Growing your own sprouts and seedlings – a fascinating thing
Humans have always been fascinated by sprouts, these little wonders of nature. Children, in particular, are captivated by the germination process, which so beautifully illustrates the life force of plants. One or two days of waiting are rewarded with the sprout bursting forth. Perhaps the desire to grow something of our own to eat is deeply rooted in us, expressed in the joy of fresh, crisp sprouts.
Why should I even grow and eat sprouts or seedlings myself? (Why eat sprouts at all?)
An introduction: The miracle of "grain - germinated seeds"
The untreated, dry, dormant grain is a storehouse of various vital nutrients, forming the basis for the growth of the plant that will sprout from it. These raw, dry grains are not actually meant to be eaten as they are. They are in a kind of dormant state, waiting to be awakened so that the plant can begin to grow. The seeds, in a state of suspended animation, await their wake-up call.
In addition, nature has provided protection for grains during their dormant phase, for example against predators or adverse temperatures. This protection is provided by so-called inhibitors, which are toxic to predators. We humans also frequently have problems with these protective substances.
Another characteristic of dormant grains is that the stored substances – carbohydrates, fats, proteins, minerals, vitamins, phytochemicals, etc. – are stored in a form that cannot be directly used for plant growth. They are therefore not bioavailable. This may be one reason why many people experience intolerances when consuming grain products, nuts, and seeds in general.
So we now come to the point of germination or sprouting.
What happens during sprouting or germination?
As soon as the dry, dormant seed comes into contact with moisture at a mild ambient temperature, a process occurs that can be compared to "coming to life." Once moisture penetrates through a tiny opening in the seed, enzymes stored within it take over. Enzymes are substances essential for virtually all life processes. Breakdown, transformation, and synthesis processes take place within the seed, significantly increasing the nutritional value of the young plant.
Degradation processes:
The protective substances contained in the grain are broken down during germination. The seed no longer needs protection. Among other things, the levels of the gas-producing carbohydrates stachyose and raffinose are reduced. Phytic acid, which inhibits 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 likely have a significant, health-promoting effect. Numerous studies confirm this. (For those interested, see Leitzmann et al., "Whole Food Nutrition")
Renovation processes:
The stored nutrients – fat, carbohydrates, and proteins – are transformed by enzymatic activity so that they are available to the young plant for its growth. This is not possible in the form in which they are stored in the grain.
Construction processes:
The vitamin content increases significantly during the germination process. Likewise, certain minerals and dietary fiber, which is particularly important for digestion, increase considerably.
Conclusion:
While the dormant grain possesses enormous potential, this is only activated through the germination process. After 2-3 days of germination, the density of nutrients and vital substances is at its highest level, the highest the plant can achieve in its entire life. Through the activity of enzymes within the grain, the stored substances are made bioavailable, meaning they are readily digestible. This also relieves the burden on our body's own enzyme reserves, as our body needs to provide fewer enzymes for digestion.
Last but not least, it's worth mentioning that sprouts and seedlings are, quite literally, food. Other foods are in a degradation process as soon as they are harvested, processed, or, in the case of animals, slaughtered. They are cut off from life processes, i.e., cell growth. In sprouts, cell division even continues while they are being eaten.
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