An Old Truth
In our work at the Hippocrates Institute, the use of raw and living foods
has evolved into a new way of living and eating, seeing a new relationship
between food and life. This relationship is not a new or novel concept;
rather it is a re-emergence of an ancient truth. Germinating and sprouting
of foods, use of grasses and leafy green vegetables, the importance of juices
and the careful usage of some dehydrated and fermented foods at the keys
to this re-emergence.
Many ancient cultures knew the value germinating and sprouting grains, seeds,
legumes and nuts. The use of sprouted seeds for food and medicine is more
than twice as old as the Great Wall of China and was even noted in their
historical records. Today, more and more data is being compiled on the amazing
nutritional value of sprouting. The living foods that are germinated and
sprouted afford us the most concentrated natural sources of vitamins, chelated
minerals, enzymes and amino acids. These also contain abundant enzymes and
bioelectrical energy, a most important reason for their desirability. Pound
for pound, lentils and other bean sprouts contain as much protein as red
meat, yet in a digestible form without the fat, cholesterol, hormones and
antibiotics that are found in meat.
Germination is the important process which results when seeds, grains, legumes
and nuts are soaked in water for a period of time. Water removes certain
metabolic inhibitors which are present to protect the seed from bacterial
invasion and preserve it during its dormant state. Soaked seeds are more
easily digested. During the germination process the seed springs into life
and becomes more available nutritionally for human needs. Germination is
the process employed to make many of the seed and nut sauces at the Institute
and is also the first step in the sprouting process. Sprouting carries this
life-beginning process father resulting in a variety of living foods such
as sunflower seeds and buckwheat seeds.
In our research at the Institute we have concluded that while there are
virtually endless varieties of foods that can be sprouted, the most beneficial
sprouts have evolved which provide for different types of utilization by
the body. Wheatgrass and tray-grown greens provided chlorophyll and clean
and rebuild the body most efficiently. The next group of efficient greens
is alfalfa, clover, radish, cabbage, daikon, chia and broccoli. The energy
givers are grains, wheat, oats, rye, barley, buckwheat, and pinto, navy,
red and white beans. Mung and Aduki also provide important minerals and
you should add fenugreek for improved digestion and elimination.
It is a fact that today we are re-examining the foods we eat and going back
to the ancient truths of proper diet through living foods. The health benefits
we get from these inexpensive, abundant and nutritious foods are the ideal
way to combat the modern day problems of dietary deficiency and the only
way to combat world hunger.