It’s been a while since I posted my first Transformation Tuesday’s post, so I wanted to get you caught up just in case you’ve missed the series so far (I’ve even gone back and added in “STEP [Number]” to each post which I apparently abandoned after step two!)
- STEP ONE: Avoid Corn Syrup
- STEP TWO: Make Your Own Yogurt
- STEP THREE: Make Chicken Stock
- STEP FOUR: Eat Beans
- STEP FIVE: Make Ghee
- STEP SIX: Make Your Own Bread
Today we are going to add another transformational, hope-filled step to a brighter, more nutritious future: SPROUTING.
Helping of hope: you can maximize the nutrition of your legumes and grains with nothing more than water, drainage, and time!
Here are the nutritional benefits to sprouting according to Nourishing Traditions by Sally Fallon:
- Reduced risk of allergic reaction, particularly to grains
- In beans, a break down of complex sugars, easing digestion
- In grains, conversion of starches to sugars (gives a sweeter taste)
- Increased vitamin C
- Increased B2, B5, and B6
- Up to 8x increase in carotene
- In grains, reduction of phytic acid which prevents the absorption of minerals
- In grains, inactivated aflatoxins (carcinogens)
- Up to 6x increase in enzymes (aids digestion)
To aid digestion, sprouted grains should be cooked lightly before consuming. Sprouted beans should be cooked thoroughly.
CAUTION: Avoid sprouting alfalfa seeds and kidney beans; alfalfa sprouts are incredibly toxic and may damage the immune system; kidney bean sprouts can cause acute digestion pain even if consumed in small amounts (rigorous boiling for 15 minutes neutralizes this problem, but keep all raw kidney beans and sprouts out of the reach of children and pets to avoid an emergency trip to the hospital).
Are you ready to maximize your nutrition so you stay fuller longer, need fewer (if any) supplements, and have fun in the process? Check out my Sprouting Grains & Legumes page for detailed instructions and recipe links for sprouting your very first grains and beans! So for I’ve sprouted wheat berries, rice, lentils, and pinto beans… next on my list: black beans!
If you enjoyed this Transformation Tuesdays post, please share it using one of the many options below! Thanks!