SPROUTED FOODS: A NUTRITIONAL POWERHOUSE

Posted on July 8, 2008

Sprouts may look tiny and unassuming, but these little plant powerhouses pack a big nutritional punch! They’re a

reliable year-round source of essential vitamins, they’re easy to grow, versatile, and inexpensive, and they’re a

fabulous way to incorporate raw foods into your diet.

The science behind it is simple: dry grains, beans and seeds, though rich in protein, are not very high in vitamin

content and not as easy for the body to digest. But sprouting turns them into living foods, increasing their vitamin

content exponentially and making them more easily digestible. Sprouted foods are at their peak nutritionally, and

contain valuable enzymes, minerals, and antioxidants in addition to their abundant vitamins. Even people with food

sensitivities – such as wheat – tend to find that their digestive systems are able to handle the offending food when it’s

in sprouted form. Sprouts are full of fiber and help to keep you full, and their balance of protein and carbohydrate

content helps to keep your blood sugar stabilized, so they’re a great dietary tool for the maintenance of healthy

weight.

Sprouts can add a surprisingly delicious twist to your food, or can be eaten all by themselves. There are an

abundance of varieties available, each with its own distinct texture and flavor, all nutritionally complete – alfalfa, mung

bean, quinoa, sunflower, broccoli, wheat … the list goes on and on. They’re simple, fun, and quick to grow, whether

you use a pot of dirt or an inexpensive sprouter (specially designed containers made to grow larger amounts of

sprouts). And when it’s wintertime and the produce at your local grocery store leaves much to be desired, you’ll have

all the whole food energy you need – right in your own home.

If you would like more information on super foods please visit Scottsdale’s naturopathic medicine Dr. Suneil Jain’s

website.