Eat Sprouts for Optimal Health

  • Category: Food
  • January 23, 2018

Have you ever soaked beans over a paper towel and watched them grow little green tails? Well, science says, sprouted grains, seeds, and beans provide a variety of health and nutritional benefits.

Sprouting whole grains reduces the amount of starch they contain and boosts their nutritional value. They contain mildly elevated levels of nutrients, such as vitamin C, carotenoids and protein. If you are wondering what grains and legumes are good for sprouting here’s just a few: barley, wheat, spelt, lentils, peas, and pinto, kidney, and lima beans.

Key health benefits

Controls blood sugar

A study published in the April 2012 issue of the “International Journal of Food Sciences and Nutrition” found improvement in insulin sensitivity and blood-sugar control in people with type 2 diabetes.

Improves digestion

An advantage to sprouted wheat, rye and barley is that they contain less of the protein gluten, which is difficult for some people to digest, according to the University of California. Sprouting grains also partially degrades anti nutrients, like phytic acid which inhibit the absorption of some minerals including iron and zinc necessary for vegetarians.

Food safety concerns

Bacterial contamination is a potential health hazard in sprouting, therefore, it is recommended to cook them before consumption.

(Credit: Nathalie Djabrayan, licensed clinical dietitian at Djabrayan Chiropractic Care & Diet Center)