International Specialty Supply
Supplying Sprout Companies Throughout the World
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International Specialty Supply Supplying Sprout Companies Throughout the World
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820 East 20th Street Cookeville, TN 38501 USA 931 526 1106
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About sprouts and enzymes... There's more to sprouts than just a little crunch in your salad by Sol Azulay Extensive
research has proved be- yond a doubt that sprouts are an important part of the
food of the future. Chinese nobles, 5,000 years ago, ate sprouts for healing and
rejuvenation. During World War II, when the United States was concerned about a
possible meat shortage, the scientific community advised the president that the
consumption of germinated seeds was the best and cheapest alternative to
proteins in meat. Sprouts are a complete protein. Organic minerals found in
fresh juices and sprouts dramatically contributes to the maintenance of health.
Untreated natural sprouts have power to build nerves, tissue, bones and blood. Commercially available supplements synthetically prepared
contain no "life force," and therefore are not really natural. Sprouts
are rich in vitamins, minerals, proteins and natural enzymes, combined exactly
as God intended for us to consume. The "magic" of sprouts is that they
are easily grown as a 100 percent organic food. Only clean water and 4 days are
needed to get a fully grown, crispy, tasty vegetable. Germination of sprouts
does not require soil, pesticides or fungicides what a contribution to our
natural environment! Natural foods contain enzymes, minerals, amino acids and
others important elements. Many researchers believe that natural vitamin
complexes contain valuable food components not found in synthetic vitamins.
Experiments confirm that processed foods lead to degenerative diseases and
breakdown in reproductive capacity by the third generation. The increase of vitamin content in sprouts during the
sprouting period is tremendous. A clear increase in vitamin content has been
measured in numerous experiments that compared sprouts to the unsprouted seed.
Germinated seeds and grain showed an increase in vitamins, minerals, proteins
and enzymes of 25 to 4,000 percent! Looking at enzymesDigestive enzymes help the digestive process to assimilate
proteins, carbohydrates and fat. In 1930, only 80 enzymes have been identified;
in 1970, more than 1,300 enzymes were known. By now, over 4,000 have been found
- and counting. If we do not get enzymes with our daily food to aid our
digestion, our body's digestive enzymes will carry the complete load, depleting
the limited resources. Enzymes have a vital activity factor that is exhaustible,
and our capacity to make enzymes is limited. It appears that the safest answer is to sprout all your
intake of seeds and grains. In this process the inhibitors are neutralized and
life process commences with enzymes that are alive and active. There are more reasons why sprouts are an excellent addition
to your present diet. Sprouts are pure, natural, organic and therefore free from
artificial toxin. Sprouts are not a culinary decoration they are real life food! I started developing propagation technologies for other
purposes 15 years ago when I owned a successful cut flower greenhouse business.
Since then, I have had a dream of facilitating the consumption of seeds, grain
and natural juices by developing simple automatic appliances. Seeking the latest
scientific information on the enzymes, I interviewed Warren Peary and William
Peavy, Ph.D. in their warm Albuquerque home. Dr. Peavy received his M.A. in
horticulture science from the University of California and a Ph.D. from Kansas
State University. He was a columnist for the El Paso times, has written over one
hundred published articles and a few books. Q: I would like to present the interesting
questions I have been recently asked by our readers. Gerontologists [Scientists
who study aging] say that 120 years could be the average human life span versus
75 right now. How is it possible for anyone to live in good health anywhere near
that length of time? A: A good deal of research indicates that
a large part of the answer lies in eating high-enzyme foods every day. Most
people don't know what high-enzyme foods are. Q: Can't the enzymes produced by our body
carry this function effectively? A: All of us have a limited capacity to
produce enzymes. Like the engine of the car that has a limited capacity to
produce horsepower. And this capacity declines with age. It is this capacity
which we are born with, that determines our maximum potential life span. Some
are born with a greater potential life span, and others less. In any case, as we
age, in general, our body is able to produce less and less enzymes. It is this
general decline in enzyme activity in our body that is a fundamental cause of
aging. When enzyme activity gets too low, the process of death occurs. Q: How exactly do enzymes affect our aging
process? A: One of the first indication that enzyme
activity is waning in your body is a reduction in the efficiency of your
digestive system. Virtually all of us have a rapid deterioration in the
efficiency of our digestive system as we grow older due to a decrease of
digestive enzymes. So serious is this that around two-thirds of all
hospitalizations are for problems of the digestive system. Medicines for the
digestive system are the number one selling class of drugs. As we age, we lose
the ability to produce adequate hydrochloric acid while 35 percent of people
over 65 produce none at all. While the digestive system is deteriorating, the
enzyme activity throughout the rest of your body is also in decline. This
decline is a fundamental cause of aging as well as many of the diseases
associated with aging. Q: Is there anything we can do that will
slow down this decline in enzyme activity and even maximize its activity in our
body? A: The answer is YES! One of the big
reasons why we lose the ability to make digestive and other enzymes at such an
early age (relative to our maximum life spans) is because we force our bodies to
produce excessively concentrated digestive enzymes all our life. This is because
we get little or no enzymes from our food. Why is this? Because we cook
virtually everything we eat and cooking destroys enzymes, (enzyme destruction
begins at 118 degrees Fahrenheit). All raw foods contain the enzymes needed for
the digestion of their own nutrients. These include the proteolytic, amylolytic,
and lipolytic enzymes our body works so hard to produce. Man is the only animal
that cooks virtually everything he eats. All animals in the wild eat everything
raw and get the enzymes in the food they need and are free of degenerative
diseases such as heart disease and cancer. This is actually the way nature
intended for us to eat all our food. Biologically, we are animals and have the
same requirements for enzymes. Q: What are the effects on our bodies of
not getting enough enzymes in our diets? A: The work of researchers such as Dr.
Edward Howell has shown that we literally wear-out our enzyme-making machinery
by forcing our body to produce such a concentrated flow of digestive enzymes all
of our life. By squandering our enzyme-making capacity on digestive enzymes, our
body has less capacity or energy to create and preserve the thousands of other
enzymes in our body. As a consequence, enzyme activity throughout your entire
body declines rapidly. The aging process accelerates at a much faster rate and
younger age than it should. Q: How do you get a high enzyme diet? Are
you saying we have to eat all raw food? A: Theoretically, it is what our body is
made for and it might be optimal but virtually none of us is going to do it.
Instead, there is a much easier way to get high amount of enzymes in your diet
while still enjoying your cooked food. This is by eating a food that has an
exceptionally high enzyme content. That food is germinated or sprouted seeds
such as grains and beans. Sprouted seeds are germinated over a three to five day
span when enzyme activity in the seed reaches a maximum and the sprout is still
small. After the 5th day, enzyme content drops off markedly as the sprout grows
longer and longer. Sprouts are grown long, like vegetables, and have very little
enzymes compared to sprouted seeds. This is a very important distinction to
make. People who grow sprouts are often not aware of this because the
information is hidden in arcane journals on plant biochemistry. Harvesting
sprouts in their first 4 - 5 days is crucial. Q: What about vegetable and fruits? A: While raw vegetables and fruits have
enzymes, they are low in concentration compared to sprouted seeds. The
differences in enzyme concentration are enormous. Q: How big? A: There is 10 to 100 times more enzymes
in sprouted seeds than in vegetables or fruits depending on the enzyme and the
seed that is being sprouted. There is no food on the planet higher in enzymes
than sprouted seeds. They are also a great source of vitamins C, carotenoid A, B
vitamins, and minerals. Q: Can you conclude this for me? A: Sprouted seeds should be made an
integral part of your diet to spare digestive enzymes, maximize enzyme activity,
and slow the aging process. They can be grown on your kitchen counter. They are
the fountain of youth. In our new book Super Nutrition Gardening we
explain sprouting seeds in chapter 3. You also need good seeds such as certified
organic seeds. Q: According to your extensive research,
what seeds are highest in enzymes? A: The 4 seeds we most highly recommend
are rye, wheat, mung bean, and lentils. Alfalfa is fine as well. |