DEHYDRATED SPROUTS BEFORE MILLING
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Sprout Your Own"
sprouted grains have the same nutritional qualities as the sprouted
flours do. They will keep indefinitely in an airtight container
in a cool dry place. We offer sprouted grains for those people that
choose to grind their own. Sprouted grains should not be ground
in a stone mill but rather in an impact type mill. Our sprouted
grains can be rehydrated and added to breads or eaten like a cereal
or side dish.
: They belong to the group of super foods. They have the highest
nutrient content of raw foods, which is also very much easily absorbed
by the body. Five thousand years ago Chinese nobles ate sprouted
seeds for rejuvenation and healing. Today, research seems to be
confirming that sprouts are the food of the future, as
well as a food of the past. During
WWII, when the United States was concerned about a possible meat
shortage, the scientific community advised the government that the
consumption of germinated seeds was the best and the cheapest alternative
to proteins in meat. Today, the increasing tendency to avoid eating
meat means that sprouts are taking a serious place in modern culinary
value of sprouts is becoming more and more accepted among many in
the scientific community today. Sprouts are found to be a complete
protein. Untampered natural sprouts assist in the building of nerves,
tissue, bones and blood confirming their healing properties. Institutes
have treated people for different disorders. Sprouts were found
to contribute extensively to the immune system, and were shown to
be excellent detoxificants.
at Washington University have shown that a shortage of metabolic
enzymes can jeopardize our health. Apparently, if we get digestive
enzymes from our food, more metabolic enzyme is freed to prevent
disease and maintain health. Unfortunately, all processed food has
been heated by one of more means, and thus, all natural enzymes
have been destroyed. It seems that eating raw foods is the answer
as we literally wear out our enzyme making machinery by forcing
our bodies to produce such a concentrated flow of digestive enzymes
all of our lives. By squandering our enzyme making capacity on digestive
enzymes, our body has less capacity to create and preserve the thousands
of other enzymes in other systems in our body. As a consequence,
enzyme activity throughout the entire body declines rapidly and
the aging process accelerates at a much faster rate than it should.
of Sprouts : Sprouting is a natural form of “cooking”
which retains the nutrients that are lost in the refining or cooking
processes. Therefore, sprouts are packed with vitamins and minerals,
high protein and low fat.
are rich in antioxidants: vitamins A,C and E and selenium. They
also contain calcium, phosphorous, magnesium, iron, zinc, folate
and vitamin B. They are low in sodium but high in potassium. Sprouted
legumes like peanuts, soya beans and peanuts have complete proteins.
•Sprouts have food enzymes which are needed for biochemical
reactions in the body.
•There is a considerable amount of fiber and there are 10
to 100 times more enzymes in sprouted seeds than in vegetables or
fruits, depending on the enzyme and the seed being sprouted. Sprouted
seeds are also a great source of vitamin C, carotenoid A, B vitamins,
process of germination not only produces Vitamin C, but also changes
the composition of grains and seeds in numerous beneficial ways.
Sprouting increases Vitamin B content, especially B2, B5, and B6.
Carotene increases dramatically – sometimes eightfold. Even
more important, sprouting neutralizes phytic acid, a substance present
in the bran of all grains that inhibits absorption of calcium, magnesium,
iron, copper and zinc; sprouting also neutralizes enzyme inhibitors
present in all seeds and inactivates aflatoxins, potent carcinogens.
These inhibitors can neutralize our own precious enzymes in the
: Alfalfa (Medicago sativa) is a flowering plant in the pea family
Fabaceae cultivated as an important forage crop. In the UK, Australia,
South Africa and New Zealand it is known as lucerne and as lucerne
grass in south Asia. It resembles clover with clusters of small
: It is an annual vine widely grown throughout East Asia and the
Himalayas for its small (approximately 5 mm) bean. The cultivars
most familiar in north-east Asia have a uniform red color, but white,
black, gray and variously mottled varieties are also known. Scientists
presume Vigna angularis var. nipponensis is the progenitor. Genetic
evidence indicates that the azuki bean was first domesticated in
the Himalayas. It was cultivated in China and Korea before 1000
BC. It was later taken to Japan, where it is now the second most
popular legume after the soybean.
: The carrot (Daucus carota subsp. sativus ) is a root vegetable,
usually orange, purple, red, white, or yellow in colour, with a
crisp texture when fresh. The edible part of a carrot is a taproot.
It is a domesticated form of the wild carrot Daucus carota, native
to Europe and southwestern Asia. It has been bred for its greatly
enlarged and more palatable, less woody-textured edible taproot,
but is still the same species.
:(Foeniculum vulgare),It is a plant species in the genus Foeniculum
(treated as the sole species in the genus by most botanists). It
is a member of the family Apiaceae (formerly the Umbelliferae).
It is a hardy, perennial, umbelliferous herb, with yellow flowers
and feathery leaves. It is generally considered indigenous to the
shores of the Mediterranean, but has become widely naturalised elsewhere
(particularly, it seems, areas colonized by the Roman) and may now
be found growing wild in many parts of the world, especially on
dry soils near the sea-coast and on river-banks.
Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae.
Fenugreek is used both as a herb (the leaves) and as a spice (the
seed). It is cultivated worldwide as a semi-arid crop. It is frequently
used in curry.
: The leek, Allium ampeloprasum var. porrum, also sometimes known
as Allium porrum, is a vegetable which belongs, along with the onion
and garlic, to the Alliaceae family. Two related vegetables, the
elephant garlic and kurrat, are also variant subspecies of Allium
ampeloprasum, although different in their uses as food.
: The lentil or Masoor daal or Masoor dal (Lens culinaris), considered
a type of pulse, (generic translation daal or dal,) is a bushy annual
plant of the legume family, grown for its lens-shaped seeds. It
is about 15 inches (38 cm) tall and the seeds grow in pods, usually
with two seeds in each.
: The millets are a group of small-seeded species of cereal crops
or grains, widely grown around the world for food and fodder. They
do not form a taxonomic group, but rather a functional or agronomic
one. Their essential similarities are that they are small-seeded
grasses grown in difficult production environments such as those
at risk of drought. They have been in cultivation in East Asia for
the last 10,000 years. Other varieties are also known in other places
as Finger millet, Kodra, Mandia, Nachani, Kal, Tamba, eleusine coracana,
Dagusa, Madua or Ragi.
: Mustard seeds of the various mustard plants are among the smallest
of seeds. The seeds are about 3mm in diameter, and may be colored
from yellowish white to black. They are important spices in many
regional cuisines. The seeds can come from three different plants:
black mustard (Brassica nigra), brown Indian mustard (B. juncea),
and white mustard
: Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium),
is a grain-like crop grown primarily for its edible seeds. It is
a pseudocereal rather than a true cereal, or grain, as it is not
a grass. As a chenopod, quinoa is closely related to species such
as beets, spinach and tumbleweeds. Its leaves are also eaten as
a leaf vegetable, much like amaranth, but the commercial availability
of quinoa greens is currently limited.
RADISH : The radish (Raphanus sativus) is an edible root
vegetable of the Brassicaceae family that was domesticated in Europe
in pre-Roman times. They are grown and consumed throughout the world.
Radishes have numerous varieties, varying in size, color and duration
of required cultivation time. There are some radishes that are grown
for their seeds; oilseed radishes are grown, as the name implies,
for oil production.
: Wheat (Triticum spp.) is a grass, originally from the Fertile
Crescent region of the Near East, but now cultivated worldwide.
In 2007 world production of wheat was 607 million tons, making it
the third most-produced cereal after maize (784 million tons) and
rice (651 million tons). Wheat grain is a staple food used to make
flour for leavened, flat and steamed breads, biscuits, cookies,
cakes, breakfast cereal, pasta, noodles, couscous and for fermentation
to make beer, alcohol, vodka, or biofuel. Wheat is planted to a
limited extent as a forage crop for livestock, and the straw can
be used as fodder for livestock or as a construction material for
roofing thatch. Wheat is a globally important source of dietary
carbohydrate (starch) and protein, but cannot be eaten by people
who have an adverse immune reaction, called Celiac disease, to gluten,
one of wheat's component proteins. Statistics for people in the
United States) indicate that between 0.5 and 1.0 percent of the
population has celiac disease
: Rye (Secale cereale) is a grass grown extensively as a grain and
as a forage crop. It is a member of the wheat tribe (Triticeae)
and is closely related to barley and wheat. Rye grain is used for
flour, rye bread, rye beer, some whiskies, some vodkas, and animal
fodder. It can also be eaten whole, either as boiled rye berries,
or by being rolled, similar to rolled oats.
: Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt
was an important staple in parts of Europe from the Bronze Age to
medieval times; it now survives as a relict crop in Central Europe
and has found a new market as a health food. Spelt is sometimes
considered a subspecies of the closely related species common wheat
(T. aestivum), in which case its botanical name is considered to
be Triticum aestivum subsp. spelta.
: Barley is a cereal grain derived from the annual grass Hordeum
vulgare. Barley serves as a major animal feed crop, with smaller
amounts used for malting (mostly for beer and certain distilled
beverages) and in health food. It is used in soups, stews and barley
bread in various countries, such as Scotland and in Africa. In 2007
ranking of cereal crops in the world, barley was fourth both in
terms of quantity produced (136 million tons) and in area of cultivation
can fin more infos on the UK centre for living foods : here
or what we can do here