuable proteins, fatty acids and trace elements are retained.

You can make a vitamin salad with sprouts.
For example:
. 2 fresh medium tomatoes
. 1 fresh small cucumber
. 1 bell pepper
. 2-3 tablespoons of germinated seeds
. 1 tablespoon lemon juice
. 1 tablespoon vegetable oil
Wash vegetables and sprouts. Peel sweet peppers from seeds, cut into strips. Chop the tomatoes and cucumber. Add sprouts, mix. Season with lemon juice and vegetable oil.

Unleash your imagination and you will invent a lot of delicious dishes with healthy sprouts.

In 100 g of germinated grains or seeds from 230 to 620 kcal.

HOW TO GROW GRAIN?
Better by yourself, at home. Quality seeds are available at health food stores. 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.

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.

How do you feel about seedlings? Ever tried sprouting grain and including sprouts in your diet?

REDZHUVELAK- a healthy kvass drink for raw foodists from sprouted wheat of natural fermentation (Rejuvelac)

Rejuvelac is considered very useful, and this is worth believing, since as a result of the fermentation process of sprouted wheat, beneficial bacteria for the microflora of the gastrointestinal tract, lactobacilli, many enzymes for digestion are found in it, not to mention vitamins.

Rejuvelac should taste sour and strong, like kvass, carbonated. In general, it is a real probiotic, which is why it is called the drink of youth or vegan bifidus.

Rejuvelac is so rich in vitamins, enzymes, a wide variety of nutrients and lactobacilli that it can be considered a separate dish.

It is very pleasant to drink it just like that in the summer heat. You can add honey to ready-made rejuvelac or dilute fresh juices with it. Carrot and beetroot are especially useful. Soups and vegan cheese are made from it. You can store the drink for several days, some keep it for up to a month.

Preparation:
- Soak wheat in 1 liter of water for 24 hours.
- Drain the wheat through a sieve and rinse. Leave at room temperature for 24 to 48 hours.
- Wheat should be washed once during this time. When the wheat has small roots and sprouts, we will continue to prepare the drink.
- Place the wheat germ in a blender with a little water and grind well. This is important, because it is in the ground form that wheat will ferment much faster, and the drink will be more concentrated!
- Put the resulting penny gruel into a clean glass jar and pour 2 liters of water. Close the neck tightly with gauze or cloth, you can even tightly seal it. The jar does not need to be filled completely - leave a place in it, 5-6 centimeters. During fermentation, the mass will float upward.
- Leave at room temperature for 48 hours. (In a fermenter on kvass for 36 hours in hot weather it will completely ferment) During this time, the gruel will rise from the bottom to the top, and then sink to the bottom again. Periodically fermenting contents can be stirred with a wooden or plastic spoon (bacteria don't like metal!).

As a result, the contents of the jar will separate into more or less large fragments, a white layer and an almost transparent liquid.
- We drain the transparent layer through a tube, filter the rest through a filter or three layers of gauze. Or just filter everything without bothering. Store in the refrigerator. Drink to increase immunity, improve the work of housing and communal services, or use it to prepare other healthy dishes.

Note
Rejuvelak recipe from the book "Soak Your Nuts" by Karin Calabris.
It can be cooked from any grain - naked oats, rye.
It is advised to wipe their face with them for rejuvenation.
Squeezes, of course, do not need to be thrown away, they can and should be used when baking homemade bread