Remember back in elementary school when you stuck different seeds in a jar with a damp paper towel and watched them grow little green tails? Well, apart from the learning process, sprouts are especially beneficial when it comes to healthy eating.
Sprouted foods reemerging as healthy trend
Sprouts first became popular in the 1970s as a healthy option for those striving to improve their food choice. As the nutritional and health benefits of sprouts have become more known, bakers, chefs, athletes, food manufacturers and others are all looking at different ways to incorporate them into popular foods. The sprouts industry is growing so fast that one research firm projects that sprouted grains sales could reach $250 million by 2018, compared to the $30 million per year that they are bringing in today.
Finding ready to eat sprouts in regular grocery stores makes them very accessible. However, we recommend shopping from natural food stores where quality is guaranteed.
Sprouts’ health benefits
Sprouts represent “the miracle of birth”. They are superfood, because they are clean, alkaline and nutritional. There is no excuse for knowing their benefits and not taking advantage of them. Here are just a few reasons to include sprouts in your diet:
The main reason for eating sprouts is about nutrition and digestion. It’s essentially about getting the most benefit out of a plant in the most biologically concentrated form. When you sprout foods, you increase proteolytic enzymes that make both carbohydrates and proteins digestible.
According to nutritionist Elisabetta Politi, sprouting breaks down a seed, which means less work for your digestive system. “For people with problems digesting certain foods, sprouted germs might seem better for them, and they are less allergenic to people with grain protein sensitivities,” she notes.
Sprouts are also a great source of fiber, manganese, riboflavin, copper, protein, thiamin, niacin, vitamin B6, iron, magnesium, phosphorus and others.