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BEAN SPROUTS FOR DIABETICS: SIMPLY WONDERFUL!

Bean Sprouts
DiabeTV
Written by DiabeTV

Sprouts are the result of the germination of seeds. This process naturally occurs with legumes and other plants but we don’t realize it because we are used to eat the dry beans. Almost any type of bean can be sprouted at home given the appropriate conditions of humidity, light, and air.

Sprouts have the great advantage that you can eat them very fresh and have a high concentration of nutrients, including amino acids, vitamins, minerals, and other biologically active compounds that otherwise are lost during the industrial processing of foods. Another attractive feature of sprouts is that their nutrients are kept intact until they are consumed because no chemical transformation takes place due to cooking.

Sprouts are known in western countries for about the last 40 years but asians and eastern inhabitants have consumed germinated beans during thousands of years. Arqueological evidence found in Egypt and Israel, belonging to Jesus Christ living times, confirmed that sprouts were consumed in huge amounts.

The germination process increases the nutritive value of a seed in an impressive proportion. For example, if you grind a bean seed it’s nutritive value is reduced from 100 to 10. On the other hand, if you germinate the same seed, it’s nutritional content may go up to 1000.

Sprouts are very versatile and can be readily obtained from the supermarket in case you don’t have the time to grow them at home. The most common types of sprouts are those produced from alfalfa, soja, lentils, mung, and other legume beans but they can come from practically any seed.

Many of the recipes recommended by the “Raw Diet” include bean sprouts and a great variety of breads, cookies, delicious pies, and omelets loaded in nutrients and fiber that can be enjoyed by diabetic persons to control their glycemia and body weight. For that matter, these products can be consumed by all people interested in losing a few pounds and being nourished, at the same time.

Sprouts are particularly beneficial for those suffering join pain, digestive disorders, and intolerance legume grains. These properties are associated with their content in vitaminas A, D, E, K, and the B group. Additionally, bean sprouts have high levels of iron, magnesium, calcium, phosphorus, sulfur, cobalt, aluminum, and potassium, among others.

Bean sprouts are highly digestible and for this reason can be consumed by children and adults. They are also recommended for convalescent individuals and those receiving chemotherapy who can overcome the tiredness or fatigue associated with this treatment.

Finally but not least, we encourage you to enjoy bean sprouts because of their delicious flavor and versatility for cooking. You can add herbs and other spices to improve their flavor. Go for it!

 

Note: The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek medical advice for any questions regarding a medical condition or changes in your treatment.

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  • every dietician recommends sprouts for diabetes. My sugar shoots with any sprout. It set me thinking (I am a student of nutrition and diabetics). “why do we sprout foods? To make nutrients available to us. So isn’t the carb also a simple carb by sprouting? If yes, sugar shooting up on consumption of sprouts would be normal.

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