As a group of elite technocrats fighting for control of the world’s resources, global food and energy production systems are increasingly being targeted and disrupted. This is part of The Great Reset, a decades-long plan by the World Economic Forum (WEF) to gain control of wealth and resources.
It is becoming increasingly clear that severe food shortages are coming and seem inevitable, more or less worldwide. Furthermore, any food available will continue to increase in price. That’s why now is an important time to learn new approaches to self-sufficiency and resilience. I describe them as “new” methods, but many are not really new and could be more aptly described as “old style”.
One such method – growing your own food – is something that I encourage almost everyone to participate in. Even if you have limited space, you can still grow a decent amount of food to feed yourself and your family. One food that requires very little space, but packs a powerful dose of nutrients, is sprouts.
Reasons to eat sprouts, a raw food
Recently, I’ve captured some of the components of the nose-to-tail carnivore diet as highlighted by Dr. Paul Saladino.first One premise is that the view that all plant foods are beneficial may need to be revisited and revised. For example, plant lectins can have harmful effects by binding to specific receptor sites on your intestinal lining cells and interfering with the absorption of nutrients through your intestinal wall.2
However, sprouts and microgreens offer unique benefits due to the fact that they are in their early growth and early stages. During this time, plants contain more nutrients, making them much denser than whole-grown vegetables, providing high amounts of vitamins, minerals, antioxidants and health-promoting phytochemicals. than.
As a result, you need to eat much less than an adult plant. Another benefit is that sprouts can also contain up to 100 times more enzymes than fully grown sprouts, allowing your body to extract higher levels of vitamins, minerals and other nutrients from them. other foods and help protect against chemical carcinogens.3
In fact, writing in Proceedings of the National Academy of Sciences, the researchers explain, “Small amounts of cruciferous sprouts may protect against cancer risk as effectively as larger amounts. many mature vegetables of the same type.”4 As seeds, nuts, beans, and grains sprout, you’ll get:
- Higher phytochemical content – In many seeds, germination increases concentrations of beneficial compounds. For example, in germinated chickpeas significantly increased phytochemical content, vitamin C content and antioxidant activity.5 In some cases, certain compounds, such as isothiocyanates, can increase up to 570-fold after germination.6
- Higher enzyme content – Sprouts contain an estimated 100 times more enzymes than fresh fruits and vegetables. These enzymes allow your body to extract higher levels of vitamins, minerals, and other nutrients from other foods you eat with sprouts.
- Increased content of essential fatty acids and fiber – The content of essential fatty acids and fiber also increases significantly during germination. Most people don’t get enough fiber or healthy fats in their diets for optimal health, and sprouts can be a great source of both.
- Increased bioavailability of minerals and proteins – As the seed begins to germinate, minerals like calcium and magnesium bind to the protein in the seed, which makes both the mineral and the protein readily available and usable in your body.
Sprouting helps break down antinutrients
Another important benefit – sprouting makes nuts, grains and seeds easier to digest by breaking down antinutrients, enzyme inhibitors and lectins that can make mature food indigestible chemical.7 Writing in the journal Plants, researchers from the World Vegetable Center in Taiwan explain:8
“With society’s growing interest in healthy living and eating, such as the Slow Food movement and the promotion of new foods and superfoods, interest in functional foods has increased. Fresh, ready-to-eat energy and nutrition has increased in recent decades. In this context, micro-sized vegetables, i.e. sprouted seeds and microgreens, are becoming increasingly popular worldwide as a fresh, ready-to-eat nutritional and functional food.
They have great potential to diversify and enhance the human diet and address nutrient deficiencies due to their high phytochemical content… The ancient Egyptians practiced sowing seeds around approx. 3000 years BC.
During germination, the number of anti-nutritional compounds (trypsin inhibitors, phytic acid, pentosan, tannins and cyanides) decreased, while palatability and nutritional bioavailability, as well as phytochemical content, decreased. health related (glucosinolate and natural antioxidant), enhancement. “
Many beneficial compounds are found in edible plant sprouts, such as alfalfa, sunflower, and broccoli, including:9
- Trace elements, such as copper, manganese and selenium, which help control oxidative stress
- Manganese, a component of manganese superoxide dismutase (Mn-SOD), limits the effects of free radicals on mitochondria
- B vitamins, as well as vitamins C and E
- Phenolic compounds, including gallic and caffeic acids, and flavonoids, including apigenin and kaempferol, have anti-diabetic, anti-bacterial, and antioxidant properties.
- Saponins, which are highly biologically active against yeasts and bacterial strains
In particular, red cabbage and broccoli sprouts are a rich source of glucosinolates, which have anti-cancer effects.ten When compared to broccoli or cauliflower, 3-day-old broccoli sprouts contain 10 to 100 times higher levels of glucoraphanin.11
Together, the powerful compounds in sprouts have a number of favorable effects on human health, such as the following:twelfth
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Antioxidants |
Anti-diabetes |
Cytotoxicity |
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Lower blood cholesterol |
Anti-Bacterial |
Anti-virus |
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Anti-atherosclerotic |
Prevent cancer |
Anti-inflammatory |
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Antimicrobial |
Anti-stress |
My two favorite sprouts are peas and sunflower sprouts. They provide some of the highest quality plant-based protein you can eat and are the perfect complement to fermented vegetables. In short, sprouts provide essential nutrients at a very low cost and are an ideal food to grow at home, even if you have limited space.
Growing and harvesting sprouts at home
I used to grow sprouts in a Ball jar over 30 years ago, but growing in the ground is much easier and produces more nutrients and food. It is also less time consuming and takes up less space. Then I restarted the process almost 10 years ago.
However, as you can see in the photos below, it has been more than five years since I gave up growing sunflower sprouts. This is mainly because I am aware of the great importance of excess omega-6 fats in the form of linoleic acid (LA) in the food supply.
Redundancy is key here and that’s what I’m doing. I am growing sprouts and consuming a large bowl of them almost every day. Little did I know that this had dramatically increased my LA levels to unhealthy levels.
What is important is the dosage. High-quality, unadulterated olive oil can be healthy in cases where you limit it to about 1 tablespoon per day, while a few ounces a day will quickly put you in excess territory. LA.
So the bottom line is that sunflower sprouts can be a healthy food and certainly a much better choice than seed oil. However, sunflower seeds had a high 17.7% LA content, but sunflower sprouts were 10% higher at 19.5%.13 Remember, you should limit your total daily calories to less than 2% LA.
About to plant wheatgrass and sunflower seeds – two days after soaking |
Wheatgrass and sunflower seeds – 3.5 days after germination |
Sunflower seeds and bean sprouts – three days until ready to harvest |
Sprouts of sunflower seeds and wheatgrass – ready to harvest |
The video above shows you how to grow nutritious sprouts at home very simply with just a few simple steps:
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First, soak the seeds in clean water for eight hours |
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Pour all the soaking water into a watering can or other container to water other plants |
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Rinse the seeds and leave them to soak for 24 hours or until sprouts have sprouted |
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Next, fill half of the tray with soil |
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Spread the seeds evenly on the soil |
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Water until the soil is moist but not dripping |
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Cover the soil with ceramic tiles and 5 to 10 pound balls |
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Remove the brick and water it every 24 hours for two to four days; replace bricks and weights between waterings |
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When the sprouts start to lift the bricks, remove them |
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Place the tray in a sunny place |
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Harvest the sprouts in two to three days by cutting them off at the base with scissors |
In about a week, you can have fresh, nutritious food. In times of food crisis, this makes sprouts an ideal food source, as their short growing cycle means they can be harvested daily if needed.
Commercially grown sprouts are also one of the most commonly contaminated foods – another reason why it makes sense to grow your own. One pound of seed can produce more than 10 pounds of sprouts. Sunflower sprouts give you the most volume for your efforts and, in my opinion, have the best taste.
In a 10 x 10 tray, you can harvest 1 to 2 pounds of sunflower sprouts. You can keep them in the fridge for about a week, but it’s better to use them fresh, right after cutting.
Extra tips for surviving a food crisis
Depending on where you live, you are now starting to see food shortages to a greater or lesser extent. But no matter how things appear right now, expect changes, which can be dramatic, in the coming months and into 2023, because that’s when yields drop from the growing season. Current crop will become clear.
By preparing now, you’ll be able to weather the storm and feel more at ease, knowing your most basic needs will be met. Growing as much fresh food as possible is one of the key strategies, but you need to make sure you have plenty of seeds on hand. At a minimum, stock up on germinating seeds, but if you have the space, consider starting a garden or planting a small orchard.
If local regulations allow, you can add chickens for a steady supply of eggs. (Just remember that they may also need supplemental food.) You can also join a local food cooperative and bulk purchase food that is past-by and non-perishable. Freeze-dried foods can have a shelf life of 25 years or more.
Canned foods and dry staples like rice and beans can also last long past their expiration date under the right conditions. Other good options include canned salmon, canned cod liver, sardines in water (avoid those preserved in vegetable oils), nuts, powdered milk and whey, and nutritional powders other conditioner that you can mix with water.
Ideally, you should store food in a dark, cool and low-humidity place. It is best to store large packages of rice and beans in an airtight food container with some oxygen absorber. Vacuum sealed food can also extend shelf life, as can basic food preservation skills like canning and pickling.
As I mentioned earlier, what’s old becomes new; Adopting the methods your grandparents or great-grandparents used to stock up on their food unnecessarily will allow you to be self-sufficient in the event of an impending food crisis. If and when that happens, you’ll be glad the sprouts are growing on your windowsill.
