Sprout for Health

Dr. Ron T. Dummar DC, MAOM 

Sprouts embody a plants most fertile and nutritive life cycle phase.  It is at this time when life is most fragile for the seed.  Initiating the process of life requires increased nutrition, and an adequate source of vitamins and minerals.  Nature has consistently provided a very tiny life-generating seed with the vitamins and minerals necessary to sustain and preserve life.  As a result sprouts provide a power-pack of nutrients, phyto-chemicals, vitamins and minerals and independently meet the criteria of super food.  

Those choosing to consume sprouts regularly garner a full spectrum of health benefits.  In order for a seed to begin the sprouting process its vitamin and enzyme content must reach optimum levels.  These vitamins assist the plant in proper development and the enzymes assist the plant in assimilating the nutritive remnants.  Starch is converted into simple sugars, while protein is turned into amino acids and peptones, and fat is broken down into free fatty acids.  It is clear to see a process of pre-digestion has begun, making the nutritive properties more readily assimilated into the human system.

The sprouting process provides an anti-inflammatory, or cooling effect, which can over cool a person demonstrating a constitutional tendency for cold.  Individuals of a cold constitution feel cold often, usually have a frail frame, and tend to have loose stools.  Additionally it is possible the overconsumption of sprouts in the constitutionally cold individual will impede digestion and should therefore be accompanied with food of a more warming quality such as ginger and garlic.  

For the constitutionally robust, hot or excessive individual, raw sprouts are most appropriate and will aide in detoxifying and reducing the affect of inflammatory foods.  Raw sprouts are more appropriate for those following the SAD (Standard American Diet) due to its highly refined, chemically saturated, and inflammation promoting recommendations.  To assist in digestion and assimilation of sprouts, light steaming is always a good idea.

Feel free to experiment with your consumption of sprouts consider sprouting aduki, lentil, corn, green peas, soy, garbanzo, wheat, fenugreek, mung, sunflower, radish, mustard, alfalfa, or red clover.  To enhance flavor and the eating experience, combine three or four different types of seeds, until you develop a combination that works for your palate and your health.

Implementing the consumption of sprouts will deliver dramatic health benefits for any body and any constitution.  The alfalfa sprout is a favorite among Americans and appears to carry a certain potency of nutrients beyond others.  It carries a unique array of minerals which is likely a side-effect of its ability to drive its roots 100 feet in depth thereby accessing minerals and trace elements other plants can't touch. 

So go to the library and get a book, go online to find out more, or stop by for advice from a physician trained in nutrition to begin your sprouting today!  Most of all enjoy eating to your health!