Sprouts Treasury Of Health

sprouts treasury of health



Sprouts treasury of health

Sprouts are very rich in nutrients and have always been used as an aid in the treatment of many diseases. There are records that show that in ancient China, five centuries ago doctors knew the quality of this ingredient and used it in the treatment of various medical disorders. Benefits of sprouts are also described in the Bible, but it took a long time for people to realize its benefits. It is a veritable treasure of health because it is known that the sprouts contain up to a hundred times more enzymes than uncooked fruits and vegetables. One of their big advantages is that it is very easy to prepare, you need only grain seeds of some vegetables and a jar of water. With minimum effort and patience, your diet can be a lot healthier.
Sprouts are a low-calorie food that helps in digestion, removing toxins from the body, and has a beneficial effect on heart health and blood vessels.

Soybean sprouts
Soybean sprouts

Rich in vitamins and minerals

Sprouts are a valuable source of vitamins, minerals, and proteins, whose content is multiplied by the germination. Also during germination, it is produced vitamin C, a powerful antioxidant that fights free radicals in the body and reduces the risk of various infections. They contain vitamin B, which restores the nervous system, and are one of the best sources of vitamin E. In addition, high levels of vitamin K play a key role in blood clotting and are important during pregnancy because it helps prevent miscarriage and bleeding. Sprouts are very rich and iron, but regular consumption (this is especially true for women) can prevent anemia, whose symptoms are fatigue, lack of concentration, nausea, and dizziness. Compared to fruit and vegetables, sprouts contain much more potassium, which is important for the cardiovascular system.

Alfalfa sprouts
Alfalfa sprouts

Improve digestion

Sprouts are a low-calorie product and they are easy to digest. They contain a lot of enzymes and plenty of fiber, which improves digestion and stimulate bowel movements, providing a feeling of satiety, prevent overeating, eliminate toxins from the body, helps in weight loss, and maintain an optimal balance of intestinal flora. Regular consumption of sprouts prevents the free radical effect on healthy cells in the body and reduces the risk of developing cancer.

Broccoli sprouts
Broccoli sprouts

Improve heart health

Sprouts are a rich source of omega-3 fatty acids, have antioxidant properties and beneficial effect on heart health and blood vessels. The high content of potassium improves circulation and reduces tension in the arteries and blood vessels, as well as the risk of heart attack and stroke. Research conducted by the American Institute of Health have shown that sprouts help prevent atherosclerosis and helps lower bad cholesterol. Also, they preserve eye health and prevent the occurrence of glaucoma, cataracts and macular degeneration.
Note: Sprouts should be eaten in raw form because they lose much of the nutritional value when they are cooked. During the preparation processes make sure to rinse them several times a day, because moisture creates an excellent breeding ground for bacteria and fungi and can trigger food poisoning. Buy and eat only fresh sprouts that are properly refrigerated.

Cauliflower cream-soup with sprouts recipe
Cauliflower cream-soup with sprouts recipe

Cauliflower cream soup with sprouts recipe

Ingredients:

  • 1 large cauliflower
  • 2 potatoes
  • 1/3 broccoli
  • 2 handful of sprouts
  • salt
  • pepper
  • 1/2 leek
  • 3 pints (1 ½ lit) chicken soup

Preparation:

  1. Separate the florets of the cauliflower and broccoli. Cut the leek and potatoes in small pieces.
  2. Put the vegetable in the pot, pour the chicken soup and cook until tender.
  3. Then strain the vegetables from the soup (don`t throw the soup water), add 1 handful of sprouts and mix with a stick blender.
  4. Blended vegetables put back in the soup in which the vegetable pre-cooked, add salt, pepper and a briefly return to the stove.
  5. Serve on a plate and sprinkle with sprouts.

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