Sprouting!

[delmar]

So just brown rice from the supermarket should work?

I'm really struggling to find things to sprout which is disappointing.

Have you tried birdseed? Millet and sunflower seeds that I get from the birdseed section at the farm store both work well fro me. Also organic popcorn is not GMO and is easy to sprout. I just nibble the sprouts off the seed and throw the seeds out to the birds.

[MysticTree]

Have you tried birdseed? Millet and sunflower seeds that I get from the birdseed section at the farm store both work well fro me. Also organic popcorn is not GMO and is easy to sprout. I just nibble the sprouts off the seed and throw the seeds out to the birds.

I have just set some sunflower seeds from the pet shop to sprout for greens and they were dirt cheap. I haven't tried corn yet.

[The Sproutarian (Mr Raw)]

So where do fruits come in?

According to Hilton Hotema, vegetables are derivatives of various grass seed sprouts that ancient man cultivated in artificial conditions such as germinating inside of caves, so we can assume that vegetables arrived on the scene much later than weeds and sprouts. And scientists also talk about many fruits that were originally much smaller, more sour, less juicey and much more fiberous (not very nice to eat) and that man grew hybrids from 2,000 - 5,000 years ago; so if this is the case for modern day fruit, then they are some of the most recent modern day foods to come onto the earth. lt does make sense that more simple plants such as algae, grasses, weeds and various sprouts are much older than the more highly developed vegetables and fruits. Being more highly developed doesn't make it better, it's just that the plant has grown to a further stage of producing big eye catching food on the plants....all through man manipulating and interfering with natures course and producing hybrids. Even most sprouts are hybrids these days. l believe one of the only unaltered seeds still in existence is the flax seed.

[The Sproutarian (Mr Raw)]

I have just set some sunflower seeds from the pet shop to sprout for greens and they were dirt cheap. I haven't tried corn yet.

Corn is a great sprout, and is one of the rare vegan sources of vitamin D2. lf you can get good quality corn, it is good to sprout them and plant on soil and grow corn shoot greens (similar to sunflower or pea shoot greens), and then juice. l used to do that, but my recent batch is too troublesome to grow any greens.

[The Sproutarian (Mr Raw)]

So just brown rice from the supermarket should work?

I'm really struggling to find things to sprout which is disappointing.

Supermarket rice will be very hard top sprout. The problem is: it is a very slow growing grain, and since the husk will have been taken off 99% of rice, it will most likely oxidise (turn brown) and start to rot within a week. l have sprouted rice on many occasions, but the shoot is very very tiny when it is sprouted without a husk on it. The key is to find wild rice with a husk; if you can't, you need to talk to a supplier and get a farm contact where you can speak to them for a direct pickup of unhulled rice. Sprouted rice is still very starchy (like millet), but it is well worthwhile preparing in blended form with some greens...it gives a nice smooth creamy texture to the smoothy.

[The Sproutarian (Mr Raw)]

You also talk about bad food combinations,as I've seen on your website. Fruits and leafy greens do not mix correct?

Correct.

Neither do they mix with fats?

Fats and greens are good.

I wonder if it matters the specific kind of fatty acid ratio present in the seed used (ie omega 3 to 6) like flax seeds have more omega 3s to 6.

It's good to be aware of the basic amounts so you can roughly balance it out to a ratio of 4 - 1. lf you are heaving sunflower and sesame seed sprouts, then a heavy green in omega 3's will NEED to be consumed to balance the ratio out correctly.

Since l have been having a tray of chia greens each day (balancing the omega 6's to 3's), for the first time in my life, l no longer feel the cold when it gets to zero outside. Everyone else is cold, but l feel bulletproof. l have always been a cold person, but no more....all since the chia greens. AMAZING!

I also wonder if it matters that the seeds have or haven't been at least soaked for some time to allow an amount of germination (ie overnight).

Of course it does. Reduce inhibitors and make more digestable.

Also, mixing together just fruit and greens, and just fruit and fat might have their own effects than if taken all together. Which is why I wonder why gabriel Cousens allows "low glycemic phase 1.5 fruits in a phase 1 diet as long as it's in a salad". In a salad or accompanied by a salad? All have a different context. For example "in a salad": would that mean a prepare salad which most likely contains a dressing - a fatty dressing, and often with vinegar/lemon juice and salt... which have their own properties also.

Crazy stuff. Sometimes l wonder about what planet Gabriel is on, but l still do respect him for his work in raw foods.

Heh, AND THEN there's a question of eating "unripe nuts/seeds" like it was mentioned on another forum, and that these nuts/seeds have more simple sugars and mature seeds have more starches.

l don't think eating anything unripe is ever a good idea. Nature intends for foods to be grown for certain lengths of time so the food can properly develop, so if you cut nature short and eat it too soon you won't be getting the full health potential of the food. Well...it's like that with fruit, so why not nuts and seeds.


Now, to answer some questions previously asked in this thread.
What is the difference between a nut with carbs and protein, and eating carbs and a protein seperately?
Nature rarely provides incombined meals in the one food. In nature a food usually has one concentrated nutrient, so a food like an almond has protein and carbs, but it is concentrated in protein, so this balance doesn't disrupt the digestion. However, if you eat two foods...one concentrated in carbs and the other concentrated in protein, then that's where the trouble starts.

What of nature's foods would be incombined?

My guess would be a raw soaked (unsprouted) chickpea (garbanzo bean). 47% carbs v's 34% protein according to the cronometer (yes, the cronometer is useless, stupid and misleading most times, but occasionally it can be a useful tool for basic things).

[The Sproutarian (Mr Raw)]

Keep everyone updated on your progress with this 5 year experiment. If it truly helps you, I might be interested in giving it a try.

l will. lt is already helping me lots. l feel brighter and immune to feeling cold. l always used to get very cold during winter, but now l don't seem to be feeling it at all since consuming chia greens daily.

How long does the $70 package last you? What would the cost be on a daily basis for this?

l consume 20 tabs a day, so a bottle lasts 75 days. So $1:00 a day on average.

l would be consuming a minimum of 10 a day. lf you do this the chlorella will last you 150 days (almost 6 months), so 50 cents a day on average.

[MysticTree]

whole grain brown rice from the supermarket sprouts absolutely fine - for me at least. Not as fond of sprouted rice as I hoped to be. Will try wild rice soaks - although I think I read that wild rice isn't a rice at all. Is it a grass?

[The Sproutarian (Mr Raw)]

Interestingly, sproutpeople say that wild rice is nice just soaked. They can't get it to sprout apparently so maybe it's a tricky one.

The top expert in sprouting Steve Meyerowitz says that in order to sprout rice properly you need to use a proper rice paddy. Sure you can use unhulled rice (rare because most rice is prepared for cooking) and sprout in a tray or jar, but using a proper rice paddy is way superior.

Not surprising to hear that from sprout people. Their experience is more limited to the easier seeds (the most conventional sprouts). For sprouting knowledge, Steve is really the expert that leads the field (well ahead of the game), and you can feel his love for the sprouts oozing out too. Steve grows things all types of ways (in tents, soil-less, on soil, in bags, jars, trays, baskets) and has good science behind the sprouts, but he hasn't got everything right.....he was wrong about chia greens being only good for a salad decoration (wrong...chia greens are a major source of nutrition, one of the very best), and he was wrong about needing to sprout nuts in their shells and saying nut sprouts are best avoided. But still...his contribution to the sprouting world is unequalled, even the mighty Viktoras Kulvinskas pays tribute to him, so does Dr Brian Clement. Yes, Steve's hero's were the same as mine...Dr Ann Wigmore and Viktoras Kulvinskas. Hopefully one day l will get to meet Vik, Steve and Dr Clement...that would be awesome! l am certainly going to try and get them to contribute to my site when it gets better, well...at least Viktoras and Dr Clement. l get the feeling l can get Dr Clement on side so he can clear up any gaps l have in knowledge.

[The Sproutarian (Mr Raw)]

although I think I read that wild rice isn't a rice at all. Is it a grass?

Yes, l think it's a slow growing grass.

[MysticTree]

paddy fields are used for growing rice, not for germinating it.

[PansyLo]

Well I've bought whole grain brown rice from the supermarket. It doesn't say if it's been processed. If it doesn't sprout, it doesn't sprout, somebody else will eat it.
I'm hoping I'll be lucky as I have a nice sounding recipe using sprouted rice.

For now I have tonnes of alfalfa to use up.

[MysticTree]

Soak 12 hours. Use large container with small amount rice so the heat generated doesn't cause rot/fermentation. It's slow to get going. I'll try to find the thread that I did when I sprouted rice last year.

[MysticTree]

http://www.rawfoodtalk.com/showthrea...ht=rice+sprout this was rice from health food shop but supermarket rice of the same type worked the same.

[SunshineMN]

Wild rice is our state grain. A lot of it is grown in the northern part of Minnesota. It is a grass that grows in slow moving water and shallow lakes, or at least it used to be. Humans now make rice paddies for it probably to increase production. Minnesota is known for having a lot of small lakes which is probably why it grew all over the place. The native americans here used to collect it as a main source of grain back before it was settled by the europeans.

I used to eat wild rice quite often when I was younger. My mom liked mixing it with brown rice. I wonder if soaking it for a long period would make it split open and get soft enough to eat without cooking it. I may try some this fall when the price is cheaper and it's more in stock.