A GUIDE TO



The Sprouter & Its Parts • Getting Started- Seed Chart • Seed & Sprout Tips • Suggestions: Alfalfa, Etc. • Recipes

HAVE YOU HAD YOUR SPROUTS TODAY?

"Find the shortest, simplest way between the earth, the hands and the mouth." - Lanza Del Vasto (The Unsettling of America: Culture & Agriculture by Wendell Berry)

We're talking about point-of-consumption food production. EASY-SPROUTERS simplify and enhance germination, enabling us to easily turn economical commodities (seeds, beans & grains) & nuts into value-added, fresh food.

We're not talking about a radical new diet or abrupt changes in eating habits, but simply adding sprouts to what we're already eating.

Why grow and eat sprouts everyday? Nutritionist Dr. Frances Grba said it best: "Sprouts become sources of complete protein, able to sustain human life without recourse to other foods. They contain the most assimilable vitamins available because they come wrapped with all the minerals, enzymes and still-unknown factors so necessary to the full utilization of our food. When they are added to other foods, they make the nutrients in these foods more useable to the body."



WHEN A SEED SPROUTS

- Stored food & enzymes needed for growth of the mature plant are mobilized.

Protein, carbohydrate & fat is broken down (pre-digested) to free amino acids, simple sugars & soluble compounds.

Vitamins, including A, B-complex (B-12), C, E & K, increase to meet the growth needs of a young plant. (For example, B-complex in wheat increases 600 percent, vitamin E triples & vitamin C increases six-fold. Vitamin C in a 100 gram serving of peas goes from 0 to 69 mg. in 48 hours!)

Essential minerals - calcium, magnesium, iron & zinc are supplied in organic form, "chelated" for better assimilation.

Nutrient-density is enhanced at the expense of calories!




SEED & SPROUT TIPS

• Most seeds, beans, grains & nuts are useable even if not specifically for sprouting. They must be untreated. Don't use garden seeds.

• Seeds are natural. Quality varies. Test. If OK, buy extra. Keep seeds cool & dry. Store nuts & hulled sunflower in refrigerator/freezer.

• Don't expect (or wait for) roots on hulled barley, millet, oats or nuts. Use short sprout cycle & refrigerate. Use in 48 hours or freeze.

• For Combinations, use seeds with similar soak/sprout times, storage life, uses.

• There are 10 to 100 times more enzymes in germinated grains & beans than in raw fruits and vegetables.

• According to Dr. Edward Howell, enzymes are at a peak when the root is merely 1/4 inch.

SMALL SEEDS can be water-logged for hours after soaking, limiting oxygen for rapid growth. Centrifugal force moves water in the seed mass to the outer container. (Rock or swing sprouter back & forth. Or put sprouter into a knee-high nylon stocking and twirl it around a few times.) Drain well, then loosen compacted seed mass by slapping around the sides of the sprouter.