Outgrowth is rich in a variety of elements and nutrients. You can use wheat, rye, oats, barley, beans, peas, soybeans, lentils, white lupine, alfalfa, watercress, Indian, radicchio, watercress salad and other cereals and seeds for germination. You can also leave walnuts, sunflower seeds and pumpkin seeds germinate when heated. And 'enough for adults to consume about 100 grams a day or sprouted seeds, but also for the children - even less.
The regular use ofSprouted grains or seeds improves metabolism, bowel movement, excreted in bile, coordination of movements, hair and eyesight. Permanent and regular use of sprouted seeds or improve your mood and ability to work. In addition, it strengthens the immune system and the ability to cold viruses, and to resist. Sprouting wheat flakes are high in protein, a mix of carbohydrates, lipids, minerals, 18 amino acids and various vitamins like A, B1, B2, B5, D2, and K. 2-3 teaspoons of PP flakeswith honey, yoghurt, Greek yoghurt, vegetable oil, juice or add them to your salad or porridge and eat the mix in the morning on an empty stomach. They are particularly advisable for those suffering from chronic gastritis, hepatitis, diabetes, high blood pressure, allergy, stomach and duodenal ulcer. The flakes can be bought at the shop.
In order to strengthen and revitalize your organism, you should use at least 100 grams of sprouted wheat grains per day, especially during spring. Wash the grains and place them on a large porcelain or stone plate or tray by forming 1-centimeter-thick layer. Put the vessel in a warm place for 24 hours. Afterwards, rinse the sprouts and grind with a meat-chopper. Infuse them with a glass of boiling milk, leave the mix for half an hour and use it. If you wish, you can add butter, sour cream or honey to the mix.
You can make sprouted grains or seeds on your own. Simply wash them and decant. Pour a bit of water over them and leave to soak for an overnight in a warm place. Afterwards, rinse the grains or seeds and place them on a large plate or tray by forming 1-centimeter-thick layer. Cover the vessel with a moist cloth and leave for 1-2 days till the moment the sprouts form. They can be used either fresh or dried. If you wish to dry your sprouts, you should wash them again, dehydrate and mill to get a powder. You can add the powder to your food.
