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2torial #0849:
Learn2 Grow Sprouts
Sprout, sprout, let it all out
With sprouting you witness the emergence of new
life in nature, and at the same time, make yourself
a tasty, inexpensive, and highly nutritious food.
Sprouting takes a dried seed (or bean, or grain, or
nut) and restarts the germination process. The seed
starts to grow again, and in most cases you'll see
new plant growth emerging from the seed. The result
is a low-fat protein that's highly accessible--easy
to digest and utilize by your digestive system.
So what's the story with sprouting? A seed uses
its stored protein and carbohydrates for the
germination process. As those nutrients are used,
they're changed--proteins and complex carbohydrates
break down into amino acids and simple sugars.
Enzymes, once dormant, become alive and active. For
these reasons, the nutrients in sprouts are
predigested--ready to be used by your body for
energy and rebuilding.
And finally, if you've convinced yourself that
you can't grow anything, here's an opportunity to
prove your critics wrong. Sprouting is a fun and
easy way to have a weekly mini-harvest of highly
nutritious and delicious food.
If you're new to eating sprouts, don't make too
much at first. Growing an excess of sprouts
presents two problems: eating all of them or
getting rid of them somehow. Stick to the
prescribed amounts listed in Step 1.
Once you get the hang of it, you can start
another jar three days after you start the first
jar. The next jars will be ready after you finish
eating the first batch.
The most important point: when you strain seeds,
make sure that they're really strained. Sprouting
is remarkable; all you need are the seeds and
water. But add too much water and the seeds may
rot. Nevertheless, it's pretty difficult to make
the seeds rot, as long as you follow the steps
carefully.
 Step
1
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