Sprouts: Got Any Bean Soaking Overnight On Your Counter Tops?

Why not?

Nov 14, 2023

When I first got into health, when I was in my late teens, I got into sprouts.

Been growing them for years.

Spent many weeks, many times, at Ann Wigmore’s Boston Natural Health Institute, where sprouts are growing in every nook and cranny.

I also cherish memories of hanging out with Hopi Indian elders in Arizona on reservations, when I was in my early twenties and roaming about in a Volts Wagon pop-up van. I would travel the country looking to “hang out” and “learn from” experts. Sit at their elbow. Ask question after question.

The Hopi elders had many glass jars on their window shelves. With many jars of various seeds soaking in water. Or what is referred to as “Sprouting”. This is the soaking of seeds to get them to absorb water and grow tiny tails, making small homegrown “plants” that can be eaten raw or added to other cooking dishes.

When I inquired as to why there were bottles of seeds and sprouts all around, the Hopi elders replied, “Seeds hold all we need for life. For the next generation. Eating life begets life.”

We try to eat a lot of seeds. Daily.

I remember when I hung with Scott Nearing, PhD, in Penobscot Bay, off some coastline of Maine, who is credited with initiating organic gardening, Scott would scythe. Share knowledge. Answer my many questions.

I especially recall Dr. Scott saying he would observe how wildlife eats. He noticed that wild animals would grab apples and other fruits from the ground, yet mainly eat the seeds. More than the sugary fruit.

Scott said this made a lot of sense. He too said seeds contain our major life force.

After observing nature and realizing this, Scott and his amazing violinist wife Helen, both ate a lot of seeds.

They too had jars of seeds lining their window sills.

BTW, Scott lived to be a healthy 100 years old, when he finally decided enough was enough. He then quietly “fasted” himself into his next incarnation.

Scott has always said he would “go” this way.

I lived with him, Helen, Elliot Nearing, and others, along with Bret the boat maker, on and off for a number of years. We gathered rocks and moss. Dug trenches. Made deep and tall garden rock walls that extended the growing season on either end.

Felled, dried, and hewned trees. Built a log cabin, Bret and I, by ourselves. It’s still standing. I almost stayed there but Covid hit, darn it.

I digress.

Scott wrote 55 books. He and his wife Helen are most famous for their first book, “Living the Good Life”.

When Scott chose to die in this very peaceful manner, Helen then wrote and published, “Living and Leaving the Good Life”.

Well, seeds and sprouts, are chock full of life and health-promoting benefits.

A research team has found this to be especially true with sprouts made from broccoli seeds.

Broccoli sprouts are abundant in healthy sulfury compounds called polysulfides.

As broccoli seed sprouts grow, the amount of polysulfides increases dramatically. By an approximately 20-fold content in seeds by the fifth day of germination.

The broccoli sprout powder in my Biotics products has been allowed to grow and get enriched.

These polysulfides contain bioactives that are preventive and therapeutic both for cancer, neurodegenerative diseases, stroke, inflammation, and other diseases.

Remember when your parents used to say, "Eat your greens, they’re good for you?”

They were right.

Greens are Good For You

Several studies have shown that higher intakes of cruciferous vegetables like broccoli, one of the most widely consumed vegetables in the United States, are associated with reduced risks of diseases such as diabetes and cancer, thanks to their organosulfur compounds, such as glucosinolates and isothiocyanates that exhibit a broad spectrum of bioactivities including antioxidant activity.

Broccolini contains even more.

But broccoli sprouts contain the most.

However, few studies have focused on the endogenous content of polysulfide in broccoli sprouts.

This research team from the Graduate School of Science at Osaka Metropolitan University found that total polysulfide content in broccoli sprouts significantly increased during germination and growth, with an approximately 20-fold increase in polysulfides on the fifth day of germination.

The Hopi elders and Dr. Scott were right.

Seeds contain life. To make more life.

Soaking any seed overnight, starts the process.

A seed that has soaked to contain up to its weight in water, which usually takes about 8 hours (so put some seeds in a glass jar overnight in water and let them soak, and by morning they are actually ready to eat).

But when allowed to grow a bit more, a few more days, healthy magic starts to happen.

Sprouting: put a few tablespoons of seeds in a glass Mason Jar. Cover with water.

Soak overnight. They are edible then.

But to get more goodness, all you have to do is rinse the seeds twice a day.

Shake off the remaining water.

You can get a small screen at Whole Foods or Natural Grocers that you put on the top of the lid. Or you can simply use your hands like I do most of the time.

Shake off the rinsing water well. So sprouts don’t get moldy.

Put the glass jar on its side.

You don’t need dirt.

Rinse twice a day.

Let sit for a few days.

Magic happens fast. Easily.

Eat the sprouts on different days. Explore which days you like the taste the better.

If the sprouts go too long, they taste a bit less fresh and fun than if only a few days old.

Kids love to watch the seeds grow. And then eat what they grew on their kitchen counters! The whole family gets in on this magic.

Of course, now scientists will look for the development of new medicines based on these compounds.

But we can soak and grow them ourselves at home.

Or swallow my new products, Receptor Detox and Hormone Balance and Protect, which contain the safest and richest forms of polysulfides and broccoli sprouts. LINK

Seeds are filled with life.

Sprouting them at home makes an easy, healthy, less expensive home garden.

The issue with buying sprouts is that they only last so many days.

Commercially, at a store, they can get old, pretty fast. Possibly growing mold, darn it.

Thus, I love to grow my own. When home long enough.

BTW, I most adore black lentil sprouts. Then, you get sprouts, plus, you also get more “blue/black” foods (the outer shells are black) rich in anthocyanins.

Anthocyanins robustly protect against cancer and inflammation.

With black lentil sprouts you get the polysulfides + anthocyanins, two bennies in one!

Knowledge is power.

If lived.

If sprouted.

Dr. B.

Agile Thinking

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