The Road to Health

I wrote this article some time back, when I applied for a job writing articles for a local magazine. I didn't get the job, although I was told I was second choice !

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The discovery of glyconutrients in 1996 was hailed as the 'Discovery of the Century' by the American Naturopathic Medical Association. Glyconutrients are the 'essential sugars' found in foods. There are 8 of these sugars and only two are easily obtained from food. The other six are found only in organically grown food, fully ripened on the plant/tree and then picked and eaten within approximately 24 hours. Four of the remaining six can be manufactured by the body fairly easily, but the remaining two are more difficult to manufacture and it's an energy and time consuming process fraught with the possibility of error. Many informed scientists believe that lack of these essential sugars is the reason for ill health, particularly immune system illnesses.

Fortunately it is fairly easy to provide your own glyconutrients as only tiny amounts are needed. One way is to grow potted herbs, such as chives, parsley or basil that can be eaten uncooked, in organic soil. Depending on the weather these can be in grown in pots outside, or on a sunny windowsill. The soil should be kept healthy with the addition of organic supplements, including kelp.

Another way is to grow sprouted seeds. You can use either a glass jar or a special sprouting container. Both seeds and containers are available at most farm markets and nurseries, or they can be bought on the internet. Alfalfa are my favorite, but there are many other seeds that can be sprouted. Keep unused seeds in a tightly covered jar in the fridge. Growing sprouts in a clean kitchen avoids any chance of contamination with salmonella, as has occasionally been the case with commercially purchased sprouts.

Other benefits of sprouting your own seeds are several: complete cleanliness, availability, freshness and variety. In addition, freshly sprouted seeds contain enzymes which are necessary to your overall health, since they enable your body to process the foods you eat and keep your digestive system working at par. This is especially important if you have allergies. All raw food contains enzymes but sprouted seeds increase their enzyme content as much as 43 times. The enzymes aid in digesting fats, protein and starch, when eaten during the same meal, as they interact with saliva and the upper part of the stomach. Without enzymes from food the body must produce its own copious amount, but as people age their ability to produce concentrated digestive enzymes is lost, leaving the body unable to utilize vitamins, minerals and other nutrients effectively.

If you use a jar for your sprouts, find a large glass jam jar or canning jar (quart size). You will also need a piece of tulle or cheesecloth 8 inches square for the mouth of the jar. Tulle will last much longer and is available at fabric stores. Then choose the seeds you like. A large packet of alfalfa is fairly expensive but since you only sprout 1 or 2 tablespoons at a time, the packet will last for weeks. Other seeds that make great sprouts are mung beans, radish seeds, lentils and, rye. You can also sprout wheat but so many people are allergic to wheat without even realizing it so might be best to avoid it.

If using beans measure about half a cup, depending on family size. You can also experiment with other seeds to find the ones you prefer. I recently bought some cranberry beans to try and liked those.

Place the seeds in the jar and cover with water. Leave the jar upright, cover with the cheesecloth and allow to soak for 24 hours. Then drain the water by tipping the jar on its side with the cheesecloth held tightly in place by a rubber band. Pour several ounces of fresh water into the jar and put the jar in a medium size bowl, tilted slightly so it will drain slowly, with the cheesecloth over the neck and rubber band replaced. At this point you may notice that the seeds are already sprouting, especially in the case of alfalfa. Twice each day repeat that step, until the seeds are the desired length. Alfalfa will be about one inch long and takes approximately 4 to 5 days, depending on room temperature. Don't let alfalfa get longer than 2 inches. Mung beans take 2 or 3 days to reach their best length and can be used when they are between one quarter and a half inch long. Never put the jar in the sun - the heat might kill the unprotected seedlings. I personally use tap water that has been filtered, just to be extra careful.

To preserve the enzymes, do not cook the sprouts. Use them on sandwiches, in salads or stirred into cooked food just as you are about to serve, only long enough to warm them. They should never exceed 145 degrees Fahrenheit if they are to retain their enzymes. Keep the sprouts in a covered container in the refrigerator, where they will remain fresh and delicious for one week. If you choose to sprout beans rather than seeds, eat only small quantities at first, while your system gets used to them. They contain large amounts of roughage and can cause an 'upset stomach' in people who have sensitive intestines ! Make sure the sprouting container is well scrubbed and dried prior to reuse.

Sprouts are fun to grow and if there are children in the family they will be particularly interested to watch the process. It might even help them eat - and enjoy - their vegetables !!
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The supplement industries have jumped on the bandwagon now, with glyconutrient supplements, but speaking as a relatively uninformed 'layman' I should think that obtaining glyconutrients from food is much more sensible and natural. Nowadays if you google in 'glyconutrients' most of the links will be to the supplements and it takes more of a search to discover the real facts.

For more information this link will take you to a more detailed explanation of glyconutrients:
http://www.nutrientsforhealth.com/glyconutrients/glyconutrients/41/glyconutrients-what-they-do/