12 Steps to Whole Foods

Sprouting and Dehydrating
Note the change in mung beans after sprouting, as provided by Sprouts for Optimum Nutrition at
www.healthlibrary.com 3 :
Content
% Change
Total Calories (energy) -15
Total Carbohydrates -15
Calcium +34
Iron +40
Phosphorous +56
Potassium +80
Protein (availability) +30
Sodium +690
Vitamin A (Beta-carotene) +285
Vitamin B1 (Thiamine) +208
Vitamin B2 (Riboflavin) +515
Vitamin B3 (Niacin) +256
Vitamin C (Ascorbic acid)
Infinite increase
Sprouts regenerate human cells and tissues because they have high concentrations of RNA, DNA, protein, and
essential nutrients found only in living cells. You cannot obtain these benefits from any synthetic supplement
source. All of this makes very clear the fact that we are meant to eat raw foods, the only natural sources of
digestive enzymes. Although all raw foods have enzymes, they are found in most concentrated form in
sprouted seeds, nuts, grains, and legumes.
Sprouted wheat and other grains are highly nutritious herbs, no longer “grains.” Thus, by storing grains, you
have the potential to always have live nutrition “in season,” even when fruits and vegetables are in short
supply. Legumes’ starches are broken down by the sprouting process, and those who experience gas/bloating
from eating legumes generally have no problems with sprouted legumes. That’s because when germination
occurs, oligosaccharides that cause flatulence decrease by 90%.
The LDS Church (Mormons), known for encouraging members to store food for emergencies, suggests storing
200 lbs. of grain per person, per year. My family follows this counsel, and we keep 1,200 lbs. of grain for a
one-year supply! One could live on the nutrition in grains quite well, while other foods are unavailable, if those
grains are sprouted. You can get basic calculations of how many pounds of grains and legumes to store for your
family's size on www.lds.org.
How Can I Eat Bread with Sprouted Grains?
Sprouted grain can be made into a powerfully nutritious, “live” bread called Essene bread. I know someone
who lives almost exclusively on 14 oz. of dry wheat a day—in the form of Essene bread. His bread is just
sprouted wheat, ground and baked in a round loaf at 185° (in a homemade oven made with light bulbs) for
three hours. (Some of the enzymes will die at that heat, as they are fragile and are damaged when heated over
115°.)
© Copyright Robyn Openshaw 12 Steps to Whole Foods 201