View Full Version : To All Sprouters
04-01-2006, 08:47 AM
I have just finished reading "Sprouts The Miracle Food" by SteveMeyorowitz and want to pass on some veluable advice that I learned.
Because the sprouts are grown without soil they could be deemed to be deficient in minerals. To make up for this he suggests that you add some Liquid Kelp at soaking and sprouting stage and the benifits will be huge.
Soaking. Add a few drops of the liquid to the seeds during soaking.
Misting. Mix enough kelp with water to make it look like dark tea. Remove the sediment by straining and put in an atomiser. After watering your sprouts you can mist the seeds or leaves with the kelp mixture.
All that remains is for me to find Liquid Kelp somewhere.
04-01-2006, 09:27 AM
All that remains is for me to find Liquid Kelp somewhere. Yes, I use a little kelp solution in all my soak and rinse water. It makes nitrogen available to the sprouts which helps them green up faster.
Here in the States organic liquid kelp is easy to find, at big garden centers, and at many health food stores.
04-02-2006, 01:28 PM
I've never added anything to the soak water, I don't see where it would hurt, I just try to keep my sprouting as simple as possible. The rule of thumb I was taught was the longer the tail the less the nutrition. The seed as X amount of nutrients dormant. When it starts to grow it uses up those nutrients, the more it grows the more it uses. So I rarely sprout anything to a very long tail. I never grow them even close to what you see in a grocery store! The one exception is wheatgrass and alfalfa. I do sprout those fairly long and I just got some red clover sprouts. I'm going to have to see what those do before I decide.
04-02-2006, 02:29 PM
The rule of thumb I was taught was the longer the tail the less the nutrition. The seed as X amount of nutrients dormant. When it starts to grow it uses up those nutrients, the more it grows the more it uses. So I rarely sprout anything to a very long tail. I never grow them even close to what you see in a grocery store! Sounds like a common sense rule someone could reasonably make up for themselves if they were guessing at it.
But, it just doesn't match the facts, unfortunately, especially as they apply to a raw diet. First of all, nothing is really getting used up. It's pretty much all still there in the green sprout, just in a different forms than it was in the starchy little nugget it began as. But the sprout is more digestible and useful to the body. Sprouting gets rid of the "bad" enzymes, and allows the transformation of the seed into a tiny green plant, with living chlorophyl and higher "chi" than the seed had on its own.
There is a reason the sprouts at the store are much more fully developed than yours, because they have reached an optimum size and stage of development. I recommend you imitate their example.
The ONLY ones to be careful of are peas and some beans... once their leaves open they get bitter. And fenugreek just gets too strong tasting after a few days But other than that, let 'em rip.
04-02-2006, 03:25 PM
Thanks for the tip, sport. I've been planning on starting to sprout stuff for a week or so now. I'll have to keep a look out for liquid kelp.
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