The Magical Properties Of Seedlings Of Leguminous Crops

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

The healing properties of germinated seeds

The healing properties of germinating seeds have been known for a long time. Three thousand years BC in China, and then the ancient Slavs, knew that in early spring, when there are still no green plants, it is useful to eat germinated seeds. Our ancestors saved themselves with living seedlings after winter avitaminosis and drew strength from them during the long pre-Easter Lent.

Nowadays, in America and many European countries, sprouts are widely used in various health diets, they have become a familiar part of the diet of people leading a healthy lifestyle. They are used both as a prophylactic agent and for healing with certain ailments. They are especially useful for children and the elderly, pregnant women and nursing mothers, people of intense mental and physical labor, and athletes.

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The exceptional value of germinated seeds is that the seedlings are the only "living food". Their inclusion in the diet enables a person to use in food a whole living organism that has all natural biological properties and is in the phase of maximum vital activity.

Under natural conditions, germinating seeds during the first few days strain all their strength to win the fight against millions of microbes, form a root as soon as possible, gain a foothold in the soil and bring the first leaves to the sun. It is during this short period that a person should use them in order to get strength and health from such an extraordinary product.

Sprouted seeds carry tremendous energy potential. By adding them to food, we get a powerful boost of vivacity. Enzymes contained in seedlings break down the storage proteins, fats and carbohydrates of these seeds, making it easier for us to assimilate them, and continue to work in the human body, saving its internal strength. The amount of trace elements and vitamins increases during germination tens and hundreds of times, they are built into the organic system of the living tissue of the plant, and their assimilation does not adversely affect human health, which can be observed when using many pharmaceuticals.

In seedlings of leguminous crops, protein is not less than in meat. They are also valuable because they can be prepared quickly. This allows you to keep vitamins and other nutrients from destruction. It is enough to boil them for 3-7 minutes or simply add to the soup and leave to simmer.

The sprouts of each individual culture, having in its composition a certain set of nutrients, vitamins and microelements, has a specific healing effect. From legumes, sprouts of soybeans, beans, chickpeas, lentils and others are usually used for food.

The seedlings of soybean has high quality proteins and fat, cellulose, many of calcium, magnesium, iron, zinc and selenium. It also contains phosphorus, manganese, fluorine, copper, cobalt, vitamins C, B1, B2, B3, carotene. They contain a complete set of amino acids required by humans. This is a good way to prevent the formation of gallstones. In addition, soybean sprouts reduce blood clotting and eliminate excess cholesterol, preventing cardiovascular disease. They normalize metabolism, liver function, have a beneficial effect on the pancreas, slowing down its aging. They improve the functions of the brain, relieve nervous irritability and fatigue, and improve sleep.

Bean sprouts have a wide range of medicinal effects. Due to its high potassium content, it is recommended for atherosclerosis and cardiac arrhythmias. It is useful to use them for gastritis with low acidity, diabetes mellitus (the hypoglycemic effect is associated with the presence of arginine). Sprouts normalize metabolic processes, have a diuretic and antimicrobial effect. They are also recommended for the removal of renal edema, with exacerbation of chronic pyelonephritis, with kidney stone disease, hypertension, gout, obesity.

Chickpea sprouts contain vitamins B1, B3, B5, biotin, B6, folic acid, vitamins C and E, from trace elements - iron, manganese, silicon, boron. They are especially useful for those who have problems with excess weight.

Lentils are the most suitable for germination of legumes.

Lentil sprouts can be safely eaten raw. Dry lentil seeds contain 24 to 35% high quality protein, 48 to 60% carbohydrates, 0.6 to 2% fat, lecithin. It is a good source of fiber (up to 12%). The energy value of 100 g of lentil seeds (caloric content) is 310 kcal. Lentil seeds are rich in various macro- and microelements. Recommended for deficiency of magnesium, iron, zinc, selenium. Contain potassium, calcium, phosphorus, boron, fluorine, silicon, sulfur, manganese, copper, molybdenum. And also vitamins B1, B3, B5, biotin, B6, folic acid, vitamin C.

It is known that the amount of vitamin C in lentil seedlings increases, as well as in seedlings of other legumes, by about 600 times compared to the original dry seeds. The content of vitamins B1, B6, biotin and folic acid also increases significantly. This property makes legume sprouts an irreplaceable source of vitamins, and, above all, vitamin C. One serving of sprouted seeds contains about 75% of the daily intake of vitamin C required for an adult. Lentil seeds "fortified" during germination, containing a large amount of potassium, magnesium, iron, zinc, selenium, are also considered one of the richest sources of protein.

Dry legume seeds contain a large amount of inhibitors that block the breakdown of proteins in the human body and thus inhibit the digestion process. That is why all legumes, including lentils, require long cooking during their preparation (substances inhibiting digestion are destroyed during boiling water for an hour). During seed germination, these substances are converted into proteins, which are contained in seedlings of leguminous crops, are easily digested, practically without causing flatulence.

Lentil sprouts contain a large amount of easily assimilated forms of organic iron and promote hematopoiesis, increase the level of hemoglobin. A large amount of vitamin C makes lentil sprouts a product that is indispensable for the prevention of influenza and colds in the autumn-winter period. Even if the causative agent of the infection has entered the body, the disease passes in a mild, as it were, smeared form, and ends quickly without leading to complications. Due to their high potassium content, these seedlings are recommended for atherosclerosis and cardiac arrhythmias.

It is recommended to add lentil sprouts to food in the treatment of various forms of anemia, with increased bleeding of blood vessels, in the complex treatment of uterine bleeding and profuse blood loss in women on critical days. It is useful to use them for the prevention of pulmonary tuberculosis, prevention of chronic bronchitis and pneumonia, after suffering tonsillitis and colds, in the treatment of diseases of the genitourinary system. They ensure normal metabolism and proper functioning of the nervous system, improve digestion, treat eczema, stomach ulcers. Especially recommended for weakened children and adults who are often sick.

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For germination, large-seeded lentils are usually used (seed diameter 5.5-8 mm). In our country, 10 varieties of large-seeded lentils have been zoned: Vekhovskaya, Vekhovskaya1, Krasnogradskaya 250, Niva 95, Penzenskaya 14, Petrovskaya 4/105, Petrovskaya 6, Petrovskaya Zelenozernaya, Petrovskaya Jubilee, Rauza.

To obtain seedlings, it is preferable to use varieties with green-colored seeds, such as Petrovskaya Zelenozernaya. To do this, the lentils are thoroughly washed and poured into glass, porcelain or enamel dishes with a layer of no more than 2 cm to ensure uniform germination. The seeds can be placed either on a lined cloth or directly on the bottom of the dish. Cover the top with a cloth or gauze and fill with water at room temperature to the upper level of the seeds.

You can even sprinkle the seeds on the bottom of the dishes and not cover them with anything, but you need to make sure that moisture remains in the thickness of the seeds. In this case, the contents should be mixed at least once to uniformly wet the seeds and their effective germination. It is recommended to place the dishes or a tray with lentils in a warm, shaded place, and in the future it is necessary to moisten the upper fabric.

For a day - two, depending on the ambient temperature and the quality of the seeds, 3-4 mm white sprouts appear, the seeds become soft. They must be rinsed again before use, as there is a danger that molds may develop on them.

Sprouted lentil seeds, that is, seedlings and seeds, are eaten together. You can use seeds with slightly hatched sprouts and even simply swollen seeds for food (seed germination does not occur simultaneously, and those that have not hatched yet, but have already filled with juices, are a full-fledged product).

Sprouted seeds or dishes made from them are best consumed immediately, but they can be stored in the refrigerator for 3-4 days at temperatures from +2 to + 6 ° C in a sealed glass container. They should be washed daily with cold boiled water. To store such dishes, it is advisable to add honey and lemon as preservatives.

Seedlings should be introduced into the diet gradually. A useful minimum dose is 100 g per week. It is recommended to use this amount for 4-5 days, using sprouts in the morning and in the afternoon, one dessert spoon 15-20 minutes before meals or with food, then a break for 2-3 days (food is energetically very strong, it is necessary for the body to adapt) … After 4-5 weeks, the daily portion can be brought up to 50 g and not increased anymore, half the dose is recommended for children.

Sprouted lentils can be eaten whole (chewed thoroughly) or added to food. Sprouted seeds and dishes from it are recommended for breakfast. It is good to add sprouts to porridge by placing directly on a plate or by simmering them for 20-30 minutes with porridge. You can skip the seedlings through a meat grinder or mixer (both alone and with lemon along with the zest), add honey, dried fruits, fruits, nuts to taste. You can prepare various salads from vegetables, herbs, dried fruits with the addition of whole or ground seeds.

Sprouted seeds can be widely used as pet food. It is advisable to add live whole and pounded seedlings to food for cats and dogs, mix with food for aquarium fish and house birds. This feeding will significantly improve their health and the quality of the coat.

Thus, germinated seeds of leguminous crops, enriched in the process of germination with many useful substances, can significantly improve the quality of our food

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