Sprouts have many valuable attributes in relation to human health. Back in the 1920’s, an American Professor named Edmond Szekely put forward the concept and way of life of Bio-genic Nutrition
He classified sprouted seeds and baby greens as the most beneficial foods and recommended that they make up 25% of our daily food intake, calling them life-generating Bio-genic foods which he claimed offer the strongest support for cell regeneration.
In our daily life, various factors transpire to create free radicals within our bodies.
Free radicals are highly unstable oxygen molecules needing an electron to stabilise their entropy (chaotic state).
By stealing electrons from healthy cells the causal effects of this are the breakdown of vital biological structures and the alteration of DNA and RNA (a process called per oxidation).
Once this has occurred, the affected cell will only reproduce the altered version.These superfoods are a powerful source of antioxidants (minerals, vitamins and enzymes) which assist in protecting against this damage.
A healthy body is alkaline (i.e not acidic).Bio-genic foods have an alkalising effect on the body.
Raw foods contain oxygen and regular consumption of raw bio-genic foods with their abundant oxygen is valuable to health.
Double Nobel Prize winner Dr Otto Warburg found growth of cancer cells were initiated by a lack of oxygen and these cells, along with viruses and bacteria, could not live in an alkaline and oxygen rich environment.
Bio-genic foods are a good source of essential fatty acids (the average western diet is generally deficient in these) which play a major role in the immune system defences and are one of the highest food sources of fibre.
When these superfoods are grown to the chlorophyll rich two leaf stage, it has been shown they have been effective in overcoming protein-deficiency anaemia.
Some women have found that daily consumption of these superfoods has given relief from hot flushes and supported hormonal function.
The supply of vitamins (B complex and C) existing in seeds can be increased by the sprouting biochemistry over several days by 100% to 2000%.
This biochemistry modifies the array of minerals in sprouts so that they are in a chelated form which is more easily assimilated in the body.
It also denatures protein into the amino acid building blocks so that we can digest them in half the time of cooked foods.