• Enzymes are activated.
• Proteins convert to free amino acids.
• Starches change to simple sugars.
• Minerals combine to increase assimilation.
• Vitamin content increases from 3 to 12 or more times.
• Chlorophyll and carotene content increase dramatically when exposed to sunlight.
• Home-grown sprouts are remarkably inexpensive.
How do I sprout?
· Soak raw seeds, grains, or beans for 12 hours (overnight, more or less)
· Dump water and rinse with cold water a couple times until the water is clear
· Leave jar upside down or tilted on it’s side to drain
· Rinse 2-3 times daily
· Sprouts are ready in 3 or 4 days when you see tails or your sprouts are long
· When ready, keep sprouts refrigerated & rinse every other day or so, storing upside-down.
They should stay good for a week or two if properly rinsed.
Pure filtered water is best-it produces the most alive food possible
Dry seeds, beans & peas can be stored for years
You can buy sprouting lids at a grain store or make your own with cross-stitch plastic
· For more information on sprouting, visit www.sproutpeople.com