Most people aren’t aware of the benefits of sprouting. Of course there are many benefits, but there is one benefit most people are not aware of and it is as follows…
A seed, nut or bean will contain what is known as enzyme inhibitors. These enzyme inhibitors have the sole responsibility of preventing the seed, bean or nut from sprouting until the environmental or climatic conditions are suitable for growing.
This is why many who eats nuts or beans have digestive problems. The enzyme inhibitors are doing their job, but within your body! After eating the nut or bean, the enzyme inhibitors counteract or de–activate your body’s own digestive enzymes.
Now seeds, nuts and beans are loaded with valuable nutrition, especially once sprouted. The reason why is because once a seed, nut or bean begins to sprout, the enzyme inhibitors cease doing their job — and this is why a sprout is started.
So by sprouting, you neutralize the enzyme inhibitors allowing your body to more easily digest thenutrition in the seed, nut or bean.
How do we neutralize these enzyme inhibitors? Simple, we trick the seed, nut or bean by soaking it in waterand then keeping it moist. This “simulates” nature and the see, nut or bean thinks it is time to start growing.
How To Sprout
Sprouting is simple!
In order to sprout, you simply need to go to your local health food store and buy a sprouting jar. These jars are specifically designed for sprouting. As you might expect, you can also buy sprouting jars online.
Usually instructions are provided on how to sprout when you buy a jar. If not, chances are a clerk in the store can help you. But just in case, here is a simple guide.
Where To Buy Seeds, Nuts or Beans
The best place to buy your seeds, nuts or beans for sprouting is your local health food store.
Your local health food store will provide a variety of various seeds, nuts, beans and grains for sprouting. Most of them should be organic as well!
Many beans such as kidney beans, white beans, navy beans, etc can be sprouted and then juiced and/or eaten. However, many beans contain toxins that can only be destroyed through the soaking of the beans and then the cooking of the beans. It’s for this reason that I suggest you do not eat or juice bean sprouts. There are some exceptions to this rule such as mung bean sprouts. But for the most part, beans should be avoided when it comes to juicing.
While beans should, for the most part, be avoided while juicing. You can still sprout the beans and then cook the beans to help release the enzyme inhibitors.
In fact, if you are cooking beans you should freeze the beans for 24 hours, then soak them and then finally sprout the beans (optional). Freezing and soaking the beans prior to cooking them helps to eliminate a large percentage of the enzyme inhibitors. If you decide to sprout the beans as well then when it comes time to eat your beans, chances of having any digestion difficulties is almost gone completely.
In case you haven’t realized, the reason why so many have a lot of gas after eating beans is due to the enzyme inhibitors. Excess gas after eating beans is a clear sign you did not kill, destroy and eliminate enough of the enzyme inhibitors.
- Select the type of seed or bean from the chart below.
- Place the suggested amount of seeds or beans in the sprouting jar and fill with enough purified water to cover the seeds or beans.
- Soak the seeds or beans for the suggested amount of time.
- Drain the water from the jar after the suggested amount of soaking time.
- Put the jar in a dark place such as a kitchen cupboard.
- Rinse the seeds or beans every 12 hours.
- After rinsing, replace the jar back to the dark cupboard.
- Once sprouting begins, that you see the shoots, put the jar into sunlight. This allows the sprouts to develop chlorophyll.
- Let the sprouts grow for the suggested number of days.
- You can adjust the growing time based on whether you are planning on eating the sprouts or juicing the sprouts. If you want to eat the sprouts, then you can eat them when they are a little smaller. If you want to juice the sprouts, then they will need to be a little bigger.
|Soaking Time||Sprouting Time|
|All Beans||9 – 12 hours||2 – 3 days|
|Alfalfa||5 – 10 hours||3 – 5 days|
|Almond||8 – 10 hours||2 – 3 days|
|Buckwheat||10 – 12 hours||2 – 3 days|
|Clover||8 – 10 hours||3 – 4 days|
|Corn||10 – 15 hours||3 – 5 days|
|Fenugreek||10 – 12 hours||4 – 5 days|
|Lentils||10 – 12 hours||2 – 3 days|
|Millet||8 – 11 hours||1 – 2 days|
|Oat Groats||8 – 10 hours||1 – 2 days|
|Peas||9 – 12 hours||2 – 3 days|
|Quinoa||8 – 10 hours||2 – 3 days|
|Rice||9 – 12 hours||3 – 4 days|
|Rye||9 – 12 hours||2 – 4 days|
|Sesame Seeds||8 – 11 hours||3 – 4 days|
|Spelt||6 – 12 hours||3 – 4 days|
|Sunflower Seeds||6 – 8 hours||2 – 3 days|
|Triticale||9 – 12 hours||2 – 4 days|
|Wheatgrass||10 – 12 hours||7 – 10 days|