I still remember how exciting it was to learn about sprouting as a first-grader kid at school. The science teacher would teach us how to soak a piece of cotton in water, place it in a small container and sprinkle some dry seed or legumes over it.
Each child was to take care of their container and make sure the piece of cotton wouldn't dry out. A few days later, we would be startled to see the seeds germinating and the sprouts coming out.
Sprouting seeds, nuts, grains and legumes is an old habit that has long been used by ancient civilizations as it helps decrease the amount of anti-nutrients, while increasing the vitamins and minerals content. Sprouts tend to have much higher amounts of vitamin C, protein, vitamin B, phosphorus and manganese than the original un-sprouted seed or full grown plant.
What adds to the enchanting properties of sprouts is that researchers in Johns Hopkins University found that the anti-cancer compound sulforaphane is 20 to 50 times higher in a 3-day-old broccoli sprout than in the broccoli plant itself.
Shouldn't we all get back to basics and start sprouting right away?
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