Growing sprouts and seedlings yourself – a fascination
People have always been interested in sprouts, these little miracles of nature. Children in particular are fascinated by the process of germination, which so beautifully illustrates the life energy of plants. A day or two of waiting will be rewarded with the shoot emerging. Producing something of our own to eat is perhaps a deep-rooted desire within us, which is expressed in the joy of fresh, crunchy sprouts.
Why should I even grow and eat sprouts or seedlings myself? (Why eat sprouts at all?)
An Introduction: The Miracle “Grain - Germinated Seed”
The untreated, dry, sleeping grain is a store of various vital substances as a basis for the growth of the plant that is supposed to arise from this grain. Actually, these raw, dry grains are not intended to be eaten like this. They are in a kind of sleep state and want to be woken up so that the plant's growth can begin. The seeds seem to be dead, waiting for the wake-up call.
In addition, nature has designed the grains to be protected during their sleep phase, for example against predators or unfavorable temperatures. This protection is provided by so-called inhibitors, which are poisonous to predators. We humans also often have problems with these protective substances.
Another peculiarity of sleeping grains is that the stored substances - carbohydrates, fats, proteins, minerals, vitamins, secondary plant substances, etc. - are stored in a form that cannot be used immediately for the growth of the plant. So they are not bioavailable. This may be one reason why many people have intolerances when consuming grain products, nuts and seeds in general.
So we now come to the point of germination or sprouting.
What happens when sprouts are pulled or germinated?
As soon as the dry, dormant grain comes into contact with moisture at a mild ambient temperature, a process that can be compared to “coming to life” occurs. As soon as moisture penetrates through a tiny opening in the grain, enzymes stored in the grain take over. Enzymes are substances that are necessary for virtually all life processes. Degradation, conversion and construction processes take place in the seeds, which significantly increase the nutritional value of the young plant.
Mining processes:
The protective substances contained in the grain are broken down through germination. The seed no longer needs to be protected. Among other things, the content of flatulent carbohydrates stachyose and raffinose is reduced. Phytic acid, which has an inhibiting effect on the absorption of minerals, is significantly reduced. Protease inhibitors, which inhibit the breakdown of proteins into amino acids, are also broken down.
However, it should also be mentioned that these so-called toxins are also likely to have a significant health-promoting effect. Numerous studies prove this. (For those interested, see Leitzmann et al. “Whole Food Nutrition”)
Remodeling processes:
The stored nutrients fat, carbohydrates and proteins are converted by enzyme activity in such a way that they are available to the young plant for growth. This is not possible in the form in which they are stored in the grain.
Construction processes:
The vitamin content is sometimes increased many times over during the germination process. Certain minerals and fiber, which is particularly important for digestion, also increase significantly.
Conclusion:
The “sleeping” grain has huge potential, but this is only activated through the germination process. After 2-3 days of germination, the density of nutrients and vital substances is the highest that the plant can have in its entire life. Through the activity of the enzymes in the grain, the stored substances are made bioavailable, meaning they are available to us in an easily digestible manner. This also reduces the burden on our body's own storage of enzymes, as our body has to provide fewer enzymes for digestion.
Last but not least, it should be mentioned that seedlings and sprouts are FOOD in the truest sense of the word. Other foods undergo a degradation process as soon as they are harvested, processed or, as with animals, slaughtered. They are cut off from the life processes, i.e. cell structure. In seedlings, cell division occurs even while eating.
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