Why we eat sprouts
Sprouts are uplifting, lively, fresh, and sustainable!
Why eating sprouts is worth it!
Enzymes, vitamins, secondary plant substances,
freshness, essential ingredients,
vegetable protein, and liveliness.
But sprouts are more than that. They bring together each individual element to create something better.
Sprouts and their great benefits
Through germination, seeds
become involved in life and its energy,
so that we in turn can
benefit from the ingredients of life.
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Liveliness means being involved in life
Eating sprouts brings about an exchange of information.
The value of food is based on its ability to give us this information.
Sprouts support our vitality and balance!
image & information from the book bio-nichtbio.info by Soyana.ch
Freshness & stored light
Sprouts are the only food that give us life, light, and balance.
In other words, sprouts are fresh, uplifting and full of life.
picture by Fritz Albert Popp
Expert knowledge about sprouts - let yourself be inspired!
Sprouts include:
- Protein-rich green plants (alfalfa, red clover, crimson clover ...)
- Vegetables (radish, daikon radish, broccoli, kohlrabi, red cabbage, leek, onions ...)
- Spices (fenugreek, fennel, mustard, cress, cumin ...)
- Legumes (lentils, mung beans, chickpeas, fenugreek ...)
- Oil seeds (sunflower seeds, rapeseed ...)
- Sham grains (quinoa, buckwheat, amaranth ...)
- Grains (rye, wheat ...)
ONLY LIFE CAN CREATE LIFE!
Sprouts are alive and therefore contain many enzymes.
- Enzymes are an elixir of life! There is no life without enzymes!
- Enzymes are protein molecules with a powerful charge like a battery
- Enzymes are life fuels (biocatalysts)
- Enzymes are required for all life processes (digestion, metabolic functions, detoxification, respiration, genetic reproduction, cell division, reproduction, growth ...)
- Enzymes are only found in raw foods - like in sprouts
- Enzymes are denatured at 42 ° C and become ineffective (e.g. fever from 42 ° is life-threatening)
- An enzyme has a highly specific task and it acts like a "key" that fits a very specific "lock" in order to trigger a biochemical reaction without being changed itself.
- At birth, humans have a certain potential to produce enzymes. The body produces fewer enzymes with age as the enzyme quota is exhausted.
- These enzyme reserves can be rapidly broken down by cooked and denatured food that is low in enzymes. Enzyme deficiency in the body. The consequences are premature aging and diseases (degeneration)
- Low enzyme levels occur in various chronic, degenerative diseases.
- Enzymes are the basis for physical healing (regeneration)
- Without enzymes, the best food cannot be digested and remains unused. E.g. enzymes are like "workers" that build the body, like construction workers on a house. If there are no workers (enzymes) then it doesn't help if you have the materials (nutrients) you need to build a house, if you have no one to build it.
- In addition to a very high occurrence of enzymes, sprouts also contain co-factors (helpers) such as vitamins, minerals, trace elements ...
- Foods such as sprouts that contain enzymes are able to digest themselves and also provide the body with enzymes to relieve stress and carry out other chemical reactions.
- The future plant (cotyledon, radicle ...) is already in place in the seed
- This germ is embedded in a nutrient tissue (made up of carbohydrates, protein and fat)
- As soon as all the conditions are right (water, heat, light and oxygen), the germination process begins
- The seed doubles its volume and the seed coat is formed
- Hormones activate the production of enzymes
- Due to the increased enzyme activity, an enormous conversion begins:
- Protective substances for the seeds (acids and toxins) are broken down (e.g. phytic acid)
- Nutrients are broken down into easily usable basic building blocks (proteins into amino acids, fats into essential fatty acids and starches into simple sugars)
- The sprouts live from their surrounding nutrient tissue (without soil)
- Vitamins, enzymes, proteins, minerals and trace elements multiply and form anew
- Chlorophyll, bitter substances, aromas, dietary fibers, plant hormones ... are formed
- The water content rises from 5–12% in the seed to over 70% in the shoot
- Green sprouts contain high amounts of B vitamins, soothe our nerves and are brain and power food in times of stress and physical exertion
- The more sugar, refined products and luxury foods are eaten, the more vitamin B1 is consumed. Vitamin B1 nourishes the nerves and is important for the functioning of many enzymes.
- Grain sprouts contain high amounts of vitamin E (antioxidants)
- One cup of alfalfa sprouts contains the same amount of vitamin C as seven cups of orange juice
- Along with algae and wild herbs, sprouts are one of the best sources of minerals and trace elements. Since the minerals are bound to enzymes, they are more easily absorbed by the body.
- Green sprouts are high in vitamin K (helps build calcium into bones) and folic acid
- The mineral content of alfalfa seeds and alfalfa sprouts in comparison with salads
- Increase in the nutrient content of sprouted mung beans compared to dried mung beans
- Are colorants (e.g. chlorophyll = leaf green), odorous substances, flavorings and protective substances
- Many phytochemicals only develop in the last ten days of full ripeness (only ripe fruit and vegetables contain the full potential of phytochemicals)
- Sprouts contain many phytochemicals (e.g. green sprouts & chlorophyll)
For example:
- Flavonoids
- Carotenoids e.g. B. Beta-carotene (contained in green sprouts)
- Glucosinolate (mainly found in cabbage sprouts)
Effect
- Have a significant healing effect (antibiotic effect) even in small amounts
- Cell protectors are excellent antioxidants (they intercept free radicals that damage the genome and cells)
- Have detoxifying effects affecting metabolism (mustard oils in cress, mustard ...)
- Whet your appetite
- Positive effect on the cardiovascular system
- Prevent premature aging
- Support the immune system
- Improve brain metabolism and glandular functions (effect on thymus gland)
- Hormonal effects (e.g. red clover and mung beans for menopausal symptoms)
- Sprouts contain up to 25% easily digestible vegetable proteins
The green plant pigment chlorophyll stores solar energy! |
- The green pigment of plants, chlorophyll, is found in each individual plant cell of a leaf, in the chloroplasts.
- Photosynthesis takes place in the green of the leaves, the chlorophyll.
- The color green has a balancing, calming and harmonizing effect. In color theory, green stands for balance and hope (renewal, spring).
- Chlorophyll, the green pigment in plants, has a very similar chemical structure to the red blood pigment hemoglobin (part of the red blood cells). The only difference is that chlorophyll contains magnesium and hemoglobin contains iron in the atomic nucleus. The hemoglobin transports the oxygen to the cells.
The following is said of the effects of chlorophyll
- Chlorophyll significantly supports the function of the brain, the nervous, hormonal and cell systems
- has a blood-forming and blood-purifying power. Blood is the carrier of our life force!
- transports oxygen to cells & improves cell respiration and cell metabolism
- accelerates the formation of new cell tissue
- acts as cell protection and can reduce the risk of cancer
- strengthens the self-healing and defenses
- protects against cell-damaging radiation and chemical poisons
- detoxifies the body / removes heavy metals, drugs and drug residues
- disinfects and heals wounds
- strengthens the gums and prevents tooth decay
- can relieve pain and relax
- inhibits inflammation and itching
- is very effective for heartburn and reflux (acid regurgitation)
- creates an unfavorable environment for bacteria, viruses and fungi
- clears the breath and eliminates unpleasant body odors (e.g. bad breath)
- promotes a healthy intestinal flora
- works against nervousness, improves muscle function
- improves liver function (the detoxification organ)
- lowers the cholesterol level and the need for insulin
- improves thyroid activity, can regulate blood pressure
Chlorophyll are small light-collecting centers that absorb and store sunlight (biophotons). Whoever eats green sprouts absorbs sunlight (vibration), which is transmitted to cells and tissues of the body (light is stored in the genetic material) & light (true life force) transmits order and healing impulses to the body.
... because nothing works without your health!
If you are not in good health, you stay at home! And who likes to stay at home involuntarily?
Sprouts are world champions when it comes to taste, vitamins, enzymes, proteins, phytochemicals, etc. Have you already tried our radish sprouts? Yes, then you know what we mean by taste.
Quite simply:
- taste = ingredients
- no taste = no ingredients (e.g. stored vegetables)
Sprouts are under construction at the time of consumption. This is only the case with sprouts. The life energy of the seed unfolds and the ingredients skyrocket at this young age.
«Only life creates life»
said organic pioneer Mr. Müller Rusch. This statement fits exactly with sprouts. This uplifting and life-promoting energy is transferred to our body.
High food quality is characterized by high light storage capacity. The fresher a vegetable, the more light it emits. In contrast to vegetables and fruits, which are harvested “green” (cut off from the life process), transported and stored and then goes into a degrading process, sprouts are full of juice, fresh and alive!
So simple and ingenious! Use the power of the rungs and «go with».
What makes sprouts so valuable?
Dynamic - in the glass from sprossensamen.ch
- Life is dynamic! Turbulence during washing is movement
- Turbulence during rinsing - loosens sprouts - better sprout development
- Turbulence during rinsing - higher oxygen content - hence this high quality
- enough space for the sprouts to grow (volume)
- optimal microclimate
- optimal air exchange (warm air rises, cold air sinks)
- Sprouts form mono-roots (tender, crunchy and fine enjoyment)
- Long shelf life of the sprouts
- easy cleaning (washing machines daily)
Static - e.g. B. in the sprout tower or in germination trays
- A humid and warm climate, no movement - ideal conditions for bacteria and fungi
- Floor system - water runs over several floors
- Risk of waterlogging
- Increased root formation, formation of fiber roots (sprouts are tougher)
- little air exchange
- z. Sometimes too little space for growth, too little light
- Small seeds like alfalfa need a fleece
- Durability difficult
- tedious cleaning
The advantages for you as a customer!
- the glass size brings success. The sprouts need space to germinate. Thanks to this glass size, you get the best quality sprouts. Shelf life of the sprouts in the refrigerator: 1 week - 10 days.
- A purchase for life
- Thanks to its size, you can eat a handful of sprouts every day. Your health thanks you.
- cleaning? Put it in the dishwasher if you like.
- Cost / benefit is unsurpassed
- Precious metal stand included
- Highest quality materials (glass and stainless steel)
- Sprouts form delicate mono-roots (tender to enjoy)
- Glass does not scratch - smooth surface (compared to plastic)
- Glass with food certification
- modern design
- acid and heat resistant
- hygienic and clean
- ecological and sustainable - no petroleum products, no plasticizers and questionable substances (as with plastic)
- larger quantities of sprouts can be produced. What we need is food.
Real Food
Sprouts are real food. Most of the rest is just "food". Even while being eaten, sprouts are still building up. It is different with vegetables, which go into a degrading process from the time of harvest. Today it is known that some ingredients, such as vitamin B enzymes are already reduced or no longer available after a short time. Sprouts remain intact for weeks. This benefits your body and your body cells.
Let's get to the root of the matter: Learn about sprouts in 60 seconds
What's on your plate?
Marco's thoughts on cooked food
Sprouts in the cycle of nature
Slim and strong with sprouts
What farmers know about sprouts and seedlings - QS24
Instructions for germinating sprouts. What farmers know- QS24
What we can eat from nature | Back to school
Interview with Marco: Interesting facts about sprouts & his thoughts on the cycle of nature
TimeToDo finds us at the vitality fair
"Only life creates life!"
... said organic pioneer Mr. Müller Rusch. This statement fits perfectly with sprouts, which transfer uplifting and life-promoting energy to your body.
Sprouts are world champions where potentised ingredients such as vitamins, enzymes, proteins and secondary plant substances are concerned. Have you tried our radish sprouts? If yes, then you know what we mean by taste!
A simple rule:
- Taste = ingredients
- no taste = few ingredients (e.g. stored vegetables)
High food quality is characterized by high light storage capacity. The fresher a vegetable, the more light it emits. In contrast to vegetables and fruits, which are harvested “green” (cut off from the life process), transported and stored and then goes into a degrading process, sprouts are constructive, full of juice, fresh and alive!