Addicted to sprouts!!!

[darkchild]

I will admit it, I'm addicted to fresh grown sprouts. I am eating them right out of the jar or sprout bag. They just taste so clean and fresh. I put them on salads, in raw soups, smoothies, wraps, you name it, I have eaten sprouts with it (well almost). The funny thing is that I used to HATE sprouts. I thought they were disgusting little wormy looking things...what was I thinking?!

I am currently waiting (quite impatiently) for my sunflower greens to mature so that I can put them into a salad, they are the best! Okay, now I'm drooling!!!

Anybody else?



Dawn

[vgloveforlife]

I'm addicted too!

I constantly have about 5 or more sprouters/bowls/jars around my kitchen with sprouts in them. I love sprouts!

[darkchild]

What are your favorite kinds? Right now, I am sprouting alfalfa, broccoli, sunflower and adzuki beans. I've never tried the beans before, so I am interested to see how they taste.


Dawn

[vgloveforlife]

Hi Darkchild,
I don't like sprouted beans as much but their still good. Right now I have broccoli, Sunflower greens, Aduki, Barley and wheatgrass.

I love this blend of sprouts that they sell at my HFS. It contains alfalfa, clover, mung, and brocolli.

[Veganforlife]

Hi.
My name is Lucy.
I came to this meeting because...well...because...oh heck...I might as well just say it.
I TOO AM ADDICTED TO SPROUTS!
But what a good addiction, eh?

[Morningstar]

Hey Group My name's Dawn Not sure why I am here. My family made me come to this meeting. I have my sprout consumption under control;)

It's my speed!!!!!!!!!!!!!!!!!!!!!!!!!!:eek:

I sneek baby sprouts (is that an oxymoron? :rolleyes: )

Anywhoooo .......
Wannabe self appointed sprout experts @ The HF store proceed to tell me about the toxins & poisons etc
I took this in to them last time I was in.;)
Natural Toxins
in Sprouted Seeds:
Separating Myth from Reality
By Warren Peary and William Peavy, Ph.D.
Natural toxins in food has become a hot and controversial subject recently.
In the last few years, some popular writers have attacked sprouts (particularly alfalfa and legume sprouts) as containing natural toxins. These writers may have heard something about a lathyrogen toxin, saponins, canavanine, and maybe other nasty-sounding toxins, and concluded that the sprouts of legumes are toxic in the raw state and so should not be eaten. These statements are taken out of context.
LATHYROGEN TOXIN
One of the natural toxins that has been mentioned comes from peas of the genus Lathyrus. It is blamed for causing a disease known as lathyrism. Lathyrism causes paralysis in the legs in susceptible individuals and is believed to be caused by a toxic amino acid. This sounds scary, but it's not, because peas of the genus Lathyrus are NOT edible peas. The toxin is found only in the seeds of certain Lathyrus species (L. sativus, L. cicera, L. clymenum). Edible peas and beans are of the genera Cicer, Glycine, Phaseolus, Pisum, and Vigna. They DO NOT contain any such toxin.
Non-edible peas of the genus Lathyrus include sweet peas, which are ornamentals grown for their scented flowers. In India, where food is often scarce, some people have resorted to eating a non-edible pea known as Lathyrus sativus. It is often called "chickpea" but is NOT the same chickpea eaten in this country or any other developed country. The edible chickpea is of the genus Cicer and in botany is known as Cicer arieti-num.
Outbreaks of lathyrism in India have been blamed on eating large amounts of the non-edible chickpea without proper cooking. Well-cooked, it is safe to eat. But it shouldn't matter to us at all because it is considered an inedible species.
There are at least 1,500 species of legumes within one of three subfamilies of the family Leguminosae (Latin for legume). Of these 1,500 species, only a few dozen are regularly used as human food. Of course there are toxins in many of the raw legumes not usually used for human food; that's why humans have learned not to eat them. This is the first mistake sometimes made in warning about natural toxins - talking about a toxin that's found in some non-edible species people don't or shouldn't eat to begin with!
SAPONINS
The second mistake often made in talking about natural toxins is to call something toxic that, in the body, is not toxic at all but rather, is beneficial. Such is the case with saponins.
Saponins are a compound found in legumes and legume sprouts. They are toxic to red blood cells only in vitro (outside of the body in a test tube) but harmless when ingested.
In fact, Saponins appear to be beneficial, being responsible for a major part of the cholesterol- lowering effect of legumes. Perhaps it is more than coincidence that the increase in the incidence of heart disease in the 20th century in the Western countries coincides with a decline in the consumption of saponin-rich legumes. Saponins also seem to be anticarcinogens; in one study they inhibited colon cancer.
Even some of the most beneficial nutrients, such as vitamin C, can be shown to be toxic under certain laboratory conditions. Vitamin C is considered an important antioxidant, and substantial evidence shows that it is involved in cancer prevention.
Yet under the right experimental conditions, in the presence of iron (Fe III) or copper (Cu II) ions, ascorbic acid can actually cause the formation of harmful free radicals.6 Does this mean you should try to avoid vitamin C? Absolutely not! These experimental conditions do not appear to be relevant to what goes on in our bodies.
CANAVANINE
The third mistake made in warning about some natural toxins is failing to say that the amount encountered in a food is so minuscule that it is completely insignificant. Such is the case with a toxin called canavanine, which is found in alfalfa seeds. While some writers may make canavanine sound like a dangerous carcinogen - it isn't. Canavanine is a non-protein amino acid that's toxic in high amounts. In the dry seed it serves as a storage protein, a growth inhibitor, and a defense against natural predators. As you might guess, as the sprout grows, canavanine falls rapidly to insignificant levels. The text, Seed Physiology, clearly states that "Canavanine... is non-toxic to mammals at low concentration."
Canavanine is so irrelevant that the 1980 text, Toxic Constituents of Plant Foodstuffs, doesn't even mention it. A 150-pound human would have to consume 14,000 milligrams of canavanine all at once for it to be toxic at the same level it is toxic in mice. This is an incredible amount! It is doubtful that with a generous helping of alfalfa sprouts, you would get more than a few milligrams. There is NO canavanine at all in other legumes that are commonly used as human food.
Even in toxic amounts, canavanine has nothing to do with cancer. In very high, toxic amounts it can cause a lupus-like anemia in susceptible animals due to an alteration in the red blood cells. These studies are not relevant to the human diet. The minute doses found in the diet are completely irrelevant and harmless.
Just remember that most substances can show some kind of toxic effect at a high enough dose. Vitamin A, selenium, copper, zinc, and iron will all kill you at a high enough dose. So don't stop eating alfalfa sprouts any more than you would any other food because of some minute toxin that may be present. They are a good source of vitamin C, folic acid, and other protective compounds.
ANTI-NUTRIENTS IN SPROUTED LEGUMES
As far as the sprouts of other edible legumes go, the only other toxins for which any concern has been raised is for a class known as anti- nutrients. These are sub-stances that bind enzymes or nutrients and inhibit the absorption of the nutrients. The commonly alleged anti- nutrients are protease inhibitors, amylase inhibitors- , phytic acid, and polyphenolic compounds such as tannins. With proper soaking and germination, none of these is anything to worry about.
Around the world, studies have been and are being conducted on the use of germinated seeds as a low-cost, highly nutritive source of human food. It is well-established that when legumes are properly soaked and germinated, their nutritive value increases greatly, usually to levels equal to or exceeding those of the cooked bean. (Nutritive value is the ability of food to provide a usable form of nutrients: protein, carbohydrates, vitamins and minerals). This has been shown for mung bean, lentil, chickpea (garbanzo bean), cowpea (blackeye pea), pigeon pea, fava bean, fenugreek seeds (a member of the pea family), green And black gram, kidney bean, moth bean, rice bean, soybean, and legumes in general.
The increase in nutritive value in the raw sprouted seed is due to an explosion of enzyme activity, which breaks down the storage-protein and starch in the seed into amino acids, peptides, and simpler carbohydrates needed for the seed to grow. The seed is literally digesting its own protein and starch and creating amino acids in the process. Because of this process, sprouted seeds are essentially a predigested food. At the same time, the anti-nutritional factors such as enzyme inhibitors and other anti-nutrients are greatly decreased to insignificant levels or to nothing.
Soaking alone causes a significant decrease in anti-nutrients, as the antinutrients are leached into the soak water. Soaking for 18 hours removed 65% of hemag-glutinin activity in peas.66 Soaking for 24 hours at room temperature removed 66% of the trypsin (protease) inhibitor activity in mung bean, 93% in lentil, 59% in chickpea, and 100% in broad bean. Then as germination proceeds, anti-nutrients are degraded further to lower levels or nothing. Soaking for 12 hours and 3-4 days of germination completely removed all hemagglutinating activity in mung bean and lentil. Soaking for 10 hours and germination for 3 days completely eliminated amylase inhibitor in lentils. Normal cooking removes most or all of the anti-nutrients.
ANTI-NUTRIENTS AS PROTECTORS
Some of the substances commonly referred to as anti-nutrients are actually powerful cancer-protecting phyto-chemicals. These include protease inhibitors and tannins. The problem in most diets is that we don't get enough of these substances.
Substantial research shows that protease inhibitors are one of the most powerful anti-carcinogens we have in our arsenal. They have proven to be particularly protective against cancer of the colon, breast, and prostate.
Tannins have also been shown to give substantial protection against cancer (including cancer of the stomach and lungs) when ingested orally. Tannins and other polyphenols may play a role in fighting tooth decay. Evidence shows that some tannins inhibit the growth of bacteria that cause tooth decay. Phytates, like tannins, may also interact with digestive processes in a beneficial way. Small amounts in food slow down the absorption of sugars and regulate insulin levels. This is beneficial in the prevention and treatment of diabetes and hyperlipidemia (high blood fats). Small amounts of protease inhibitors, tannins, and phytates are beneficial and can be considered to be a normal part of our nutritional ecology.

[carolg]

What about wheat sprouts? I hate the smell and yesterday I made a bun that you can use wheat berries sprouted from. Yuck the max. It was Cherie Soria's place recipe. It may have been posted with the jimaca fries recipes.

Right now I have wheat berries again as planning on wheat grass drinking, alfalfa. There is a mix that has several seeds in it including beans. The beans are slow so not doing them now.

My alfalfa is going to the massage place and bringing them lunch: avo, sprouts, my buns that I hated more like a snack on foods, tomatoe, lettuce, red bell pepper.

Where are you buying sprouts?

Using sprouter?
Using glass wide mouth jar like me?

Thanks for sharing. Not addicted yet but you can change that for me.

Growing in soil? Which ones? How?

carolg

[Veganforlife]

I get all my seeds for sprouting from:
www.sproutpeople.com

I use two of these:
http://www.freshlifesprouter.com/main.asp

I also use these:

[Ama]

Can I use a sprout bag for sunflower sprouts? If not, can you tell me a cheap way (without buying something specific) to sprout these?

Thanks all!

[Veganforlife]

Yes, a sprout bag would be perfect for sunflower sprouts.

[Springtime]

i hope there's no limit when it comes to sprout-eating!

my first "batch" of lentil and mung sprouts finished yeaterday, so I'm looking forward to eating them tomorrow...

/reb

[Veganforlife]

Rule of thumb? Eat until they come out of your ears!
:eek:
No, seriously, I think you can eat as many of them and any other raw foods that YOU feel comfortable eating.

[Linda1970]

Hi Everyone,

I thought I'd join you guys since I'm using my Easygreen sprouter for the first time right now. I've sprouted before using glass jar, sprout trays, and sprouting bags. Nothing can compare to this automatic Easygreen sprouter. It makes sprouting fun, enjoyable and, fun fun fun! I'm sprouting mung beans(3rd day) and oats(2nd day) for my first time; They are looking gorgeous.

I'm actually doing an experiment right now. I'm sprouting oats in both my Easygreen and colander. I can't believe the difference. The ones in Easygreen are sprouting so much faster.

[Ama]

great... I thought I read somewhere that sunflower sprouts needed something for the root to dig in. I want to buy some sprouts at my HFS and see which ones I like then buy them from the sproutpeople.

[Springtime]

Whoooo!!

I just had some sprouts from the batch I mentioned earlier, and whoooo!
When I'd finished eating I felt this tingly zoooom feeling through my whole body, I feel speeded like crazy!:D

Spruts rule!
/rebs

[darkchild]

great... I thought I read somewhere that sunflower sprouts needed something for the root to dig in. I want to buy some sprouts at my HFS and see which ones I like then buy them from the sproutpeople.


If I want sunflower sprouts, I use a sprout bag and hulled sunflower seeds. If I want sunflower greens, I use seeds in the hull, soak them and then sprinlke them on a bed of soil indoors, covered at first. I love all sunflower seeds. I used to be addicted to the roasted, salted seeds:eek: . Now I just love them raw.

Dawn

[Ama]

Thanks Dawn... I might be thinking of the greens. At my HFS they sell sunflower sprouts and it is a green stem with 2 little leaves at the end. Is that a sprout or a green? Is there a way to do it without soil and without a special apparatus?

[vgloveforlife]

At my HFS they sell sunflower sprouts and it is a green stem with 2 little leaves at the end. Is that a sprout or a green?

That is a sunflower green.

[carolg]

Okay we got the teaser about the sprouter and the fabulous sprouts that popping out of them. Are we going to see some pictures to convince us you are not just pulling our legs on the beauty? I believe you, but I am just one of the family here. Yes, where did you buy your sprouter? How much? Just curious as I haven't gotten to the serious stage yet. Maybe it is Vegan who loves Freshlife.

Let's here it for my jars and colander! Yahoo for those and I know my sprouts are old and taking close to a week for alfalfa which is long. Maybe a little life gone, but they taste fabulous.
carolg

PS yes, there I go, remembering it was Vegan as I just went to page 1 of our messages, but before that I think I was jumping ahead of myself. I know Vegan is a big fan so saved her notes for the Freshlife.

What's the second picture Vegan?

Thanks.
carolg again......

[darkchild]

I want an automatic sprouter! I've heard that they are faster and less hassle. Not to mention, you can sprout lots of different things in the same unit. Right now, I am using jars, tubs and a colander. I'll do it any way I can!

Dawn

[GreenPrince]

Summertime I use less sprouts or none. There is so much other food to eat - and less time for sprouting. Holiday and time-out...

I have found that this season rhythm is good for keeping the sprouting habit alive. :)

[learningrawways]

I have to admit that I have eaten sprouts off & on for years, used to add them to my lunchmeat sandwiches for added crunch but I couldn't handle eating them alone. After learning about raw food, I started once again eating them, this time I would eat them alone but still couldn't handle the taste much so I started eating them in salads, which I really enjoyed. I loved eating mung, adzuki, lentils (my fav) which I would sprout myself and would buy alfalfa or broccoli. But then I just kind of didn't want them over the winter. I was at the store last week and got an urge to buy some broccoli sprouts again. I am so glad I did, and I ate them plain. They were good and I felt soooooooooo good afterwards, my body really liked them. So I started sprouting again.....I have lentils and broccoli sprouting right now.

[KatK]

Sprouting some mung beans now :) My favorite! Yesterday I used some sprouted quinoa - first time I've tried it. I didn't really know what to do with it so tried mixing it with cucumber, red pepper, red onion, little olive oil, braggs, apple cider vinegar and oregano. I let it marinade a while and it was really yummy!