meggie Posted October 18, 2011 Share Posted October 18, 2011 I feel really stupid for asking this but here goes: in my health food research, sprouting has popped up (:lol:) as the latest and greatest fad. Supposedly by sticking grains or seeds in water you get a lot more nutrition out of them. Can someone explain how this is the case? I do not claim to be any sort of science nut (:lol: oh I am on a roll today), but I had thought the law of the conservation of matter (I think that one is the right one) would make it so that the "special" nutrition couldn't just pop out of nowhere. For example, if you are sprouting almonds, how is that any different than just eating some almonds and drinking some water?:confused: Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted October 18, 2011 Share Posted October 18, 2011 I feel really stupid for asking this but here goes: in my health food research, sprouting has popped up (:lol:) as the latest and greatest fad. Latest and Greatest Fad? My mom was "doing sprouts" back in the 70s and 80s! It's not "special nutrition" from nowhere. As I understand it, sprouting your grains makes the nutrition in the seeds a little more accessible/digestable. Hey! It's also good for preventing scurvy! Quote Link to comment Share on other sites More sharing options...
meggie Posted October 18, 2011 Author Share Posted October 18, 2011 Latest and Greatest Fad? My mom was "doing sprouts" back in the 70s and 80s! It's not "special nutrition" from nowhere. As I understand it, sprouting your grains makes the nutrition in the seeds a little more accessible/digestable. Hey! It's also good for preventing scurvy! It's new to me :D. And I'm all for the prevention of scurvy. But how does it make it more accessible/digestible? Does it just start breaking down? Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted October 18, 2011 Share Posted October 18, 2011 I think the theory is that the enzyme activity associated with sprouting breaks down some of the less digestable parts of the seed or grain, making it easier to absorb the nutrients. Our neighbors made bread from sprouted wheat because they didn't have a grinder - once it sprouts, you can sort of mash it up and make flourless bread. Quote Link to comment Share on other sites More sharing options...
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