The Food Industry has Done a Great Job of Feeding People, but a Poor Job of Nourishing People
The Fabulous 5 Benefits to Sprouted Ingredients
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source link It doesn’t matter how healthy the foods you eat are if your body cannot digest them.
All seeds and grains contain “anti-nutrients” which are natural substances that inhibit digestion and proper absorption of nutrients. Sprouting reduces and/or eliminates anti-nutrients. For example, al seeds and grains contain phytic acid, which chelates the minerals calcium, magnesium, zinc, iron and copper, significantly reducing their absorption.
get link Antioxidant value increases substantially
Antioxidants are substances that help protect cells from free radicals which cause cell deterioration, aging and disease. When seeds and grains are sprouted their antioxidant value soars.
enter Sprouting causes dormant enzymes to become alive and activated
Enzymes are protein molecules that are made by plant and animal cells. Enzymes are responsible for digestion, absorption, transporting and metabolizing nutrients like amino acids, vitamins and minerals. When sprouted enzymes literally come to life in your body!
Increased amino acids: the building blocks of the body
When seeds and grains are sprouted, proteins begin to break down into amino acids and become “pre-digested” which means our bodies don’t have to do it. This “pre-digested” effect makes a sprouted seed or grain easier to digest and their minerals more available for absorption.
Better Omega-3 absorption: critical for brain function and reducing inflammation
The majority of North Americans are deficient in the essential fatty acid, Omega-3. Our bodies can’t product Omega-3 fatty acids, so we must get them from our food. Some seeds and grains, such as flax, chia and broccoli, naturally contain high levels of Omega-3 fatty acid. Omega-3’s must be converted to EPA and DHA by the body to obtain the maximum nutritional benefit. This conversion requires mineral co-factors – calcium, magnesium, zinc and iron. The reduction of phytic acid, as a result of germination, allows this conversion to take place.