“Let food be thy medicine,” Hippocrates (460-370 BCE), father of Western medicine.
In fact, the benefits or sprouts and seeds have been known since antiquity, particularly in Asia (China) and Africa (Egypt). Nowadays, growing and eating seeds and sprouts has become somewhat of a trend.
In addition to being living, natural foods, sprouts and seeds have numerous health benefits. Multiple studies have shown that they contain a high concentration of the antioxydants, enzymes, vitamins and minerals our body needs to function properly.
Lee et al., for example, have shown that sprouts help boost the immune system.
Likewise, sprouts and plants have a good amount of plant melatonin. Melatonin is a natural, endogenous antioxydant hormone that diminishes with age. Low melatonin levels are associated with certain chronic illnesses.
Seeds and sprouts (at least most) are easy to grow and can be picked after about 5 to 7 days. Eating sprouts and seeds gives you fresh, crunchy and, most importantly, living produce that contains more minerals than typical vegetables.
Microgreens are also great sources of bioactive compounds and glucosinolates, organic compounds with antioxydant and anti-carcinogenic properties [Marton et al., 2010; Moreno et al., 2006].
Biology and nutrition researchers in numerous countries have proven that a diet of specific, raw organic foods (sprouts, seeds, raw fruits and veggies), which are rich in revitalizing vibrations, slows cancer-causing substances and even slows the development of certain induced illnesses. Also, Dr. Virginia Livingston, immunotherapist and oncology expert in the US, tells her cancer patients to drink up to 1 liter of fresh, raw juice (sprouts, cabbage, cucumber, spinach, tomato, red beet, apple, orange, carrot).
Even if we consume the exact right amount of vitamins, amino acids and lab-made minerals, i.e. synthesis, we would still get sick because these substances do not have the radiovitality (life vibrations) that specific, natural, fresh, raw, organic vegetables have.
This is why DoSo microgardens offers you a variety of high-quality, fresh, specific, natural and organic microgreens. These greens, never transplanted, are a true source of energy. They are easily digested, rich in chlorophyll and provide extrinsic bioenergy that increases the energy of those who eat them regularly. DoSo microgreens are grown in soil with reverse-osmosis water, i.e. purified water with no chlorine, lead, residual medications, mercury or pesticides.
Did you know?
The new Canadian food guide, released January 22, 2019 recommends an abundance of fruit and vegetable varieties — at least 5 portions per day. Based on 95 international studies published last year by the International Journal of Epidemiology, eating 10 portions of fruits and vegetables per day could prevent, annually, up to 8 million early deaths worldwide. Most of the world generally does not consume fruit in these amounts.
Microgreens fall into this category of vegetables. Even if it is still too early to determine the exact mineral quantities we should eat each day, we do know that they are richer in nutrients and enzymes than their fully grown counterparts. For example, cabbage sprouts have been show to contain over 100 times the amount of enzymes and nutrients than curly cabbage. Likewise, red cabbage sprouts contain 69 times the amount of vitamin K, 40 times the amount of vitamin E and 6 times the amount of vitamin C as red cabbage. So eating microgreens could help curb nutritional deficiencies.
However, Health Canada recommends cooking microgreens for people with weakened immune systems and children under 5 years old.
Sources
1.Lee et al.. 2019. Treatment with Peanut Sprout Root Extract Alleviates Inflammation in a Lipopolysaccharide-Stimulated Mouse Macrophage Cell Line by Inhibiting the MAPK Signaling Pathway.
Aguilera et al., 2016. Intake of bean sprouts influences melatonin and antioxidant capacity biomarker levels in rats.
- Màrton, M.; Màndoki, Z.; Csapó-Kiss, Z.; Csapó, J. The role of sprouts in human nutrition. A review. Acta Universitatis Sapientiae Alimentaria 2010, 3, 81–117.
- Moreno, D.A.; Carvajal, M.; López-Berenguer, C.; García-Viguera, C. Chemical and biological characterisation of nutraceutical compounds of broccoli. J. Pharm. Biomed. Anal. 2006, 41, 1508–1522.
- LIVINGSTON Virginia and WHEELER Owen, Food Alive. The Livingston Wheeler Medical clinic. San Diego, 1977
By: Solange Adéchian, Nutritional Doctor and Naturopathic coach
Solange has experience in nutritional health, naturopathy and in food research and regulations. She works with us on certain projects and is our go-to person for legal questions. We love talking about issues and challenging each other.
She is also a partner on the Sister’s Healing blog, designed for people on the search for happiness and personal wellbeing. Their YouTube channel is Sister’s Healing
